INGREDIENTS:

100 grams whole milk Greek yogurt


1 teaspoon garlic powder

1/2 teaspoon onion powder
1 Teaspoon Paprika

1/2 teaspoon Mexican oregano

Juice half a 1/4 lime
1 tablespoon extra virgin olive oil

1 teaspoon coarse Kosher salt

1/2 teaspoon pepper

Instructions:
1. Place all ingredients in a bowl and mix together.
2. Score your chicken so marinade can get right in, season & mix chicken in 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.


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.