Airfryer Tandoori Chicken Kebabs with Yogurt Dip
Airfryer Tandoori Chicken Kebabs with Yogurt Dip
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
15
minutesIngredients
500g Karen Fork Chicken Breasts, cut into bite-sized pieces
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons bio natural yoghurt
1 tablespoon tomato puree or paste
1 tablespoon lemon juice
1 teaspoon ginger, minced
1 tablespoon oil (for marinating)
Skewers (wooden or metal)
- For the Yogurt Dip:
450ml Bio Natural Yoghurt
1 tablespoon mint, finely chopped
1 tablespoon lemon juice
Salt and pepper to taste
1 cucumber, grated
Garlic & ginger, as desired.
Directions
- In a bowl, add your diced chicken breasts, paprika, cumin, garam masala, turmeric, salt, black pepper, yogurt, tomato puree, lemon juice, minced ginger, and oil. Mix well.
- Thread the chicken pieces onto the skewers.
Place the skewers in a single layer in the Airfryer basket. You might need to cook in batches depending on the size of your Airfryer. - Airfry the chicken kebabs for about 20-25 minutes or until they are cooked through and have a nice char on the edges. You can turn them halfway through for even cooking.
- Yogurt Dip:
- In a bowl, combine the yogurt, chopped mint, grated cucumber, lemon juice, garlic, ginger, salt, and pepper. Mix well. Taste and adjust the seasoning according to your preference.
- Refrigerate the dip for at least 30 minutes before serving. This allows the flavors to develop.
- Serving
- Serve the Airfryer Tandoori Chicken Kebabs hot with the prepared yogurt dip on the side. You can garnish the kebabs with additional chopped mint and a squeeze of lemon juice before serving.
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