VORTEX TANDOORI CHICKEN

INGREDIENTS:

Part 1:

• 500g of chicken fillet cut into 2cm cubes
• 3 tbsp double thick yogurt
• 1 tsp garam masala
• 1 tsp ground garlic
• ½ tsp ground ginger
• ½ tsp black pepper
• 1 tsp ground cumin powder
• 1 tsp ground coriander powder
• ½ tsp turmeric
• 1 tbsp lemon juice
• 1 tsp red chilli powder
• 1 tsp salt
• 3 tbsp oil

METHOD:

For additional heat, add 1 tsp of red chilli paste
Marinate and skewer onto wet wooden skewers with:

1 onion cut into chunks and peeled to seperate it.

1 green pepper cut into 2cm chunks
The chicken needs to be basted to prevent it from drying out and being undercooked. You also want to continue adding flavour onto the chicken.

The basting is a completely separate flavour addition but heightens the aromas on this dish.

Part 2:

In a separate bowl add:

• 125g butter
• 1 tbsp chaat masala
• 1 tsp red chili powder
• 1 tsp dried fenugreek leaves
• 1 tsp garam masala
• 1 tsp salt
• A squeeze of lemon

METHOD:

Allow it to boil for a few seconds in the microwave or stove top just enough to melt the butter and combine the spices. Use the touchscreen and set the Vortex on to Air Fry.

Change the temperature to 200c degrees . Change the time to 12 minutes.

Add the food when prompted.
Baste and allow to Air Fry and turn once when prompted and baste.
Continue to Air Fry for the balance of the time until you achieve the charred effect.

Note: I tested the Chicken without adding fries, and it completed a full 12 minutes with the chicken charred to perfection.

If you’re adding freshly cut potato fries to the basket alongside the skewers, allow for a 20 minute cooking time. This did not alter the fibres of the chicken, but ensured that the fries were done together with the chicken in the same basket.