Oh my gosh, you have to try this air fryer tandoori chicken! I swear, it’s become my go-to weeknight miracle meal – all that smoky, charred flavor with barely any oil. Remember those takeout cravings for tandoori chicken? Yeah, me too. That’s why I started experimenting at home, and let me tell you, my air fryer changed everything.
The first time I made it, my husband couldn’t believe something so crispy and juicy came from our countertop appliance. Now we make air fryer tandoori chicken almost weekly – it’s that good. What I love most (besides the flavor explosion) is how easy cleanup is compared to traditional methods. No messy grill, no splattering oil everywhere, just perfectly spiced chicken with that signature char in half the time.
Seriously, if you’ve got an air fryer sitting around, this recipe will make you fall in love with it all over again. The yogurt marinade keeps the chicken incredibly moist while the high heat gives you those beautiful crispy bits we all crave. And the best part? You’re using maybe a tablespoon of oil total – my jeans thank me!
Why You’ll Love This Air Fryer Tandoori Chicken
Listen, I’m obsessed with this recipe for so many reasons – and you will be too! Here’s why:
- That perfect crispy-juicy combo: The air fryer gives you that gorgeous charred exterior while keeping the inside unbelievably tender (no dry chicken here!)
- Almost no oil needed: We’re talking just a light brush – way healthier than deep-frying or traditional tandoor methods
- Weeknight magic: From marinade to plate in under 30 minutes (not counting marinating time, obviously)
- Authentic flavor bomb: That smoky tandoori taste? Absolutely nailed it with the spice blend
- No fancy equipment: Who needs a clay oven when your trusty air fryer does the job beautifully?
- Cleanup is a dream: No greasy pans or smoke-filled kitchen – just pop out the basket and you’re done
Seriously, once you taste that first crispy bite with all those spices clinging to the juicy meat, you’ll be hooked just like I am!
Air Fryer Tandoori Chicken Ingredients
Gather these simple ingredients for the most flavorful tandoori chicken you’ll ever make at home:
- 1 lb skin-on chicken drumsticks and thighs (bone-in for maximum juiciness!)
- 1/2 cup plain yogurt (not Greek – it’s too thick, trust me)
- 2 tbsp tandoori masala (store-bought works great, but homemade is amazing if you’re feeling fancy)
- 1 tbsp fresh lemon juice (bottled just doesn’t have the same bright punch)
- 1 tbsp ginger-garlic paste (or 1 tsp each grated ginger and minced garlic)
- 1/2 tsp turmeric (for that gorgeous golden color)
- 1/2 tsp red chili powder (adjust to your heat preference)
- 1/2 tsp salt (I use kosher)
- 1 tbsp oil (for brushing – any neutral oil works)
Ingredient Notes & Substitutions
No yogurt? Thin Greek yogurt with a splash of water. Out of tandoori masala? Mix 1 tbsp garam masala + 1 tsp paprika. Lemon missing? Lime works in a pinch. But please – don’t even think about skipping the marination! Those 2 hours transform the chicken from bland to BAM. (Though overnight is even better if you can wait!)
How to Make Air Fryer Tandoori Chicken
Okay, let’s get cooking! I promise this is way easier than you think. Just follow these simple steps, and you’ll have restaurant-quality tandoori chicken right from your air fryer. (And don’t skip that marinating time – it’s what makes the magic happen!)
Prepping the Marinade
First, grab your biggest mixing bowl – we’re making the flavor bomb that’ll transform your chicken. Whisk that plain yogurt until it’s completely smooth (no lumps allowed!). Now slowly add in your tandoori masala, lemon juice, ginger-garlic paste, turmeric, red chili powder, and salt. Keep whisking until everything is beautifully blended and that vibrant orange-red color appears.
Here’s my pro tip: Taste a tiny bit of the marinade before adding the chicken. Want more heat? Add a pinch more chili powder. Need more tang? Squeeze in extra lemon. This is your chance to adjust before the chicken goes in!
Cooking in the Air Fryer
After your chicken’s had its 2-hour (or longer!) spa treatment in the marinade, preheat your air fryer to 375°F (190°C) for 5 minutes. While that’s heating, lightly brush each chicken piece with oil – this helps get that perfect crispy skin.
Now arrange the chicken in your air fryer basket in a single layer with some space between pieces. Crowd them, and you’ll get steamed chicken instead of crispy – no thanks! Cook for 12 minutes, then flip each piece carefully. Cook another 10-12 minutes until you see those gorgeous charred spots and the internal temperature hits 165°F (74°C) when checked with a meat thermometer.
Here’s the hardest part – let it rest for 5 minutes before digging in! I know, I know, the smell is intoxicating, but this keeps all those juices locked in. Then? Prepare for the crispiest, most flavorful tandoori chicken of your life!
Tips for Perfect Air Fryer Tandoori Chicken
After making this recipe more times than I can count (seriously, my neighbors probably think I’ve opened a tandoori chicken stand), I’ve learned all the little tricks that take it from good to “oh-my-god-can-I-have-your-recipe” amazing. Here are my can’t-live-without tips:
- Pat that chicken dry! Before marinating, blot your chicken pieces with paper towels. Wet chicken = watery marinade that won’t cling properly. Dry chicken = flavor that sticks!
