Crispy, juicy, and bursting with flavor, this Air Fryer Tandoori Chicken is a quick and easy twist on an Indian classic. The chicken is coated in an authentic spiced yogurt marinade and then air-fried for just 15 minutes. Enjoy this versatile dish as an appetizer, over a salad, with naan, or in wraps!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
Tandoori chicken is on repeat in my house. It's crisp, juicy, tender, just about fall-off-the-bone meat that is insanely flavorful thanks to the authentic spiced yogurt marinade.
If you enjoy my tandoori salmon, tandoori chicken wings, tandoori cauliflower, and tandoori chicken sliders, you will certainly love this Indian air fryer chicken recipe.
Why My Family Loves This Recipe
- Versatile dish: Serve it as a crowd-pleasing appetizer or main course!
- Restaurant-quality dish: The same restaurant-style texture in the convenience of your home kitchen. The rapid air technology in the air fryer mimics the cooking style of a tandoor - a high-heat clay oven typically heated with charcoals.
- Ready in under 1 hour: This flavor-packed chicken is on the table in under an hour making it perfect for a weeknight meal.
You May Also Like: Easy & Authentic Tandoori Recipes
Ingredients - Notes & Substitutions
You only need a handful of everyday ingredients to make this Indian grilled chicken recipe. Here's what you need:
- Chicken: Skinless chicken drumsticks or boneless, skinless chicken thighs work great. Both can withstand the high heat necessary to achieve that crisp exterior. Boneless, skinless chicken breasts can also be used, but I would slice them in half and marinate them for at least 2 hours.
- Yogurt: Full-fat Greek yogurt is my first choice, as the thick consistency adds richness and you get the bonus of extra protein. If unavailable, regular plain yogurt will work.
- Ginger: Peel and finely grate ½-inch knob of ginger or use already prepared ginger paste.
- Garlic: Grate or finely mince 2 garlic cloves, or use 2 teaspoons garlic paste.
- Oil: I like neutral avocado oil, which is a high-heat cooking oil that can stand up to the air fryer, but olive oil also works.
- Lime juice: Fresh lime juice adds brightness and acidity to the rich marinade. Lemon juice is a good substitute.
- Spices: Tandoori spice mix will vary by household. I use a blend of turmeric powder, garam masala, coriander powder, cumin powder, Kashmiri red chili powder (which gives it a gorgeous crimson color), and kasoori methi. Replace the chili powder with paprika for a mild spice level.
- Garnish: A final squeeze of lime juice brightens up all the flavors. If you want extra zing, sprinkle the chicken legs with chaat masala.
Scroll to the recipe card for the detailed list of ingredients and quantities!
How to Make Air Fryer Tandoori Chicken
Here are the step-by-step instructions and photos for Tandoori Chicken drumsticks:
Prepare Yogurt Spice Marinade
In a large mixing bowl combine all ingredients listed for the marinade. Mix well to form a paste.
Marinate Chicken for Air Fryer
Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade.
Add the chicken to the marinade and toss well to coat all over. Refrigerate the chicken for 30 minutes or up to 12 hours.
Air Fry
Place the marinated chicken legs in the fryer basket keeping a little distance between each piece. Air fry at 400°F for 10 minutes. For boneless chicken thighs, adjust the time to 6 minutes.
Pull out the basket, flip the chicken, and brush it with oil. Secure the basket in place and cook for another 5 minutes, until the chicken's internal temperature reads at least 165°F.
How To Check Chicken's Temperature
Insert a meat thermometer into the thickest part of the chicken without touching the bone, and ensure it reads 165°F.
Garnish and Serve
Drizzle fresh lime juice, and for an extra zing, sprinkle chaat masala over it.
Serving Suggestion
Tandoori chicken in the air fryer is best served immediately to enjoy its crispy texture. While I typically serve this as a weeknight meal, it does double duty as an appetizer or finger food for parties and potlucks.
- Party Appetizer: Serve it on a big platter with a bowl of cilantro chutney for dipping, and pickled onions.
- Weeknight Meal Option 1: Serve it with saffron rice, aloo gobi, and cucumber raita for a complete and colorful meal.
- Weeknight Meal Option 2: Serve it with Butter Naan, Mint chutney, Kachumber Salad, and Avocado Raita.
How to Store & Reheat
To store, line an airtight container with paper towels and assemble the chicken in one even layer. Cover and place in the refrigerator. Air fryer chicken tandoori will keep for up to 4 days in the fridge.
