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.
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.