If you love curries, Tandoori flavors are some of the best. The method here using an air fryer is very simple. You can make your own Tandoori seasoning, but we recently found a jarred Tandoori paste that is gluten free - and outstanding in flavor.
In this recipe we used whole chicken legs, thigh with attached drumstick, but any chicken pieces will work nicely. Cooking time will vary, depending on cut and size.
In a glass bowl, mix 4 Tblsp. natural low fat yogurt, with 1 Tblsp. of Tandoori paste, or more to taste. Mix well. Cut a few slices on top of the chicken legs (not too deep) and place the chicken legs into the bowl and cover fully in the sauce. Cover the dish with a lid or cling wrap and marinate in the fridge for minimum 4 hours.
Preheat the air fryer to 375 degrees for 5 min. Carefully place a folded piece of parchment paper, folded to size into the bottom of the air fryer. Using tongs, place in the chicken legs, leaving the top portion covered in the Tandoori sauce.
Cook 15-25 min. depending on size of the chicken legs. Half way through, using tongs, turn the parchment paper to rotate. Using an instant read thermometer, check the chicken legs intermittently, once the chicken has reached 165 degrees fahrenheight, the chicken is ready to be plated.
We had ours served with Saffron rice and steamed vegetables, but any side dish or salad will be complimentary.