Reheat: Reheat the chicken on a baking sheet in a low oven or lower heat on the air fryer (300 degrees F) until warm, about 10-15 minutes.
Recipe Tips & Notes
- Use skinless chicken drumsticks or boneless, skinless chicken thighs. Both can withstand the high heat required for a crisp exterior and each has just the right amount of meat and fat to stay tender while getting a crispy exterior.
- Use chicken breasts if you prefer white meat. If using chicken breast, I would recommend slicing them in half and marinating it for at least 2 hours to ensure the chicken stays moist.
- Make ½-inch deep gashes (cuts) in the fleshy part of the chicken. This helps the chicken absorb the marinade.
- Marinate the chicken for at least 30 minutes and up to 12 hours. After the 12-hour mark, the yogurt and citrus juice start to break down the meat proteins, creating a mealy texture.
- To make this recipe mild, substitute Kashmiri red chili powder with an equal quantity of regular paprika.
Frequently Asked Questions
Absolutely! The rapid air technology of the air fryer helps create a crispy exterior while keeping the meat juicy. It's a fast, and convenient approach to make tandoori chicken or other proteins.
Chicken drumsticks typically take about 15 minutes to cook, but this time can vary depending on the thickness or cut of the meat. To be safe, chicken should be cooked until it reaches an internal temperature of 165°F (74°C).
There is no need to use aluminum foil. Lightly coat the air fryer basket with oil before adding the chicken.
This has more to do with the method of cooking. Grilled chicken is cooked on an outdoor grill whereas tandoori chicken is cooked in a tandoori oven (clay oven).
Yes, you put raw chicken in the air fryer. Cook until the internal temperature of the thickest part of the meat reaches 165°F.
Reader's Favorite Air Fryer Chicken Recipes
📖 Recipe
Air Fryer Tandoori Chicken
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
- 1½ pound chicken drumsticks skinned (or boneless chicken thighs)
Ingredients for Marinade
- ¼ cup plain greek yogurt or ½ cup thick regular plain yogurt
- 2 teaspoon ginger paste ½ - inch ginger, crushed or grated
- 2 teaspoon garlic paste 2 cloves garlic, crushed or grated
- 2 tablespoon avocado or olive oil
- 1 tablespoon lime juice (about ½ lime) or lemon
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 teaspoons garam masala (homemade or store-bought)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons Kashmiri red chili powder or paprika for mild
- 2 teaspoons kasoori methi (dried fenugreek leaves) (optional but recommended)
Garnish
- 1 teaspoon fresh lime juice drizzled on top
- ½ teaspoon chaat masala sprinkle all over the chicken (optional)
Instructions
- In a large mixing bowl combine all ingredients listed for the marinade. Mix well.
- Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade. Add the chicken to the marinade and toss well to coat all over. Refrigerate the chicken anywhere from 30 minutes to overnight.
- Place the marinated chicken legs in the fryer basket keeping a little distance between each piece. Air fry at 400°F for 10 minutes. Chicken Thighs: Adjust time to 6 minutes.
- Pull out the basket, flip the chicken and brush it with oil. Secure the basket in place and cook for another 5 minutes, or until the chicken internal temperature reads 165°F.
- Drizzle fresh lime juice, and for an extra zing, sprinkle chaat masala over it. Serve with cilantro chutney, pickled onions.
Notes
- Use skinless chicken drumsticks or boneless, skinless chicken thighs. Both can withstand the high heat required for a crisp exterior and each has just the right amount of meat and fat to stay tender while getting a crispy exterior.
- Use chicken breasts if you prefer white meat. If using chicken breast, I would recommend slicing them in half and marinating it for at least 2 hours to ensure the chicken stays moist.
- Make ½-inch deep gashes (cuts) in the fleshy part of the chicken. This helps the chicken absorb the marinade.
- Marinate the chicken for at least 30 minutes and up to 12 hours. After the 12 hour mark, the yogurt and citrus juice will actually start to break down the meat proteins, creating a soft, mealy texture.
- To make this recipe very mild, substitute Kashmiri red chili powder with an equal quantity of regular paprika.
Maya says
Amazing!! The flavors and the convenience- much cheaper than the restaurant too! Thank you.
Aneesha Gupta says
I'm so glad you enjoyed it Maya!