Air-Fried Tandoori Chicken
Tandoori chicken is so easy to make in the Air-fryer with this fool-proof recipe. A simple marinade but you'll end up with the juiciest chicken in the world. Less than 20 minutes of cook time is needed. What else can you ask for?
- 2 tablespoons tandoori chicken masala (store-bought)
- 1 teaspoon coriander powder
- 1/4 cup plain full fat yogurt/greek yogurt/hung curd
- 1 tablespoon ginger garlic paste
- 2 teaspoons ghee
- 3 drops red food coloring (optional)
- 2 tablespoons lemon juice (2tbsp = half a lemon)
- 1 teaspoon dried Fenugreek leaves(Kasuri Methi) (rub between your palms to grind)
- 1 teaspoon Salt* (see notes)
- 6 chicken drumsticks
Add tandoori masala, coriander powder, yogurt, ginger garlic paste, ghee, food coloring, lemon juice, and fenugreek leaves into a large bowl. Mix and taste it. Add salt to your taste (some tandoori masala has salt already added to it. Add accordingly). The mixture should taste tangy and a little salty.
Remove chicken skin if needed. I usually push it down. Put 2 -3 gashes on the thickest part of the chicken drumstick.
Add chicken to the bowl and mix well with the marinade. Apply to the gashes as well. Cover the bowl and let it marinate for 3 hours or overnight if possible.Pre-heat the Air-fryer at 390F for 3 - 10 minutes depending on the size of your air-fryer (I do 3 mins for my 4qt air-fryer). Lay the chicken pieces in one layer. Air-fry for 8 mins at 390F.
Flip the chicken over and Air-fry for another 6- 8 mins or until they reach the internal temperature of 165F.
When they're done cooking take the chicken out from the air-fryer. Let it rest for 5 minutes before serving.
Some store-bought tandoori masala already has salt added. So adjust accordingly. The masala I use is from the brand "Achi" and it already has salt but not enough.
