4.9 from 159 votes
Air Fryer Tandoori Chicken
Air Fryer Tandoori Chicken uses skinless drumsticks marinated in a spiced yogurt mixture with garlic, ginger, Kashmiri red chili powder, and fenugreek leaves. The marinade infuses flavor and color before cooking in an air fryer, producing a dish with a charred exterior while keeping the meat juicy. This recipe replicates traditional tandoori chicken using modern kitchen appliances and includes optional garnishes like cilantro and lemon wedges.
Prep Time
15 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
30 mins
Servings:
3
Calories:
320 kcal
Course:
Main Course, Appetizer
Cuisine:
Indian
Ingredients
- 6 chicken drumstick de-skinned (about 2 lbs
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoon cilantro to garnish, leaves
- 4 lemon wedges
For Marinade
- 1/3 cup yogurt thick
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon garam masala
- 1 teaspoon cumin powder aka Jeera powder
- 1 tablespoon fenugreek leaves optional, dried, aka Kasoori Methi
- 1 teaspoon salt adjust to taste
- 1 tablespoon lime juice
Instructions
- Pat dry the chicken drumsticks with a paper towel. Remove the skin. Make 3-4 slits on the thick part of each drumstick.
- In a large bowl, mix together all ingredients for the marinade. Add chicken to the marinade.
- Coat chicken drumsticks well with the marinade and let them rest for 30 minutes in the refrigerator (you can keep it refrigerated for up to 24 hours).
- Remove marinated chicken from refrigerator when ready to cook. Arrange in a single layer in the air fryer basket. Spray cooking oil on the chicken.
- Cook in air fryer at 360°F for 10 mins. Flip over the chicken, and lightly spray with oil. Then cook for another 5 minutes.
- Remove on a serving plate. Garnish with cilantro. Serve with lemon wedges, sliced onion and cilantro mint chutney.
Cup of Yum
Notes
- Chicken drumsticks are traditional for tandoori chicken, but breasts or thighs can also be used.
- Kashmiri red chili powder is preferred for natural color; cayenne or paprika are suitable substitutes.
- An oven method includes baking at 450°F for 15 minutes, flipping, then cooking 5-10 more minutes, finishing with broiling for charred marks.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
6g
(2%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
143mg
(48%)
Sodium
959mg
(40%)
Potassium
474mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
329IU
(7%)
Vitamin C
16mg
(18%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 959mg | 40% |
| Potassium | 474mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.