Air Fryer Tandoori Chicken Recipe
This Air Fryer Tandoori Chicken recipe offers a flavorful and healthier twist on the traditional Indian classic, using an air fryer to achieve juicy, tender chicken leg quarters with a smoky charred exterior. Marinated in a blend of yogurt and aromatic spices, this dish delivers vibrant colors and rich flavors, perfect for an easy weeknight dinner or a special gathering.
- Prep Time: 30 minutes (including marination prep)
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes (including marination of 2-3 hours)
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
Ingredients
Chicken
- 4 (~1500 g / 3.3 lb) chicken leg quarters (without skin)
First Marinade
- 1 tsp salt
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- 2 tbsp lemon juice
- 1 tsp smoked paprika
Yogurt Marinade
- 1/2 cup plain yogurt
- 1 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1–1 1/2 tsp red chili powder
- 1 tsp Kashmiri chili powder
- 3/4 tsp crushed red pepper flakes
- 1/2 tsp deep orange food color (optional)
- 3/4 tsp garam masala
- 2 tsp ground cumin
- 2 tbsp cooking oil
Instructions
- Prepare Chicken: Pat the chicken leg quarters dry and make deep cuts on both sides to allow the marinade to penetrate deeply.
- Apply First Marinade: In a small bowl, combine salt, minced ginger, minced garlic, lemon juice, and smoked paprika. Rub this mixture thoroughly over the chicken, including into the cuts. Let the chicken rest for 10–15 minutes.
- Make Yogurt Marinade: Whisk together plain yogurt, salt, turmeric powder, red chili powder, Kashmiri chili powder, crushed red pepper flakes, optional food color, garam masala, ground cumin, and cooking oil in a separate bowl.
- Marinate Chicken: Coat the chicken pieces thoroughly with the yogurt marinade, working it into the slits. Cover and refrigerate for at least 2–3 hours, ideally overnight, for best flavor development.
- Preheat Air Fryer: Remove the marinated chicken from the refrigerator 30 minutes before cooking to come to room temperature. Preheat the air fryer to 180°C (350°F).
- Initial Air Fry: Place the chicken in a single layer in the air fryer basket. Cook at 180°C (350°F) for 13–15 minutes. Avoid overcrowding; cook in batches if necessary.
- Flip and Increase Temperature: Flip the chicken pieces, increase the air fryer temperature to 190°C (375°F), and cook for an additional 8–10 minutes until the chicken develops a light char and reaches an internal temperature of 75°C (165°F).
- Rest and Serve: Remove the cooked chicken and let it rest for 5 minutes before serving. Serve hot accompanied by cilantro mint chutney, roghni naan, or kabuli rice for a complete meal.
Notes
- Make deep cuts in the chicken to allow marinade flavors to penetrate deeply.
- Marinate the chicken overnight if possible for the best flavor and tenderness.
- Food color is optional and used traditionally to enhance the vibrant red appearance.
- Ensure chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
- Do not overcrowd the air fryer basket to allow even cooking and proper airflow.
- Let the chicken rest after cooking to allow juices to redistribute and keep meat moist.
Find it online: https://bitezly.com/air-fryer-tandoori-chicken-recipe/
