Oh my gosh, you have to try this air fryer tandoori chicken! I still remember the first time I made it – that gorgeous golden crust, the unbelievable juiciness inside, and those spicy aromas filling my kitchen. And the best part? It’s so much easier than traditional tandoori chicken because that trusty air fryer does all the magic for you. No complicated oven setup, no messy charcoal grill – just crispy, flavor-packed chicken thighs in about 20 minutes flat.
This recipe became my weeknight hero when I discovered how the yogurt marinade keeps the chicken incredibly tender while the air fryer gives it that perfect charred look. My kids now beg for “the red chicken” (that’s what they call it!) every Tuesday. Trust me, once you try this method, you’ll never want to make tandoori chicken any other way.
Why You’ll Love This Air Fryer Tandoori Chicken
Oh, where do I even start? This air fryer tandoori chicken hits all the right notes:
- Crazy fast: Ready faster than takeout (22 minutes flat!)
- Healthier magic: All that crispiness with just a tablespoon of oil
- Flavor bomb: That yogurt marinade locks in juices like nothing else
- Easy-peasy cleanup: No greasy pans – just wipe the basket!
- Smells incredible: Your kitchen will smell like an Indian restaurant
Seriously, it’s the easiest way I know to feel like a pro chef on a busy weeknight. And wait till you see how gorgeous that charred red color turns out!
Ingredients for Air Fryer Tandoori Chicken
Okay, let’s talk ingredients – because the magic is in the details here! I’ve made this so many times I could probably do it in my sleep, but these amounts are the sweet spot for that perfect balance of tangy, spicy, and creamy. Here’s what you’ll need:
- 500g boneless chicken thighs (skinless): Thighs stay juicier than breasts, trust me. I always trim any excess fat though.
- 1/2 cup plain yogurt (full-fat!): Non-fat yogurt just doesn’t coat the same way. Greek yogurt works in a pinch too.
- 2 tbsp tandoori masala: My secret? I use a heaping tablespoon for extra flavor!
- 1 tbsp lemon juice (fresh squeezed please!): That bottled stuff just doesn’t give the same bright kick.
- 1 tbsp ginger-garlic paste: The pre-made paste is fine, but sometimes I crush fresh when I’m feeling fancy.
- 1 tsp red chili powder: Adjust this if you’re spice-shy – it packs heat!
- 1 tsp turmeric: For that gorgeous golden color and earthy depth.
- 1 tsp garam masala: The aromatic finishing touch that makes it sing.
- 1 tbsp oil: Any neutral oil works – I use avocado or canola.
- Salt to taste: I do about 1 tsp kosher salt, but taste your marinade!
See? Nothing weird or hard to find – just pantry staples transformed into something magical!
How to Make Air Fryer Tandoori Chicken
Okay, let’s get cooking! I’ve made this so many times I could probably do it blindfolded, but I’ll walk you through every step so yours turns out perfect on the first try. The key is not to rush – good things come to those who marinate!
Step 1: Prepare the Marinade
Grab your biggest mixing bowl – things are about to get messy (in the best way)! First, plop in that yogurt and give it a quick stir to smooth it out. Now the fun part: dump in all your spices (tandoori masala, chili powder, turmeric, garam masala), that zingy lemon juice, ginger-garlic paste, oil, and salt. I like to use a whisk to really blend everything together until it’s this gorgeous orange-red paste. Taste it! Want more heat? Add a pinch more chili powder. Need more tang? Squeeze in extra lemon. This is your flavor base, so make it sing!
Step 2: Marinate the Chicken
Now for my favorite kitchen therapy session – massaging that marinade into the chicken! Drop your thighs into the bowl and really get in there with your hands (wash them first, please!). Every nook and cranny should be coated – I flip and rub each piece like I’m giving them little spicy hugs. Once they’re all dressed in their red coats, cover the bowl with cling film and pop it in the fridge. Here’s the deal: 1 hour is okay, but overnight? That’s when the magic happens! If you’re short on time, even 30 minutes at room temperature helps (but fridge is always better for food safety).
Step 3: Air Fry to Perfection
Preheat that air fryer to 360°F (180°C) – this gives you the perfect crisp-to-juicy ratio. When it’s nice and hot, arrange your chicken in a single layer in the basket. No stacking! They need their personal space to crisp up properly. Cook for 12 minutes, then flip each piece with tongs – you’ll see that beautiful char starting to form. Give them another 8-10 minutes (thicker pieces might need more). The moment of truth? Check that internal temp hits 165°F (74°C) with a meat thermometer. The chicken should be juicy but clear when pierced – no pink juices! Let them rest 5 minutes (so hard to wait, I know!) before devouring.
