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.
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.
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!
Prepare Yogurt Spice Marinade
In a large mixing bowl combine all ingredients listed for the marinade. Mix well to form a paste. Add the chicken to the marinade and toss well to coat all over. Refrigerate the chicken for 30 minutes or up to 12 hours. 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.
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.
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