Air Fryer Tandoori Chicken: A Possibility?

Tandoori chicken is a popular Indian dish that is traditionally cooked in a tandoor, a clay oven that can reach temperatures of up to 900 °F. However, not everyone has access to a tandoor, so many people have come up with alternative ways to cook tandoori chicken, including using an air fryer.

Air fryers are small, efficient ovens that heat up quickly and cook food evenly. They are a convenient way to cook tandoori chicken, as they require less time and effort than a tandoor oven. The hot air in the air fryer circulates around the chicken, cooking it through and giving it a crispy, smoky exterior.

To make tandoori chicken in an air fryer, you will need to first marinate the chicken in a mixture of spices, yogurt, and lemon juice. This marinade can be made with a variety of spices, but commonly includes ginger, garlic, cumin, coriander, and paprika. The chicken is then placed in the air fryer and cooked for around 15-20 minutes, depending on the size of the chicken pieces.

The result is juicy, tender chicken with a charred, crispy exterior that tastes just like it was cooked in a traditional tandoor oven.

Marinating the chicken

When preparing the marinade, it is recommended to use plain Greek yogurt, as its thicker consistency creates a nice, thick base. However, plain yogurt can also be used, although it may need to be strained to remove some of the whey, resulting in a thinner marinade that doesn't cling to the chicken as well. Freshly grated or minced garlic and ginger are preferred over their pre-made paste counterparts, as they provide a better flavour. Additionally, lemon juice can be omitted or substituted with lime or orange juice.

The chicken is then added to the marinade and coated well. It is important to make a few slashes or cuts on the thickest parts of the chicken to allow the marinade to penetrate deeper into the meat. The chicken should be left to marinate for at least 20 minutes to overnight in the refrigerator. The longer the marination time, the more intense the flavours will be.

For a more authentic tandoori chicken experience, you can add a smoky flavour to the chicken by using the "dhungar method". This involves lighting a piece of untreated lumpwood charcoal and placing it on a foil with the marinating chicken. A drizzle of oil on the burning charcoal will create smoke, and covering the bowl will allow the chicken to absorb the smoke.

Cooking the chicken in the air fryer

Now that your chicken has been marinated, it's time to cook it in the air fryer. Preheat your air fryer to 200°C/400°F. Lightly grease the basket with cooking oil. Place the chicken in the basket and air fry for 15-20 minutes at 200°C/400°F. If you are cooking with an air fryer that has two cooking chambers, you can cook all the chicken at once. If not, you might need to cook in batches. Just wrap the first batch in foil to keep it warm and then cook the second batch.

If you are cooking chicken legs, you can air fry them for 15 minutes at 350°F/180°C. Shake the basket halfway through cooking. After the cooking time is complete, check the internal temperature of the chicken. The safe cooking temperature for chicken is 74°C/165°F.

If you want to add charred marks to the chicken, keep it in the air fryer for an additional 1-2 minutes. Make sure not to overcook the chicken.

What to serve with tandoori chicken

Tandoori chicken is a juicy, spicy dish with a smoky flavor. It is often served as a main course at parties and get-togethers, and it pairs well with a variety of side dishes. Here are some ideas for what to serve with tandoori chicken:

Rice

Rice is a classic side dish for tandoori chicken. You can choose from a variety of rice dishes, such as:

• Lemon rice: Aromatic basmati rice flavored with lemon juice, mustard seeds, ginger, and roasted peanuts.
• Saffron rice: The warmth and color of saffron added to rice make for a beautiful and tasty pulao.
• Peas pulao: A fragrant and simple rice dish made with basmati rice, green peas, ginger, and whole spices.
• Kashmiri fruit pulao: A sweet and refreshing rice dish made with long-grain basmati rice, ghee, whole spices, saffron, milk, fried onions, and dried and fresh fruit.
• Mushroom rice: Earthy and fragrant rice dish made with mushrooms, fried onions, cilantro, and basmati rice.
• Vegetable pulao: A one-pot rice dish made with mixed vegetables, basmati rice, and whole spices.

Breads

Breads such as naan and keema naan are also a great option to serve with tandoori chicken. Naan is a soft and fluffy Indian flatbread that pairs well with the chicken. Keema naan is a stuffed naan bread filled with spicy ground lamb.

Salads and Vegetables

Some salad and vegetable options include:

• Kachumber salad: A healthy and refreshing Indian salad made with chopped veggies like tomatoes, cucumbers, onions, and green chilies, and seasoned with spices and a lemony chili dressing.
• Indian chickpea salad (chana chaat): A street food-inspired salad made with cold chickpeas, onions, chilies, tamarind sauce, and cilantro.
• Cucumber salad: A crunchy, low-carb Indian salad made with cucumbers, onions, and tomatoes, dressed with lemon juice, salt, cumin, and chili.
• Air fryer cauliflower steaks: A vegan and gluten-free option with a wonderful texture and a naturally nutty flavor.
• Stuffed green bell peppers: Small bell peppers stuffed with a spicy potato filling and baked in the oven.
• Beets: Quartered beets make a great side for grilled or barbecued foods. They are pressure-cooked, peeled, quartered, and tossed in olive oil, balsamic vinegar, dried tarragon, salt, and pepper.

Potatoes

Potatoes are a versatile side dish that goes well with tandoori chicken. Here are some potato options:

• Indianish potato salad: A curried potato salad with Indian flavors, such as chaat masala.
• Grilled gunpowder potatoes: Buttery, spicy grilled potatoes with chaat masala, green chili, spices, butter, and a drizzle of mint raita.
• Air fryer smashed potatoes: Crisp golden baby potatoes with olive oil, garlic, rosemary, and a peppery, garlicky flavor.
• Aloo chaat: Crispy baby potato halves shallow-fried and topped with chaat masala, lemon juice, and tamarind chutney.
• Bombay potatoes: Baby potatoes steamed and tossed with spices, lemon juice, green chilies, and cilantro.
• Spicy Bombay potatoes: Baby potatoes cooked with aromatic spices in an instant pot or on the stovetop.

