Tandoori-Style Air-Fried Chicken Thighs

Spice Rub (for 2–3 lbs of chicken thighs)

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 tsp Kashmiri chili powder (or ½ tsp cayenne)
• 1 tsp turmeric
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1½ tsp garam masala
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground cloves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• Optional: 1 tsp crushed fenugreek leaves (kasuri methi)

Preparation Steps

1. Thawing the Dino Flesh: Thaw frozen chicken slowly in the fridge overnight.
2. Dry Brine: Pat chicken dry. Rub generously with spice mix. Let rest in fridge uncovered 2–12 hours.
3. Oil Massage: Bring to room temp. Coat with a small amount of oil (peanut, safflower, or mustard oil).

Cooking Instructions

1. Preheat: 375°F (190°C) in air fryer for 5 minutes.
2. Arrange: Place thighs in a single layer. Don't crowd them.
3. Cook Side 1: 12 minutes.
4. Flip & Cook Side 2: 10–12 more minutes, or until 165°F internal temp. Optionally crisp at 400°F for 2–3 minutes.
5. Rest: Let sit 5 minutes before consuming like a civilized caveman.

Storage & Reheating

• Storage: Airtight container in fridge, up to 4 days.
• Reheating: 350°F air fryer for 5–7 minutes. Maintain skin crispiness and dignity.

Tips & Tricks

• Add lemon juice or chaat masala before serving for bonus flavor.
• Serve with turmeric rice, naan, or cucumber raita if you're feeling fancy.
• Adjust spice levels depending on whether you're feeding humans or masochists.