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Air fryer Tandoori Chicken Recipe

This tandoori chicken recipe in Air fryer is a tasty appetizer or main. Tastes amazing and comes out perfect in the air fryer.
Course Appetizer/Side Dish, Main Course
Cuisine Indian
Keyword Airfryer Tandoori Chicken
recipe Airfryer tandoori chicken
Prep Time 15 minutes
Cook Time 20 minutes
Marination time 2 hours
Total Time 2 hours 35 minutes
Servings 4 people
Calories 305kcal
Author Rachna Parmar

Equipment

Ingredients

  • 1.5 lb. chicken or 750 gm.

Marinade ingredients

  • ½ cup Greek yogurt
  • 2 tbsp. ginger garlic paste
  • 2 tsp. paprika or Kashmiri red chilli powder
  • 1 tsp. dried fenugreek or kasuri methi optional
  • 1 tbsp. lemon juice
  • 1 tsp. pepper powder
  • 1 tbsp. tandoori chicken masala or garam masala
  • 2 tsp. chickpea flour or besan
  • 1 tsp. oil
  • Salt to taste

Basting

  • 1 tsp. oil

Garnish

  • Lemon wedges
  • Onion rings
  • Chaat masala

Instructions

  • Take similar pieces of chicken when making tandoori chicken. Eg. You can take chicken thighs, drumsticks or breast pieces with bone. Make slashes and keep aside.
  • Now take all the ingredients for marinade and mix together to form a thick marinade. It is important that the marinade be thick or else it will not stick well to your chicken pieces.
  • Now generously apply the marinade all over your chicken pieces and in the slashes.
  • Marinade for at least 2 hours. It is tastier if marinated overnight in the fridge.

To Air fry chicken

  • Preheat airfryer to 360 F or 180 C for 6 minutes.
  • Baste or spray the chicken with oil and keep in the Airfryer basket. Cook for about 12-16 minutes at 360F or 180C depending upon how thick the pieces are. Flip midway and baste with oil again.
  • Once done your tandoori chicken will look nice and browned with a good char. It will be crispy outside and moist inside. Take care to cook it evenly.
  • Serve hot sprinkled with chaat masala (optional) for more tang and with lemon wedges and onion rings.

Notes

  1. Always take similar sized pieces of chicken. If not, cook the thicker pieces first and halfway through put in the smaller pieces to cook. 
  2. We need Greek yoghurt so that the marinade is thick sticks well to the chicken. This also helps in keeping the chicken moist and tender.
  3. You can do away with pepper powder if you need less heat in your chicken or add more depending upon how spicy you want your chicken to be.
  4. Use paprika or Kashmiri chilli powder for low heat and a beautiful colour to the chicken.
  5. Oil in the marinade and basting helps keep the chicken moist when cooking.
  6. You can make the same recipe in the oven as well.
  7. Don't overcook or chicken will turn out dry and stringy.
  8. To check that the chicken is perfectly cooked, use a meat thermometer. The temperature should be above 165F in the thickest part for the chicken to be cooked through.
  9. 7. Dry the chicken well so that the marinade does not get watery and then the chicken will not crisp up as much.

Nutrition

Calories: 305kcal | Carbohydrates: 4g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 93mg | Potassium: 314mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1330IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg