Air Fryer Tandoori Chicken (Gluten-Free)

• 2 lbchicken thighs — bone-in, skin off, slashed to the bone
• 1 cupplain whole-milk yogurt — thick; Greek works
• 2 tbsplemon juice
• 4 clovesgarlic — grated
• 1 tbspfresh ginger — grated
• 2 tspgaram masala
• 2 tspsmoked paprika — for color and a little smoke
• 1 tspground cumin
• 1 tspground turmeric
• 1 tspcayenne — to taste; halve it for kids
• 1 tspfine sea salt
• 1 tbspneutral oil — to brush

Method

1. 01

   Slash each thigh to the bone in two or three places — this is how the marinade gets in and how it cooks evenly. Whisk the yogurt, lemon, garlic, ginger, and all the spices into a thick, brick-red paste and massage it into the chicken.

2. 02

   Marinate at least 2 hours, ideally overnight. The yogurt's acid and enzymes do the tenderizing here; don't rush it if you can help it.

3. 03

   Shake off the excess marinade, brush the pieces lightly with oil, and arrange in a single layer with space between them. Air fry at 400°F for 20 minutes, flipping halfway.

4. 04

   It's done when the thickest piece reads 175°F and the edges have caught dark, blistered char. Rest five minutes, then finish with a squeeze of lemon.