Air Fryer Tandoori Chicken

This Air Fryer Tandoori Chicken is my go-to when I'm craving those restaurant-style flavors with minimal effort. The spiced yogurt marinade keeps the chicken tender and flavorful, while the air fryer gives it a beautiful char in under 25 minutes. Serve with cilantro mint chutney, roghni naan, or yellow rice for a complete meal!

Want more easy chicken dinners? Try my Chicken Malai Boti, Green Chicken Curry, Restaurant-Style Chicken Handi, or Achari Chicken.

Ingredients & Substitutions

Here's what you'll need for the Air Fryer Tandoori Chicken Recipe. See recipe card for quantities.

• Chicken quarters - You can use drumsticks, thighs or a mix of both; adjust cooking time for smaller pieces.
• Yogurt - Full-fat or Greek yogurt both will work.
• Ginger & garlic - Use fresh, it imparts the best flavor.
• Lemon juice
• Kashmiri chili powder - Gives a mild heat and the signature red color; paprika can be used for milder flavor. 
• Red chili powder - Adjust for spice level.
• Other seasonings -  Garam masala, turmeric, cumin, smoked paprika, crushed red pepper and salt.
• Food color -  only to give the traditional look, it's totally optional.
• Cooking oil -  any neutral cooking oil will do.

Step By Step With Photos

1. Prepare the chicken by making deep cuts on both sides to help the marinade penetrate.
2. Rub with the first marinade and let it rest briefly.

3. Coat with the second marinade and let it sit for a few hours or overnight for maximum flavor.
4. Place in the preheated air fryer and cook the first side until it starts to char.

5. Baste with extra marinade and flip the chicken, then cook the other side until done.
6. Serve with red onions and lemon wedges on the side, and add naan or fries for a wholesome meal.

Pro Tip - Brush with a quick butter glaze made with melted butter, garlic powder and chopped cilantro. Brush over the hot chicken straight from the air fryer for extra flavor.

📖 Recipe

Air Fryer Tandoori Chicken

This Tandoori Chicken is juicy, flavorful, and perfectly charred without the need for a traditional tandoor. Marinated in spiced yogurt and cooked in the air fryer, my easy recipe is healthier, quicker, and ideal for weeknight dinners or weekend meals.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Marination Time: 2 hours hrs

Total Time: 2 hours hrs 40 minutes mins

Servings: 4

Author: Qashang

Ingredients

Chicken

• 4 (~1500 g / 3.3 lb) chicken leg quarters without skin

First Marinade

• 1 teaspoon salt
• 1 teaspoon ginger minced
• 1 teaspoon garlic minced
• 2 tablespoon lemon juice
• 1 teaspoon smoked paprika

Second Marinade

• ½ cup plain yogurt
• 1 ¼ teaspoon salt
• ½ teaspoon turmeric powder
• 1-1 ½ teaspoon red chili powder
• 1 teaspoon Kashmiri chili powder
• ¾ teaspoon crushed red pepper flakes
• ½ teaspoon deep orange food color optional
• ¾ teaspoon garam masala
• 2 teaspoon ground cumin
• 2 tablespoon cooking oil

Cook ModePrevent your screen from going dark

Equipment

• 1 Air Fryer

Instructions

• Pat the chicken quarters dry and make deep cuts on both sides.
• In a small bowl, combine salt, ginger, garlic, lemon juice, and smoked paprika. Rub this mixture over the chicken, making sure it gets into the slits. Let rest for 10-15 minutes while you prepare the second marinade.
• In another bowl, whisk together yogurt, salt, turmeric, red chili powder, Kashmiri chili powder, red pepper flakes, food color, garam masala, cumin, and oil.
• Coat the chicken thoroughly with the yogurt marinade, working it into the cuts. Cover and refrigerate for at least 2-3 hours; preferably overnight as it gives the best flavor.
• Remove chicken from the fridge 30 minutes before cooking. Preheat the air fryer to 180°C (350°F).
• Arrange the chicken in a single layer in the basket. If needed, cook in batches to avoid overcrowding. Air fry at 180°C (350°F) for 13-15 minutes.
• Flip the chicken, increase the temperature to 190°C (375°F), and cook another 8-10 minutes, until the chicken develops a light char and reaches an internal temperature of 75°C (165°F) at the thickest part.
• Remove and rest the chicken for 5 minutes before serving. Enjoy hot with my cilantro mint chutney, roghni naan, or kabuli rice.

Video

Notes

1. Optional butter glaze for deeper flavor - Melt some butter on the stove, stir in a pinch of garlic powder and chopped cilantro, and brush it over the hot chicken quarters right after cooking. This adds a rich, aromatic finish.
2. Make it less spicy - Reduce the red chili powder and Kashmiri chili powder (though Kashmiri chili mainly adds color, so the chicken may look lighter), and skip the chili flakes.
3. Bake in the oven - Preheat to 200°C (400°F). Place chicken on a lined baking tray with a rack on top if available. Bake for 20 minutes, flip, then bake another 15-20 minutes until the internal temperature reaches 75°C (165°F). For extra char, broil for 2-3 minutes at the end.
4. Cook on the stovetop - Heat 2-3 tablespoon oil in a large heavy skillet or grill pan over medium heat. Place the marinated chicken pieces in a single layer and cook for 15-20 minutes per side. Cover the pan for part of the time to help the chicken cook through, then uncover and sear on high heat for a few minutes until slightly charred and fully cooked (75°C / 165°F internal temperature).

Nutrition

Calories: 360kcal | Carbohydrates: 5g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1290mg | Potassium: 377mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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