Tandoori Chicken (From-Scratch Marinade)

• 900 g chicken breast
• 1/4 cup plus 1 tbsp non-fat Greek yogurt
• 1 tbsp plus 1 tsp ginger-garlic paste
• 1 tbsp plus 1 tsp tomato paste
• 1 tbsp plus 1 tsp tandoori masala
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• Juice of 1/2 lemon
• Salt to taste

Method

1. Combine marinade ingredients with chicken and refrigerate at least 2 hours, preferably overnight.
2. Choose air fryer at 390°F for 10-14 minutes; oven at 425°F for 18-22 minutes; or pan for 4-6 minutes per side. Cook until chicken reaches 165°F.