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 of the juicy flavors you crave!
2tablespoonlime juiceFrehsly 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
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)