The chicken was marinated in yogurt, ginger, garlic, and tandoori spice blend for 24 hours and air fried for 20 minutes at 350°F (given a couple more minutes at 400°F to get more color). The pilaf was cooked in homemade chicken stock and finished with parsley fresh from the herb garden.
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The chicken was marinated in yogurt, ginger, garlic, and tandoori spice blend for 24 hours and air fried for 20 minutes at 350°F (given a couple more minutes at 400°F to get more color). The pilaf was cooked in homemade chicken stock and finished with parsley fresh from the herb garden.