Spiced Yogurt Chicken

Ingredients


Chicken

1-1/2 lbs chicken breasts or thighs

Marinade
100 grams of whole milk Greek yogurt


1 teaspoon Paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon Mexican oregano

Juice of half a lime or lemon

1 tablespoon extra virgin olive oil

1 teaspoon coarse Kosher salt

1/2 teaspoon pepper

Directions


1. Place all ingredients in a bowl and mix together.

2. Score your chicken so the marinade can get right in, season and mix the chicken in the yogurt mix, and leave to marinade for 30 mins if you can, fine if not.

3. Airfry at 180C-200C (depends on Airfryer) for 12-15 mins.


Inspiration

Ingredients

• Chicken: 2 lbs bone-in chicken pieces (legs and thighs work well) or 1 lb boneless, skinless chicken
• Yogurt: 1 cup plain, thick Greek yogurt
• Ginger-Garlic Paste: 1 tbsp each of ginger and garlic paste (or minced)
• Lemon Juice: 1-2 tbsp
• Spices:
  • 2 tbsp tandoori masala powder (store-bought or homemade)
  • 1 tsp turmeric powder
  • 1-2 tsp red chili powder (Kashmiri for color, cayenne for heat)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • Salt to taste (around 2 tsp)
• Oil/Butter: 1-2 tbsp vegetable oil for the marinade, plus melted butter for basting
• Optional: Red food coloring for traditional appearance, chaat masala for finishing, fresh cilantro and lemon wedges for garnish 

Instructions

1. Prepare the Chicken: Wash and pat the chicken pieces dry. Make a few deep, shallow cuts on the thickest parts of the chicken to help the marinade penetrate and ensure even cooking.
2. Marinate: In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, and all the spices until a smooth paste forms. Add the chicken pieces and coat them thoroughly. Cover and marinate in the refrigerator for at least 1 hour, but preferably overnight (up to 8-12 hours) for best results.
3. Preheat your Breville Oven:
   • Air Fryer Setting: Preheat to 400°F (200°C).
   • Oven Setting: Preheat to its highest temperature (around 425-460°F or 220-240°C).
4. Cook the Chicken:
   • Air Fryer: Lightly grease the air fryer basket. Place chicken pieces in a single layer, ensuring they don't overlap (cook in batches if necessary). Air fry for 12-20 minutes (depending on the cut and thickness), flipping the chicken halfway through. Baste with oil or melted butter halfway through to keep it moist.
   • Oven: Place the chicken on a wire rack over a foil-lined baking sheet (this helps with cleanup and air circulation). Bake on a middle or top rack for 20-25 minutes, flipping once. Baste with melted butter and switch to the Broil function for the last 3-5 minutes to get a nice char.
5. Check Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) and the exterior is slightly charred.
6. Serve: Remove the chicken and let it rest for 5 minutes. Garnish with fresh cilantro and serve hot with lemon wedges, mint chutney, raita, and naan bread or rice.