The smell of air fryer tandoori chicken cooking is heavenly. And now you can make it in your air fryer! Air-fried tandoori Chicken is easy to make and takes less time than your oven.
Air Fryer Tandoori Chicken is bursting with flavor from aromatic tandoori spices, fenugreek, and fresh ginger and garlic. Each bite is tender and full of taste, making it a favorite for any gathering. This recipe is versatile and can be prepared in either an air fryer or oven.
This AIR FRYER chicken tandoori is super delicious, easy, and gives the same result as an oven.
Suppose you are looking for even more Air Fryer Chicken Recipes. In that case, some of my favorite recipes are EASY AIR FRYER CHICKEN SANDWICH (CHICK-FIL-A COPYCAT), AIR FRYER HERB CRUSTED CHICKEN BREASTS, AIR FRYER PERUVIAN CHICKEN DRUMSTICKS, and AIR FRYER CHICKEN TIKKA MASALA.
Air Fryer Tandoori Chicken
Tandoori chicken is a dish that originates from India. It is made with marinated meat that is cooked in a clay oven called a tandoor. The word “tandoor” means clay oven because this cooking technique was used for cooking food for centuries before the invention of metal ovens and stoves.
Air fryer chicken tandoori is typically made with bone-in pieces like thighs or legs, but it can also be delicious with boneless chicken. Both options deliver fantastic flavor.
Tandoori chicken can be served as an entree, appetizer, or snack, and it usually comes with naan bread on the side. This is an easy way to make a great batch of tandoori chicken in the air fryer!
Ingredients Needed For Tandoori Chicken Air Fryer
Here are the simple ingredients, you will need:
- Chicken Thigh and Leg Piece: The base for this flavorful tandoori dish, providing a juicy and tender texture.
- Greek Yogurt: Adds creaminess and tanginess to the marinade, helping to tenderize the chicken.
- Minced Garlic: Infuses the marinade with a robust, savory flavor.
- Garam Masala: A blend of spices that contributes warmth and complexity to the dish.
- Salt: Enhances all the flavors in the marinade and ensures the chicken is well-seasoned.
- Lime Juice: Adds a zesty, acidic kick that balances the richness of the yogurt and spices
- Kasuri Methi: Dried fenugreek leaves that impart a unique, slightly bitter flavor to the marinade.
- Coriander Powder: Provides a subtle, earthy flavor that complements the other spices.
- Black Pepper: Adds a touch of heat and depth to the seasoning mix
- Red Chili Powder: Adds spiciness and vibrant color to the dish.
- Gram Flour: Helps thicken the marinade and contributes a slight nutty flavor.
- Mustard Oil: Adds a pungent, tangy flavor and helps to enhance the richness of the marinade.
- Red Food Coloring: Provides a vibrant red hue to the tandoori chicken, making it visually appealing.
- Butter: Adds richness and a glossy finish to the cooked chicken.
How To Make Tandoori Chicken In Air Fryer
Here are the step-by-step instructions:
Step One: Heat a heavy-bottom pan and add mustard oil. Let it heat up. Next, add the gram flour and roast it for a few seconds until fragrant; remove from heat and set aside.
Step Two: In a bowl, take hung curd, add ginger garlic paste, Garam Masala, red chili powder, Kasuri Methi, coriander powder, salt, pepper powder, and lime juice, and give it a nice whisk. Next, mix everything properly in the prepared oil and gram flour mixture.
Step Three: Make deep gashes in the chicken and add it to the mixture. Add a few drops of red food color. (This is optional.) Rub and coat the chicken properly in the marinade and let it rest for a minimum of 6 hours.
Step Four: Preheat the air fryer for 5 minutes at 180 degrees C / 350 degrees F. Line the basket with aluminum foil and put the marinated chicken in it. Brush some butter on the top. Set cook time for 10 minutes on one side, then turn and cook for another 7 -8 minutes. Repeat with the rest of the chicken. Serve hot with lime wedges and onions sprinkled with Chaat Masala.
Air Fryer Tandoori Chicken Ingredient Notes
- Chicken: I used a combination of chicken thigh and leg pieces, but you can substitute the chicken with either chicken drumsticks, legs, or thighs. The recipe will work the same, but the cooking time will be shortened.
- Hung Curd: This is very similar to Greek yogurt and can be substituted for it.
- Garam Masala: Garam masala combines different spices, but the most common are cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. You can usually found in the spice aisle at any American grocery store.
- Kasuri Methi: Also known as Fenugreek Leaves, you can easily substitute them for celery leaves if you can not find them in the grocery store.
- Gram Flour: This is a type of flour made from ground chickpeas. You can substitute it for chickpea flour, lentil flour, quinoa flour, soybean flour, tapioca flour, or even buckwheat flour. If none of these other options are available, you can also use all-purpose flour.
Air Fryer Tandoori Chicken Recipe Tips
- Marinate Well: For the best flavor, marinate the chicken for at least 4 hours, or overnight if possible. This allows the spices to penetrate the meat thoroughly.
- Pat Dry Before Cooking: Ensure the chicken is patted dry before applying the marinade. This helps the marinade adhere better and results in a more flavorful crust.
- Avoid Overcrowding: Place the chicken pieces in a single layer in the air fryer basket. Overcrowding can lead to uneven cooking and less crispy results.
- Flip Midway: Flip the chicken halfway through the cooking time for even browning on both sides.
- Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
- Adjust Time for Bone-In or Boneless: Bone-in chicken pieces may require slightly longer cooking time than boneless pieces.
- Rest Before Serving: Let the chicken rest for a few minutes after cooking. This helps the juices redistribute and results in more tender meat.
- Customize Spice Levels: Adjust the amount of red chili powder or other spices based on your heat preference.
- Garnish and Serve: Garnish with fresh cilantro, lemon wedges, and onions for extra flavor and a restaurant-style presentation.
Air Fryer Tandoori Chicken Recipe Faqs
Can I use boneless chicken instead of bone-in? Yes, you can use boneless chicken. It will cook faster than bone-in pieces. Just be sure to adjust the cooking time accordingly.
How long should I marinate the chicken? For the best results, marinate the chicken for at least 4 hours or overnight. This allows the flavors to fully penetrate the meat.
Can I use store-bought tandoori spice mix? Absolutely! You can use store-bought tandoori spice mix if you’re short on time. Just adjust the amount of salt and other seasonings as needed.
What if I don’t have kasuri methi (dried fenugreek leaves)? If you can’t find kasuri methi, you can omit it or substitute it with a small amount of dried thyme or oregano for a slightly different flavor.
How do I know when the chicken is done? Use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C). The juices should run clear when pierced.
Can I make this recipe in a regular oven? Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until cooked through and crispy.
How do I prevent the chicken from sticking to the air fryer basket? Lightly coat the air fryer basket with cooking spray or a small amount of oil to prevent sticking. Make sure the chicken pieces are not overcrowded.
Can I freeze the marinated chicken? Yes, you can freeze the marinated chicken for up to 3 months. Thaw it in the refrigerator before cooking, and follow the cooking instructions as usual.
What can I serve with Air Fryer Tandoori Chicken? Serve it with naan bread, basmati rice, a side salad, or roasted vegetables. Garnish with fresh cilantro, lemon wedges, and onions for added flavor.
Can I use a different type of oil? Yes, you can use other oils like vegetable oil or canola oil instead of mustard oil. The flavor may vary slightly, but it will still be delicious.
More Easy Air Fryer Recipes
- AIR FRYER HERB CRUSTED CHICKEN BREASTS
- AIR FRYER PERUVIAN CHICKEN DRUMSTICKS
- EASY AIR FRYER CHICKEN SANDWICH (CHICK-FIL-A COPYCAT)
- AIR FRYER CHICKEN CHIMICHANGAS
- AIR FRYER CHICKEN, BROCCOLI, AND BELL PEPPER
- CRISPY AIR FRYER CHICKEN WINGS
- AIR FRYER DRY RUBBED CHICKEN WINGS
- AIR FRYER BUFFALO CHICKEN KEBABS
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Air Fryer Tandoori Chicken
Description
Ingredients
- 1 pound chicken thighs, or chicken legs
- 1/2 cup hung curd , or Greek yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon Garam Masala
- 1 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon Kasuri Methi , (dried fenugreek leaves)
- teaspoon coriander powder
- teaspoon ground black pepper powder
- 2 teaspoons red chili powder
- 2 tablespoons gram flour
- 2 tablespoons mustard oil, (if available, otherwise you can use any oil you prefer)
- 2 drops red food coloring, optional
- 1 tablespoon butter
Instructions
- Put a heavy bottom pan on the heat and add mustard oil, let it heat up. Next, add the gram flour and roast it for a few seconds until fragrant, remove from heat, and set aside.
- In a bowl take hung curd, add ginger garlic paste, Garam Masala, red chili powder, Kasuri Methi, coriander powder, salt, pepper powder, and lime juice, and give it a nice whisk.
- Next, add in the prepared oil and gram flour mixture and mix everything properly.
- Make deep gashes in the chicken and add them into the mixture. Add a few drops of red food color. (optional)
- Rub and coat the chicken properly in the marinade and let it rest for a minimum of 6 hours.
- Preheat the air fryer for 5 minutes at 180-degree C / 350 degrees F. line the basket with aluminum foil and put the marinated chicken in it. Brush some butter on the top. Cook for 10 minutes on one side then turn and cook for another 7 -8 minutes. Repeat with the rest of the chicken.
- Serve hot with lime wedges and onions, sprinkled with Chaat Masala.
- Plate, serve, and enjoy!
Equipment
- Cooking Spray
- Parchment Paper, or Aluminum Foil
Notes
Ingredient Notes:
Chicken: I used a combination of chicken thigh and leg pieces, but you can substitute the chicken to either chicken drumsticks, legs, or thighs. The recipe will work the same, but the cooking time will be shortened. Hung Curd: This is very similar to Greek yogurt and can be substituted out for it. Garam Masala: Garam masala is a combination of different spices, but the most common are cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. You can usually found in the spice aisle at any American grocery store. Kasuri Methi: Also known as Fenugreek Leaves, you can easily substitute them for celery leaves if you can not find them in the grocery store. Gram Flour: This is a type of flour made from ground chickpeas. You can substitute for chickpea flour, lentil flour, quinoa flour, soybean flour, tapioca flour, or even buckwheat flour. You can also use all-purpose flour if you have none of these other options available.Nutrition
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Susan
I bought an air fryer last week (a bit behind the crowd!) and found your website. This is BY FAR the tastiest tandoori chicken I have ever made! Thanks so much for this keeper of a recipe! I’m craving it again this morning!