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I am so excited to share my modern and EASY recipe for Air Fryer Tandoori Chicken. These spicy chicken legs are perfectly juicy with a nice crisp char on the outside sealing in all of that flavor. The best part is they cook in only 15 minutes in the Air Fryer—less than half the time it takes in a conventional oven. The drumsticks are marinated in warming spices and creamy yogurt just like the classic dish. But you won’t believe how quick and effortless it is to make this favorite Indian dish in the Air Fryer with the same authentic taste and a lot less work.
Jump to:
- What Is Tandoori Chicken?
- Ingredients
- Tandoori Chicken Tips
- How To Make Air Fryer Tandoori Chicken
- What To Serve With Tandoori Chicken
- FAQ
- Related Recipes
- Recipe
Tandoori chicken legs are perfect for family dinners or as the main dish at parties and get-togethers. Chicken drumsticks are inexpensive and harder to overcook so they are a good choice for larger gatherings. Believe me, just looking at the plate piled high with spiced tandoori chicken is going to make everyone hungry if the aroma filling the house doesn’t do it first.
What Is Tandoori Chicken?
Tandoori is a style of cooking from the Indian subcontinent that refers to cooking food in a clay oven, which is also called a Tandoor. Most traditional Tandoori chicken is marinated in yogurt and vibrant spices before it is roasted in the clay oven.
Since most of us don't have clay ovens, there are other ways we can replicate the cooking methods with our own kitchen appliances. I love making tandoori chicken in the Instant Pot.
This recipe will show you how to make perfect tandoori chicken in the air fryer. If you enjoy Air Fryer Recipes, check out these kale pakoras, onion pakoras, and masala fries.
Don't have an air fryer or an Instant Pot? Make Tandoori chicken in your oven! It's simple.
Ingredients
Here are some additional tips about the ingredients I used.
- Ginger Paste and Garlic Paste: Do not substitute with ginger powder or garlic powder. Check out how to make homemade ginger and garlic paste.
- Red Chili Powder: I used Kashmiri red chili powder. You can use any mild red chili powder or paprika. If you want it to have a lot more heat, use a spicier chili powder or cayenne pepper.
- Garam Masala: Use homemade garam masalaas it brings out the authentic flavors
- Yogurt: Use plain full-fat yogurt for the marinade. If you are lactose intolerant, you can substitute it with dairy-free yogurt, as long as it is plain and full-fat.
- Lemon Juice: Fresh-squeezed lemon juice will have a lot more flavor than bottled.
Tandoori Chicken Tips
Here are my besttips for making the tastiest Tandoori Chicken Drumsticks:
- Pat dry the chicken legs to avoid extra liquids in the marinade
- Marinate chicken for at least 1 hour, but it is best if you marinate overnight, or up to 24 hours total
- Discard any leftover marinade or brush it on the chicken before cooking
How To Make Air Fryer Tandoori Chicken
Here's how to make tandoori drumsticks in the air fryer:
- Place the chicken legs in a mixing bowl. Pat them dry with a paper towel and remove the skin (photo 1).
- Make about 3-4 slits across the thick part of each drumstick (photo 2).
- Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add it to the chicken drumsticks. Add the lemon juice and mix everything together, coating the chicken with the marinade (photo 3).
- Let chicken marinate for at least 20 minutes, up to 24 hours (photo 4).
- Preheat the air fryer to 350 degrees F. Lightly grease the basket with cooking oil. Place the marinated drumsticks in the basket and air fry for 15 minutes at 350 degrees F (photo 5).
- Shake the basket halfway through cooking (photo 6).
- After cooking time completes, check the internal temperature - 165 degrees F is the safe cooking temperature for chicken (photo 7).
- Serve with fresh lemon wedges and cilantro mint chutney (photo 8).
What To Serve With Tandoori Chicken
Serve with Quick Pickled Onions and Vegetable Biryani for a hearty meal. I often pair it with sweet and tangy mango salad or fiesta quinoa salad. For a light low-card meal, serve it with a crunchy Indian cucumber salad.
I love cooking Chicken in the Air Fryer. If you are looking for more air fryer recipes, do try my Chilli Chicken. It's a quick and healthier option to the traditional deep-fried recipe.
FAQ
How do you store leftover chicken drumsticks?
The best way to store leftover drumsticks is in an airtight container in the refrigerator. They will stay fresh up to 3 days. Reheat the drumsticks in your air fryer at 350 degrees for no longer than 4 minutes.
Can you use chicken wings instead of drumsticks?
Yes, you can make chicken wings in the air fryer with this recipe. You might have to adjust the cooking time since chicken wings are smaller and will cook faster. Check on them after about 10 minutes.
What temperature do I cook chicken legs to?
The safe cooking temperature for chicken legs is 165°F. Check the temperature with a digital thermometer in the thickest part of the drumstick.
How do I get the charred marks on the drumsticks?
To get the charred marks, just keep the chicken in the air fryer for an additional 1-2 minutes. Make sure not to overcook them.
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Recipe
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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4.72 from 90 votes
Air Fryer Tandoori Chicken
Tender Roasted chicken drumsticks marinated in yogurt, warm tandoori spices, and cooked to perfection in the Air Fryer.
Prep Time10 minutes mins
Cook Time15 minutes mins
Marinating Time30 minutes mins
Course: Appetizer, Entree
Cuisine: Indian
Servings: 3
Calories: 110kcal
Author: Archana Mundhe
Equipment
Ingredients
- 6 chicken drumsticks
- ⅓ cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1½ teaspoons kosher salt
- 1 tablespoon dried fenugreek leaves Kasoori methi
- 1 tablespoon lemon juice
- cooking oil spray
Instructions
Pat dry the chicken drumsticks with a paper towel. Then using 2 pieces of paper towels, pick up one drumstick and pull the skin down from the thickest part of the chicken to the narrow end and remove the skin. Repeat for the remaining chicken drumsticks. Paper towels will help you get a grip on the skin and remove it easily.
