Air Fryer Tandoori Chicken Skewers & Rice
A vibrant and flavorful dish featuring tender, marinated chicken skewers cooked in the air fryer, served with a creamy mint yogurt dip and fragrant rice.
Ingredients
For the Marinade
- 400 g boneless chicken breast Chopped into chunks
- 2 teaspoons paprika Vibrant spice for color
- 1 teaspoon ground cumin Earthy flavor
- 1 teaspoon garam masala Fragrant spice mix
- 1 teaspoon ground turmeric Warm color and flavor
- 1.5 cups fat-free yogurt Acts as a marinade
- 2 tablespoons tomato purée Adds aromatic depth
- 1 teaspoon garlic purée For spicy kick
- 1 teaspoon ground ginger Additional spice
- to taste salt and black pepper For seasoning
- 1 tablespoon vegetable oil For crispness
- 1 lemon Juice for brightness
- 2 limes Juice enhances flavor
- 15 leaves fresh mint For a refreshing note
For Serving
- as needed Roti or Pilau Rice To accompany the skewers
Instructions
Preparation
- Chop the chicken breast into chunks for even cooking.
- In a large bowl, combine the paprika, ground cumin, garam masala, ground turmeric, fat-free yogurt, tomato purée, garlic purée, ground ginger, salt, and black pepper.
- Squeeze the juice of one lemon into the mixture; optionally, add red food coloring.
- Add the chicken chunks to the marinade and coat well. Let it marinate for at least 30 minutes.
- Thread the marinated chicken onto skewers, leaving space between pieces.
Cooking
- Preheat the air fryer to 200°C (392°F).
- Cook the skewers in the air fryer for 17 minutes, flipping halfway through.
Making the Dip
- Blend remaining fat-free yogurt with lime juice, fresh mint leaves, and a pinch of salt and black pepper until smooth.
Serving
- Once cooked, remove chicken skewers from the air fryer. Serve warm with mint yogurt dip alongside roti or pilau rice.
Notes
For optimal flavor, marinate chicken for at least 2 hours or overnight. Adjust spices to personal preference. Leftovers can be stored for up to 3 days in the refrigerator.