Restaurant‑Style Tandoori Chicken

In a large bowl, combine the yogurt, ginger‑garlic paste, chopped coriander leaves, Kashmiri red chili powder, turmeric, pepper powder, garam masala, chaat masala, salt, lime juice, and melted ghee; whisk until the mixture is smooth and uniform.

Add the cubed chicken breast to the bowl and toss to coat each piece evenly with the masala mixture; let the chicken marinate for 20 minutes. If you are short on time, you may proceed directly to cooking.

Preheat the air fryer to 375°F (375°F). Arrange the marinated chicken pieces in a single layer in the air‑fryer basket. Add one whole tomato, one whole onion, and four peeled garlic cloves to the basket as well.

Air‑fry the chicken and vegetables for 25 minutes, turning the chicken pieces over halfway through the cooking time to ensure even browning.

While the chicken finishes cooking, transfer the roasted tomato, roasted onion, and roasted garlic cloves to a blender. Add half a handful of fresh mint leaves, ¼ tsp salt, and 1 tbsp yogurt.

Blend the sauce ingredients until smooth and creamy; taste and adjust seasoning if needed.

Remove the chicken from the air fryer and let it rest for 2–3 minutes before serving.

Plate the tandoori chicken and drizzle or serve alongside the mint‑yogurt sauce. Garnish with extra coriander leaves if desired.

Enjoy the smoky, tangy chicken with the refreshing mint yogurt sauce.