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Air Fryer Tandoori Chicken (Indian Smoky Masala Chicken)
Use bone-in chicken for extra juiciness. Drumsticks and thighs give better results than breasts.Marination time matters. If you’re short on time, at least 2 hours is necessary, but overnight gives the deepest flavor.
Add smoke at the end for authentic taste: Heat a piece of charcoal until red-hot, place it in a small bowl inside the chicken dish, drizzle a few drops of oil, cover with a lid for 2 minutes, then remove. The smoky flavor will mimic the clay tandoor.Don’t overcrowd the basket. Cook in batches if needed for crispier edges.
Nutrition Per Piece :
🍽️
Calories
280 kcal
Calories
280 kcal
🥩
Protein
32 g
Protein
32 g
🥑
Fat
14 g
Fat
14 g
🌾
Carbs
6 g
Carbs
6 g
Tandoori Chicken 🍗
Air Fryer Tandoori Chicken is a healthier take on the classic Indian dish, bursting with smoky flavors and aromatic spices. Marinated in yogurt and tandoori masala, then air-fried to perfection, this recipe delivers tender, juicy chicken with a slightly charred exterior—perfect for weeknight dinners or festive gatherings without the hassle of a traditional tandoor.
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Ingredients
- 500 g chicken legs or thighs bone-in preferred
- 200 g plain Greek yogurt hung curd works best
- 2 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tbsp mustard oil or vegetable oil
- 1 tsp Kashmiri red chili powder for color
- 1 tsp hot red chili powder for spice, optional
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tbsp tandoori masala optional but enhances flavor
- 1 tsp smoked paprika optional, for smoky flavor
- Salt to taste
- Fresh coriander leaves for garnish
- Onion rings and lemon wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, whisk yogurt, lemon juice, ginger-garlic paste, tandoori masala, turmeric, cumin, coriander, chili powder, garam masala, mustard oil, and salt. Mix until you have a smooth marinade.
- Marinate the Chicken: Make small cuts on the chicken pieces to help the marinade seep in. Add chicken to the bowl and coat each piece generously. Cover and refrigerate for at least 2 hours (overnight for best flavor).
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C) for 5 minutes.
- Cook the Chicken: Place marinated chicken pieces in the air fryer basket in a single layer. Air fry at 375°F for 12–15 minutes, flipping halfway through, until chicken is charred at the edges and cooked through (internal temp should reach 165°F/74°C).
- Serve Hot: Garnish with lemon wedges, cilantro, and onion rings. Sprinkle with chaat masala for extra zing.
Notes
🔹️Use bone-in chicken for extra juiciness. Drumsticks and thighs give better results than breasts.
🔹️Marination time matters. If you’re short on time, at least 2 hours is necessary, but overnight gives the deepest flavor.
🔹️Add smoke at the end for authentic taste: Heat a piece of charcoal until red-hot, place it in a small bowl inside the chicken dish, drizzle a few drops of oil, cover with a lid for 2 minutes, then remove. The smoky flavor will mimic the clay tandoor.
🔹️Don’t overcrowd the basket. Cook in batches if needed for crispier edges.
Nutrition
Calories: 240kcal
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Serving Ideas
Air Fryer Tandoori Chicken is incredibly versatile. You can enjoy it straight off the fryer with onion rings and mint chutney, wrap it in naan with salad for a quick roll, or even shred the chicken to use in salads, tacos, or rice bowls. It also makes a fantastic party appetizer because the air fryer lets you cook big batches quickly.
WHAT an Amazing Idea 💡..