30-Minute Tandoori Chicken

In a large bowl, combine plain yogurt with the spices: turmeric, pepper, coriander powder, Kashmiri chili powder, paprika, cumin powder, and garam masala.

Add ginger-garlic paste and fenugreek leaves to the spice mixture.

Pour in fresh lemon juice and some oil.

Whisk everything together until the marinade is smooth and free of lumps.

Take raw chicken drumsticks and make a few slices on each piece so the marinade can penetrate.

Completely coat the chicken pieces in the prepared marinade.

Add salt to the marinated chicken and mix it in thoroughly.

Arrange the marinated chicken on a baking tray lined with aluminum foil.

Place the tray in an air fryer and set it to cook at 385°F for 20-22 minutes.

Halfway through the cooking time, flip the chicken pieces over to ensure they cook evenly.

Once cooked, remove the tandoori chicken from the air fryer and serve hot.