Air Fryer Tandoori Chicken with Mint Coriander Sauce

In a large bowl, prepare the marinade by combining yogurt with ginger garlic paste, salt, and all the powdered spices.

Add Kasthuri Methi, lemon juice, vinegar, oil, and red food coloring to the bowl and mix until a smooth paste is formed.

Prepare the chicken by making deep cuts into the flesh to allow the marinade to penetrate.

Thoroughly coat the chicken pieces with the marinade, ensuring it gets into all the cuts.

Place the marinated chicken into the air fryer basket skin-side up and cook for 15 minutes at 190°C (375°F).

After the first cook, turn the chicken pieces over and cook for another 10 minutes at 180°C (355°F).

To achieve a smoky flavor, heat a piece of charcoal until red hot. Place it in a small bowl with the chicken, drizzle with oil, and cover immediately to trap the smoke for a few minutes.

While the chicken is cooking, add coriander, mint, yogurt, ginger & garlic paste, cumin seeds, peppercorns, green chilies, lemon juice, salt, sugar, oil, and water to a blender.

Blend all the ingredients until you have a smooth, vibrant green sauce.