Dips and Condiments

Dips and condiments can add extra flavor to your meal. Here are some options:

• Mint cilantro chutney: A cool, spicy, and tangy green chutney that pairs well with tandoori chicken.
• Cucumber raita: A refreshing Indian condiment made with grated cucumber, yogurt, and spices.
• Onion raita: A cooling yogurt dip with chopped onions, commonly served with spicy Indian food.
• Dahi baingan: A soothing side dish made with lightly fried eggplant, onions, garlic, and cilantro mixed with yogurt.
• Green coriander chutney: A bright green dip made with coriander (cilantro), chilies, lemon juice, and spices.

Other Options

Some other side dish options include:

• Indian cottage cheese (paneer): A safe bet as a side dish, as it pairs well with chicken. You can try hariyali paneer tikka, where the paneer is marinated in a cilantro and mint leaves marinade and grilled with onions and green peppers.
• Vegetable biryani: A one-pot dish made with fragrant basmati rice, lots of vegetables, and aromatic whole spices and herbs.
• Quick pickled onions: A tangy and crunchy side dish that goes well with tandoori chicken.
• Mango salad: A sweet and tangy salad that pairs well with the spicy chicken.
• Fiesta quinoa salad: A light and healthy salad that complements the chicken.

How to store and reheat leftovers

Storing and reheating leftovers of tandoori chicken is a great way to enjoy this delicious dish again. Here are some detailed instructions on how to store and reheat your leftovers:

Storing Leftovers:

It is recommended to store leftover tandoori chicken in an airtight container or a sealable bag. Refrigerate it for up to 3 days. If you plan to freeze the leftovers, it is important to refrigerate them overnight first to bring them to a cold temperature. This helps prevent the formation of ice crystals and ensures the quality of the meat is maintained. When using a freezer bag, try to remove as much air as possible before sealing to avoid freezer burn.

Reheating in an Air Fryer:

To reheat tandoori chicken in an air fryer, start by preheating the air fryer to 360-375°F for about 5 minutes. While the air fryer is heating up, bring the chicken to room temperature and spray it with cooking spray. Place the chicken in the air fryer basket in a single layer and set the timer for about 4 minutes. Shake the basket halfway through the cooking time to ensure even heating. If the chicken needs more time, increase the temperature to 400°F and heat for an additional 5 minutes or until the internal temperature reaches 165°F.

Reheating in an Oven:

Reheating tandoori chicken in the oven helps retain its flavor and tenderness. Preheat your oven to 350°F and remove the chicken from the refrigerator. Let the chicken come to room temperature by leaving it on the counter for a few minutes. Prepare a baking tray by lining it with aluminum foil and spraying it with cooking oil. You can also use a wire rack placed over a baking sheet. Place the chicken on the rack or tray, ensuring the pieces are spaced apart. Brush or drizzle a small amount of oil on the chicken to prevent dryness. Bake for about 15 minutes or until the internal temperature reaches 165°F.

Reheating in a Microwave:

The microwave is a quick and convenient option for reheating tandoori chicken. Remove the chicken from the refrigerator and arrange the pieces in a single layer on a microwave-safe dish, with smaller pieces in the center and larger ones on the edges. Drizzle a small amount of olive oil and a teaspoon of water over the chicken to maintain moisture. Cover the dish with microwave-safe plastic wrap and heat for 2 minutes. If the chicken is not heated through, flip the pieces and continue heating in 30-second intervals until it reaches an internal temperature of 165°F.

How to make authentic tandoori chicken

Ingredients

You will need:

• Chicken – traditionally, tandoori chicken is made with bone-in chicken legs or thighs, but you can also use boneless chicken breasts or thighs.
• Yogurt – plain, full-fat yogurt is best for the marinade, but you can also use Greek yogurt or dairy-free yogurt if you are lactose intolerant.
• Spices – the specific spices used can vary, but commonly include garam masala, ground coriander, ground cumin, paprika or Kashmiri red chilli powder, turmeric, cayenne pepper (optional), and fenugreek.
• Lemon juice – fresh-squeezed lemon juice is preferable, but bottled juice can also be used.
• Ginger and garlic – fresh ginger and garlic are best, but you can also use ginger and garlic paste or powder.
• Oil – vegetable oil or ghee (clarified butter) can be used.
• Salt and pepper – to taste.
• Red food colouring (optional) – this is not traditional but can be added for a more authentic red colour.

Method

• Prepare the marinade by mixing the yogurt, lemon juice, ginger, garlic, and spices in a bowl.
• Make slashes or slits in the thickest part of the chicken to allow the marinade to penetrate the meat.
• Add the chicken to the marinade, ensuring that it is fully coated. Leave to marinate for at least 30 minutes, or up to 24 hours in the fridge.
• Preheat your air fryer to 350-400°F/180-200°C. Grease the basket with oil.
• Place the chicken in the air fryer basket, spaced slightly apart. Discard any leftover marinade.
• Air fry for 8-15 minutes on each side, or until the chicken is cooked through. The cooking time will depend on the size and thickness of your chicken pieces.
• Serve your tandoori chicken with rice, naan bread, salad, or your choice of side dishes.

Tips

• It is best to pat the chicken dry before adding the marinade.
• For a more authentic flavour, heat the spices in a saucepan over medium heat until fragrant before adding them to the marinade.
• To get charred marks on the chicken, leave it in the air fryer for an additional 1-2 minutes. Be careful not to overcook.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 6 months.

Frequently asked questions