Tandoori Chicken In An Air Fryer: A Healthy Twist

Tandoori chicken is a traditional Indian dish that is typically cooked in a tandoor, a cylindrical clay oven. However, not everyone has access to a tandoor, so alternative cooking methods such as air frying have become popular. Air fryers are a convenient way to cook tandoori chicken, as they can replicate the intense heat and cooking method of a tandoor, resulting in juicy and tender chicken with a crispy, charred exterior. This method is also quicker than traditional oven cooking, making it a great option for those short on time.

Characteristics and Values of Cooking Tandoori Chicken in an Air Fryer

Maringating the chicken

Marination is an important step in preparing tandoori chicken as it helps to tenderise the meat and enhance its flavour. The chicken, usually legs and thighs, is traditionally marinated in a spiced yoghurt mix. The yoghurt base of the marinade lends the tandoori chicken some natural colour, but in Indian restaurants, food colouring is often added to achieve a more vibrant hue.

To make the marinade, you will need yoghurt, lemon juice, and spices. For the spices, you can use ginger, garlic, red chilli powder, turmeric, cumin, coriander, garam masala, and salt. You can also add dried fenugreek leaves, crushed in the palm of your hands, to the marinade. Mix all the ingredients in a bowl to form a smooth paste.

Once the marinade is ready, it's time to prepare the chicken. You can use chicken legs, thighs, or breasts. If using legs, pat them dry with a paper towel and remove the skin. Make 3-4 slits across the thick part of each drumstick to help the marinade penetrate the meat. If using thighs or breasts, you can cut slits into the chicken, but this step is optional. Scoring the chicken will help the spices penetrate and fully flavour the meat.

After preparing the chicken, place it in a mixing bowl and coat it well with the marinade. Make sure all pieces are well covered. Cover the bowl and let the chicken marinate in the fridge. The ideal marination time is 2 hours, but if you are pressed for time, you can leave it for at least 30 minutes. For more intense flavour, you can marinate the chicken for up to 8 hours or even 24 hours.

Once the chicken has marinated, it's ready to be cooked in the air fryer. You can add a little oil to the marinade before cooking to help with browning, but this is optional. Preheat your air fryer to 350-400°F (180-200°C). Place the chicken pieces in the air fryer basket, making sure they are not stacked on top of each other, and air fry for 15-20 minutes. Turn the chicken pieces over halfway through the cooking process to ensure even cooking. The chicken is done when it reaches an internal temperature of at least 165°F (74°C).

Cooking temperature and time

The cooking temperature and time for tandoori chicken in an air fryer depend on the type of chicken pieces used and the desired level of charring.

For boneless chicken pieces, air fry at 400°F for 15 minutes, turning it over once halfway. Depending on the size of the chicken pieces, adjust the time accordingly.

For chicken drumsticks, air fry at 350°F for 15 minutes. For a smoky flavour, use the dhungar method by lighting one to two pieces of untreated lumpwood charcoal and placing them on a two-ply piece of foil.

For chicken legs, air fry at 200°C/400°F for 20 minutes. For a more well-done chicken with slight charring, cook for a few minutes longer.

For chicken thighs, air fry at 200°C/400°F for 15-20 minutes. Chicken thighs are juicier and handle higher internal temperatures better than chicken breasts, which tend to dry out.

For chicken breast, air fry at 200°C/400°F for 15-20 minutes. As breasts cook faster than thighs, reduce the cooking time by a few minutes.

To reheat tandoori chicken in the air fryer, it is recommended to wrap the chicken in aluminium foil and reheat at 325°F/165°C for about 15 minutes or until the internal temperature reaches 165°F/74°C. Alternatively, reheat at 300°F/150°C in the air fryer, ensuring the internal temperature reaches 165°F.

Reheating the chicken

If you have any leftover tandoori chicken, you can store it in the refrigerator for up to three days. In fact, some people think it tastes even better the next day!

