Tandoori Chicken Recipe (in the style of Pritam da Dhamba):

1st Marinade: 30mins to 45 mins Scored skinned chicken: 900g Ginger garlic paste: 1tbsp , optinally add in one green chili Juice of 1 lemon or 1tbsp vinegar Massage & cover

2nd Marinade: 30 mins Rock salt or black salt 1tsp Cumin powder 1tsp Garam masala 1tsp Turmeric powder 1/2 tsp Kashmiri red chili powder 1tsp Coriander powder 1tsp Roughly ground cardamon powder 1/2tsp Kashmiri chili paste (made from rehydrated chilis) 1tbsp, can be substituted with food color Mustard oil 1.5 tbsp, if mustard oild is not available use ghee instead Massage, cover

3rd Marinade: 30 mins 4-5 tbps of hung curd Massage, cover

Preheat the air fryer at 180c for 5 minutes, and cook the chicken pieces for about 10 minutes on each side, giving a brushing of ghee once per side after 5 minutes. Raise the temp to 200c for the last 2 minutes for extra charring.

For the garnish, squeeze some fresh lemon on the chicken, and sprinkle chat masala.