- Oil spray is your BFF Instead of brushing oil, use a spray bottle for the lightest, most even coating. Gets you crispy skin without greasiness.
- Heat level is personal Start with 1/2 tsp chili powder, then taste the marinade. Want more kick? Add another 1/4 tsp. Cooking for kids? Cut it back.
- Resting is non-negotiable I know it’s tempting to dive right in, but those 5 minutes of rest time let the juices redistribute. Trust me – it’s worth the wait!
- Clean ASAP That marinade can bake onto your air fryer basket if you wait. I always wipe mine down while still warm – comes right off with a damp cloth.
Oh! One bonus tip – if you’ve got leftovers (unlikely, but just in case), reheat them in the air fryer at 350°F for 3-4 minutes. Tastes just as crispy as day one!
Serving Suggestions
Now for the best part – how to serve this glorious air fryer tandoori chicken! My absolute favorite way? With a big platter of cooling sides to balance those bold flavors. Here’s what I always reach for:
- A generous dollop of mint chutney (that cool herbal kick cuts through the spices perfectly)
- Thinly sliced red onions with a squeeze of lemon (the crunch and acidity are game-changers)
- Warm, buttery naan for scooping up every last bit of marinade (garlic naan if you’re feeling extra fancy)
- Refreshing cucumber raita (just yogurt, grated cucumber, and a pinch of cumin – so simple yet so good)
- A simple green salad with lemon dressing (when I’m pretending to be healthy)
Honestly? Sometimes I just stand at the kitchen counter eating it straight off the cutting board. No judgment here!
Storing and Reheating
Okay, confession time – I rarely have leftovers because this air fryer tandoori chicken disappears so fast in my house! But when I do manage to save some (usually by hiding a piece in the back of the fridge), here’s exactly how I store and reheat it to keep that perfect texture:
First, let the chicken cool completely (but don’t leave it out more than 2 hours – food safety first!). Then pop it into an airtight container – I swear by glass containers because they don’t absorb smells. It’ll keep beautifully in the fridge for up to 3 days, though honestly, it’s best within 24 hours.
Now, the magic trick for reheating? Back in the air fryer! None of that soggy microwave nonsense. Just set it to 350°F (175°C) and give it 3-4 minutes – it comes out almost as crispy as when first made. If the chicken looks dry, spritz lightly with water or brush with a tiny bit of oil before reheating.
Important safety note: If your chicken marinated for more than 8 hours before cooking (I know, that overnight marinade is tempting!), don’t save leftovers – the acidity can start breaking down the meat too much. Better to cook just what you’ll eat!
Pro tip: The marinade itself? That gets tossed after 2 hours max – never reuse it for food safety reasons. I learned that the hard way after a questionable stomach incident we won’t discuss!
Air Fryer Tandoori Chicken FAQs
I get asked these questions ALL the time about my air fryer tandoori chicken – here are the answers straight from my kitchen to yours:
Can I use boneless chicken?
Absolutely! Just reduce cook time by 3-4 minutes per side. Boneless thighs work best – they stay juicier than breasts. Still check for that 165°F internal temp!
Why is my chicken dry?
Two words: overcooking and skipping the marinade time. That yogurt bath keeps it moist, and remember – air fryers cook fast! Pull it at 165°F and let it rest.
Can I grill instead?
Sure thing! You’ll lose some crispiness but gain smoky flavor. Keep the grill medium-high and watch closely – it’ll cook faster without the air fryer’s circulating heat.
Nutritional Information
Just a quick heads-up – the nutrition info for this air fryer tandoori chicken can vary depending on your exact ingredients. Maybe your yogurt is a bit creamier, or your chicken pieces are slightly larger. That’s why I always say these numbers are estimates rather than absolutes. The beauty of this recipe is you know exactly what’s going into it – no hidden surprises!
Did you try this air fryer tandoori chicken? I’d love to hear how it turned out for you! Leave a comment below telling me your favorite way to serve it, or any tweaks you made to the spices. And if you snapped a photo of that gorgeous charred chicken, tag me – nothing makes me happier than seeing your kitchen creations!
Print
Juicy Air Fryer Tandoori Chicken in Just 30 Minutes
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings
- Diet: Low Fat
Description
Make crispy and flavorful tandoori chicken in your air fryer with minimal oil. This recipe delivers juicy chicken with a smoky char.
Ingredients
- 1 lb chicken drumsticks and thighs
- 1/2 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 1 tbsp oil
Instructions
- Mix yogurt, tandoori masala, lemon juice, ginger-garlic paste, turmeric, red chili powder, and salt in a bowl.
- Coat chicken pieces with the marinade and refrigerate for 2 hours.
- Preheat air fryer to 375°F (190°C) for 5 minutes.
- Lightly brush chicken with oil and place in air fryer basket.
- Cook for 12 minutes, flip, then cook for another 10-12 minutes until charred and cooked through.
- Rest for 5 minutes before serving.
Notes
- Use thick yogurt for better marinade consistency.
- Marinate longer for deeper flavor (up to 8 hours).
- Check internal temperature (165°F/74°C) for doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Indian