Tandoori Chicken with Grilled Eggplant Dry Curry

It was 37C today, way too hot to have the oven on. But Tandoori Chicken done in the air fryer, so quick and easy and so yum.

It was a last minute decision this morning to make Tandoori Chicken with the 2 pieces of Maryland in the freezer seeing I also happened to have half a tub of plain yogurt in the fridge, something that I don't usually have in the house. So quickly defrosted the chook in the microwave, and marinated them with yogurt, tandoori paste and a bit of salt. Come 6pm, there's chicken ready for cooking but needed another something to match it with and going thru the fridge, saw a couple of eggplants and thought maybe a dry'ish curry. So here's what I invented on the spur of the moment.

Grilled Eggplant Dry Curry

2 large eggplants, washed and quartered
2 tablespoons curry powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 onion, thinly sliced
3 cloves garlic, minced
2 tablespoons plain yogurt (or marinade from tandoori chicken)
salt and sugar to taste
1 bunch fresh coriander, roughly chopped
neutral flavoured oil

  1. Mix all the powdered spices with about 1/3 cup water and set aside.
  2. Put quartered eggplants into air-fryer basket, drizzle with a bit of oil, sprinkle lightly with salt and air-fry them for 10 minutes at 200C. Turn them and air-fry for another 10 minutes. When ready, remove skin and roughly chop eggplants.
  3. Heat about 1/4 cup oil in wok, saute sliced onions over high heat till they start to brown, then add minced garlic and saute till garlic is golden brown.
  4. Add spice mix, and saute over medium heat till fragrant, stirring continuously.
  5. Add grilled eggplant, stir fry for a couple of minutes. Add 1 cup water, season with salt and sugar to taste and cook uncovered over medium low heat until almost all liquid is evaporated.
  6. Mix in chopped coriander, adjust seasoning if required. Serve.

Tandoori Chicken

2 whole chicken Maryland pieces
4 tablespoons plain yogurt
2 tablespoons Tandoori paste (Patak's brand)
1 teaspoon salt
  1. Score the thickest parts of the chicken with a sharp knife.
  2. Mix yogurt, tandoori paste and salt together and rub well into chicken pieces.
  3. Cover and leave to marinade for at least 6 hours or overnight.
  4. To cook in an air-fryer, place chicken in one layer in air-fryer basket. Set temperature at 180C and air-fry for 10 minutes. Turn chicken, and continue to cook for another 10 minutes. Turn chicken again and up temperature to 200C and cook for another 5 minutes to obtain a nicely grilled crust/surface.
  • Cooking times may need to be varied depending on how large your chicken pieces are. Test for doneness by piercing the thickest part near the joint, and if juices run clear, chicken is cooked.
  • Reserve any leftover marinade and use that to in the eggplant curry above.