Air Fryer Tandoori Chicken

Steps

1. 1

   Pat the chicken quarters dry with paper towels and make deep cuts on both sides of the meat to allow the marinade to penetrate.

2. 2

   In a small bowl, combine 1 tsp salt, minced ginger, minced garlic, lemon juice, and smoked paprika to create the first marinade.

3. 3

   Rub the first marinade mixture over the chicken, ensuring it gets deep into the slits. Let the chicken rest for 10–15 minutes while you prepare the second marinade.

   Start 15-minute timer
4. 4

   In another bowl, whisk together the yogurt, 1 1/4 tsp salt, turmeric powder, red chili powder, Kashmiri chili powder, red pepper flakes, food color (if using), garam masala, ground cumin, and oil.

5. 5

   Coat the chicken thoroughly with the yogurt marinade, working it into the cuts. Cover and refrigerate for at least 2–3 hours, or preferably overnight for the best flavor development.

   Start 3-hour timer
6. 6

   Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Preheat your air fryer to 180°C (350 °F) (350°F (180 °C)).

   Start 30-minute timer
7. 7

   Arrange the chicken in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding, which prevents proper charring. Air fry at 180°C (350 °F) (350°F (180 °C)) for 13–15 minutes.

   Start 15-minute timer
8. 8

   Flip the chicken pieces over and increase the air fryer temperature to 190°C (375 °F) (375°F (190 °C)). Cook for another 8–10 minutes, until the chicken develops a light char and reaches an internal temperature of 75°C (167 °F) (165°F (74 °C)) at the thickest part.

   Start 10-minute timer
9. 9

   Remove the chicken from the air fryer and let it rest for 5 minutes before serving to allow the juices to redistribute.

   Start 5-minute timer