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tandoori chicken served on a plate with naan, chutney, and sliced onions
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Air Fryer Tandoori Chicken

Spicy, tangy and so smokey, this tandoori chicken is made entirely in the air fryer but has the same delicious flavors and smokiness of a traditional tandoor.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Snacks & Appetisers
Cuisine: Indian
Diet: Halal
Servings: 4 people
Author: Richa

Equipment

Ingredients

Chicken marinade

  • 4 chicken whole legs approx. 350 gms
  • 1/3 cup whisked curds
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon spicy red chilli powder can be adjusted to taste
  • 2 tablespoon kashmiri chilli powder can be adjusted to taste
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon roasted besan roasted gram flour
  • 1 teaspoon salt
  • 2 1/2 teaspoon roasted & crushed kasuri methi
  • 4 teaspoons lemon juice
  • 2 tablespoons mustard oil

For brushing / greasing

  • 1 - 2 teaspoons cooking oil

For Dhungar / smoking

  • 2-3 inches long charcoal
  • ¼ teaspoon oil or ghee

Instructions

Marinating chicken

  • Take all ingredients for chicken marinade except chicken in a bowl & whisk them to combine all the ingredients. Add chicken legs, toss it well in the marinade till chicken gets coated well.
    4 chicken whole legs, 1/3 cup whisked curds, 1 tablespoon ginger garlic paste, 1 teaspoon spicy red chilli powder, 2 tablespoon kashmiri chilli powder, 1/2 teaspoon garam masala powder, 1 teaspoon salt, 2 1/2 teaspoon roasted & crushed kasuri methi, 4 teaspoons lemon juice, 2 tablespoons mustard oil

Dhungar / smoking chicken

  • Place charcoal on the gas flame and heat it for 5-6 minutes till it turns red.
    2-3 inches long charcoal
  • Place a small bowl or katori in the center of the marinated chicken and place the hot charcoal in it. Pour hot oil on it and immediately cover the larger bowl with a lid in a way that the smoke is trapped inside. Rest it for 3 minutes. Then discard the charcoal bowl and keep the marinated chicken resting for 30 mins - 1 hour.
    ¼ teaspoon oil or ghee

Air frying tandoori chicken

  • Preheat airfryer to 180C. Brush the airfryer tray with oil.
    1 - 2 teaspoons cooking oil
  • Place the marinated chicken legs on the tray & air fry for 10 minutes at 180C & then for 2 minutes at 200C. Do not flip the chicken at any point of time.
  • Take them out of the airfryer immediately and serve.

Video

Notes

  1. Chicken whole legs is the most suitable for tandoori chicken, which may be replaced with chicken drumsticks.   
  2. Mustard oil is used for its authentic smokiness which gives a distinct flavour to the dish. Alternatively, you may use any neutral-flavoured vegetable oil. 
  3. Do not leave the chicken lying in the airfryer once its done as it will turn soggy.
  4. Airfryer timings may vary slightly in different air fryer brands

Nutrition

Calories: 386kcal | Carbohydrates: 5g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 775mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg