Making Air Fryer Tandoori Chicken is so quick and tastes sensational. Tender, juicy chicken with a charred crispy-smoky exterior, this authentic Tandoori chicken cooks in record time. Serve with salad, naan bread and golden pilau rice for an Indian feast!
You will also like my Air Fryer Chicken Legs
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I love how my children are finally evolving from timidly fussy about food to more adventurous eaters as they grow (they are now 12 and 17). A few years ago they would have greeted Tandoori chicken with suspicion and complained that it was too spicy.
These days they will bound into the kitchen and ask what smells so amazing… because this air fryer Tandoori chicken will tantalize your taste buds simply with its aroma before you even take a bite.
Tandoori chicken drumsticks are great for sharing at a party and also make an awesome family dinner served with pilau rice and a simple salad.
WHAT IS TANDOORI CHICKEN?
Tandoori is an Indian style of cooking using a clay oven called the Tandoor. Traditionally these wood fired or coal ovens, which can reach temperatures as high as 900°F / 480°C, were used for cooking naan bread.
It was only quite recently that Indian chefs explored cooking chicken in a Tandoor, creating the taste sensation of Tandoori Chicken.
The chicken, usually legs and thighs, is first marinated in yogurt, lemon and aromatic spices before being cooked in the tandoor.
Using an air fryer to cook your Tandoori Chicken is the home cook’s solution to the tandoor. You will be thrilled with how amazing air fryer tandoori chicken is, not to mention how easy!
WHY IS TANDOORI CHICKEN RED?
The spices in the marinade lend tandoori chicken some natural color… but in Indian restaurants food coloring is commonly used. You can obviously leave the red dye out as it has zero effect on the overall taste.
However if you want to achieve the characteristic red, you can a drop or two of red food coloring or use beetroot powder for a more natural option.
INGREDIENTS FOR TANDOORI CHICKEN
We will be using the classic spiced yogurt marinade to prep our chicken before air frying. Here’s what you will need:
- Chicken drumsticks and chicken thighs
- Greek yogurt or plain yogurt
- Lemon juice
- Ghee (clarified butter) or vegetable oil
- Minced garlic and freshly grated ginger (garlic and ginger paste can be used but are never as good as fresh)
- The spices: turmeric, sweet paprika (or ideally Kashmiri red chili powder), cumin, ground coriander, cayenne pepper, Garam Masala
- Salt and pepper
- Optional: red food colouring / beetroot powder
HOW TO MAKE AIR FRYER TANDOORI CHICKEN
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prepare the marinade
Heat the oil or ghee in a saucepan and add all the spices. Stir over medium heat for a couple of minutes or until the spices turn fragrant. Set aside to cool.
Combine the yogurt, lemon juice, minced garlic and ginger in a bowl or a lidded pyrex dish. Stir in the spice mixture.
Marinate the chicken
Make a few slashes on the thickest part of the chicken legs and thighs using a sharp knife to allow the marinade to infuse more deeply. Pat dry with kitchen paper.
Add the chicken to the marinade, turning so that is covered all over. Leave for a minimum of 30 minutes or a maximum of 6 hours, covered, in the fridge.
Air fry the chicken
Preheat the air fryer to 400°F / 200°C. Mist the basket with oil and place the chicken in it, spaced slightly apart (you will need to cook in batches unless you own a Ninja Foodi DualZone Air Fryer). Discard any leftover marinade.
Air fry for 8 minutes, turn the chicken over and cook for a further 8 minutes or until the chicken is at least 165°F / 75°C. You can cook it for longer until the chicken is slightly charred. Rest the chicken for five minutes before serving.
SERVING SUGGESTIONS
Serve your tandoori chicken with golden pilau rice, naan bread, a quick cucumber, onion and tomato salad and some cooling yogurt. A glass of cold Indian lager provides the perfect refreshment.
STORING AND REHEATING
You can store leftovers in the refrigerator for up to three days, I even think that tandoori chicken tastes even better the next day!
