How to make Air Fryer Tandoori Chicken in 3 Easy Steps!
Tender, juicy, and flavorful chicken that starts with a yogurt marinade with ginger, garlic, and spices that is the perfect blend of smokey, sweet, and with a hint of spice!
Prep Time 15 mins
Cook Time 16 mins
Marination Time 4 hrs
Total Time 4 hrs 16 mins
Course Main Course
Cuisine Indian
- 1.25 lbs boneless/skinless chicken thighs, scored see below
- 1/4 cup plain whole greek yogurt or coconut cream if dairy free
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp fresh lime or lemon juice
- 1 tbsp MSA's Tandoori Seasoning, plus some for sprinkling at the end. see below
- can add a dash of cayenne pepper optional to make it spicier
- Lime & cilantro for garnishing or parsley if preferred
Clean and pat dry the chicken. Using a sharp knife, make ½-inch deep cuts in the fleshy part of the chicken so it can absorb the marinade.
In a large mixing bowl add the yogurt, olive oil, tandoori seasoning, lime or lemon juice, & salt. Add the chicken and coat evenly. Cover and refrigerate for at least 30 minutes up to 24 hours.
Preheat the air fryer to 380°F and run for 5 minutes. Lightly spray the air fryer basket with cooking oil. Evenly space the chicken thighs and cook for a total of 13 minutes turning half way through and brush with reserved marinade or olive oil (to keep moist). Internal temperature of chicken should be 165 F.
Garnish with fresh lime juice, a dash of MSA's Tandoori Seasoning (Don't skip this as it helps the flavor to pop). Sprinkle cilantro if using and serve with a side of basmati rice, and/or naan bread!
- For chicken legs cook for a total of 10 minutes flipping half way through.
- For skinless chicken breasts, cook 7 minutes then flip and cook another 5 minutes.
- Optional to glaze the chicken half way through with melted ghee or butter.
- Be sure to sprinkle MSA's Tandoori Seasoning at the end for added flavor!
Keyword air fryer tandoori chicken, healthy recipes