Tips for the Best Air Fryer Tandoori Chicken
Listen, I’ve burned (okay, slightly over-charred) enough chicken to learn these lessons the hard way! First, marinate overnight if you can – the flavors go from “yum” to “WOW”. Spice too intense? Cut the chili powder in half and add more yogurt. And please, don’t crowd that basket – cook in batches if needed. Oh! And always preheat your air fryer for that perfect crispy crust. One last thing – pat chicken dry before marinating for better spice cling!
Serving Suggestions for Air Fryer Tandoori Chicken
This chicken deserves the perfect supporting cast! My go-to is cooling mint chutney – that yogurt and cilantro combo cuts through the spice beautifully. Warm, buttery naan for scooping up every last bit of marinade? Absolute must. For lighter meals, I pile it over crisp cucumber-tomato salad with lemon dressing. Sometimes I even chop leftovers into wraps with raita and pickled onions. Basically, anything goes – just don’t forget extra napkins!
Air Fryer Tandoori Chicken Variations
Oh, the fun you can have with this recipe once you’ve mastered the basics! My family’s favorite twist? Greek yogurt instead of regular – it makes the marinade extra thick and creamy. Sometimes I throw in bell peppers and onions halfway through cooking for a complete meal. Too spicy? Swap half the chili powder for paprika – still flavorful but milder. And for my vegetarian friends? Cauliflower florets work shockingly well with this marinade (just reduce cook time to 15 minutes total). The possibilities are endless!
Storage and Reheating
Here’s my golden rule for leftovers (if you somehow have any!): Let the chicken cool completely before packing it in an airtight container. It’ll keep happily in your fridge for 3 days – though mine rarely lasts that long! When you’re ready for round two, just pop it back in the air fryer at 160°C (320°F) for 4-5 minutes. No soggy microwave chicken here – it comes out nearly as crispy as when first made! For bigger batches, I sometimes freeze individual portions wrapped in foil – they reheat beautifully straight from frozen (just add a couple extra minutes).
Air Fryer Tandoori Chicken FAQs
Can I use bone-in chicken instead of boneless?
Absolutely! Bone-in thighs or drumsticks work great – just add 5-7 extra minutes cooking time. The bones add amazing flavor, but do check that internal temp hits 165°F near the bone where it cooks slowest. Pro tip: make shallow cuts in the meat so the marinade penetrates deeper!
How can I make it less spicy for kids?
I’ve been there! Just cut the red chili powder in half (or skip it entirely) and go easy on the tandoori masala. Adding an extra tablespoon of yogurt and a squeeze of honey to the marinade helps balance the heat. My kids love the “mild version” topped with cooling raita!
Why is my chicken not getting that classic red color?
Ah, the tandoori color mystery! First, make sure your tandoori masala is fresh – old spices lose their vibrancy. A pinch of Kashmiri red chili powder (milder but super colorful!) or even 1/2 tsp beetroot powder can boost that gorgeous hue without adding heat. Also, letting the marinade sit on the chicken longer helps the color develop.
Can I bake this in the oven instead?
Of course! Bake at 400°F (200°C) for 25-30 minutes on a rack over a baking sheet – this mimics the air fryer’s airflow. For extra crispiness, broil the last 2 minutes. It won’t be quite as juicy as the air fryer version, so baste with leftover marinade halfway through (but discard any raw chicken-contaminated marinade!).
Nutritional Information
Just so you know, these numbers are estimates – your exact counts might vary depending on your ingredients (especially yogurt fat content and chicken size). Per juicy thigh serving, you’re looking at roughly:
- 220 calories
- 24g protein (hello, muscle fuel!)
- 12g fat (but only 3g saturated)
- 4g carbs (mostly from that magical yogurt marinade)
Not bad for something that tastes this indulgent, right? The yogurt keeps it lighter than traditional fried versions while packing flavor!
Final Thoughts
There you have it – my foolproof way to make restaurant-worthy tandoori chicken at home with minimal fuss! I’d love to hear how yours turns out. Tag me if you share photos – nothing makes me happier than seeing your crispy, juicy results!
Print
Juicy Air Fryer Tandoori Chicken in Just 20 Minutes
- Total Time: 32 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Crispy and flavorful air fryer tandoori chicken made with yogurt and spices.
Ingredients
- 500g chicken thighs (boneless)
- 1/2 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tbsp oil
- Salt to taste
Instructions
- Mix yogurt, tandoori masala, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, oil, and salt in a bowl.
- Coat chicken thighs evenly with the marinade and refrigerate for at least 1 hour.
- Preheat the air fryer to 180°C (360°F).
- Place chicken in the air fryer basket in a single layer.
- Cook for 12 minutes, flip, and cook for another 10 minutes or until done.
- Serve hot with mint chutney.
Notes
- Marinate longer for deeper flavor.
- Adjust spice levels to your taste.
- Check internal temperature (74°C/165°F) for doneness.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Main Course
- Method: Air Fryer
- Cuisine: Indian
Nutrition
- Serving Size: 1 thigh
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg
Keywords: air fryer tandoori chicken, spicy chicken, easy Indian recipe