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lose-up shot of air-fried tandoori chicken on a wooden board with lemon wedges and onion rings
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Tandoori Chicken in Air Fryer

Tandoori Chicken in Air Fryer is a quick, flavorful, and low-oil version of the classic Indian tandoori dish. Juicy chicken pieces are marinated in spiced yogurt and cooked in the air fryer until lightly charred and perfectly tender. This easy recipe delivers restaurant-style taste in under 25 minutes of cooking — no tandoor, no mess, just pure flavour. Perfect for weeknight dinners, high-protein meals, or a healthier take on Indian grilled chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
500–600g chicken (thighs or drumsticks)
Marinade
½ cup thick curd
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tsp Kashmiri chilli powder
1 tsp regular chilli powder
1 tsp garam masala
½ tsp turmeric
1 tsp tandoori masala (optional)
1 tbsp mustard oil
Salt as needed
Pinch black salt
Pinch kasuri methi, crushed

Equipment

  • 1 An air fryer (any model works, don’t overthink it)
  • 2 A mixing bowl
  • 3 A small whisk or spoon
  • 4 Knife and cutting board
  • 5 A brush for oil (optional)
  • 6 A small plate or rack for resting the marinated chicken

Method
 

Score the chicken lightly so the marinade enters well.
    Mix the marinade using curd, spices, lemon, ginger-garlic, and mustard oil.
      Coat the chicken properly and massage the marinade into the cuts.
        Rest the chicken for at least 1 hour. For best result, 4–6 hours.
          Preheat air fryer to 180°C for 5 minutes.
            Cook chicken at:
              180°C for 12 minutes
                Flip
                  200°C for 8–10 minutes
                    Brush butter on top while it’s hot.
                      Serve with onions, lemon wedges, and mint chutney.

                        Notes

                        • Boneless cooks faster — reduce 2–3 minutes.
                        • Mustard oil gives that real tandoori kick.
                        • Don’t skip preheating or chicken may dry out.