Air fryer:
At first, cut long slits on the chicken body with a knife, half inches’ depth, four in the front and four on the back.
Mix all the dry powder ingredients with hung yogurt, mustard oil, ginger paste, garlic paste, lemon juice and make a thick paste on a plate.

Apply the masala paste on the chicken inside and outside of the body and also apply inside the slits.
Wrap the chicken with a non-toxic cling wrapper (optional). Marinate overnight, and keep in the refrigerator. After take out from the refrigerator on the next day morning, leave for half an hour before putting in the air fryer.

Put in the air fryer, and set temperature at 200° Celsius for 15 mins for one side.
After 15mins, take out the tray and turn over the chicken to the other side and apply the rest of the masala. Also apply butter on the chicken, which will make the chicken soft, but it is optional if you would prefer to make it healthy.

Take out after 15mins, fire a charcoal, keep a bowl near to the chicken, put the burning charcoal in the bowl, put some butter on the burning charcoal, smoke will come out, cover with a lid.
After 5-10min, air fryer fried tandoori chicken is ready to serve.

Pan Fried:
Cut two long slits on each leg pieces with a knife, half inches’ depth.
Mix all the dry powder ingredients with hung yogurt, mustard oil, ginger paste, garlic paste, lemon juice and make a thick paste on a plate.

Apply the masala paste on the chicken pieces and also apply in the slits.
Wrap the chicken with a non-toxic cling wrapper (optional).
Marinate overnight, and keep in the refrigerator. After take out from the refrigerator on the next day morning,leave for half an hour before fry on a pan.

Put a pan on gas stove, add some mustard oil on the pan, heat the oil, put the chicken pieces, cook it for 10min on medium gas flame.
After 10mins, turn over to other side, cover it and cook again for 10mins.

Keep the pan aside, fire a charcoal, keep a bowl near to the chicken pieces, put the burning charcoal in the bowl, put some butter on the burning charcoal, smoke will come out, cover with a lid.
After 5-10mins, pan-fried tandoori chicken is ready to serve.