Cody Casey
Tandoori chicken is a delicious Indian dish that is traditionally made in a tandoor oven. However, you can easily recreate this dish at home using an air fryer. The key to achieving the authentic taste of tandoori chicken is in the marinade, which typically consists of yogurt, ginger, garlic, and a blend of Indian spices. The chicken is then cooked on skewers or laid flat in the air fryer basket, depending on your preference. While chicken thighs are often recommended for their tenderness and flavour, chicken breasts can also be used for Tandoori chicken and are a great option if you're looking for a quicker cooking time.
How to cook Tandoori chicken breast in an air fryer
| Characteristics | Values |
|---|---|
| Chicken type | Boneless or skinless |
| Marinade | Yogurt, ginger, garlic, lemon juice, Indian spices |
| Temperature | 380°F-400°F/200°C |
| Timing | 7 minutes, flip, then 5 minutes for skinless breasts; 13-15 minutes for boneless breasts |
| Other | Preheat the air fryer for 5 minutes; spray the basket with cooking oil; marinate the chicken for 30 minutes to 6 hours |
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What You'll Learn
Choosing the right cut of chicken
Chicken thighs are a popular choice for Tandoori Chicken, as they stay tender and juicy, even when cooked at higher internal temperatures. They are less likely to dry out compared to chicken breasts, which tend to become dry and rubbery if overcooked. If you opt for boneless chicken thighs, you can leave the skin on or remove it, depending on your preference.
Chicken legs, including drumsticks, are another excellent option for Tandoori Chicken in the air fryer. They cook perfectly in around 15 minutes, resulting in juicy meat with a nice crisp char on the outside. Chicken legs are also a good choice for larger gatherings, as they are inexpensive and harder to overcook.
If you prefer white meat, chicken breasts can be used for Tandoori Chicken. However, they require a shorter cooking time than thighs or legs to prevent overcooking. Chicken tenderloins, which are smaller and thinner, are another quick-cooking option that works well for this recipe.
Ultimately, the choice of chicken cut depends on your personal preference and the desired cooking time. Thighs and legs offer juiciness and flavour, while breasts and tenderloins provide a faster cooking option.
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Preparing the marinade
Ingredients
The key ingredients in a tandoori chicken marinade are yoghurt, spices, ginger, garlic, and lemon juice. For the yoghurt base, it is recommended to use plain Greek yoghurt as it has a thicker consistency and creates a nice, thick base for the marinade. If you only have plain yoghurt, you can strain it to remove some of the whey and make it thicker.
For the spices, you can use a blend of tandoori masala powder and other spice powders like paprika, onion powder, and fenugreek leaves. You can also add some chilli powder to give the chicken a deeper red colour. Additionally, you can include salt, brown sugar, and oil in your marinade. If you want to reduce the amount of oil, you can do so without compromising the flavour.
Mixing the Marinade
In a small bowl, add the yoghurt, lemon juice, ginger, garlic, and spices. Stir the ingredients together until they form a well-combined, thick marinade. You can adjust the quantities of each ingredient to your taste preferences. For example, if you prefer a stronger garlic flavour, you can add more garlic to the mix.
Marinating the Chicken
Once your marinade is ready, it's time to add the chicken. Place your chicken breasts or chunks into a large mixing bowl and pour the marinade over them. Thoroughly coat the chicken pieces with the marinade, ensuring that every part of the meat is covered. You can use a brush or spoon to spread the marinade evenly.
After coating, it is ideal to let the chicken marinate for at least 30 minutes to 2 hours. However, for the best results, it is recommended to marinate the chicken for 4 to 6 hours or even overnight in the refrigerator. This extended marination time allows the flavours to penetrate the meat deeply, resulting in juicier and more flavourful chicken.
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Preparing the chicken
Choosing the Right Cut of Chicken:
The type of chicken cut you choose will impact the cooking time and the overall taste of your tandoori chicken. Chicken thighs are a popular choice for this recipe as they stay tender and juicy, and can handle higher internal temperatures without drying out. You can use skinless or skin-on thighs, depending on your preference. If you opt for skin-on, you can choose to remove the skin before marinating or leave it on for extra flavour.
Alternatively, you can use chicken breasts, but they may require a slightly shorter cooking time to prevent overcooking, which can make them dry and rubbery. Chicken breast is best cooked as cutlets or diced pieces rather than whole breasts.
Preparing the Marinade:
The marinade is key to achieving the authentic flavour of tandoori chicken. It typically consists of yogurt, lemon juice, ginger, garlic, and a blend of Indian spices. You can use plain Greek yogurt or strain plain yogurt to make it thicker and ensure it clings better to the chicken. Mix all the ingredients for the marinade in a bowl, creating a thick paste. You can adjust the spices to your taste and even add some paprika for an extra kick.
Marinating the Chicken:
Once you have prepared the marinade, it's time to coat the chicken pieces thoroughly. Place the chicken in a large mixing bowl and pour the marinade over it, ensuring each piece is evenly coated. Use your hands or a brush to distribute the marinade evenly. For best results, let the chicken marinate for at least 30 minutes to 2 hours, and preferably 4 to 6 hours if you have the time. The longer it sits, the more tender and flavourful the chicken will become.