Reheat in the air fryer for a few minutes at 350°F / 180°C, shaking the basket a few times. Leftover tandoori chicken can also be used to make Tikka Masala curry.
RECIPE TIPS
- Keep your Tandoori chicken on the healthier side by using skinless chicken legs and thighs. You can also skip the step of heating the spices and simply add them directly into the marinade.
- Use a spray bottle to limit how much oil you use but avoid using low calorie cooking sprays as they can damage your air fryer.
- I love using my Grakula garlic crusher to mince the garlic and fresh ginger. Not only does it work great, it’s so darned cute!
- As ever I cannot recommend using a meat thermometer highly enough. It ensures the chicken cooks to the safe temperature and avoids overcooking.
- The marinade contains lemon juice which can end up “cooking” the chicken if left for too long (think ceviche). Don’t marinate for longer than six hours.
- Traditionally chicken tandoori is cooked without the skin. We love skin on our drumsticks so have left it on.
Have you made my Air Fryer Tandoori Chicken recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Air Fryer Tandoori Chicken
Ingredients
For the marinade
- 2 tbsp vegetable oil or ghee (or see notes)
- 2 tsp sweet paprika or
- 2 tsp salt
- 2 tsp Garam Masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp cayenne
- 1 cup (250g) plain yogurt
- 2 tbsp fresh lemon juice
- 4 garlic cloves , minced
- 1 tbsp fresh ginger , minced
- ½ tsp beet root powder or couple drops red food color (optional)
For the Chicken
- 8 chicken drumsticks , with skin or skinless as preferred
- 4 chicken thighs , boneless and skinless
- salt and freshly ground pepper , to taste
- fresh cilantro (coriander) to serve
Instructions
Make the marinade
- Heat the oil or ghee in a saucepan and add all the spices. Stir over medium heat for a couple of minutes or until the spices turn fragrant. Set aside to cool.2 tbsp vegetable oil or ghee, 2 tsp sweet paprika or, 2 tsp Garam Masala, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp cayenne
- Combine the yogurt, lemon juice, minced garlic and ginger in a bowl or a lidded pyrex dish. Stir in the spice mixture, salt and food coloring, if using.2 tsp salt, 1 cup (250g) plain yogurt, 2 tbsp fresh lemon juice, 4 garlic cloves, 1 tbsp fresh ginger, ½ tsp beet root powder or couple drops red food color
Marinate the chicken
- Make a few slashes on the thickest part of the chicken legs and thighs using a sharp knife to allow the marinade to infuse more deeply. Pat dry with kitchen paper.8 chicken drumsticks, 4 chicken thighs
- Add the chicken to the marinade, turning so that is covered all over. Leave for a minimum of 30 minutes or a maximum of 6 hours in the fridge.
Air fry the chicken
- Preheat the air fryer to 400°F / 200°C. Mist the basket with oil and place the chicken in it, spaced slightly apart (you will need to cook in batches unless you own a Ninja Foodi DualZone Air Fryer). Discard any leftover marinade.
- Air fry for 8 minutes, turn the chicken over and cook for a further 8 minutes or until the chicken is at least 165°F / 75°C. You can cook it for longer until the chicken is slightly charred. Rest the chicken for five minutes before serving. Season, to taste.salt and freshly ground pepper
Serving suggestions
- Serve your tandoori chicken with pilau rice, naan bread, a quick cucumber, onion and tomato salad, cilantro and some cooling yogurt.fresh cilantro
Video
Notes
- You can store leftovers in the refrigerator for up to three days, I even think that tandoori chicken tastes even better the next day! Reheat in the air fryer for a few minutes at 350°F / 180°C, shaking the basket a few times.
- Leftover tandoori chicken can be used to make a wonderful Tikka Masala curry – take a look at my recipe here.
- Keep your Tandoori chicken on the healthier side by using skinless chicken legs and thighs. You can also skip the step of heating the spices and simply add them directly into the marinade.
- Use a spray bottle to limit how much oil you use but avoid using low calorie cooking sprays as they can damage your air fryer.
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