Air Fryer Tandoori Chicken Thighs

Ingredients

1 cup plain yogurt
1/4 cup fresh ginger, peeled, cut into pieces
6 to 8 cloves garlic
1/4 cup apple cider vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
4 (about 1 pound) chicken thighs with bone and skin

Directions

Place yogurt, ginger, garlic, vinegar, cumin, chili, turmeric and salt in food processor bowl. Process at HIGH speed until well blended.
Place chicken and yogurt mixture in a large resealable plastic bag; seal and shake bag. Refrigerate 1 hour. Drain chicken.
In air fryer basket, arrange chicken in an even layer. Set air fryer temperature on 350°F.
Turning halfway through, cook 25 to 30 minutes, or until juices run clear and meat is no longer pink and meat thermometer registers 165°F.

Serves: 4

Air Fryer Tandoori Chicken Thighs

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

1 cup plain yogurt
1/4 cup fresh ginger, peeled, cut into pieces
6 to 8 cloves garlic
1/4 cup apple cider vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
4 (about 1 pound) chicken thighs with bone and skin

Directions

Place yogurt, ginger, garlic, vinegar, cumin, chili, turmeric and salt in food processor bowl. Process at HIGH speed until well blended.
Place chicken and yogurt mixture in a large resealable plastic bag; seal and shake bag. Refrigerate 1 hour. Drain chicken.
In air fryer basket, arrange chicken in an even layer. Set air fryer temperature on 350°F.
Turning halfway through, cook 25 to 30 minutes, or until juices run clear and meat is no longer pink and meat thermometer registers 165°F.

Serves: 4

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