Tandoori chicken with the Ninja DT251

Ingredients:
Chicken legs/thighs - 1 kg (big pieces preferable. I get four legs)

Onions, large, sliced - 2

Marinade:
Yogurt, thick - 1/2 cup
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Mustard oil or ghee - 1 tbsp
Lemon juice - 1 tbsp

Ghee for basting - 2 tbsp

Method:
– Whisk all the marinade ingredients together. Make deep cuts in the chicken and rub the marinade thoroughly over the chicken pieces. Refrigerate overnight.
– Take the sliced onions in a huge bowl. Add 1 tbsp salt and mix the salt into the onion pieces with your hands. Leave in a colander for 1 hour. Squeeze the onions to remove more water.
– Layer the Ninja DT251 pan with aluminium foil. Spread a little ghee over the surface. Place the onions evenly over the surface and gently place the marinated chicken on top (remove as much of the marinade stuck to the chicken as possible).
– Set the Ninja DT251 to Air Fry mode at 400 F. Cook the chicken for 10 min then flip, baste with 1 tbsp ghee, and cook for 10 more min. Flip over again and baste with 1 tbsp ghee. Set to Air Roast and cook for 5 min on each side or until both sides start to blacken and/or the onions are well browned.

Serve with lemon wedges and raita.

Author: Shrinkingsodacan