Air Fryer Tandoori Chicken Legs
Ingredients
2 pounds chicken legs (approximately 12)
1 cup Greek or plain yogurt
1 teaspoon olive oil
3 Tablespoons butter, melted
1 Lime, juiced (about 2 Tablespoons)
3-4 garlic cloves, minced
2 Tablespoon freshly grated ginger
1 Tablespoon turmeric
1 Tablespoon garam Marsala
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon salt
Directions
Remove the skin from the chicken, and with a sharp knife cut 2-3 deep slices into a thick part of each raw drumstick {this is optional- you can leave the skin on if you like}.
These gashes in the drumsticks will catch the marinade for maximum flavor.
Combine the ingredients for the marinade (all but the butter) and pour into a ziplock bag.
Add the chicken legs to the ziplock bag of marinade. Seal the ziplock bag and move the drumsticks around in the bag to make sure the marinade gets down into the slice marks of each drumstick. Refrigerate for 2 hours but you can let it marinate overnight as well.
Preheat Air Fryer to 360° for 5 minutes.
Spray the air fryer with non-stick spray.
Place the drumsticks into the air fryer, but be sure to not overcrowd. Space each leg slightly apart.
Place the air fryer basket in the air fryer for 10 minutes at 360°. Flip each drumstick and place back in the air fryer for 5-6 minutes.
To check doneness the meat thermometer should reach 165 degrees F internal temperature for each drumstick.
Brush each drumstick with melted butter and serve {optional – you can skip this if you would like}.
