Tandoori Chicken in the Air Fryer
Tandoori chicken gets its blistered, smoky edges from a very hot clay oven, which most kitchens do not have. The tandoori chicken air fryer method comes surprisingly close. A yoghurt and spice marinade tenderises the meat, and the fast hot air chars the surface in around 25 minutes. A chicken tikka version is included too.
- Temperature
- 190°C
- Total time
- 2:40hr
- Prep
- 15min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 320kcal
Why the air fryer works for tandoori chicken
A traditional tandoor cooks at well over 400 °C, which is why the chicken has its characteristic blistered, slightly smoky skin. A home oven struggles to imitate this, but the tandoori chicken air fryer method works well because the hot air moves quickly across the surface and dries and chars the marinade. The chicken stays tender inside, since the yoghurt and lemon have already softened the meat.
It is also a more practical way to cook it. There is no need to preheat a large oven or grill the chicken under a hot element, and the result is ready in about 25 minutes. Air fryer tandoori chicken drumsticks and thighs suit the basket best, as the bone helps the meat stay juicy.
How to make tandoori chicken in the air fryer
Tap a time to start a timer.
- Score the chicken Pat the chicken dry and make two or three deep cuts in each piece, down to the bone, so the marinade can reach the middle.
- Marinate Mix the yoghurt, lemon juice, ginger, garlic, all the spices and the salt. Coat the chicken thoroughly, cover and chill for at least , or overnight for the best flavour.
- Preheat and prepare Heat the air fryer to 190 °C for . Wipe off the thickest blobs of marinade and brush the chicken lightly with the oil, so the coating browns instead of steaming.
- Cook Place the chicken in a single layer and cook for , turning after . In a small air fryer, cook the pieces in two batches.
- Check The Food Standards Agency says chicken is safe at 75 °C for 30 seconds, with clear juices. Check the thickest part next to the bone. Rest for and serve with lemon wedges.
Cooking times and temperatures
| Tandoori Chicken | Temperature | Time |
|---|---|---|
| Drumsticks or bone-in thighsTurn halfway | 190 °C | 25 min |
| Chicken tikka, 3 cm thigh cubesThread on skewers if you like | 190 °C | 12–14 min |
| Boneless chicken breast pieces | 190 °C | 12–15 min |
| Chicken wings | 200 °C | 20–22 min |
| Whole leg (thigh and drumstick) | 190 °C | 30–35 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Use full-fat Greek yoghurt. Thin or low-fat yoghurt runs off and does not coat the chicken.
- Do not skip the oil. A light brush of oil helps the marinade char instead of drying out.
- Give the pieces space. Pieces that touch will not char where they meet, so cook in batches if needed.
Serving
Serve the chicken with basmati rice, warm naan or potato wedges, plus a cucumber and mint raita and sliced red onion. A squeeze of lemon over the top finishes it. For a vegetable side, add cauliflower, tossed in a little of the same spices. Another quick tandoori chicken air fryer meal is to slice the cooked chicken into a wrap with salad and chutney.
Storing and reheating
Cooked tandoori chicken keeps for up to 2 days in an airtight container in the fridge. Reheat it at 170 °C for 5–6 minutes until steaming hot all the way through (75 °C in the centre). If you cooked it in advance for a party, bring it back to temperature in the basket rather than the microwave to keep the edges crisp.
Variations
- Chicken tikka: Cut boneless thighs into 3 cm cubes, marinate in the same mix and cook for 12–14 minutes. Serve in a naan with salad, or add to a curry sauce.
- Dairy-free: Replace the yoghurt with thick coconut yoghurt and add an extra squeeze of lemon.
- Milder version: Leave out the chilli powder and increase the paprika to 3 tsp, which makes it suitable for children.
Troubleshooting
- The marinade has burned before the chicken is cooked
- A thick yoghurt coating darkens quickly. Wipe off the excess before cooking, and if the outside darkens too fast, lower the heat to 180 °C and add a few minutes.
- The chicken is dry
- Skinless breast dries out. Use thighs or drumsticks, and take them out at 75 °C. Thigh meat tolerates up to 85 °C if you prefer it very tender.
- The flavour is only on the surface
- Score the meat deeply and marinate for at least 2 hours. The yoghurt and lemon juice need time to work.
Frequently asked questions
How long does tandoori chicken take in an air fryer?
Drumsticks and bone-in thighs need about 25 minutes at 190 °C, turned halfway. Boneless pieces cook in 12–15 minutes, and legs (thigh and drumstick together) in 30–35 minutes.
What temperature is best for tandoori chicken in an air fryer?
190 °C gives a charred surface without burning the yoghurt. Raise the heat to 200 °C for the last 3 minutes if you want darker edges.
Can you make chicken tikka in the air fryer?
Yes. Use the same marinade with boneless thigh cubes of 3 cm and cook at 190 °C for 12–14 minutes, turning halfway, until they reach 75 °C.
How do you reheat tandoori chicken in the air fryer?
Heat it at 170 °C for 5–6 minutes, until steaming hot all the way through (75 °C in the centre).
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