Tandoori Chicken

  Ingredients

  • 1/2 TBSP crushed garlic (2 cloves)

  • 1/2 TBSP crushed ginger

  • 1 1/4 cup plain Greek yogurt (300 ml)

  • 1 TBSP Tandoori spice

  • 2 tsp salt

  • 2 TBSP lemon juice

  • 1 kg chicken, should be pieces with bones like wings or legs, I used 6 drum sticks

Procedure

  1. Mix all spice and yogurt in a bowl to make the marinade. 
  2. Make a few deep cuts on the chicken, stab chicken with a knife to make holes in the meat. This will allow the marinade to go deeper into the meat.
  3. Marinade chicken for 2 hours to overnight.
  4. Put chicken on a rack that is on top of a tray.
  5. Preheat air fryer to 350 F. 
  6. Put chicken in the air fryer. Cook 10 minutes. Flip chicken, cook another 10 minutes. 


Comments

Post a Comment

Popular posts from this blog

Christmas sauerkraut

Image
  Ingredients 1kg sauerkraut   100-150g  butter 10 TBSP split peas (dry) 2-4 bouillon cubes 20-40g dried porcini mushrooms 4-6 potatoes salt Procedure The night before cooking: Put split peas and mushrooms in a pot (2-3 liters), cover with water (5 cm above peas and mushroom level) and leave it overnight to soak. In another pot, add sauerkraut, water (enough to cover sauerkraut), and 1/4 tablespoon of salt.   B oil for one hour. Use a strainer to get rid of liquid and wash once.  Keep medium flame, add butter to sauerkraut, stir till butter melts. Turn off flame, set the pot aside. Bring the peas and mushrooms to a boil, add  bouillon cubes to taste.  Reduce to simmer and let it cook for 15-30 minutes till peas are soft, stir occasionally to make sure that peas are not stuck at the bottom and get burnt. When the peas and mushrooms are cooking, peel and cut potatoes to little cubes.  Add potatoes to the soup. Boil for 15 minutes till pota...
Read more

cat food

Image
I cooked some cat food to replace the canned food. Step 1. Make a "smell-good" mixture I bought them from the Chinese grocery store Ranch 99. The quantity listed below is the smallest package I can find. Chicken heart 1Lb Pork liver 1Lb Swai fish nugget 1Lb (This one has no bones) Salmon fish edges 1Lb (This one has some bones and I removed the bones) Basically equal weight of each item. I ground them with food processor, and put the mixture to 1Lb per zip bag. I stored zip bags in the freezer.    Step 2. Prepare chicken meat and make chicken meal When I bought chicken breasts with bones or chicken leg quarters, I cut bones, skin, and fat aside from meat.  I ground the chicken meat with food processor. Put them in 1Lb per zip bag, and store the bags in the freezer.  For the remaining bones, skin and fat, I put them in a pressure pot cooker, added water to submerge the chicken, and cooked for 0.5 hr. Then I used a blender to blend it into a complete mush (speed at "Hi...
Read more

Pigeon (Golabki)

Image
Ingredients 1 cabbage 1 big onion, minced 1 Lb of ground meat (half/half pork and beef or any meat, the meat should have some fat) 1 egg 6 TBSP of white rice (the sticker the better) 100g butter Spice 2 Bouillon cubes (any kind you like) 1/2 tsp Chinese five spice mix 1 tsp Poultry seasoning 1/2 tsp Mediterranean seasoning 1/2 tsp Curry powder 1/2 tsp Garlic powder 1/2 tsp Herbes de Provence 1/2 tsp Salt 1/2 tsp Pepper Process Mix meat, onion, egg and spices together. [The pretty way is to boil cabbage leaves and wrap them around the meat balls. We do it the easy way. See below.]  Chop cabbage to ~1 inch squares.  Add 1 inch of water, butter, 2 bouillon cubes to pot, bring to a boil so that they mix.  Pave one layer of cabbage at the bottom of the pot. Make meat balls and place them on top of the chopped cabbage. Place another layer of cabbage on top of meat balls to cover them. Pour 1 cup of water on top of cabbage to make them wet. Sprinkle...
Read more