Name: Crispy Tandoori Chicken in the Air Fryer
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1.5 lb skinless chicken legs (Boneless, skinless chicken thighs can also be used.); 0.25 cup plain Greek yogurt (Alternatively, use 1/2 cup regular thick plain yogurt.); 2 tsp ginger paste (You can also use approximately 1/2 inch fresh ginger, crushed or grated.); 2 tsp garlic paste (You can also use 2 garlic cloves, crushed or grated.); 2 tbsp avocado oil or olive oil (For the marinade; lightly grease the basket before adding the chicken if necessary.); 1 tbsp lime juice (Approximately the juice of 1/2 lime; lemon can also be used.); 1 tsp salt; 0.5 tsp ground turmeric; 2 tsp garam masala (It can be homemade or store-bought.); 2 tsp ground coriander; 1 tsp ground cumin; 2 tsp Kashmiri red chili powder (Substitute with the same amount of paprika for a milder result.); 2 tsp kasoori methi (Dried fenugreek leaves; optional but recommended.); 1 tsp lime juice (For drizzling over the chicken at the end.); 0.5 tsp chaat masala (Optional; sprinkle over the chicken when serving.)

Steps

If using chicken legs, pat them very dry with paper towels. Excess moisture dilutes the marinade and prevents the chicken from browning and becoming crisp.
In a large bowl, add the yogurt, ginger paste, garlic paste, oil, lime juice, salt, turmeric, garam masala, coriander, cumin, red chili, and kasoori methi. Mix until you have a smooth marinade paste.
Using a sharp knife, make cuts approximately 1/2 inch deep in the meaty part of each piece of chicken. These cuts allow the marinade to penetrate more effectively.
Add the chicken to the marinade and mix until completely coated, making sure the paste gets into the cuts.
Cover the bowl and refrigerate the chicken for at least 30 minutes or overnight. If using halved chicken breasts, marinate them for at least 2 hours to help keep them juicy.
Preheat the air fryer to 400°F (200 °C) (204°C (400 °F)). Lightly grease the basket with oil; there is no need to use aluminum foil.
Place the marinated chicken legs in the basket, leaving some space between each piece so the air can circulate and a golden surface can form.
Cook at 400°F (200 °C) (204°C (400 °F)) for 10 minutes. If using boneless thighs, cook them for 6 minutes during this first stage.
Remove the basket and turn each piece of chicken over. Brush with a little oil to encourage browning.
Return the basket and cook for 5 more minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)). Legs may reach 165–175°F (74–79 °C); boneless thighs should reach 165–170°F (74–77 °C).
Drizzle the hot chicken with the remaining lime juice. For a more intense flavor, sprinkle chaat masala on top.
Serve immediately with cilantro chutney and pickled onions to best enjoy the crispy texture.

Notes

For chicken breasts, cut them in half and use 375°F (190°C): cook for 7 minutes, turn, and cook for 5–6 more minutes, removing them when they reach 165°F to prevent them from drying out. Tandoori chicken is best enjoyed freshly made; always check the temperature in the thickest part of the meat.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 240
Protein: 23 g
Carbs: 3 g
Fat: 15 g
Fiber: 1 g

Where the calories come from

Skinless chicken legs73%
Avocado oil or olive oil17%
Plain Greek yogurt4%
Garlic paste1%
Kashmiri red chili powder1%
Everything else4%

main course
appetizer
Indian cuisine
air fryer
high protein
gluten-free
nut-free
weeknight meal

Crispy Tandoori Chicken in the Air Fryer

Ingredients

Steps

Notes

Nutrition

Where the calories come from

Keep this recipe

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