Air-Fried Tandoori Chicken: A Healthy, Delicious Treat

Tandoori chicken is an Indian dish that is traditionally cooked in a clay oven, but you can easily make it in an air fryer. The chicken is marinated in a mixture of yogurt, lemon juice, ginger, garlic, and various spices, and then cooked until it is charred and crispy on the outside and juicy on the inside. This method of cooking tandoori chicken is much faster than using a conventional oven and gives the dish an authentic taste.

What is tandoori chicken?

Tandoori chicken is a popular Indian dish where chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. The chicken is then cooked at high temperatures in a tandoor, a cylindrical clay oven, which is heated with charcoal or wood, adding a smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.

Tandoori chicken gets its name from the bell-shaped tandoor clay oven, which is also used to make naan, an Indian flatbread. The modern form of the dish was popularised by the Moti Mahal restaurant in New Delhi, India, in the late 1940s. However, sources say that tandoori chicken dates back to the Mughal period.

The chicken is typically marinated overnight with various spices, herbs and yogurt, which helps to tenderise, spice and flavour the meat. It is then grilled in the tandoor oven, with the juices dripping onto the hot charcoal and releasing a smoky flavour. The resulting chargrilled chicken is tender and juicy with bursting flavours.

The chicken gets its characteristic red hue from either lots of fiery chilli or the addition of red food dye. The chicken is typically slashed to the bone in several places, helping the marinade penetrate and the chicken cook more quickly.

How to make the marinade

The key to delicious tandoori chicken is the marinade. The longer you can leave the chicken to marinate, the better—ideally, leave it for 24 hours, but a minimum of 20 minutes is required.

The traditional marinade consists of warming spices, yogurt, ginger, and garlic.

Ingredients

• Plain yogurt (full-fat)
• Ginger paste
• Garlic paste
• Red chilli powder (Kashmiri red chilli powder or paprika)
• Garam masala
• Lemon juice
• Salt
• Dried fenugreek leaves

Optional Ingredients

• Beetroot powder (for a reddish colour)
• Olive oil
• MSA's Tandoori Seasoning
• Lime
• Cilantro

Method

• Place the chicken legs in a mixing bowl and pat them dry with a paper towel.
• Make 3-4 slits across the thick part of each drumstick.
• Add the yogurt, ginger, garlic, red chilli powder, turmeric, garam masala, and salt to the bowl.
• Place the dried fenugreek leaves on the palm of your hand and gently crush them by rubbing your hands together. Add to the chicken.
• Add the lemon juice and mix everything together, coating the chicken with the marinade.
• Leave the chicken to marinate for at least 20 minutes, or up to 24 hours.

Tips

• If you are lactose intolerant, you can substitute the yogurt with dairy-free yogurt, as long as it is plain and full-fat.
• Freshly squeezed lemon juice will have a lot more flavour than bottled.
• Do not substitute ginger and garlic paste with ginger and garlic powder.
• Use homemade garam masala to bring out the authentic flavours.

How long to marinate the chicken

The length of time you should marinate the chicken depends on the recipe you are following and your personal preference.

Some recipes suggest a minimum marination time of 20 minutes, while others suggest 30 minutes. However, most recipes recommend marinating the chicken for at least 1 hour, and some suggest that the longer you marinate the chicken, the better. You can leave the chicken to marinate overnight or for up to 24 hours.

How to cook the chicken

Step 1: Prepare the Chicken

Start by patting the chicken dry with a paper towel. If you are using chicken drumsticks, remove the skin. Make 3-4 slits across the thick part of each drumstick. If you are using chicken thighs, you can cut them in half to make them easier to work with in the air fryer.

Step 2: Make the Marinade

In a large mixing bowl, combine the marinade ingredients. The exact ingredients may vary, but a typical tandoori chicken marinade includes yogurt, ginger, garlic, lemon juice, and various spices such as red chili powder, turmeric, garam masala, and salt. Mix everything together until the chicken is coated in the marinade.

Step 3: Marinate the Chicken

Let the chicken marinate for at least 20 minutes, or for up to 24 hours in the refrigerator. The longer it marinates, the more intense the flavors will be.

Step 4: Preheat the Air Fryer

Preheat your air fryer to 350-400°F (177-204°C). Lightly grease the air fryer basket with cooking oil to prevent sticking.

Step 5: Air Fry the Chicken

Place the marinated chicken in the air fryer basket, making sure the pieces are not overcrowded. Air fry for 12-15 minutes, shaking the basket halfway through cooking. For chicken drumsticks, cook for about 15 minutes. For chicken thighs, cook for about 12 minutes. For chicken breasts, cook for 7 minutes, then flip and cook for an additional 5 minutes.

Step 6: Check the Temperature

Use a meat thermometer to check the internal temperature of the chicken. The safe cooking temperature for chicken is 165°F (74°C). If the chicken has not reached this temperature, continue cooking in small increments until it does.

Step 7: Serve

Once the chicken has reached the safe internal temperature, remove it from the air fryer and serve immediately. Tandoori chicken goes well with basmati rice, naan bread, and a side of salad or cucumber.

How to store and reheat the chicken

Storing and reheating chicken is a delicate process, as you don't want to dry out the meat or expose yourself to harmful bacteria. Here is a detailed guide on how to store and reheat your tandoori chicken:

Storing Tandoori Chicken

Tandoori chicken drumsticks can be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

Reheating Tandoori Chicken in the Air Fryer

To reheat tandoori chicken in an air fryer, preheat the air fryer to 360°F or 375°F for five minutes. While the air fryer is heating up, take the chicken out of the refrigerator and let it come to room temperature. Spray the chicken with cooking spray and place it in the air fryer basket in a single layer. Set the timer for about 4 minutes. Halfway through, shake the basket to ensure even heating. You can add more heat and let the chicken heat up for another 5 minutes. Check if the internal temperature has reached 165°F, and then serve.

Reheating Tandoori Chicken in the Oven

Reheating tandoori chicken in the oven is a great way to retain its flavour and tenderness. Preheat the oven to 350°F. Take the chicken out of the refrigerator and let it come to room temperature. Prepare a baking tray by lining it with aluminium foil and spraying some cooking oil. You can also use a wire rack placed over a baking sheet. Brush the chicken with oil to prevent it from drying out. Place the chicken on the rack, making sure the pieces are not crowded. Bake for about 15 minutes, or until the internal temperature reaches 165°F.

Reheating Tandoori Chicken in the Microwave

The microwave is a quick and easy way to reheat your tandoori chicken. Take the chicken out of the refrigerator and arrange the pieces in a single layer on a microwave-safe dish. Drizzle olive oil and a teaspoon of water to maintain moisture. Cover the dish with microwave-safe plastic wrap and heat for 2 minutes. Check if the chicken is heated through; if not, flip the pieces and heat for another 30 seconds. Repeat the 30-second intervals until the chicken reaches an internal temperature of 165°F.

Frequently asked questions