When you're ready to reheat your chicken, you can do so in the air fryer. It's best to let the chicken defrost completely before reheating. Preheat your air fryer to 350°F / 180°C and place the chicken in the basket. Reheat for a few minutes, shaking the basket occasionally, until the chicken is heated through. Make sure the internal temperature of the chicken reaches at least 165°F / 74°C.

You can also reheat the chicken in the oven. Wrap the chicken in aluminum foil and place it in the oven at 325°F / 165°C for about 15 minutes, or until the internal temperature reaches 165°F / 74°C. This method helps to prevent the chicken from drying out.

Another option for reheating is to use a sous vide. Place the chicken in a vacuum-sealed bag and sous vide at 165°F / 74°C for one hour.

Using skewers

Tandoori chicken is a delicious Indian dish that is traditionally cooked in a tandoor, a cylindrical clay oven. However, you can easily replicate this dish at home using an air fryer. The air fryer cooks the chicken at an intense heat, giving it a crispy, smoky exterior while keeping the inside tender and juicy.

To make tandoori chicken in an air fryer, you will first need to prepare a marinade. The traditional marinade includes yogurt, lemon, and various aromatic spices such as ginger, garlic, red chili powder, and garam masala. Mix these ingredients together with salt, oil, and lemon juice to create a flavourful paste. You can also add a drop of red food colouring or use beetroot powder to achieve the characteristic red colour of tandoori chicken.

Once the marinade is ready, you can prepare the chicken. For this recipe, we will be using chicken breasts cut into chunks. Score the chicken pieces deeply to allow the marinade to penetrate the meat and enhance its flavour. Thread the chicken pieces onto skewers and place them in a bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the bowl and leave the chicken to marinate in the fridge for at least 2 hours, or up to 24 hours for the best results.

When you are ready to cook, preheat your air fryer to 200°C/400°F. Place the skewers in the air fryer tray or basket, making sure they are spaced slightly apart. You may need to cook the skewers in batches, depending on the size of your air fryer. Lightly spray the tops of the skewers with oil and place them in the air fryer. Cook for 15 to 20 minutes, depending on the thickness of the chicken pieces. Always use a meat thermometer to check that the chicken has reached a safe internal temperature of at least 74°C/165°F.

Your tandoori chicken skewers are now ready to serve! Enjoy them with pilau rice, naan bread, and a refreshing cucumber, onion, and tomato salad. You can also pair them with a cold Indian lager for the perfect summer meal.

Choosing the right chicken cut

Tandoori chicken is traditionally cooked in a tandoor, a cylindrical clay oven that cooks the meat at a very high temperature. The intense heat of an air fryer can replicate the cooking method of a tandoor oven, making it a great option for cooking tandoori chicken.

When it comes to choosing the right chicken cut for your air fryer tandoori chicken, there are a few options to consider:

Chicken Legs and Thighs

Chicken legs and thighs are commonly used for tandoori chicken and are a good choice for cooking in an air fryer. They have a higher fat content, which helps keep the meat juicy and tender. The skin can be removed to reduce the fat content, but leaving it on can add flavour and crispness to the dish. Making a few slits or scoring the meat can help the marinade penetrate and flavour the chicken. Drumsticks are also a good option, as they are inexpensive and harder to overcook, making them ideal for larger gatherings.

Chicken Breasts

Chicken breasts are a leaner option and can be used as boneless or full breasts. However, they have a tendency to dry out, especially if overcooked. If using chicken breasts, consider cutting down the cooking time or using a meat thermometer to ensure they don't dry out.

Boneless Chicken Bites

Boneless chicken bites or chunks are another option, especially if you want to make tacos, quesadillas, or use the chicken as a pizza topping. This option allows for quicker cooking and easier eating, making it a versatile choice.

Marinade and Spices

Regardless of the chicken cut you choose, the marinade and spices play a crucial role in the flavour and texture of tandoori chicken. A traditional marinade includes yoghurt, lemon, and spices such as ginger, garlic, chilli powder, and garam masala. The chicken should be coated in the marinade and left to rest for at least 30 minutes, but preferably a few hours or even overnight, to enhance the flavour and tenderness of the meat.

Frequently asked questions