Here's a screenshot of what I'm talking about:
Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such dishes with a thick, crispy, spicy layer that has a strong taste.
I'm trying to make this at home, but mine comes out with a very thin layer on the top. I tried making Chicken Tandoori using the standard recipe (marinate in yogurt for 4 hours and then roast). This is how it came out:
As you can see, the spicy, crispy layer at top is pretty thin with even bald patches. Does anyone know how can I make this layer thicker and more consistent?
Here is the recipe that I followed:
http://www.everestspices.com/tandoori-chicken-masala
Edit: I think that the problem is that I used an air fryer for making Tandoori Chicken. You cannot use an Air Fryer for Tandoori Chicken. You need to use a grill or fire. Perhaps someone else can confirm this.