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Two tandoori chicken on a plate with naan, lemon wedges and red onions.

Air Fryer Tandoori Chicken

Qashang
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
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Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 2 hours
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 360 kcal

Equipment

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

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: 360kcalCarbohydrates: 5gProtein: 24gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 95mgSodium: 1290mgPotassium: 377mgFiber: 1gSugar: 3gVitamin A: 775IUVitamin C: 5mgCalcium: 101mgIron: 2mg
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