Make 3-4 slits across the thick part on each drumstick.
Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add to the chicken. Add lemon juice and mix everything coating the chicken with the marinade
Allow the chicken to marinate for at least 20 minutes or you can also marinate in the refrigerator for up to 24 hours.
Preheat the air fryer to 350°F. Lightly spray the air fryer basket with cooking oil. Line the marinated chicken in the basket and spray with oil.
Air fry at 350°F for 15 minutes. Shake the basket halfway and lightly spray with oil.
Once the cooking cycle is completed check the internal temperature of the thickest piece and make sure it's at 165°F. You may continue to cook the chicken or add 1 to 2 minutes for charred marks but make sure not to overcook.
Serve with fresh lemon wedges, cilantro mint chutney. Pair it with the crunchy cucumber salad for a delicious low carb meal.
Video
Notes
The amount of food you can cook at a time will vary depending on the size of your air fryer basket. Remember not to overcrowd and to keep enough room between 2 pieces of chicken.
Cook Time may vary depending on the air fryer. Always check the internal temperature with a digital thermometer and add additional cook time if needed.
Nutrition
Calories: 110kcal | Carbohydrates: 5g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1289mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 832IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry
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Reader Interactions
Comments
Phani says
Thanks for the recipe Archana! My drumsticks were well cooked in the time given and so yummy. Kids and husband loved them
Used Shan tandoori masala and I cooked them extra 5 mins for the charred texture.
Looking forward to make them again(and again 🙂 )
Reply
Archana says
Thank you for the feedback. Enjoy!
Reply
Jamie says
LOVED the Air Fried Tandoori Chicken. I used a pound of chicken breasts instead of legs and cooked according to my air fryer's time recommendation. They came out juicy and so flavorful. Thanks, Archana!
Reply
The Rx Mummy says
Quick, easy and most importantly delicious. The whole family enjoyed and commented that the taste is better than restaurants. It doesn't have any colouring! Love it and will repeat definitely.
Reply
Archana says
Thank you!
Reply
RP says
Hi, this looks amazing. Which Air Fryer do you have as I’m looking to get one?
Archana says
Cosori. I have it linked in the recipe card.
Reply
Srini says
Got a new use for my air fryer. Tandoori chicken per recipe is awesome. Thanks Archana
Reply
Jyotsna says
Hi Archana,
Tried Tandoor chicken in the Air Fryer, and it tasted awesome.
Thank you so much for this recipeRegards,
Jyotsna.Reply
Archana says
Thank you, Jyotsna!
Reply
Allison says
I love your recipes and really want to make this, but I can't stand bone-in chicken. Is it possible to use either chicken tenderloins or cut up chicken breasts? How would that effect the air-frying time?
Reply
Archana says
Chicken Tenderloins will work great for this recipe! They will cook much faster, so you can air fry them for 8 to 10 minutes. Check for doneness using a digital thermometer. Let me know if you have any other questions.
Reply
Susan says
I loved how easy this recipe was to make. I used four chicken thighs and it came out perfect! I probably could have added another chicken thigh with proportions of the marinade above.
Reply
Sue Neal says
This recipe was so easy, and the results were excellent! Will be making this frequently! Followed the recipe, but substituted sour cream for yogurt, and used some ground fenugreek seeds in place of the leaves Will make sure I have everything next time! My husband loved it, and isn’t a big fan of chicken!
Reply
Archana says
Thank you for the lovely and detailed feedback. Sour cream makes for a good substitute for yogurt while fenugreek seeds have a more bitter taste compared to the dried leaves. You will love it even more with the leaves 🙂
Reply
Zau says
Comes out perfect every time, my family loves it. I’ve tried it with wings, breast and legs. Thank you for sharing!
Reply
Rafay says
I am going to try this recipe tomorrow, but just wondering, there is no salt in the recipe. I guess I'll find out tomorrow how this turns out
Reply
Archana says
Please check the recipe card at the end. Recipe calls for 1.5 teaspoons of kosher salt.
Reply
Robert Leaver says
Super recipe. Whole family gobbled it up. Thank you.
Reply
Archana says
Thank you for the feedback
Reply
Cathy L says
I made these with chicken thighs and they were delicious. However, the thighs did not have a deep red color. I used the chili powder I had already. Do I need to get a special brand?
Reply
Archana says
Hi Kathy, So glad you enjoyed it. Kashimiri chili powder will usually add the deep red color.
Reply
Louise Samson says
Excellent, as usuall Archana. I ground some dried Kashmiri peppers, substituted crème fraîche and curry leaves. My air fryer is very small: you are quite right to say one should not overcrowd. Everything came out delicious anyway. Tandoori taste without a tandoor!
Thank you!Reply
Archana says
Thank you Louise, and I love your substitutions.
Reply
Stephanie Gambe says
Hi Archana,
Can I use this recipe and cook the chicken in the Instapot instead?
Thank you very much.
Stephanie G.
TorontoReply
Archana says
You can! I have a recipe for you - https://ministryofcurry.com/tandoori-chicken-instant-pot/
Reply
Dave Peel says
The flavours are amazing! Plus, when I have your garlic and ginger pastes made ahead of time, it comes together in no time. The last few times I've made it, I happened to have a tiny remnant of beet lying around, so I've minced/pulverized this and thrown it into the marinade. I don't notice the flavour, but it helps the red pop, especially since I don't think I have the right chili. Oooh, you have a Tandoori wings recipe; that's next.
Reply
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