Air Fryer Tandoori Chicken
A delicious and healthy version of traditional tandoori chicken made in the air fryer with bold Indian spices.
Equipment
- 1 air fryer
- 1 Mixing bowl large
- 1 measuring spoons
Ingredients
Marinade
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp salt
Chicken
- 2 lbs chicken thighs skinless and bone-in
Instructions
Preparation
- In a large mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, cumin, coriander, cayenne pepper, and salt. Mix well until smooth.
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator for at least 4 hours, preferably overnight.
Cooking
- Set the air fryer to 360°F and preheat for about 5 minutes.
- Remove the marinated chicken from the refrigerator. Arrange in a single layer in the air fryer basket. Cook for 20-25 minutes, flipping halfway, until the chicken is cooked through and slightly charred.
Serving
- Transfer the cooked chicken to a serving platter. Garnish with fresh cilantro and lemon wedges. Serve with naan or rice.
Storage
- Allow chicken to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for about 5 minutes until heated through.
Notes
Pro Tips: Marinate overnight for the best flavor. Lightly spray chicken with oil before air frying for extra crispiness.
Ingredient Substitutions: Use chicken breasts instead of thighs for a leaner option.
How to Serve: Serve with basmati rice and a side salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the marinade up to 2 days in advance and store in the fridge.
Ingredient Substitutions: Use chicken breasts instead of thighs for a leaner option.
How to Serve: Serve with basmati rice and a side salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the marinade up to 2 days in advance and store in the fridge.