Air Fryer Tandoori Chicken

Ingredients

• 4 chicken leg quarters (without skin, about 1500g / 3.3 lb total)
• 1 tsp salt (for first marinade)
• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 0.5 cup plain yogurt
• 1.25 tsp salt (for second marinade)
• 0.5 tsp turmeric powder
• 1.25 tsp red chili powder (range 1-1.5 tsp)
• 1 tsp Kashmiri chili powder
• 0.75 tsp crushed red pepper flakes
• 0.5 tsp deep orange food color (optional)
• 0.75 tsp garam masala
• 2 tsp ground cumin
• 2 tbsp cooking oil (any neutral oil)

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.

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.

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).

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) for 13–15 minutes.

8. 8

   Flip the chicken pieces over and increase the air fryer temperature to 190°C (375°F). Cook for 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.

9. 9

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

Notes

Optional butter glaze: Melt butter with a pinch of garlic powder and chopped cilantro, then brush over the hot chicken after cooking for a richer finish. To make it less spicy: Reduce the red chili powder and Kashmiri chili powder, and omit the red pepper flakes. Oven Method: Bake at 200°C (400°F) for 20 minutes, flip, and bake another 15-20 minutes until the internal temperature reaches 75°C (165°F).

Nutrition per serving

• main
• chicken
• air fryer
• low-carb
• spicy
• dinner
• Pakistani
• Indian