Malai Chicken Tandoori
- 45 min
- Serves 5
- 14 ingredients
15 minutes to prep, 30 to cook. A rich and creamy Indian‑style tandoori chicken, marinated in yogurt, spices, and malai for extra tenderness. Air‑fried drumsticks stay juicy and are finished with a buttery coriander glaze that adds a fresh burst of flavor.
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Method
Combine chicken drumsticks, yogurt, ginger‑garlic paste, coriander powder, cumin powder, black pepper powder, garam masala, peeli mirchi powder, salt, malai, lemon juice, and kasuri methi in a large bowl.
Mix thoroughly until the chicken is evenly coated; cover and let marinate for about 15 minutes.
Preheat the air‑fryer to 350°F. Arrange the marinated drumsticks in a single layer and air‑fry for 15 minutes.
Flip the drumsticks, brush with any remaining marinade, and air‑fry for an additional 15 minutes, or until the chicken is cooked through and lightly charred.
While the chicken finishes cooking, melt the butter in a small saucepan, stir in the fresh coriander, and remove from heat.
Brush the hot chicken generously with the butter‑coriander mixture, then serve immediately.
Tips while you cook
- Coat evenly before marinating
- Make sure the chicken is fully coated with the yogurt‑spice mixture before covering.
- Allow brief marination
- Cover the bowl and let the chicken rest for about 15 minutes.
- Single‑layer arrangement
- Preheat the air‑fryer to 180 °C and place drumsticks in a single layer.
- Apply butter‑coriander glaze while hot
- Brush the hot chicken immediately with the melted butter and fresh coriander mixture.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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