Air Fryer Tandoori Chicken
Crispy, juicy, and bursting with flavor, this Air Fryer Tandoori Chicken is a quick and easy twist on an Indian classic.
Servings: 6 Drumsticks
Calories: 179kcal
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.
Video
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.
Nutrition
Calories: 179kcal | Carbohydrates: 2g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 472mg | Potassium: 219mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg