Name: Air Fryer Tandoori Chicken – Indian
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Yield: 4 Pieces
Cuisine: Indian
Ingredients: 4 pieces Chicken leg; 1/2 tsp Cumin powder; 1 1/2 tsp Garam Masala; 1 tsp Kasuri Methi; 1/2 tsp Coriander powder; 2 tbsp Red Chilli Powder; 1 tsp Turmeric powder; 1 tbsp Grated ginger; 1 tbsp Grated garlic; 1 tbsp Cooking oil; 1/2 cup Yogurt; 1 tbsp Lemon Juice; 1 tsp Salt; 1 cup Mint leaves; 1/2 cup Coriander leaves; 1 tsp Sugar; 1/2 tsp Salt; 1/2 tsp Cumin powder; 1/2 tsp Chaat Masala; 1 tbsp Yogurt; 2 cloves Garlic; 2 Green chillies; 1 cup Yogurt; to taste Sliced onions; for garnish Coriander

Ready in

105 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 Pieces

Calories / Serving

~450 kcal

Recipe by MEATMEN CHANNEL on YouTube

Recipe Summary

This recipe guides you through making delicious Air Fryer Tandoori Chicken, marinated in a rich blend of Indian spices and served with a refreshing mint chutney. The chicken is scored and marinated for an hour, then air-fried to perfection, resulting in tender, flavorful meat with a crispy exterior.

Adjust servings

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All Ingredients - For Chicken Marinade

Chicken leg 4 pieces
Cumin powder 1/2 tsp
Garam Masala 1 1/2 tsp
Kasuri Methi 1 tsp
Coriander powder 1/2 tsp
Red Chilli Powder 2 tbsp
Turmeric powder 1 tsp
Grated ginger 1 tbsp
Grated garlic 1 tbsp
Cooking oil 1 tbsp
Yogurt 1/2 cup
Lemon Juice 1 tbsp
Salt 1 tsp

All Ingredients - For Mint Chutney

Mint leaves 1 cup
Coriander leaves 1/2 cup
Sugar 1 tsp
Salt 1/2 tsp
Cumin powder 1/2 tsp
Chaat Masala 1/2 tsp
Yogurt 1 tbsp
Garlic 2 cloves
Green chillies 2

All Ingredients - For Serving

Yogurt 1 cup
Sliced onions to taste
Coriander for garnish

Tools You'll Need

Food processor
Air fryer
Knife
Bowl
Whisk

Spice level: HotPack water — this one bites back.

From:Garam masalaChili powderGingerGreen chili

Don't have an ingredient? Try these swaps

No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Prepare the Chicken

chicken leg pieces with a knife to allow the marinade to penetrate deeply.

Step 2: Prepare the Marinade

In a bowl, combine 1/2 tsp cumin powder, 1 1/2 tsp garam masala, 1 tsp kasuri methi, 1/2 tsp coriander powder, 2 tbsp red chilli powder, 1 tsp turmeric powder, 1 tbsp grated ginger, 1 tbsp grated garlic, 1 tbsp cooking oil, 1/2 cup yogurt, 1 tbsp lemon juice, and 1 tsp salt. Mix all ingredients thoroughly until a smooth paste forms.

Step 3: Marinate the Chicken

Add the scored chicken pieces to the marinade and coat them evenly, ensuring the marinade gets into the scores. Cover the bowl and for at least in the refrigerator.

Step 4: Prepare the Mint Chutney Base

In a food processor, combine 1 cup mint leaves, 1/2 cup coriander leaves, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp cumin powder, 1/2 tsp chaat masala, and 1 tbsp yogurt. Blend until a coarse paste forms.

Step 5: Finish the Mint Chutney

Add 2 cloves of garlic and 2 green chillies to the food processor with the mint chutney base. Blend again until smooth.

Step 6: Combine Chutney with Yogurt

In a separate bowl, 1 cup of yogurt until smooth. Pour the blended mint chutney mixture into the yogurt and mix well until fully combined.

Step 7: Air Fry the Chicken (First Half)

Lightly spray the air fryer basket with cooking oil. Place the chicken pieces in the air fryer. Spray a little more oil over the chicken. Air fry at 200°C (approximately 390°F) for .

Step 8: Air Fry the Chicken (Second Half)

Carefully open the air fryer, flip the chicken pieces, and air fry for another at 200°C (approximately 390°F) until cooked through and lightly charred.

Step 9: Serve

Transfer the air-fried tandoori chicken to a serving plate. Serve hot with the prepared mint chutney, fresh sliced onions, and garnish with fresh coriander leaves.

Pro Tips

• Scoring the chicken deeply helps the marinade penetrate better, ensuring more flavor and even cooking.

• Marinating the chicken for at least an hour (or even overnight) significantly enhances the flavor and tenderness.

• Ensure the air fryer basket is lightly oiled to prevent sticking and promote even crisping.

• Serve immediately with fresh mint chutney and sliced onions for the best taste.

Recipe Variations

• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies to the marinade.

• To make it a full meal, serve with basmati rice or naan bread.

• Experiment with different yogurt types for the chutney, such as Greek yogurt for a thicker consistency.

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Air Fryer Tandoori Chicken – Indian