The TASTIEST Restaurant Style TANDOORI CHICKEN at Home in a Air Fryer!

Ingredients

• 1.7 kg Chicken Drumsticks and Thighs (bone‑in, skin‑on; make 2 deep cuts on each piece for better absorption)
• 2 tablespoons Greek Yogurt (full‑fat; can use plain natural yogurt)
• 2 tablespoons Lime Juice (Juice of 2 limes, strained to remove pulp)
• 2 tablespoons Tandoori Marinade Paste (Brand: Patak's or similar Indian tandoori paste)
• 4 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 50 grams Garlic Cloves (peeled)
• 40 grams Fresh Ginger (peeled and roughly chopped)
• 4 Green Chilies (slightly spicy; adjust to taste)
• 0.5 tablespoons Salt (heaped)
• 0.5 tablespoons Coriander Powder (heaped)
• 0.5 tablespoons Garam Masala (heaped)
• 0.5 tablespoons Paprika (sweet paprika for colour, not heat)
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Dried Chili Flakes
• 0.5 tablespoons Whole Cumin Seeds (not roasted)
• 0.125 teaspoon Red Food Colouring (optional for authentic tandoori hue)
• 0.125 teaspoon Orange Food Colouring (optional)

Instructions

1. Prepare the Chicken

   Using a sharp knife, make two deep cuts on the thickest part of each drumstick and thigh, wash the pieces, and set them aside.

   Time: PT5M

2. Make Garlic‑Ginger‑Chili Paste

   Combine peeled garlic, peeled ginger, and green chilies in the food processor with a splash of water. Blitz until smooth and set aside.

   Time: PT5M

3. Freeze Extra Paste (Optional)

   Spoon the remaining paste into a silicone ice‑cube tray, freeze, then transfer the frozen cubes to a zip‑lock bag for later recipes.

   Time: PT2M

4. Combine Marinade Ingredients

   In the mixing bowl, add cumin seeds, red & orange food colourings, oil, Greek yogurt, tandoori paste, lime juice, salt, coriander powder, garam masala, paprika, turmeric, dried chili flakes, and the ginger‑garlic‑chili paste. Whisk until smooth.

   Time: PT5M

5. Marinate the Chicken

   Add the cut chicken pieces to the bowl. Massage the marinade into the meat, making sure it gets into the cuts. Cover tightly with cling wrap.

   Time: PT5M

6. Refrigerate Overnight

   Place the bowl in the refrigerator and let the chicken marinate for at least 6 hours, preferably overnight.

   Time: PT0M

7. Bring to Room Temperature

   Remove the chicken from the fridge and let it sit uncovered for about 1 hour (or at least 30 minutes) before cooking.

   Time: PT0M

8. Preheat Air Fryer

   Set the air fryer to 200 °C and preheat for 3 minutes using the preheat function.

   Time: PT3M

   Temperature: 200°C

9. Cook First Batch

   Place the chicken pieces on the crisper plate, thick side down. Cook at 200 °C for 25 minutes. Halfway through (after ~12 minutes), open the fryer, flip each piece using tongs, and resume cooking.

   Time: PT25M

   Temperature: 200°C

10. Clean Crisper Plate Between Batches

    Quickly wipe or rinse the crisper plate to remove any burnt bits before adding the next batch.

    Time: PT2M

11. Cook Remaining Pieces

    Repeat step 9 with the remaining chicken pieces.

    Time: PT25M

    Temperature: 200°C

12. Rest and Serve

    Transfer cooked chicken to a serving plate, let rest for 2 minutes, then serve hot with lemon wedges and fresh cilantro if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g