Air Fryer Tandoori Chicken Recipe
This Air Fryer Tandoori Chicken features succulent, juicy meat and crispy, flavorful skin. It's so easy to make and it comes out perfectly every time. Oven instructions included too!
Servings 6 servings
Calories 408kcal
Equipment
Ingredients
- 1/2 cup plain whole milk yogurt
- 3 tbsp lemon juice
- 2 tbsp tandoori seasoning
- 3/4 tsp salt
- 1/2 tsp black pepper
- ¼ to ½ tsp cayenne
- 2 1/2 lb bone-in, skin-on chicken (thighs and drumsticks)
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, tandoori seasoning, salt, pepper, and cayenne until well combined.
- Add the chicken pieces and toss to coat, making sure that each piece of chicken is thoroughly covered in the marinade. Refrigerate for 2 hours and up to overnight.
- Preheat the air fryer to 375ºF and lightly grease the rack(s). Arrange the chicken, skin-side down, on the rack(s). If you have a small air fryer, you may need to work in batches.
- Air fry 12 minutes, then flip the chicken pieces over and air fry another 10 to 12 minutes, until the skin is lightly browned and crisp, and the internal temperature reads 165ºF on an instant read thermometer.
- Season with additional salt and pepper as desired and serve.
Notes
Storage Instructions: Store any leftovers in the fridge for up to 4 days.
Nutrition
Serving: 0.5lb | Calories: 408kcal | Carbohydrates: 2.7g | Protein: 40.2g | Fat: 24.8g | Saturated Fat: 7.6g | Fiber: 0.6g