Main
Air Fryer Tandoori Chicken
45 minServes 4Nutri-Score B€€
B
45 min
45 minAir Fryer Tandoori Chicken
what you need
Ingredients
bone-in chicken thighs (skin removed, slits cut across)Meat6 pieces
ginger garlic pastePantry30 g
saltSpices8 g
lime juice (freshly squeezed)Produce30 ml
yogurt (thick, plain)Dairy200 g- oilPantry30 ml
Kashmiri red chili powderSpices10 g- garam masalaSpices6 g
- cumin powderSpices4 g
- coriander powderSpices4 g
- turmericSpices2 g
green chutney (for serving)Other60 g
per serving
Nutrition
366kcal
- Carbs
- 6 g
- Proteins
- 33 g
- Fat
- 24 g
what you’ll use
Tools
Air fryer
Mixing bowl
Whisk
Tongs
step by step
Method
- Step 1
Prepare the chicken
- Remove the skin from the bone-in chicken thighs.
- Cut slits across each thigh so the marinade can seep in.
- Step 2
First marinade
- Rub the chicken with ginger garlic paste, salt and lime juice.
- Set aside to tenderize.
- Step 3
Preheat the air fryer
- Preheat the air fryer to 200 °C (400 °F).
- Step 4
Make the marinade
- Whisk together the yogurt and oil in a bowl.
- Add the Kashmiri red chili powder for authentic colour, plus the remaining seasonings.
- Whisk until smooth.
- Step 5
Coat the chicken
- Add the chicken thighs to the marinade and coat them completely.
- Step 6
Air fry
- Line the air fryer tray with foil or parchment paper.
- Lay the chicken thighs slit side up.
- Air fry until cooked through and charred at the edges.
- Step 7
Rest
- Let the chicken rest in the air fryer so it stays super moist.
- Step 8
Serve
- Take the chicken out and serve with yogurt and green chutney.