Air Fryer Tandoori Meat Chops Recipe

Source video by Imran Ali on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

These tandoori meat chops use mutton (cheaper than lamb) marinated in yoghurt, ginger, garlic, fresh herbs and a punchy spice mix including tandoori powder, kasuri methi and mint. The chops are stood up in the air fryer basket on a clever stab-and-stand technique so they cook evenly without flipping. A quick green chilli chutney made from yoghurt, coriander, mint and chillies pulls the whole plate together. Minimal prep, big restaurant flavour.

Ingredients

• 5 tbspnatural yoghurt
• 1 tbspginger paste
• 6 clovesgarlic cloves, grated
• 2 tbspfresh coriander, chopped
• 1 tspblack pepper powder
• 1 tspcumin powder
• 0.75 tspgaram masala
• 1 tspchilli flakes
• 0.5 tbspcoriander powder
• 0.5 tbsppaprika
• 0.75 tbsptandoori powder
• 1 pinchkasuri methi (dried fenugreek leaves), crushed between hands
• 1 tbspolive oil
• 1 tbspfresh mint, chopped
• 0.33 lemonfresh lemon juice, juiced
• tamarind paste

• 8 chopsmutton or lamb chops
• salt
• butter, melted, for brushing (add late)

• 5 tbspnatural yoghurt
• 1 bunchfresh coriander
• 1 bunchfresh mint
• 2 chilliesgreen chillies
• 3 clovesgarlic cloves
• 1 wedgelemon juice, juiced
• 1 pinchgaram masala
• 1 pinchsalt
• 1 pinchblack pepper

Method

1. Add the yoghurt to a large mixing bowl. Stir in the ginger paste, grated garlic and chopped fresh coriander.

   ~3 min

2. Add the black pepper, cumin, garam masala, chilli flakes, coriander powder, paprika and tandoori powder.

   ~1 min

3. Crush the kasuri methi between your palms and add to the bowl, then pour in the olive oil, chopped mint and fresh lemon juice. Mix the marinade thoroughly.

   ~2 min

4. Place the mutton or lamb chops into a separate bowl and pour the marinade over the top. Add salt to taste.

   ~1 min

5. Mix with your hands, working the marinade into every chop. Cover and refrigerate for at least 2 hours.

   ~3 min

6. While the chops marinate, make the green chilli chutney. Add yoghurt, fresh coriander, mint, green chillies, garlic, lemon juice, a pinch of garam masala, salt and black pepper to a blender.

   ~3 min

7. Blend until smooth. Add a splash of water only if needed to loosen. Set aside in the fridge.

   ~2 min

8. Remove the chops from the fridge 30 to 45 minutes before cooking so they come close to room temperature.

   ~1 min

9. Take each chop and stab a small slit through the meat against the bone so it can stand upright. Stand the chops up in the air fryer basket on their bone edge.

   ~3 min

10. Cook at 200°C for 11 to 12 minutes. Check at the 10-minute mark and adjust by a minute or two depending on thickness.

    ~12 min

11. Optional: use a kitchen blowtorch to add extra char to any pale spots.

    ~1 min

12. Plate up, brush with melted butter for gloss if you like, and rest for 5 minutes before serving with the green chilli chutney.

    ~5 min

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