Crispy Tandoori Chicken & Chips
Dive into a plate of pure bliss with our Crispy Tandoori Chicken & Chips! This mouthwatering dish features succulent, marinated chicken with a smoky tandoori flair, perfectly crisped to golden perfection, and served alongside seasoned fries that pack a punch. Don't forget the zesty homemade coleslaw that ties everything together—it's a flavor explosion you won't want to miss!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Shopping List
- 1100 g boneless skinless chicken thighs
- 250 g carrots
- 1 ½ tsp (7 ml) cilantro powder
- 80 g fat-free yogurt
- 2-3 tsp (10 ml) fresh cilantro
- 300-400 g green cabbage
- 150 g red onion
- 2 tsp (10 ml) tandoori masala
- 1100 g uncooked white or yellow potatoes
Pantry Items
Amounts also listed in instructions below
- avocado oil spray (to taste)
- black pepper (to taste)
- cumin (to taste)
- garlic powder (to taste)
- honey (to taste)
- lemon juice (to taste)
- light mayo (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Spread chicken thighs evenly on a sheet pan, oven bake or air fry for 20-25 minutes at 200C / 400F until golden brown and juicy.
- 2
Once cooked, rest for 5 minutes before slicing into delicious cubes. Mix in all the resting juices.
- 3
For the fries, season uncooked potatoes with garlic powder and black pepper, then air fry for 22-27 minutes until golden and crispy. Sprinkle with salt to taste after cooking.
- 4
For the coleslaw, mix green cabbage, grated carrots, red onion, fresh coriander, salt, pepper, fat-free yogurt, light mayo, honey, and lemon juice. Store separately in the refrigerator to keep fresh.
- 5
Reheat chicken and fries in air fryer for 5 minutes at 190C before serving.
💡 Pro Tips
- ✓Pat chicken thighs completely dry and let the yogurt marinade sit for 30+ minutes to allow lactic acid to break down proteins and tenderize the meat while creating better spice adhesion.technique30+ minutes
- ✓Cook chicken thighs to an internal temperature of 175°F (not 165°F) because dark meat's collagen doesn't break down until 170-175°F, ensuring juicier results.timing175°F internal temp
- ✓Bloom your tandoori masala and other ground spices in the olive oil for 30-60 seconds before mixing with yogurt to activate volatile compounds and intensify flavor by 40-50%.technique30-60 seconds
- ✓Salt your cut potatoes and let them sit for 15 minutes, then rinse and thoroughly dry to remove excess starch and achieve maximum crispiness through better Maillard reaction.ingredient15 minutes
- ✓Preheat your air fryer to 400°F for 3-5 minutes before adding food because starting with a hot cooking chamber ensures immediate moisture evaporation and prevents steaming.equipment400°F for 3-5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Crispy Tandoori Chicken & Chips
Dive into a plate of pure bliss with our Crispy Tandoori Chicken & Chips! This mouthwatering dish features succulent, marinated chicken with a smoky tandoori flair, perfectly crisped to golden perfection, and served alongside seasoned fries that pack a punch. Don't forget the zesty homemade coleslaw that ties everything together—it's a flavor explosion you won't want to miss!
📝 Ingredients
Shopping List
- 1100 g boneless skinless chicken thighs
- 250 g carrots
- 1 ½ tsp (7 ml) cilantro powder
- 80 g fat-free yogurt
- 2-3 tsp (10 ml) fresh cilantro
- 300-400 g green cabbage
- 150 g red onion
- 2 tsp (10 ml) tandoori masala
- 1100 g uncooked white or yellow potatoes
Pantry Items
Amounts also listed in instructions below
- avocado oil spray (to taste)
- black pepper (to taste)
- cumin (to taste)
- garlic powder (to taste)
- honey (to taste)
- lemon juice (to taste)
- light mayo (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Spread chicken thighs evenly on a sheet pan, oven bake or air fry for 20-25 minutes at 200C / 400F until golden brown and juicy.
- 2
Once cooked, rest for 5 minutes before slicing into delicious cubes. Mix in all the resting juices.
- 3
For the fries, season uncooked potatoes with garlic powder and black pepper, then air fry for 22-27 minutes until golden and crispy. Sprinkle with salt to taste after cooking.
- 4
For the coleslaw, mix green cabbage, grated carrots, red onion, fresh coriander, salt, pepper, fat-free yogurt, light mayo, honey, and lemon juice. Store separately in the refrigerator to keep fresh.
- 5
Reheat chicken and fries in air fryer for 5 minutes at 190C before serving.
💡 Pro Tips
- ✓Pat chicken thighs completely dry and let the yogurt marinade sit for 30+ minutes to allow lactic acid to break down proteins and tenderize the meat while creating better spice adhesion.technique30+ minutes
- ✓Cook chicken thighs to an internal temperature of 175°F (not 165°F) because dark meat's collagen doesn't break down until 170-175°F, ensuring juicier results.timing175°F internal temp
- ✓Bloom your tandoori masala and other ground spices in the olive oil for 30-60 seconds before mixing with yogurt to activate volatile compounds and intensify flavor by 40-50%.technique30-60 seconds
- ✓Salt your cut potatoes and let them sit for 15 minutes, then rinse and thoroughly dry to remove excess starch and achieve maximum crispiness through better Maillard reaction.ingredient15 minutes
- ✓Preheat your air fryer to 400°F for 3-5 minutes before adding food because starting with a hot cooking chamber ensures immediate moisture evaporation and prevents steaming.equipment400°F for 3-5 minutes