Tillie Doyle
Tandoori chicken is a traditional Indian dish that is typically cooked in a cylindrical clay oven called a tandoor. However, you can easily replicate this dish at home using an air fryer. The chicken is marinated in a yoghurt-based sauce with spices such as ginger, garlic, and chilli powder, and then cooked until juicy and tender on the inside with a nice crisp char on the outside. The cooking time will depend on the type of chicken and the size of the pieces, but on average, it takes around 15 minutes to cook tandoori chicken in an air fryer.
How long to cook tandoori chicken in an air fryer
| Characteristics | Values |
|---|---|
| Marinade | Yogurt, ginger, garlic, lemon juice, olive oil, Indian spices |
| Marinade time | 30 minutes to 24 hours |
| Air fryer temperature | 380°F to 400°F |
| Air fryer cooking time | 10-20 minutes |
| Internal temperature of chicken | 165°F to 180°F |
| Reheating temperature | 300°F to 350°F |
| Reheating time | 4-15 minutes |
| Chicken type | Boneless, thighs, drumsticks, legs, breasts |
| Chicken preparation | Skewers, kebab, bites |
| Accompaniments | Rice, naan, dip, lemon wedges, cilantro |
| Other cooking methods | Oven, grill, BBQ, tandoor oven |
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What You'll Learn
Tandoori chicken marinade ingredients
Tandoori chicken is a popular Indian dish where chicken is marinated in a mixture of spices, herbs, and yogurt, and then grilled to perfection. The marinade not only adds flavour to the chicken but also helps to tenderize it. Here is a list of ingredients that you can use to make a delicious tandoori chicken marinade:
- Yogurt: Traditionally, thick strained yogurt, also known as Greek yogurt or hung curd, is used as the base of the marinade. It helps to tenderize the chicken and makes it juicy. If you don't have Greek yogurt, you can strain plain yogurt to remove the whey and make it thicker.
- Spices: A variety of spices can be used in tandoori chicken marinade, including red chili powder (such as Kashmiri red chili powder), paprika, garam masala, turmeric, and chaat masala. Adjust the amount of chili powder and garam masala according to your preferred spice level.
- Ginger and Garlic: Fresh ginger and garlic, preferably in paste form, add a punch of flavour to the marinade. You can also use equal quantities of finely grated ginger and garlic. Avoid using them in minced or chopped form as they won't impart the same flavour.
- Lemon or Lime Juice: Adds a tangy flavour to the marinade and helps to tenderize the chicken.
- Olive Oil: Helps to moisten the chicken and enhance the flavour of the marinade.
- Salt: Kosher salt or kala namak (black salt) can be used to enhance the other flavours in the marinade.
You can also add red onions, as well as a variety of vegetables such as bell peppers, onions, and zucchini, to grill alongside the chicken.
Once you have prepared your marinade, add the chicken and coat it evenly. Cover and refrigerate for at least 30 minutes to up to 24 hours, depending on how much time you have. The longer you marinate the chicken, the more flavourful it will be.
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Marinating and skewering the chicken
To make tandoori chicken in an air fryer, you'll first need to prepare a marinade and leave the chicken to soak up all those delicious flavours. The key to a really tasty tandoori chicken marinade is yogurt—this can be plain or Greek—which will create a thick base for the other ingredients to cling to. To the yogurt, you can add olive oil, lemon or lime juice, garlic, ginger, and a blend of Indian spices such as red chilli powder, garam masala, coriander, and chilli flakes. You could also add ingredients such as salt, paprika, onion powder, avocado oil, tomato paste, and honey. Mix all the ingredients together in a bowl, then add the chicken and coat it evenly. Cover and refrigerate the chicken for at least 15-20 minutes, but for the best results, leave it for 30 minutes up to 24 hours or even overnight.
When you're ready to cook the chicken, you'll need to thread the marinated pieces onto skewers. You can use wooden or metal skewers, but if you go for wooden, be sure to soak them in water for at least 30 minutes first to prevent them from burning in the air fryer. Leave a little space between each piece of chicken on the skewer to allow for proper air circulation. You can add about 6 or 7 pieces of chicken to each skewer. Lightly brush the chicken skewers with oil or cooking spray to promote browning and prevent sticking to the air fryer basket.
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Air fryer temperature and time
The air fryer temperature and time for tandoori chicken depend on the type of chicken and the size of the pieces. It is recommended to use a meat thermometer to monitor the internal temperature of the chicken. The safe cooking temperature for chicken legs is 165°F (74°C).
