Air Fryer Tandoori Chickenon Rice

1. 1

   Add Greek yogurt to mixing bowl.

2. 2

   Squeeze half a lemon into the bowl.

3. 3

   Chop fresh coriander.

4. 4

   Add chopped fresh coriander to the bowl.

Marinade

5. 5

   In a bowl combine turmeric, cumin powder, coriander powder, garam masala, tandoori masala powder, kashmiri chilli powder, onion powder, Greek yogurt, lemon juice, fresh chopped coriander, dried fenugreek, tomato puree, minced garlic and grated ginger; mix into a smooth paste.

6. 6

   Coat the chicken thighs with the spice‑yogurt mixture, ensuring they are well covered. Let the chicken rest for a few minutes while the air fryer preheats.

7. 7

   Air fry the chicken at 375°F for about 17 minutes, skin side down first, flipping halfway through; check that the internal temperature reaches 167°F. Let the cooked chicken rest for 10 minutes before serving.

Rice

8. 8

   Rinse the basmati rice, then combine with water, cumin seeds, a cinnamon stick, cardamom pods, whole cloves and optional star anise in a pot. Bring to a boil, cover, and simmer gently for 15‑17 minutes until fluffy.

9. 9

   Serve the sliced chicken over the fragrant basmati rice, sprinkling with extra black pepper and fresh coriander if desired.