Tandoori flavor, smoke and color in your air fryer. No exotic ingredients, tools, or clay tandoori oven needed. Easy Tandoori marinade. This shows you how to infuse tandoori smoke and color with your air fryer. Works every time.The secret is you can make smoke splatter free in your fryer with clarified butter coated hardwood chips. Very little smoke and less time are needed because air fryer ovens recirculate the smoke and heat inside the airfryer. I use a metal measuring cup.Cauliflower steaks are firm and thick, I steam them and then marinade them overnight.The unbreaded version is spicier like beef, the breaded version is milder like pork.

Tandoori flavor, smoke and color in your air fryer. No exotic ingredients, tools, or Clay tandoori oven needed. Easy Tandoori yoghurt marinade. This shows you how to infuse tandoori smoke and color with your air fryer. Works every time.The secret is clarifying butter so you can make smoke splatter free in your fryer with butter coated hardwood chips. Very little smoke and less time are needed because air fryer ovens recirculate the smoke and use high heat inside the airfryer. I use a metal measuring cup.

Tandoori yoghurt marinaded catfish filet nuggets, smoked in the airfryer. Cat fish is a mild, firm, meaty, sweet water fish, excellent for smoking and marinading in milk or yoghurt.The secret to smoking inside an airfryer is clarifying butter so you can make smoke splatter free with butter coated hardwood chips. Very little smoke and less time are needed because air fryer ovens recirculate the smoke at high heat inside the airfryer. I use a metal measuring cup filled half with hardwood pellets to get an hours worth of smoke.

When busy outside, we marinade a frozen chicken leg in tandoori yoghurt in a covered cast iron skillet in the morning, leave it thaw and marinade in a cold oven all day and bake an hour when we get home. Foolproof and delicious every time.

This simple tandoori yoghurt marinade is delicious, ready in five minutes. I use it for smoked chicken, fish, and vegetarian tandoori dishes in my air fryer.

I tried making tandoori chicken to accompaniment my buttered rice and mushrooms using just the ingredients I had in the refrigerator.If you have some wiener sausages, try marinating them with the chicken and cooking them too.Serve with naan -.You can cook the chicken in a frying pan or in the oven, but this time I grilled it so the excess fat would drip off and the chicken would be a bit healthier.My wife gave me rare praise and said that I was able to recreate the restaurant's version pretty well.If you grill the chicken, it is closer to the flavor of oven-baked tandoori chicken compared to other cooking methods. For 2 servings. Recipe by Bunbunpapa

The yogurt in this Tandoori-inspired marinade has a wonderful tenderizing effect on the chicken and helps the marinade penetrate the flesh so you have lots of great flavor through and through. You'll want to marinate for at least 4 hours, but 8 hours up to overnight is ideal.You can adapt this idea of Tandoori Chicken to any number of cuisines and flavor profiles.If moist, tender, flavorful roast chicken is your cooking Achilles' Heel no matter how hard you try, you might want to give this recipe a shot. :)

Somebody always makes this Tandoori chicken when I have a gathering with other Indians. There are varieties of Tandoori chicken such as dry ones and the others with plenty of sauce.・It will be moist and delicious if you use drumsticks.・It is acceptable to marinate just overnight, but it will be better if you marinate for 1 to 2 days.・With close friends and family, enjoy the drumsticks with your hands. That's the best way to enjoy it! Recipe by Plabar

I have spent the last 20 years fantasizing the smoked tandoori chicken in roadside dhabas in India. Those stringy chicken thighs and legs when wrapped in butter nan and garnished with onions and chilies left a permanent desire I my mind to recreate the effect. I don’t have a tandoor which would give me those high temperatures. As an engineer I can only think of ways to create the char and smoke

Tandoori Fish is indeed a flavorful fish.This recipe is made in the oven. The Tandoori Fish is an extremely popular dish from the northern part of India.This is gluten free recipe.

Ever since I learned how to make Tandoori Chicken, I've been a big fan of using yogurt in chicken marinades. In the right proportions and marinating times, it subtly tenderizes the meat and enhances its natural flavor, texture, and juiciness without imparting yogurt flavor.This variation on Tandoori Chicken is inspired by the cuisine of my Little Asian Mama's people. ;)If you buy drums and thighs in your typical supermarket pre-pack, it's likely that your chicken pieces are on the bigger side and will require somewhere between 50 to 55 minutes. A great thing about the yogurt marinade is that it is quite forgiving, and you don't have to worry that the extra 5 minutes of roasting time just to be safe is going to dry out your bird.I like to serve the chicken sprinkled with chopped cilantro with a simple side salad of Spring Greens, mangoes if they're in season, and a quick raita made of equal parts hanh dam (Vietnamese quick pickled onions) and yogurt plus a good pinch of salt and chopped cilantro, which balances out the meal and ties the Viet-Indian fusion flavors together nicely.

I like using yogurt in chicken marinades. With the right proportions and marinating periods, it subtly tenderizes meat and enhances its natural flavor, texture and juiciness without imparting any yogurt flavor.The acid and cultures also help marinade penetrate more quickly and effectively, seasoning the flesh to the bone without creating that brined-like cured texture that often occurs when meat is left to sit in a salty solution for a long time.It's similar to the result you get with buttermilk, but more efficient because the lower liquid content reduces the amount of seasoning needed and also lessens the amount of liquid uptake into the protein that can, counterintuitively, cause an internal steaming effect during cooking that can actually ultimately result in a drier and/or spongier texture to the meat.You can grill this chicken low and slow as you would any other Jerk Chicken preparation, but sometimes the oven is just easier, so I added some liquid smoke to the marinade and did a high heat roast (450F) instead. Not tandoor-level heat by any stretch - they can get up to about 900F if I recall correctly - but it produces a pretty tasty and consistent result.My recipe is adapted from a Saveur Jerk Chicken recipe, but you can modify your favorite Jerk recipe by adding 1/2 a cup of yogurt, 1 tsp of kosher salt, and 1 tsp of sugar.Cook time: 15 mins prep, 6 to 24 hrs to marinate, 60 mins to cook