Tandoori Chicken In An Air Fryer: A Possibility?

Tandoori chicken is a popular Indian dish that is traditionally cooked in a tandoor, a cylindrical clay oven. However, not everyone has access to a tandoor, so alternative cooking methods such as air frying, grilling, or baking have become popular. Air fryer tandoori chicken is a convenient and tasty option that delivers the same great taste with less fuss. It is also a healthier option compared to deep-frying.

Marinating the chicken

Firstly, prepare the chicken by cutting it into your desired size and shape. You can use boneless or bone-in chicken, depending on your preference. If using boneless chicken, cut it into bite-sized pieces. For bone-in chicken, you can use larger pieces such as legs or full breasts. Scoring or making slashes in the chicken will help the marinade penetrate deeper into the meat.

Next, prepare the marinade by mixing the spices and yoghurt in a bowl. The spices typically used in tandoori chicken include ground coriander, cumin, paprika, turmeric, cinnamon, ginger, garlic, and optionally, chilli powder or cayenne pepper. You can also add red food colouring to achieve the signature red colour of tandoori chicken, although this is not necessary. For the yoghurt base, use plain Greek yoghurt or coconut cream if you prefer a dairy-free option. Additionally, you can include ingredients such as lemon or lime juice, olive oil, salt, and ginger and garlic paste or minced garlic and grated ginger. Mix all the ingredients together until you have a smooth and thick paste-like marinade.

Now, it's time to coat the chicken with the marinade. Ensure that all pieces of chicken are thoroughly coated, then cover and refrigerate. The marinating process can take anywhere from 30 minutes to 24 hours. The longer you leave the chicken to marinate, the more intense the flavours will be. However, even a short marinating time will result in delicious, flavourful chicken.

Once the chicken has finished marinating, it's time to cook it! If you're using an air fryer, preheat it to the recommended temperature (usually around 350-400°F) and lightly grease the basket with cooking oil. Place the marinated chicken in the basket, ensuring they are in a single layer and not stacked on top of each other. Air fry for 12-20 minutes, depending on the size and type of chicken pieces. For bone-in chicken, you may need a slightly longer cooking time. Always use a meat thermometer to check that the chicken has reached the safe internal temperature of 165°F before serving.

Air frying the chicken

Firstly, you'll need to make the marinade. This is a mixture of yoghurt, ginger, garlic, lemon juice, and spices. You can also add red food colouring to achieve that authentic red hue, but this is optional. Marinate the chicken for at least 20 minutes, but preferably for several hours or even overnight.

When you're ready to cook the chicken, preheat your air fryer to around 350-400°F. Lightly grease the air fryer basket with cooking oil, and place the chicken inside in a single layer. Air fry for around 15 minutes, shaking the basket halfway through. The chicken is cooked when the internal temperature reaches 165°F.

You can serve the chicken with fresh lemon wedges, coriander mint chutney, rice, naan bread, or a crunchy Indian cucumber salad.

Other cooking methods

Tandoori chicken is traditionally cooked in a tandoor, a cylindrical clay oven, but it can be cooked in an oven, on a stovetop griddle, in an air fryer, or over direct fire. Here are some instructions for alternative cooking methods:

Oven-Baked Tandoori Chicken

• Preheat the oven to 470°F (240°C) for at least 15-20 minutes. If using a smaller oven, preheat to 430°F (220°C).
• Prepare a baking tray with foil for easy cleanup and place a wired rack over it. Spray or grease the rack with oil.
• Place the prepared chicken (with a thick marinade) over the wired rack and bake for 12-15 minutes.
• Baste with leftover marinade, chilli oil, or melted butter, then turn the chicken to the other side and bake for another 12-15 minutes.
• Move the tray to the top rack and set to broil mode for 3-4 minutes, until you get charred spots.
• Check that the chicken is cooked through – an instant-read thermometer inserted into the thickest part should read 165-170°F (75°C).

