Air-Fried Chicken Tandoori: A Quick, Crispy Delight

Tandoori chicken is a popular Indian dish that involves marinating chicken in a mixture of yoghurt, lemon, and spices, before cooking it in a tandoor (a clay oven). As most people don't have access to a tandoor, this recipe can be adapted to be cooked in an air fryer.

To make chicken tandoori in an air fryer, you'll need to first make a marinade with yoghurt, lemon juice, and spices such as ginger, garlic, turmeric, and chilli powder. You'll then need to coat the chicken in this marinade and leave it to absorb the flavours for at least 20 minutes, or up to 24 hours. When you're ready to cook the chicken, place it in the air fryer at around 380-400°F for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.

Marinating the chicken

Preparing the Marinade:

Firstly, decide on the spices you want to use. While you can use a pre-made tandoori masala spice mix, you can also create your own blend by combining various spice powders. Here are some commonly used spices in tandoori chicken:

• Kashmiri red chilli powder or any mild red chilli powder
• Garam masala
• Turmeric powder
• Cumin powder
• Coriander powder
• Black pepper powder
• Cayenne pepper or red chilli powder for extra heat

In addition to the spices, you will need plain yogurt (preferably full-fat), ginger (freshly grated or paste), garlic (freshly minced or paste), lemon or lime juice, and oil or ghee. Some recipes also include onion powder, brown sugar, and fenugreek leaves. If you want to achieve the characteristic red colour, you can add a couple of drops of red food colouring or use beetroot powder.

Combine all the spices, yogurt, lemon or lime juice, ginger, garlic, and oil or ghee in a bowl. Stir or whisk them together until you have a smooth, paste-like marinade.

You can use any cut of chicken you prefer, such as chicken drumsticks, thighs, breasts, or wings. Bone-in chicken pieces are traditional, but boneless options are also delicious. If using chicken drumsticks, make 3-4 slits across the thick part of each drumstick to allow the marinade to penetrate. Pat the chicken dry with paper towels to remove any excess moisture.

Place the chicken in a bowl or a container with a lid. Coat the chicken generously with the marinade, making sure to fill the slits with the marinade as well. Cover the container and refrigerate for at least 30 minutes to 1 hour, or up to 24 hours for more intense flavour. For food safety, do not leave the chicken at room temperature for longer than 2 hours.

Once the chicken has finished marinating, you can proceed to cook it in the air fryer according to your preferred recipe. Enjoy your delicious, juicy, and flavourful tandoori chicken!

Preparing the air fryer

Before you start cooking your chicken tandoori in the air fryer, there are a few things you need to do to prepare the appliance. Here are the steps you should follow:

Firstly, make sure your air fryer is clean and ready to use. If it has been a while since you last used it, give it a quick wipe down with a damp cloth to remove any dust or residue.

Next, you will need to preheat the air fryer. For tandoori chicken, you should set the temperature to around 350-400 degrees Fahrenheit (depending on your recipe of choice). Please refer to your air fryer's manual for specific instructions on how to preheat it.

While the air fryer is preheating, you can lightly grease the air fryer basket with cooking oil or spray. This will help prevent the chicken from sticking to the surface and make cleaning up easier later. Place the marinated chicken pieces in the basket, ensuring they are not overcrowded and have some space between them.

Depending on the size of your air fryer basket, you might need to cook the chicken in batches to avoid overcrowding. If you have a smaller air fryer, consider investing in an additional basket or rack to increase the cooking area. This will allow you to cook more chicken pieces at once and speed up the cooking process.

Once the air fryer has preheated to the desired temperature, you can place the basket inside and set the timer according to your recipe. Remember that air fryers can vary in terms of cooking time and temperature, so adjust accordingly based on your specific model.

During the cooking process, you might need to shake or flip the chicken pieces halfway through to ensure even cooking on all sides. Most recipes recommend cooking tandoori chicken in the air fryer for around 15-20 minutes, but again, this can vary depending on the size and model of your air fryer.

It is important to use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked thoroughly. The safe cooking temperature for chicken is 165 degrees Fahrenheit, so make sure your chicken reaches this temperature before serving.

Finally, when the cooking cycle is complete, remove the basket from the air fryer and let the chicken rest for a few minutes before serving. This allows the juices to redistribute and results in juicier, more flavorful meat.

Cooking the chicken

There are two ways to cook the chicken tandoori: in an air fryer or in an oven. Here is a step-by-step guide for both methods.

Air fryer method:

Prepping the chicken

Take 2 pounds of chicken drumsticks and clean them, discarding any fat. Pat the chicken dry with a paper towel to get rid of any excess water. Make small gashes across the chicken drumsticks so that they can be filled with the marinade later.

First marination (for tenderizing the chicken)

In a small bowl, mix 2 tablespoons of lemon juice and 1 teaspoon of salt. Apply this mixture to the chicken drumsticks, ensuring they are well coated. Let the chicken soak in this mixture for 15-20 minutes, then strain off the excess liquid.