For boneless tandoori chicken bites, air fry at 400°F (200°C) for 15 minutes, turning it over once halfway. Depending on your air fryer and the size of the chicken pieces, you might need to adjust the time by a few minutes.
For chicken thighs, air fry at 400°F (200°C) for about 12 minutes. For skinless chicken breasts, air fry for 7 minutes, then flip and cook for another 5 minutes. If you are using chicken breasts, you may want to reduce the cooking time by a few minutes as breasts cook faster than thighs.
For chicken legs, air fry for a total of 10 minutes, flipping halfway through. If you are using chicken drumsticks, they will cook perfectly in 15 minutes and are harder to overcook.
If you are making chicken kebab skewers, air fry at 200°C for 15-20 minutes, depending on the thickness of the chicken pieces. You may want to turn the skewers halfway through cooking.
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Reheating tandoori chicken
To reheat tandoori chicken in an air fryer, first, let the chicken come to room temperature. This will help the chicken cook evenly. Preheat your air fryer to 360°F (182°C) for a few minutes. You can skip this step, but preheating ensures even cooking. Lightly coat the air fryer basket with cooking spray or brush the chicken with oil to prevent sticking. Place the chicken in the basket in a single layer, ensuring the pieces are not overcrowded to allow hot air to flow around them. Reheat for 5-7 minutes, flipping or shaking the basket halfway through. Continue reheating for another 5 minutes or until the chicken is thoroughly heated. The chicken is done when it reaches an internal temperature of 165°F (74°C), which can be checked with a meat thermometer.
It is important to note that reheating chicken in an air fryer should only be done once to minimize the risk of bacterial contamination. Additionally, leftover tandoori chicken should be stored in an airtight container in the refrigerator for up to 3 days.
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Storing leftover chicken
Tandoori chicken can be cooked in an air fryer in about 15 minutes. The cooking time may vary depending on the type of chicken piece, with thighs taking about 12 minutes, legs taking a little longer, and the breast timing depending on their thickness and size.
When storing leftover chicken, it is important to follow proper food safety practices to prevent bacterial growth and maintain the quality of the meat. Here are some detailed instructions for storing and reheating leftover chicken:
Cooling and Storing:
Allow the cooked chicken to cool down to room temperature. This step is crucial to prevent bacterial growth. Once the chicken has reached room temperature, store it in the refrigerator. Place the chicken in an airtight container or wrap it tightly in aluminium foil or plastic wrap. Make sure to use a container with a tight-fitting lid to prevent air from entering and affecting the quality and safety of the chicken.
Storage Time:
Leftover cooked chicken can be stored in the refrigerator for up to three to four days. However, even when stored properly, bacteria can still multiply slowly, so it is recommended to consume the leftover chicken within one to two days to ensure optimal freshness and safety.
Reheating:
When reheating leftover chicken, it is essential to ensure it reaches an internal temperature of 165°F to kill any harmful bacteria. You can reheat the chicken in an air fryer, oven, or sous vide. If using an air fryer, set the temperature to 300°F/150°C, but be aware that the chicken may dry out due to the fan. In an oven, preheat to 325°F/165°C and wrap the chicken in foil to prevent drying. Reheat for about 15 minutes or until the internal temperature reaches 165°F. For sous vide, place the chicken in a vacuum-sealed bag and set the temperature to 165°F/74°C for one hour.
Minimizing Off-Flavors:
To minimize any "warmed-over" flavors that may develop during storage, gently reheat the chicken and avoid using a microwave. Add water, broth, or sauce before reheating to keep the chicken moist. Additionally, adding fresh herbs or spices when reheating can enhance the taste and mask any off-flavors.
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Frequently asked questions
It takes 13 to 20 minutes to cook tandoori chicken in an air fryer. The timing depends on the type of chicken and the size of the pieces. For example, chicken thighs take about 12 minutes, while chicken legs can take a little longer.
Set your air fryer to 380°F to 400°F (about 190°C to 200°C).
First, marinate the chicken in a mixture of yogurt, olive oil, lemon juice, ginger-garlic paste, and tandoori spices. Then, preheat the air fryer to 380°F to 400°F for 5 minutes. Lightly spray the air fryer basket with cooking oil and place the chicken pieces inside, making sure not to overcrowd the basket. Cook for 13 to 20 minutes, turning the chicken halfway through. The internal temperature of the chicken should reach 165°F to 180°F.
Yes, you can reheat tandoori chicken in an air fryer. Set the air fryer to 300°F to 350°F, and heat the chicken for 4 to 15 minutes, ensuring the internal temperature reaches 165°F.