Stovetop Method

• Heat a pan or skillet and spread 1-2 tablespoons of oil.
• When the oil is hot, place the chicken on the skillet and regulate the heat to medium.
• After 3-4 minutes, turn the pieces and apply the marinade. Turn them again after another 3-4 minutes.
• Cook them, regulating the flame as required, until they are cooked through.
• To check if the chicken is cooked through, prick it with a fork to see if the meat falls off the bone easily. An instant-read thermometer inserted into the thickest part should read 165-170°F (75°C).

Smoking Chicken (without tandoor)

• Hold a wood coal chunk with tongs over a candle or gas stove until red hot.
• When it is hot, drop it into a steel cup and immediately pour half a teaspoon of ghee over the hot coal. It will begin to smoke immediately.
• Cover the skillet with a lid and let it smoke for 5-7 minutes.

Outdoor Grilling

• Preheat the outdoor grill for medium-high heat and grease the grate generously with oil.
• Wipe off the excess marinade from the chicken and place them over the preheated grill.
• Cook for 5-6 minutes, then turn them to the other side. Baste the marinade on the top side and turn again after another 5-6 minutes.
• The cooking time depends on the size of your chicken pieces. It takes about 27-30 minutes to cook the chicken fully.
• Insert a meat thermometer into the thickest part of the chicken and cook until it shows 165°F (75°C). Brush with some butter or mustard oil.

What to serve with tandoori chicken

There are many options for what to serve with tandoori chicken, here are some suggestions:

Rice

Rice is a classic side to serve with chicken, and there are many rice-based dishes that complement the flavours of tandoori chicken. Lemon rice, chickpea pilaf, saffron rice, vegetable pulao, and quinoa and vegetable pilaf are all tasty options.

Breads

Naan bread is a typical side to serve with tandoori chicken, but you could also try keema naan, a thick and fluffy stuffed bread filled with spicy ground lamb.

Salads and Vegetables

A fresh and healthy option to serve with tandoori chicken is Kachumber, a salad made with tomatoes, cucumbers, green chillies, onion, and a lemony chilli dressing. You could also try an Indian cucumber salad, an onion salad, or a chickpea salad. For something a little more substantial, try stuffed green bell peppers, air fryer cauliflower steaks, or vegetable spring rolls.

Potato Dishes

Potato is a safe option to serve as a side, and there are many ways to prepare them. You could try air fryer smashed potatoes, aloo chaat, Bombay potatoes, or gunpowder potatoes. If you want to stick to the Indian theme, you could make an Indian-style potato salad, or curried potato salad.

Dips and Condiments

To add even more flavour to your meal, you could serve your tandoori chicken with dips such as onion raita, cucumber raita, or mint cilantro chutney.

Storing and reheating leftover chicken

Storing Leftover Chicken:

• Leftover tandoori chicken should be stored in an airtight container or sealable bag in the refrigerator for up to 3-5 days.
• If you plan to freeze the leftovers, it's important to let the chicken cool completely before transferring it to the freezer. Frozen leftovers can be stored for up to 2-6 months.
• Choose an appropriately sized container to avoid too much air being trapped with the chicken, which can decrease the quality.
• Vacuum sealing is a great option for freezing leftovers, as it helps to prevent freezer burn and maintain the quality of the meat.

Reheating Leftover Chicken:

• Preheat your oven to 350°F/165-180°C.
• Wrap the chicken in aluminium foil to prevent it from drying out.
• Place the wrapped chicken in the oven and reheat for about 10-15 minutes, or until the internal temperature reaches 165°F/74°C.
• You can also reheat the chicken in an air fryer at 300°F/150°C, but be cautious as the fan may dry out the meat.
• Another option is to use a sous vide machine. Place the chicken in a vacuum-sealed bag and set the sous vide to 165°F/74°C for about 1 hour.
• If you're short on time, you can use a microwave. Set it to 50% power and heat the chicken for a longer duration to prevent overcooking. Add a little water to the dish and cover it with a microwave-safe lid to retain moisture.
• It's important to note that chicken should only be reheated once after storing, as constantly heating, saving, and reheating can dry out the meat and expose it to bacteria.

Frequently asked questions