Air Fryer Tandoori Chicken
A quick and easy way to enjoy the smoky, spicy flavors of tandoori chicken — all made in the air fryer! This Air Fryer Tandoori Chicken is tender, juicy, and bursting with flavor, thanks to a simple yogurt marinade with aromatic Indian spices. Perfect for busy moms who want delicious chicken without the hassle of hours of cooking.
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil for spraying
Instructions
Prep the Chicken:
- Pat the chicken thighs dry with a paper towel.
Make the Marinade:
- In a bowl, mix the Greek yogurt, ginger-garlic paste, lemon juice, tandoori masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir to combine.
Marinate the Chicken:
- Coat the chicken evenly with the marinade and let it sit for 15 minutes (or up to a few hours if you’ve got time).
Preheat the Air Fryer:
- Set the air fryer to 400°F (200°C) and let it preheat.
Cook the Chicken:
- Spray the air fryer basket with oil. Place the chicken in a single layer, and spray the tops with a little more oil. Cook at 400°F for 18-20 minutes, flipping halfway through. Check that the internal temperature reaches 165°F.
Serve:
- Let the chicken rest for a couple of minutes before serving. Enjoy with naan, rice, or a fresh salad!
Notes
Serving Suggestions
- Naan bread
- Basmati rice
- Cucumber raita (yogurt dip)
- Fresh salad or roasted vegetables
- Want a little extra crispy crunch? Pop the chicken under the broiler for 1-2 minutes after air frying for that perfect charred finish!
- Want that extra smoky flavor? If you’ve got a few minutes to spare, throw the chicken under the broiler for a minute or two after air frying to get a charred finish. Totally optional, but totally worth it if you’re in the mood for drama.