Air Fryer Tandoori Chicken

Air Fryer Tandoori Chicken is a simple way to make spiced, Indian-style chicken at home using chicken breast or thighs. This version uses a thick yogurt marinade blended with garlic, ginger, lemon juice, olive oil, and tandoori masala. The air fryer cooks the chicken quickly and gives it lightly charred edges without drying it out.

This easy air fryer tandoori chicken breast recipe is perfect for weeknights, meal prep, or serving with rice and salad or Air Fryer Potato and Onions. It uses basic ingredients and does not require a grill or oven.

Ingredients You’ll Need

• Chicken – I prefer using boneless and skinless chicken thighs or breasts for this recipe. However, you can also use chicken drumsticks or whole chicken legs if you prefer. The cooking time varies depending on the size and the cut of the chicken. 

• Tandoori masala – This Indian spice mix is made of various spices, usually paprika, cumin, coriander powder, garam masala, red chili powder (or Kashmiri chili powder), and turmeric. Ingredients can vary slightly from recipe to recipe. You can buy it from the majority of the supermarkets or online from Amazon.

• Garlic ginger paste – It is one of my favorite ingredients for Asian recipes. It adds an incredible spicy flavor and amazing color to the marinade. Alternatively, you can use grated garlic and ginger.

• Yogurt – Plain, unsweetened, thick natural or Greek yogurt works for this recipe.

• Olive oil – I use a good-quality cooking olive oil to add flavor to the chicken pieces and keep them moist.

How to Make Air Fryer Tandoori Chicken

Pat the chicken breasts dry. Slice each breast in half lengthwise if they are thick. This helps them cook evenly.

In a large bowl, mix yogurt, olive oil, lemon juice, garlic and ginger paste, tandoori masala, salt, and pepper until smooth.

Add the chicken and coat each piece well. Make sure all sides are covered with marinade. Cover and refrigerate for at least 1 hour. If possible, leave it for 3 to 4 hours for a deeper spice taste.

Preheat the air fryer to 180°C (360°F). Place the chicken in a single layer in the basket. Do not overlap.

Cook for 14 to 18 minutes, turning halfway through. The cooking time will depend on the thickness of the chicken. Increase the temperature to 200°C (390°F) for the last 2 to 3 minutes to achieve lightly charred edges. If the chicken pieces are uneven in size, remove the smaller pieces first and continue cooking the larger ones until done.

Use a meat thermometer to check that the internal temperature reaches 75°C (167°F) before serving.

Recipe Tips From the Chef

• Do not skip the marinating time. The yogurt helps tenderise the chicken, and the delicious spices infuse into the meat.

• Cut thick chicken breasts in half lengthwise so they cook more evenly. If the pieces vary in size, take out the smaller ones first and continue cooking the larger pieces until they are fully done.

• Avoid overcrowding the basket. Cook in batches if needed.

• Let the chicken rest for 5 minutes before slicing, as this helps retain its juices and ensures a tender and flavorful result.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 170°C for 3 to 5 minutes.

If you want to store the leftovers for longer, you can freeze them. Place the cooled chicken pieces in a freezer-safe container or freezer bag, removing as much air as possible before sealing. It can be stored in the freezer for up to 2 to 3 months.

Serving Ideas

Serve with basmati rice and simple cucumber yogurt sauce. You can also add to a rice bowl with chopped salad and lemon wedges. Or slice and use in sandwiches or wraps. I also love pairing tandoori chicken with naan and a simple lentil dish.

Recipe FAQs

Air Fryer Tandoori Chicken

Ayla Clulee

Air Fryer Tandoori Chicken is a simple way to make spiced, Indian-style chicken at home using chicken breast or thighs. This version uses a thick yogurt marinade blended with garlic, ginger, lemon juice, olive oil, and tandoori masala.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Asian, Indian

Servings 4 people

Calories 275 kcal

Ingredients

  

• 1 ½ lbs chicken breast or thighs (650 grams)
• ½ cup yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 3 cloves garlic (pasted)
• 1 tsp grated ginger
• 2 tbsp tandoori masala
• 1 tsp salt
• ½ tsp freshly ground black pepper

Instructions

 

• Pat the chicken breasts dry. Slice each breast in half lengthwise if they are thick. This helps them cook evenly.
• In a large bowl, mix yogurt, olive oil, lemon juice, garlic and ginger paste, tandoori masala, salt, and pepper until smooth.
• Add the chicken and coat each piece well. Make sure all sides are covered with marinade.
• Cover and refrigerate for at least 1 hour. If possible, leave it for 3 to 4 hours for a deeper spice taste.
• Preheat the air fryer to 180°C (360°F). Place the chicken in a single layer in the basket. Do not overlap.
• Cook for 14 to 18 minutes, turning halfway through. The cooking time will depend on the thickness of the chicken.
• Increase the temperature to 200°C (390°F) for the last 2 to 3 minutes to achieve lightly charred edges.
• If the chicken pieces are uneven in size, remove the smaller pieces first and continue cooking the larger ones until done.
• Use a meat thermometer to check that the internal temperature reaches 75°C (167°F) before serving.

Notes

• Do not skip the marinating time. The yogurt helps tenderise the chicken, and the delicious spices infuse into the meat.
• Cut thick chicken breasts in half lengthwise so they cook more evenly. If the pieces vary in size, take out the smaller ones first and continue cooking the larger pieces until they are fully done.
• Avoid overcrowding the basket. Cook in batches if needed.<
• Let the chicken rest for 5 minutes before slicing, as this helps retain its juices and ensures a tender and flavorful result.

Keyword air fryer, chicken breast, chicken recipes, chicken thighs, indian food