Air-fryer tandoori chicken thighs with rice

Chicken thighs marinated overnight in spiced yoghurt, then charred in the air fryer in under 20 minutes. Serve with rice, a crunchy kachumber salad and cooling raita.

Ingredients

• 800 g Chicken thighs, boneless and skinless
• 150 g Natural yoghurt
• 1 Lemons, juiced
• 0.3 Garlic, crushed
• 20 g Fresh ginger, grated
• 6 g Garam masala
• 3 g Ground cumin
• 3 g Ground coriander
• 6 g Paprika
• 1 g Ground turmeric
• 2 g Chilli powder, leave out for little ones
• 4 g Salt
• 10 ml Vegetable oil
• 300 g Basmati rice
• 0.5 Cucumber, diced
• 2 Tomatoes, diced
• 0.5 Red onions, finely chopped
• 10 g Fresh coriander, chopped
• 150 g Natural yoghurt
• 5 g Fresh mint, chopped

Method

1. Mix the marinade ingredients and coat the chicken (skip this if you did it the night before; even 30 minutes helps).
2. Cook the rice following the packet, about 12 minutes.
3. Lay the chicken in the air fryer basket in one layer, drizzle with the oil and air fry at 200°C for 16 to 18 minutes, turning halfway, until charred at the edges and cooked through.
4. Toss the cucumber, tomatoes, red onion and coriander with a pinch of salt. Stir the mint and a pinch of salt into the yoghurt for the raita.
5. Serve the chicken with the rice, salad and raita.