Ingredients
Equipment
Method
- In a large bowl, whisk together the Greek yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, garam masala, turmeric powder, ground cumin, ground coriander, salt, and vegetable oil until smooth.
- Pat the chicken cubes dry with a paper towel and add them to the marinade. Toss well to ensure every piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, but preferably 4-6 hours for best results.
- For Oven: Preheat oven to 400°F (200°C). Arrange chicken on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked through. Broil for 1-2 minutes for extra char.
- For Air Fryer: Preheat air fryer to 380°F (195°C). Place chicken in a single layer in the basket and cook for 10-12 minutes, flipping halfway, until golden and cooked through.
- For Stovetop: Heat 1 tbsp of oil in a skillet over medium-high heat. Add chicken and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
- Serve hot with lemon wedges and your favorite dipping sauce.
Nutrition
Notes
Marination is Key: Don't skip the marination time! This is crucial for tender, flavorful chicken.
Don't Overcrowd the Pan: Whether baking, air frying, or pan-frying, cook in a single layer to ensure the chicken cooks evenly and gets a nice char.
High Heat is Your Friend: A high temperature helps to replicate the tandoor oven environment, giving you that classic char on the outside while keeping the inside juicy.
Don't Overcrowd the Pan: Whether baking, air frying, or pan-frying, cook in a single layer to ensure the chicken cooks evenly and gets a nice char.
High Heat is Your Friend: A high temperature helps to replicate the tandoor oven environment, giving you that classic char on the outside while keeping the inside juicy.