Name: Air Fryer Tandoori Chicken – Indian
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 4 People
Cuisine: Indian
Ingredients: 4 pieces Chicken leg; 1½ tsp Cumin powder; 1 tsp Garam Masala; 1 tsp Kasuri Methi; 1 tsp Coriander powder; 2 tbsp Red Chilli Powder; ½ tsp Turmeric powder; 1 tbsp Grated ginger; 1 tbsp Grated garlic; ½ cup Yogurt; 1 tbsp Lemon Juice; 1 tsp Salt; 1 cup Mint leaves; ½ cup Coriander leaves; 1 tsp Sugar; ½ tsp Salt; ½ tsp Cumin powder; ½ tsp Chaat Masala powder; 1 spoon Yogurt (for blending); 2 cloves Garlic; 2 Green chillies; 1 cup Yogurt (for base); for spraying Cooking oil; for serving Red onions; for garnish Coriander

Ready in

100 mins

Cuisine

Indian · North Indian

Prep Time

70 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~500 kcal

Recipe by MEATMEN CHANNEL on YouTube

Summary

Enjoy a classic Indian tandoori chicken, perfectly cooked in an air fryer for a crispy exterior and juicy interior. This recipe features a rich, spicy yogurt marinade and is served with a refreshing homemade mint chutney.

Adjust servings

Tap an ingredient to mark it ready0 of 25 ready

All Ingredients - For Tandoori Chicken Marinade

Chicken leg 4 pieces
Cumin powder 1½ tsp
Garam Masala 1 tsp
Kasuri Methi 1 tsp
Coriander powder 1 tsp
Red Chilli Powder 2 tbsp
Turmeric powder ½ tsp
Grated ginger 1 tbsp
Grated garlic 1 tbsp
Yogurt ½ cup
Lemon Juice 1 tbsp
Salt 1 tsp

All Ingredients - For Mint Chutney

Mint leaves 1 cup
Coriander leaves ½ cup
Sugar 1 tsp
Salt ½ tsp
Cumin powder ½ tsp
Chaat Masala powder ½ tsp
Yogurt (for blending) 1 spoon
Garlic 2 cloves
Green chillies 2
Yogurt (for base) 1 cup

All Ingredients - Other

Cooking oil for spraying
Red onions for serving
Coriander for garnish

Tools You'll Need

Food processor
Air fryer
Knife
Mixing bowl
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: Mix the Marinade

In a large bowl, combine 1½ tsp cumin powder, 1 tsp garam masala, 1 tsp kasuri methi, 1 tsp coriander powder, 2 tbsp red chilli powder, ½ tsp turmeric powder, 1 tbsp grated ginger, 1 tbsp grated garlic, ½ cup yogurt, 1 tbsp lemon juice, and 1 tsp salt.

Step 3: Form the Marinade Paste

Mix all the marinade ingredients thoroughly until a thick, uniform paste is formed.

Step 4: Marinate the Chicken

Add the scored chicken leg pieces to the marinade bowl. Use your hands to mix and coat the chicken evenly with the marinade, ensuring all pieces are well covered.

Step 5: Refrigerate Chicken

Cover the bowl with cling film and refrigerate the chicken for at least to allow the flavors to meld.

Step 6: Prepare Mint Chutney Base

To prepare the mint chutney, add 1 cup mint leaves, ½ cup coriander leaves, 1 tsp sugar, ½ tsp salt, ½ tsp cumin powder, ½ tsp chaat masala powder, and 1 spoon yogurt to a food processor.

Step 7: Blend Chutney Ingredients

Blend the ingredients in the food processor until they form a coarse paste.

Step 8: Add Aromatics to Chutney

Add 2 cloves garlic and 2 green chillies to the food processor with the mint mixture.

Step 9: Final Chutney Blend

Blend again until the chutney mixture is smooth and well combined.

Step 10: Whisk Yogurt for Chutney

Pour 1 cup of yogurt into a separate bowl and until it is smooth and creamy.

Step 11: Combine Chutney

Add the blended mint chutney into the yogurt and mix well to combine, creating a refreshing dipping sauce.

Step 12: Prepare Air Fryer

Preheat your air fryer. Lightly spray cooking oil onto the air fryer basket to prevent sticking.

Step 13: Air Fry Chicken (First Round)

Carefully place the chicken pieces into the air fryer basket. Spray a little more oil over the chicken pieces for extra crispiness. Air fry the chicken at 200°C (approximately 390°F) for .

Step 14: Air Fry Chicken (Second Round)

After the first , remove the basket, flip the chicken pieces to ensure even cooking, and air fry for another until the chicken is cooked through, tender, and has a nice charred exterior.

Step 15: Serve

Serve the hot air-fried tandoori chicken immediately with the prepared mint chutney and sliced red onions. Garnish with fresh coriander for a vibrant finish.

Pro Tips

• For a deeper flavor, marinate the chicken overnight.

• Scoring the chicken pieces helps the marinade penetrate better, resulting in more flavorful and tender chicken.

• Adjust the amount of red chili powder and green chilies according to your preferred spice level.

Variations

• This tandoori chicken can also be grilled or baked in a conventional oven. Adjust cooking times accordingly.

• For a smoky flavor, you can finish the chicken under a broiler for a few minutes after air frying.

Storage & Leftovers

How to keep what you don't finish — pulled straight from the recipe.

Refrigerateup to 1 hour
Cover the bowl with cling film and refrigerate the marinated chicken for at least 1 hour to allow the flavors to meld.

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Air Fryer Tandoori Chicken – Indian