AIR FRYER CHICKEN TIKKA
Ingredients:
- 1 whole chicken cut into pieces for the legs and breast
- 1 1/2 teaspoons of salt
- 1 teaspoon of powdered black pepper
- Red chili powder, two teaspoons
- 1/4 teaspoon of powdered turmeric
- One teaspoon of zeera cumin powder
- Two tablespoons of lemon juice
- Two tablespoons of vinegar
- Half a teaspoon of garam masala powder Every spice powder
- One tablespoon of ginger garlic paste
- One teaspoon powdered coriander
- Three pinches of food coloring orange
- Two tablespoons of oilTop eateries in my area
Directions
To ensure that all of the marinade can get into the chicken pieces, make horizontal slashes on them.
To make your marinade, combine the remaining ingredients in a bowl.
Place all of your chicken pieces in a flat plate and thoroughly coat them with the marinade. Ensure that all cuts and edges are covered.
Refrigerate the chicken for 8 hours or overnight, covered.
Before cooking, remove the chicken for 20 to 30 minutes.
Cook your chicken using one of the methods listed below:
ON THE STOVE
To a frying pan or grill pan, add 1 tablespoon of oil.
To achieve a great charred appearance and seal the chicken fluids, add the chicken pieces and grill them on high heat for three minutes on each side.
Place a lid on the pan and cook the chicken for 8 minutes on low heat.
After flipping, cover, and cook for a further eight minutes.
Warm up in the oven and serve.1. Grease a frying pan or grill pan with 1 tablespoon of oil.
2. To achieve a great charred appearance and seal the chicken fluids, add your chicken pieces and cook them on high heat for three minutes on each side.
3. On an outside BBQ grill1, place the chicken in a preheated oven set to 190 °C for 30 minutes while covered with foil. This one is quite direct. Simply cook it until it has a lovely browned appearance. To keep the juices contained, continue to spray the chicken with oil every five minutes. Each time you brush the chicken with oil, turn it over. It will take about twenty minutes to complete.