Tandoori Chicken
Tandoori Chicken features drumsticks and thighs marinated in yogurt, tandoori spices, and ginger; air fry at 400°F for 20 minutes until vibrant, smoky, and charred.
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Method
- 1
Score chicken pieces 2-3 times to let the marinade penetrate. Pat dry first.
- 2
Mix all marinade ingredients. Coat chicken thoroughly. Marinate 2 hours minimum (overnight is best).
- 3
Shake off excess marinade. Air fry at 400°F for 18-22 minutes, flipping halfway, until charred and 175°F internal.
- 4
Squeeze lemon juice over the chicken.
- 5
Serve with naan, rice, raita, and cilantro.
Pro tip. The yogurt marinade tenderizes the meat — longer is better, overnight is ideal. Score the chicken so the marinade reaches deep inside. Dark meat handles the high heat better than breast. The char is flavor, not burning.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 36 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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