Air Fryer Tandoori Chicken is my new favorite way to spice up my chicken dinner routine. I love how these spicy chicken legs turn out with a gorgeous crisp char on the outside, sealing in all the juicy flavors you crave!
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Tandoori chicken is a popular dish that originated in India and has now gained worldwide fame. When I tried it at my local restaurant, I loved the smoky flavor, spices, and succulent pieces of chicken. I felt would complement just about any side dish. My other favorite Indian-inspired chicken recipes are these crispy and juicy Chicken Masla Drumsticks and air-fried Smoky Chipotle BBQ Wings.
I made this Tandoori Chicken recipe with chicken drumsticks marinated in a Tandoori Masala seasoning mixed with plain yogurt. Then I cooked in the air fryer to crispy skin and a tender juicy interior in under 25 minutes. I love that any chicken part will work with this recipe.
The air fryer not only cuts down on the cooking time of Tandoori chicken, but it also creates a crispy exterior while keeping the chicken juicy and tender on the inside. With complex flavors like garam masala, turmeric, and cumin, this dish is a must-try for any foodie looking to expand their culinary horizons.
How to Make Tandoori Chicken in the Air Fryer
Gather some spices: I used Tandoori Chicken Masala along with ginger, garlic, onion powder, smoked paprika, and plain yogurt.
Marinate the chicken. This helps to infuse the flavors. Mix up a marinade with these spices and plain yogurt or sour cream.
The longer the better: If you have time, it is best to marinate the chicken overnight. Have the meat absorb in vibrant spices for at least 30 minutes to one hour, for up to 24 hours.
Add lemon or lime: I added freshly squeezed lemon juice and the extra kick of citrusy flavor was irresistible!
Cook: Place the marinated chicken drumsticks in a preheated air fryer for 22-24 minutes. This recipe will work with Chicken breast, wings, chicken tenders, thighs, and a whole chicken. You may need to adjust the time, as breast and chicken strips may need only half the time. See the cooking chart below.
Tandoori Chicken Time and Temp Guide
- Chicken Breast: 390°F-400°F (200°C) for 12 minutes, turning half-way, until the internal temperature is at 165°F (74°C)
- Chicken tenders: 390°F-400°F (200°C) for 10 minutes, turning halfway until the internal temperature is at 165°F (74°C)
- Chicken Drumsticks: 390°F (195°C) for 22-24 minutes, turning halfway until the internal temperature is at 165°F (74°C)
- Chicken Thighs: 390°F (195°C) for 22-24 minutes, turning halfway until the internal temperature is at 165°F (74°C)
What to Serve with Tandoori Chicken
Tandoori chicken is an incredibly flavorful dish. I like to pair it with something that enhances its deliciousness while balancing the heat and smoky notes. Some of my favorites are rice, Creamy Cucumber Radish Salad, Air Fryer Asparagus, or Air-fried Peppers and Onions.
Leftover Chicken Legs
Leftover Tandoori Chicken can be kept in an air-tight container in the refrigerator for up to 4 days. Freeze them for up to 2 months in a freezer-safe bag. To reheat thaw the chicken legs overnight in the fridge. Reheat in the air fryer for 3 minutes per side until heated through and to bring the outer crisp back.
Tips and Variations for the Best Tandoori Chicken
Marinate the chicken in a mix of Plain Greek yogurt and your favorite tandoori spices for at least one hour. You can use plain yogurt, sour cream, or mayo instead.
Cut slits in chicken. This simple trick will elevate your poultry to the next level: make crosswise slits in the skin. Yes, you heard that right! By making small slits in the skin, you create pockets for the marinade and other seasonings to seep into the meat. Slits are great for making a more flavorful and juicy chicken. This tip is especially beneficial for large chicken breasts.
When you’re ready to cook, preheat the air fryer to 390-400 degrees Fahrenheit. Then spray the basket with cooking spray to prevent sticking before adding the chicken.
Cook for approximately 22-24 minutes, turning halfway. Or until your chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
No air fryer? No problem. Bake Tandoori chicken in the preheated oven at 400°F (200°C) for 30-40 minutes, turning halfway. Or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
Let it rest for 5 minutes before serving with freshly chopped cilantro. Enjoy!
More Air Fryer Chicken Recipes You’ll Love
- Tandoori Whole Chicken in the Air Fryer
- Air Fryer Masala Chicken Drumsticks
- Pickle Juice Chicken Breast
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Air Fryer Tandoori Chicken
Equipment
Ingredients
- 5 chicken drumsticks skin on or skinless
- 1/2 cup Greek yogurt, plain or sour cream
- 2 tablespoon Tandoori Masala spice Tandoori seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon Ginger powder or freshly grated ginger
- ½ teaspoon salt salt and pepper to taste
- 2 tablespoon lime juice Frehsly squeezed lime or lemon juice
Instructions
- Gather your spices: I used Tandoori Chicken Masala along with ginger, garlic, and smoked paprika.
- Marinate: Marinating the chicken helps to infuse the flavors so make sure to mix up a marinade with these spices and plain yogurt or sour cream.The longer the better: If you have time, it is best to marinate the chicken overnight. But let the meat absorb in vibrant spices for at least 30 minutes to one hour, for up to 24 hours.Add lemon or lime: I added freshly squeezed lemon juice and the extra kick of citrusy flavor was irresistible!
- Cook: Spray the air fryer basket with cooking spray, and place the chicken drumsticks in the basket. Air fry the drumsticks at 390 degrees for 22-24 minutes, flipping them halfway through cooking. Keep an eye on the chicken to make sure that it doesn't get overcooked. Once your chicken is done, remove it from the air fryer basket and let it rest for a few minutes before serving.Alternatively, check for internal temperature of 165F upon chicken is done cooking.This recipe will work with Chicken breast, wings, chicken tenders, thighs, and a whole chicken. You may need to adjust the time, as breast and chicken strips may need only half the time. See the cooking char in the notes below.
Notes
- Chicken Breast: 390°F-400°F (200°C) for 12 minutes, turning half-way, until the internal temperature is at 165°F (74°C)
- Chicken tenders: 390°F-400°F (200°C) for 10 minutes, turning halfway until the internal temperature is at 165°F (74°C)
- Chicken Drumsticks: 390°F (195°C) for 22-24 minutes, turning halfway until the internal temperature is at 165°F (74°C)
- Chicken Thighs: 390°F (195°C) for 22-24 minutes, turning halfway until the internal temperature is at 165°F (74°C)
