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Air Fryer Tandoori Chicken

Yogurt-marinated chicken with tandoori masala, Kashmiri red chili, and kasuri methi, air fried until smoky and charred at the edges — tandoor flavor without the tandoor.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs bone-in chicken drumsticks and thighs 700g; or boneless chicken thighs cut into large chunks
For the Tandoori Marinade
  • 0.75 cup Greek yogurt thick, plain
  • 1 tablespoon ginger garlic paste for the marinade
  • 1 tablespoon lemon juice plus extra wedges for serving
  • 2 tablespoons tandoori masala for the marinade
  • 2 teaspoons Kashmiri red chili powder for color and heat
  • 1 teaspoon ground cumin for the marinade
  • 1 teaspoon ground coriander for the marinade
  • 0.5 teaspoon turmeric powder for the marinade
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper for the marinade
For Air Frying and Finishing
  • 1 tablespoon oil for brushing (mustard oil for authenticity, or any neutral oil)
  • 1 teaspoon kasuri methi crushed between your palms
  • 0.5 whole red onion cut into rings (for serving)
  • bunch Fresh cilantro chopped (for garnish)
  • whole lemon cut into wedges, for serving

Equipment

  • Air fryer preheated, basket lightly oiled

Method
 

  1. Pat the chicken pieces dry. If using drumsticks, make 2–3 deep slashes in each piece so the marinade penetrates to the bone.
  2. Whisk together the Greek yogurt, ginger garlic paste, lemon juice, tandoori masala, Kashmiri red chili powder, cumin, coriander, turmeric, salt, and pepper until smooth. Add the chicken and toss until every piece is coated, working the marinade into the slashes. Cover and refrigerate at least 2 hours, ideally overnight (up to 24 hours).
  3. Preheat to 400°F (200°C) for 5 minutes. Lightly brush or spray the basket with oil, then brush excess marinade off the chicken slightly — a thick coating steams instead of chars.
  4. Arrange the chicken in a single layer with space between pieces. Air fry at 400°F (200°C) for 18–22 minutes, flipping halfway and brushing lightly with oil. Done when edges are blistered and charred in spots and internal temp reaches 165°F (74°C).
  5. Transfer the hot chicken to a platter. While still sizzling, sprinkle crushed kasuri methi over the top and brush lightly with oil or melted butter — residual heat blooms the fenugreek aroma.
  6. Scatter with red onion rings, fresh cilantro, and lemon wedges. Serve hot.

Notes

Marinate at least 2 hours, ideally overnight (up to 24 hours). Pat chicken dry and don't crowd the basket for maximum char; overnight marinade gives the deepest color; verify 165°F/74°C internal temperature.