4.9 from 159 votes
Air Fryer Tandoori Chicken
A flavor packed spicy dish from the Indian subcontinent popular all over the world. Chicken is marinated in yogurt, ginger, garlic, spices and lime juice, then grilled in the air fryer or oven. Low carb and keto friendly.
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 drumsticks de-skinned (about 2 lbs)
- 1 tablespoon oil
- 2 tablespoon cilantro leaves to garnish
- 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 Ground Turmeric (Haldi powder)
- 1/2 teaspoon garam masala
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) (optional)
- 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
- I use chicken drumsticks, which is how Tandoori Chicken is traditionally made. You can use chicken breasts or thighs too.
- I highly recommend to use kashmiri red chili powder for this recipe, as it gives the natural red color. You could use Cayenne pepper or Paprika as a substitute too.
- Oven Variation: Preheat oven at 450 F. Then bake the chicken for 15 minutes. Turn and cook for another 5-10 minutes until it is cooked. Follow this by 3-5 minutes of broiling to get the charred marks.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
6g
(2%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
959mg
(40%)
Potassium
474mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
329IU
(7%)
Vitamin C
16mg
(18%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
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.