Second marination (tandoori masala marinade)

In a bowl, mix together the following ingredients to form a smooth, paste-like marinade:

• ½ cup of yogurt
• 2 tablespoons of ginger-garlic paste
• 1½ tablespoons of Kashmiri chilli powder
• ½ tablespoon of tandoori masala powder
• ½ tablespoon of garam masala powder
• ½ tablespoon of coriander powder
• ½ teaspoon of cumin powder
• ½ teaspoon of chaat masala powder
• ½ teaspoon of salt
• 1 tablespoon of kasoori methi
• ½ tablespoon of cornflour
• 1½ tablespoons of oil

Apply the tandoori masala marinade to the chicken drumsticks, ensuring they are well coated, and fill the marinade inside the gashes made earlier. Let the chicken marinate for at least 4-6 hours, but ideally for 12-24 hours.

Preheat the air fryer to 400°F/200°C. Grease the base of the air fryer basket with some oil and place the chicken drumsticks inside, spaced slightly apart. You will need to cook in batches unless you have a larger air fryer. Discard any leftover marinade.

Air fry the chicken for 8-10 minutes, then turn it over and cook for a further 8-10 minutes, or until the chicken is at least 165°F/75°C. You can cook it for longer until the chicken is slightly charred. Rest the chicken for five minutes before serving.

Storing and reheating

You can store leftovers in the refrigerator for up to three days. Reheat in the air fryer for a few minutes at 350°F/180°C, shaking the basket a few times.

Oven method:

Prepping the chicken

Take 2 pounds of chicken drumsticks and clean them, discarding any fat. Pat the chicken dry with a paper towel to get rid of any excess water. Make small gashes across the chicken drumsticks so that they can be filled with the marinade later.

First marination (for tenderizing the chicken)

In a small bowl, mix 2 tablespoons of lemon juice and 1 teaspoon of salt. Apply this mixture to the chicken drumsticks, ensuring they are well coated. Let the chicken soak in this mixture for 15-20 minutes, then strain off the excess liquid.

Second marination (tandoori masala marinade)

In a bowl, mix together the following ingredients to form a smooth, paste-like marinade:

• ½ cup of yogurt
• 2 tablespoons of ginger-garlic paste
• 1½ tablespoons of Kashmiri chilli powder
• ½ tablespoon of tandoori masala powder
• ½ tablespoon of garam masala powder
• ½ tablespoon of coriander powder
• ½ teaspoon of cumin powder
• ½ teaspoon of chaat masala powder
• ½ teaspoon of salt
• 1 tablespoon of kasoori methi
• ½ tablespoon of cornflour
• 1½ tablespoons of oil

Apply the tandoori masala marinade to the chicken drumsticks, ensuring they are well coated, and fill the marinade inside the gashes made earlier. Let the chicken marinate for at least 4-6 hours, but ideally for 12-24 hours.

Preheat the oven to 425°F/218°C. Take an oven tray and line it with parchment paper or foil to catch any drippings, then place a wire rack on top. Grease the rack with oil and place the chicken drumsticks on it.

Bake the chicken at 425°F/218°C for 35-40 minutes, turning it over once at the halfway point. Use a meat thermometer to check the temperature of the chicken to ensure it is done; it should be at least 165°F/74°C.

Storing and reheating

You can store leftovers in the refrigerator for up to three days. Reheat in the air fryer for a few minutes at 350°F/180°C, shaking the basket a few times.

Tips:

• You can use chicken thighs or boneless chicken instead of drumsticks.
• For a more authentic colour, add a drop or two of red food colouring or use beetroot powder.
• To make the marinade, you can either heat the oil and spices together in a saucepan or simply mix them directly into the yogurt marinade.
• It is important to strain off all excess liquid from the lemon and salt mix before applying the tandoori masala marinade.
• Always check the internal temperature of the chicken with a meat thermometer to ensure it is cooked thoroughly.
• The chicken is done when it reaches an internal temperature of 165°F/74°C.
• Tandoori chicken should be slightly crispy and charred on the outside, especially the edges, and still tender and juicy on the inside.

Storing and reheating

Chicken tandoori can be stored in an airtight container or sealable bag in the refrigerator for up to three days. It is important that the chicken is cold before freezing. To do this, refrigerate the leftovers overnight before freezing.

When freezing, use a container that is the right size for the amount of chicken tandoori you have. This is to limit the amount of air in the container, which can decrease the quality of the meat.

To reheat chicken tandoori, wrap the chicken in aluminium foil and place in the oven at 325°F/165°C for about 15 minutes or until the internal temperature of the chicken reaches 165°C/74°C. You can also reheat chicken tandoori in the air fryer at 300°F/150°C, but be careful as the fan may dry out the meat.

Serving suggestions

Tandoori chicken is a flavourful dish that pairs well with a variety of sides. Here are some serving suggestions:

Salads

A fresh, crunchy Indian cucumber salad is a great option for a light, low-carb meal. You could also try a fiesta quinoa salad or a sweet and tangy mango salad.

Rice

Golden pilau rice is a tasty accompaniment to tandoori chicken, as is vegetable biryani.

Breads

Naan bread is a classic choice, but you could also try serving the chicken with flatbread.

Vegetables

Roasted cauliflower or potatoes are good options, as are air-fried asparagus, peppers and onions.

Dips and Sauces

You could serve the chicken with a coriander mint chutney, or a cooling yoghurt dip.

Other Sides

For a more substantial meal, serve the chicken with quick pickled onions.

Drinks

A cold Indian lager is a good choice to wash down your tandoori chicken.

Frequently asked questions