Authentic TANDOORI CHICKEN In Air Fryer

Welcome to our Tandoori Chicken Recipe! Get ready to tantalize your taste buds with this flavorful and aromatic dish that originates from the vibrant cuisine of India. Tandoori chicken, marinated in a blend of yogurt and spices, is known for its succulent texture, smoky flavor, and vibrant red hue. Whether you choose to air fry, oven roast, or grill it, this recipe will guide you through the steps to achieve mouthwatering results. With a side of fragrant Basmati rice, fresh Chutney, and warm naan bread, you'll create a complete and satisfying meal. Let's dive into the world of tandoori spices and savor the magic of this classic Indian dish.

Tandoori chicken gets its name from the traditional Indian clay oven called a tandoor. The chicken is marinated in a blend of yogurt and spices, then cooked at high temperatures in the tandoor, resulting in a flavorful and slightly charred dish.

The vibrant red color often associated with tandoori chicken is traditionally achieved by using a natural red food coloring called Kashmiri chili powder. This chili powder is made from dried red peppers and gives the chicken its signature appearance. However, the use of red food coloring is optional, and the dish can still be delicious without it.

FAQs About Tandoori Chicken

What is Tandoori Chicken?
Tandoori Chicken is an Indian dish where chicken is marinated in spiced yogurt and traditionally cooked in a clay oven called a tandoor. This recipe adapts it for an air fryer or oven.
Can I make Tandoori Chicken without a tandoor?
Yes! You can make Tandoori Chicken in an air fryer, oven, or on a grill, and still get that smoky, charred flavor.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 8 hours or overnight. If you're short on time, a minimum of 2 hours will still add good flavor.
What makes Tandoori Chicken red?
The red color comes from Kashmiri chili powder and optional red food coloring. You can skip the food coloring for a more natural look.
Can I use boneless chicken for this recipe?
Yes! Boneless chicken thighs or breasts work well, but adjust the cooking time—air fry at 400°F for about 15-20 minutes, flipping halfway.
What is the best yogurt to use for Tandoori Chicken?
Full-fat plain yogurt is best because it helps tenderize the chicken and keeps it juicy. Greek yogurt can be used but may need thinning with a little water.
Can I make Tandoori Chicken spicy or mild?
Yes! Adjust the spice level by reducing or increasing the Kashmiri chili powder and serrano peppers in the chutney.
What can I serve with Tandoori Chicken?
Serve it with Basmati rice, naan bread, lemon wedges, and green chutney for a complete meal.
Can I grill Tandoori Chicken instead of air frying or baking?
Absolutely! Grill over medium-high heat for about 20-25 minutes, flipping occasionally until the internal temperature reaches 165°F (74°C).
Is Tandoori Chicken healthy?
Yes! It’s high in protein, low in carbs, and packed with spices that have health benefits. Using Greek yogurt and grilling instead of frying makes it even healthier.
How do I store leftover Tandoori Chicken?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in an air fryer at 375°F for 5-7 minutes.
Can I freeze Tandoori Chicken?
Yes! Freeze the marinated raw chicken for up to 3 months. When ready to cook, thaw overnight in the fridge and proceed with the recipe.
What type of rice pairs best with Tandoori Chicken?
Basmati rice is the best choice due to its light and fluffy texture, but you can also use jasmine rice or cauliflower rice for a low-carb option.
Can I use store-bought Tandoori seasoning?
Yes, but making your own spice blend ensures authentic flavors and no added preservatives.
What’s the best way to get a smoky flavor without a tandoor?

Use smoked paprika in the marinade.
Broil the chicken for the last 5 minutes in the oven.
Use a charcoal smoking technique by placing a hot piece of charcoal in a foil cup inside the bowl of cooked chicken, adding a few drops of oil, and covering for a few minutes.

Make it

Tandoori Chicken Recipe

A flavorful and aromatic Tandoori Chicken recipe featuring a spiced yogurt marinade, served with fresh green chutney and fragrant Basmati rice.

Prep Time: 15 minutes

Marinating Time: 8 hours (overnight recommended)

Cooking Time:

Air Fryer: 30 minutes
Oven: 55-60 minutes

Servings: 4

Ingredients

For the Chicken

4 chicken leg quarters
1 ½ cups full-fat plain yogurt
1 teaspoon freshly grated ginger
6 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons Kashmiri chili powder
2 teaspoons ground coriander
1 ½ teaspoons garam masala
1 ½ teaspoons ground cumin
½ cup vegetable oil
Juice of half a lemon
½ teaspoon red food coloring (optional, for color)
2 teaspoons kosher salt
Freshly ground black pepper to taste

For the Green Chutney

1 bunch fresh cilantro
1 cup mint leaves
2 serrano peppers, seeds removed (adjust for spice level)
2 tablespoons roasted peanuts
3 cloves garlic
1-inch piece fresh ginger
Pinch of kosher salt
Juice of half a lime
Water, as needed

For the Basmati Rice

2 cups Basmati rice
Pinch of salt

Instructions

Step 1: Prepare the Marinade

In a large mixing bowl, combine yogurt, grated ginger, minced garlic, smoked paprika, Kashmiri chili powder, ground coriander, garam masala, ground cumin, vegetable oil, lemon juice, red food coloring, kosher salt, and black pepper. Whisk until fully blended.

Step 2: Marinate the Chicken

Remove excess fat and skin from the chicken leg quarters.
Add chicken to the marinade, ensuring each piece is well coated.
Cover and refrigerate overnight for the best flavor.

Step 3: Cooking the Chicken

Air Fryer Method

Preheat air fryer to 400°F (200°C).
Place chicken in the basket, skin-side down (even without skin). Do not overcrowd.
Air fry for 30 minutes, flipping halfway through.
Ensure the internal temperature reaches 165°F (74°C) before serving.

Oven Method

Preheat oven to 425°F (220°C).
Place chicken on a wire rack over a roasting pan for even cooking.
Roast for 55-60 minutes, or until the internal temperature reaches 165°F (74°C).

Step 4: Make the Green Chutney

Blend cilantro, mint leaves, serrano peppers, peanuts, garlic, ginger, salt, and lime juice until smooth.
Add a splash of water to adjust consistency.
Taste and adjust salt if needed. Store in an airtight container in the fridge.

Step 5: Cook the Basmati Rice

Rinse Basmati rice under cold water.
Add rice to a rice cooker with water up to the level 2 mark and a pinch of salt.
Cook according to the manufacturer’s instructions.

Step 6: Serve and Enjoy!

Plate the Tandoori Chicken with Basmati rice, naan bread, lemon wedges, and a side of green chutney.

Nutrition Facts (Per Serving)

Approximate values based on 4 servings.

Calories: 620 kcal
Protein: 42g
Carbohydrates: 35g
Fats: 35g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 850mg
Fiber: 3g
Sugar: 6g

This recipe is perfect for meal prep, special occasions, or a homemade Indian-inspired feast!