Tandoori Chicken

Mix plain yogurt, lemon juice, ginger, garlic, paprika, garam masala, ground cumin, ground turmeric and salt in a bowl.

Coat chicken thighs in tandoori marinade and refrigerate for at least 30 minutes, or overnight.

Brush the basket with olive oil, then air fry the marinated chicken in a single layer, flipping halfway.

Rest the chicken for 5 minutes, then serve with lemon wedges and raita.