Tandoori chicken is usually prepared in the bell shaped tandoor clay oven, from where it gets its name. However, you can prepare it at home too without the clay oven; with a skillet or in an air fryer too…..
Marinate the chicken in the mixture 
Cook the marinated chicken in a pan with just 1/4 cup water. 
Ingredients:
Chicken Thighs – 5/Chicken – 1 kg
Oil – 1 tbsp
Coriander leaf chopped – 2 tbsp
Curry leaf chopped – 1 tbsp
Yogurt – 2 tbsp
Chillie powder – 1 tbsp
Coriander powder – 1 tbsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Lemon – 1/2 of the lemon
Salt – as required
Preparation:
Clean and cut the chicken breasts. Make slits on the chicken pieces. In a bowl, whisk together yogurt, juice of 1/2 lemon, pepper powder, turneric powder, garam masala powder, coriander powder, chillie powder, chopped curry leaf, chopped coriander leaf, salt and one tbsp of oil.
Marinate the chicken in this spice mix aand marinate it overnight or for 6-8 hours. The yogurt mixture is the key to super flavourful and tender chicken. If you are short of time, you may keep it for 30 minutes but marinating it overnight makes it more tender and juicy.
If using an airfryer:
Place the chicken pieces in airfyer. Brush them with very little oil and fry it at 170 degrees for 40 minutes. After 20 minutes, using a tong, turn the chicken pieces and continue airfrying it.
If using a pan/skillet:
Heat a pan and place the chicken pieces in it. Add 1/4 cup water and on a low flame, cover and cook the chicken pieces for 10 minutes. After 10 minutes, turn the pieces and cook the other side for another 10 minutes until no water is left in the pan.
Heat a tava or another pan. Add 1 tsp of oil and place the cooked chicken pieces on it on a low flame until it turns brown in colour. Flip to the other side and cook it again on low flame until it is fully cooked and tender.
Meal Haven 