Tandoori Chicken
Tandoori Chicken is made with plain yogurt, lemon juice, tandoori spice blend, garlic; air fry at 400°F for 20 minutes to serve 4. 270 calories per serving.
Ingredients
Steps
- 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.
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 Air Fry This?
- ⏱️Ready in 20 minutes vs ~36 in a conventional oven — no preheating needed.
- 🍖Circulating hot air renders fat and seals in juices for a crispier outside and tender inside.
- ⚡Uses significantly less energy than heating a full-size oven for a single batch.
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Frequently Asked Questions
Cook Tandoori Chicken at 400°F for 20 minutes. 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.
You need: 1 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp tandoori spice blend (or: 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cayenne), 3 cloves garlic, minced, 1 tbsp grated ginger, 1 tsp salt, 2 lbs chicken drumsticks and thighs, skin-on, Cooking spray, Naan bread, Basmati rice, Cucumber raita, Fresh cilantro, Lemon wedges. This recipe serves 4 with 270 calories per serving.
Tandoori Chicken takes 20 minutes total at 400°F. Serve with naan, rice, raita, and cilantro.
This recipe is rated Medium. It serves 4 and takes just 20 minutes at 400°F.
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