Skewering the Chicken (Optional):
If you want to cook your tandoori chicken on skewers, this is the step to prepare them. Take metal or bamboo skewers and thread the chicken pieces onto them. If using bamboo skewers, remember to soak them in water for about 30 minutes beforehand to prevent burning. You can also make slashes or deep scores in the chicken pieces to help the marinade penetrate deeper and enhance the flavour.
Pre-Cooking Steps:
Before placing the chicken in the air fryer, there are a few important steps. First, preheat your air fryer to 380°F to 400°F for about 5 minutes. Then, lightly grease the air fryer basket with cooking oil or spray to prevent sticking. If you are using skewers, place them directly on the air fryer tray. If not, arrange the chicken pieces flat in the basket, ensuring they don't stack on top of each other for even cooking.
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Cooking the chicken
Tandoori chicken is traditionally made with bone-in chicken thighs and drumsticks, but you can also use boneless chicken cut into cubes and cooked on a skewer. Chicken breasts tend to dry out and become rubbery, but you can use them if you prefer. If you are using breasts, cut down the cooking time by a few minutes.
To make tandoori chicken, you will need to first prepare a marinade. A traditional marinade consists of yoghurt, lemon juice, fresh ginger, garlic, and a blend of Indian spices. It is recommended to leave the chicken in the marinade for at least 30 minutes, and preferably 2 hours or even 4 to 6 hours if you have the time.
Once the chicken has been marinated, thread it onto skewers and place it inside the air fryer tray. Make sure not to overcrowd the air fryer, and lay the chicken flat without stacking it. Preheat the air fryer to 380°F to 400°F and cook for 12 to 15 minutes, depending on the size of the chicken pieces. Turn the chicken halfway through the cooking time, and brush with olive oil or reserved marinade to keep it moist. The internal temperature of the chicken should be 165°F when done.
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Serving suggestions
Tandoori chicken is a delicious and versatile dish that can be served in a variety of ways. Here are some serving suggestions for your air-fried tandoori chicken breast:
Rice and Bread
A classic way to serve tandoori chicken is with a side of rice and bread. Basmati rice, with its delicate aroma and fluffy texture, pairs beautifully with the juicy chicken. Naan bread, a traditional Indian flatbread, is also a perfect accompaniment, providing a soft and chewy contrast to the chicken.
Dips and Sauces
Tandoori chicken bites or tenders can be served with various dips and sauces. A coriander-mint chutney is a refreshing and flavourful option, adding a cool contrast to the spicy chicken. You can also pair it with a yoghurt-based dip, such as raita, to balance the heat and provide a creamy texture. Other dips like BBQ sauce or a spicy mayo can also complement the flavours of the tandoori chicken.
Tacos, Quesadillas, and Pizza
For a fun and creative twist, use your air-fried tandoori chicken as a filling for tacos or quesadillas. The chicken's bold flavours will elevate these dishes, providing a unique and tasty experience. You can also use the chicken as a topping for a tandoori chicken pizza, creating an indulgent and flavourful treat.
Salads and Bowls
Tandoori chicken breast can be a delicious addition to a salad or grain bowl. Pair it with fresh greens, chopped vegetables, and a tangy vinaigrette for a well-rounded and nutritious meal. You can also add some crunchy toppings like nuts or seeds to complement the tender chicken.
Sides and Vegetables
Serve your tandoori chicken breast with a variety of sides and vegetables. Grilled or roasted veggies, such as bell peppers, onions, and cauliflower, can add colour and flavour to the plate. Dishes like dal (lentils), aloo gobhi (potatoes and cauliflower), or palak paneer (spinach and cottage cheese) also make excellent accompaniments, providing a more substantial and authentic Indian meal.
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Frequently asked questions
To make tandoori chicken breast in an air fryer, you'll need to first make a marinade with yoghurt, ginger, garlic, lemon juice, and spices. Leave the chicken in the marinade for at least 30 minutes, but preferably 2 hours or even 4 to 6 hours if you have the time. Then, preheat your air fryer to 380°F to 400°F and grease the base of the air fryer basket with cooking oil or spray. Place the chicken in the basket, making sure the pieces aren't stacked on top of each other, and cook for 7 minutes. Then flip the chicken and cook for another 5 minutes. For optimal flavour, the internal temperature of the chicken should reach 180°F.
Chicken thighs are the recommended cut for tandoori chicken because they stay tender and juicy, and they can handle the higher internal temperatures required to get the charring and flavour development characteristic of tandoori chicken. Chicken breasts tend to dry out and become rubbery. However, you can still use chicken breasts if you prefer—just cut down the cooking time by a few minutes.
Tandoori chicken cooked in the air fryer can be served with rice, flatbreads, naan, or any other side dishes of your choice. You can also serve it with a dip, such as coriander mint green chutney, or use the chicken to make tandoori chicken tacos, quesadillas, or pizza.
