Air Fryer Tandoori Chicken
Make tandoori chicken in the air fryer with this easy recipe. Trust me, you'll be amazed at how good it tastes! Marinate for at least two hours, or overnight, for the best tandoori chicken ever!
Equipment
- Air Fryer
Ingredients
- 2 chicken quarters (legs and thighs attached)*
- ¼ cup yogurt
- 2 tbsp lemon juice
- 1 tbsp oil
- 1 tsp ginger and garlic paste or 2 garlic cloves and a slice of ginger minced
- 2 tsp Kashmiri chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp black pepper
- ½ tsp kasuri methi** dried fenugreek leaves
- ½ tsp salt
Instructions
- Prep the chicken: Remove the skin and wipe the chicken throughly with paper towels. Make a few deep cuts into the meat to help the marinade get in.
- Make the marinade: In a bowl, mix yogurt, lemon juice, spices, and oil.
- Marinate: Coat the chicken thoroughly in the marinade. Let it sit for at least 2 hours - the longer, the better! Tastes best if you can leave it overnight (24 hours).
- Preheat your air fryer to 400°F.
- Cook: Place the marinated chicken in the air fryer basket. Cook for 10 minutes, flip, then cook for another 8 minutes or until the internal temperature reaches 170°F.
- Finish: I like to give it an extra 2 to 3 minutes skin side up so you get those gorgeous charred edges! For a bit of shine and extra flavour, brush over some ghee or sesame oil at the end.
- Serve: Great served with lemon wedges, sliced onions and mint chutney.
Notes
*Chicken thighs and legs can be separated and cooked too.
**Kasuri methi can be found in Indian or Asian stores. Keep it stocked to use in butter chicken and other Indian dishes.
Nutrition
Serving: 1 piece | Calories: 592 kcal | Total Carbs: 4 g | Protein: 45 g | Fat: 43 g | Saturated Fat: 11 g | Sodium: 792 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 956 IU | Vitamin C: 10 mg | Calcium: 80 mg | Iron: 3 mg | Net Carbs: 3 g
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