Name: Airfryer Tandoori Chicken Skewers & Rice
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch cubes; 1 cup plain yogurt; 2 tablespoons lemon juice; 2 tablespoons tandoori masala or a mix of paprika and garam masala; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon turmeric; 1 teaspoon chili powder (adjust to taste); 3 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 tablespoons vegetable oil or melted ghee; Salt and pepper to taste; 1 large onion, sliced (for skewering or serving); Wooden or metal skewers, soaked if wooden; 1 1/2 cups basmati rice, rinsed; 2 3/4 cups water or chicken broth; Pinch of saffron or 1/2 teaspoon turmeric for the rice; Fresh cilantro and lemon wedges for garnish

Description

A cozy fall recipe featuring marinated chicken cooked in an air fryer and served with saffron-splashed basmati rice.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tandoori masala or a mix of paprika and garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder (adjust to taste)
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons vegetable oil or melted ghee
Salt and pepper to taste
1 large onion, sliced (for skewering or serving)
Wooden or metal skewers, soaked if wooden
1 1/2 cups basmati rice, rinsed
2 3/4 cups water or chicken broth
Pinch of saffron or 1/2 teaspoon turmeric for the rice
Fresh cilantro and lemon wedges for garnish

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Instructions

Marinate the chicken: In a large bowl, whisk yogurt, lemon juice, tandoori masala, cumin, coriander, turmeric, chili powder, garlic, ginger, oil, salt, and pepper. Add the chicken cubes, toss to coat, cover, and refrigerate for at least 1 hour or overnight for deeper flavor.
Prep the rice: Rinse basmati until water runs clear. In a saucepan, bring water or broth to a boil, add rice and saffron or turmeric, reduce heat to low, cover, and simmer 15–18 minutes until tender. Fluff with a fork and keep warm.
Thread the skewers: Preheat the air fryer to 400°F (200°C). Thread marinated chicken and onion slices onto skewers, leaving a little space between pieces for even air flow.
Airfry the skewers: Place skewers in a single layer in the air fryer basket (you may need two batches). Cook at 400°F for 10–12 minutes, flipping once halfway, until edges are charred slightly and internal temperature reaches 165°F (74°C).
Rest and serve: Let skewers rest 3 minutes, then serve over saffron rice, garnish with cilantro and lemon. Enjoy your warm, aromatic Airfryer Tandoori Chicken Skewers & Rice.

Notes

For a simple salad or chutney on the side, toss cucumber, tomato, and red onion with lemon juice and salt. Marinate longer for richer flavor, and test one piece for doneness using a meat thermometer.

Prep Time: 60 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Air Frying
Cuisine: Indian