Air Fryer Tandoori Chicken
Why this recipe works
- Layered marinade: Lemon, yoghurt, garlic, ginger and spices season the chicken deeply, especially when pushed into the slashes.
- Charred tandoori-style edges: High-heat air frying helps the marinade catch in spots, giving the chicken a smoky, charred finish without a tandoor.
- Adjustable heat and colour: Paprika builds the deep red colour, while the hot chilli powder can be reduced or increased to suit your heat preference.
Get the most out of this recipe
Authenticity notes
- Tandoori-style, air fryer method: Tandoori chicken is traditionally cooked in a clay tandoor; the air fryer is a practical home adaptation that gives concentrated heat and light charring.
- Colour and spice profile: The mix of yoghurt, ginger, garlic, lemon and garam masala reflects the classic marinade profile, while paprika and chilli powder help create the familiar red colour.
Adjust the heat
- For a milder version: Replace the hot chilli powder with more sweet paprika to keep the colour while reducing the heat.
- For extra heat: Increase the hot chilli powder gradually, tasting the marinade before adding the chicken.
- Keep it balanced: Serve with plenty of lemon wedges; the acidity brightens the spices and keeps the finish from feeling heavy.
Texture tips
- Use the slashes well: Cutting into the thickest parts helps the marinade reach the centre and allows the chicken to cook more evenly.
- Leave space in the basket: Arrange the chicken in a single layer so hot air can circulate and the marinade can char rather than steam.
- Check before extending the time: Start checking at the lower end of the cooking time and add extra minutes only if the chicken is not fully cooked.
Make-ahead tips
- Marinate ahead: The chicken can be coated in the marinade ahead of cooking; keep it covered and chilled until ready to air-fry.
- Reheat properly: Reheat leftovers in the air fryer at 180°C (355°F) for 6 to 8 minutes, or until piping hot in the centre.
- Freeze cooked portions: Cool the cooked chicken before freezing, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry, then make 2 to 3 deep slashes into the thickest parts of each leg. Season all over with 1 tsp of the salt and squeeze over about 1 tbsp lemon juice.
- In a bowl, mix the yogurt with the garlic, ginger, cumin, coriander, turmeric, paprika, chilli powder, garam masala, remaining 1 tsp salt and the sunflower oil. Add the chicken and coat well, pushing marinade into the slashes. Cover and marinate for 30 minutes.
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Arrange the chicken in the basket in a single layer and air-fry for 18 to 22 minutes, turning halfway, until charred in spots and the juices run clear. If needed, cook for a further 2 to 4 minutes until fully done.
- Rest the chicken for 5 minutes. Cut the remaining lemon into wedges and scatter over the coriander to serve.
Recipe notes
Tips
- Slashing the chicken helps the marinade penetrate and speeds up cooking so the centre stays juicy.
- For a deeper colour, add the paprika and chilli powder first to the yogurt, then whisk in the rest so the spices bloom evenly.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the chicken is cooked through and piping hot in the centre.
Substitutions
- Replace Chicken legs with chicken thighs for slightly faster cooking; start checking at 14 minutes.
- Replace Hot chili powder with sweet paprika for a milder heat while keeping the red colour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot. Freeze cooked chicken for up to 2 months; defrost overnight in the fridge, then reheat as above.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 5min (20min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Easter Lamb Roast with Anchovy, Rosemary and Gravy
Roast lamb with anchovy, rosemary and white wine gravy
Roast Goose with Apple, Onion and Thyme
Roast goose with crisp skin, apple, onion and thyme
Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Roast lamb with garlic, rosemary, lemon and white wine
Roast Chicken with Bread Sauce and Roast Potatoes
Roast chicken with bread sauce, roast potatoes and gravy
Steak au Poivre with Cognac Cream Sauce
Peppercorn-crusted steak with a cognac and cream pan sauce
Duck à l’Orange (Orange-Glazed Roast Duck)
Roast duck with a glossy orange sauce finished with butter
Spargel mit Hollandaise (White Asparagus with Hollandaise Sauce)
Boiled white asparagus served with classic lemony hollandaise sauce
American-Style Chicken Piccata
Pan-fried chicken in a lemon, caper and butter sauce
Christmas Seafood Platter (Spanish-Style Prawns, Mussels and Octopus)
Chilled seafood platter with lemon, olive oil, parsley and paprika
Lomo Adobado (Marinated Pork Loin Roast)
Marinated pork loin roast with smoked paprika and garlic
Carbonnade Flamande (Flemish Beef and Beer Stew)
Belgian beef and onion stew braised in dark beer
Flammkuchen (German-Style Flatbread)
Thin, crisp flatbread with crème fraîche, onion and bacon
Air Fryer Chicken Tikka
Air-fryer chicken tikka marinated in yoghurt, lemon and spices.
Air Fryer Yogurt Marinated Chicken
Yoghurt-marinated chicken cooked in the air fryer until charred.
Air Fryer Paneer Tikka
Air-fried paneer tikka with peppers and red onion.
Tandoori Salmon Fillets
Roasted tandoori salmon in a spiced yoghurt marinade
Bhuna Masala (Slow-Roasted Onion and Tomato Curry Base)
Slow-cooked onion and tomato masala with warming spices
Chicken Do Pyaza (Chicken Curry with Onions)
North Indian chicken curry with onions, tomatoes, spices and yoghurt
You might also like
Fritto Misto di Mare (Italian Mixed Fried Seafood)
Crisp fried squid and prawns with lemon
Moroccan Kefta Skewers (Minced Lamb Kebabs)
Minced lamb kefta skewers with onion, garlic and spices
Lime Chicken Skewers
Grilled lime chicken skewers with cumin and smoked paprika
Slow-Cooked Pork Shoulder with Crackling
Slow-roasted pork shoulder with crisp crackling and roasting juices
Tacos de Camarón (Chipotle Prawn Tacos)
Chipotle prawns in corn tortillas with cabbage and crema
Jok (Thai Rice Porridge with Pork and Egg)
Thai rice porridge with minced pork, egg, ginger and spring onions
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
