The Tastiest Restaurant Style Tandoori Chicken at Home in a Air Fryer
The TASTIEST Restaurant Style TANDOORI CHICKEN at Home in a Air Fryer! is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by My Little Kitchen on YouTube.
Prep: 15 min | Cook: 28 min | Total: 58 min
Cost: $33.17 total, $8.29 per serving
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
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
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
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
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
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
Refrigerate Overnight
Place the bowl in the refrigerator and let the chicken marinate for at least 6 hours, preferably overnight.
Time: PT0M
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
Preheat Air Fryer
Set the air fryer to 200 °C and preheat for 3 minutes using the preheat function.
Time: PT3M
Temperature: 200°C
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
Clean Crisper Plate Between Batches
Quickly wipe or rinse the crisper plate to remove any burnt bits before adding the next batch.
Time: PT2M
Cook Remaining Pieces
Repeat step 9 with the remaining chicken pieces.
Time: PT25M
Temperature: 200°C
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
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Greek Yogurt: Plain yogurt, Buttermilk (thinned)
- Instead of Lime Juice: Lemon juice
- Instead of Tandoori Marinade Paste: Homemade tandoori spice blend
- Instead of Vegetable Oil: Olive oil (light)
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Paprika: Kashmiri red chili powder
- Instead of Dried Chili Flakes: Crushed red pepper
- Instead of Whole Cumin Seeds: Ground cumin (use half amount)
Equipment Needed
- Food Processor
- Mixing Bowl
- Whisk
- Air Fryer
- Crisper Plate (for air fryer)
- Tongs
- Silicone Ice Cube Tray (optional)
- Ziploc Freezer Bags (optional)
- Cling Wrap (Plastic Wrap)
- Chef’s Knife & Cutting Board
Critical Steps — Do Not Skip
- Make deep cuts on the chicken for marination
- Blend garlic‑ginger‑chili paste
- Marinate overnight in the refrigerator
- Preheat the air fryer before adding chicken
- Flip the chicken halfway through cooking
Chef Tips from the Video
- Bone‑in pieces stay juicier and give authentic tandoori flavor.
- Allow the chicken to rest 2‑3 minutes after cooking for maximum juiciness.
- Use a meat thermometer for precise doneness.
Troubleshooting
Chicken turns out dry
Do not overcook; check internal temperature at 75 °C and remove immediately. Reduce cooking time by 2‑3 minutes if pieces are smaller.
Marinade does not stick
Pat chicken dry before adding to the bowl and massage the marinade thoroughly into the cuts.
Insufficient colour
Add a pinch more red food colouring or increase the amount of paprika.
Pieces stick to the crisper plate
Lightly brush the plate with oil or line with parchment paper before adding chicken.
Storage
Refrigerator: Store cooked chicken in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken in freezer‑safe bags for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Freeze the raw marinated chicken in zip‑lock bags; thaw overnight before cooking.
Frequently Asked Questions
What is the cultural significance and history of Tandoori Chicken in Indian cuisine?
Tandoori Chicken originates from the traditional clay tandoor ovens of North India, where meat was marinated in yogurt and spices and cooked at high heat, creating a smoky, charred flavor that has become iconic worldwide.
What are the traditional regional variations of Tandoori Chicken in Indian cuisine?
In Punjab, the dish is often spicier with extra garam masala, while in the coastal regions chefs may add mustard oil for a pungent twist. Some regions also use mustard seeds or fenugreek leaves for distinct aromas.
How is authentic Tandoori Chicken traditionally served in India?
It is typically served hot off the tandoor, garnished with lemon wedges, fresh cilantro, and sliced onions, accompanied by naan or rice and a side of mint‑coriander chutney.
During which celebrations is Tandoori Chicken commonly prepared in Indian culture?
Tandoori Chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings and birthday parties because it can be prepared in large batches and impresses guests with its vibrant colour and smoky flavor.
What makes Tandoori Chicken special or unique in Indian cuisine?
The combination of yogurt‑based marination, high‑heat cooking, and the use of aromatic spices creates a tender, juicy interior with a caramelized, slightly charred exterior that is distinct from other Indian chicken curries.
What are the most common mistakes to avoid when making Air Fryer Tandoori Chicken?
Common errors include skipping the deep cuts on the meat, not marinating long enough, overcrowding the air‑fryer basket, and forgetting to flip the pieces halfway, which can lead to uneven cooking and bland flavor.
Why does this Air Fryer Tandoori Chicken recipe use a crisper plate instead of placing the chicken directly on the basket?
The crisper plate lifts the chicken above any released juices, allowing hot air to circulate evenly and preventing the pieces from stewing in their own liquid, which preserves the characteristic char and crispness.
Can I make Air Fryer Tandoori Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours in advance and keep it refrigerated. Cooked chicken can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month; reheat in the air fryer for best texture.
What texture and appearance should I look for when the Air Fryer Tandoori Chicken is done?
The chicken should have a deep reddish‑orange crust, be slightly charred at the edges, and register an internal temperature of 75 °C. The meat inside should be juicy and tender, not dry.
What does the YouTube channel My Little Kitchen specialize in?
The YouTube channel My Little Kitchen focuses on quick, home‑cooked meals using everyday appliances like air fryers, with an emphasis on flavorful, family‑friendly recipes and helpful kitchen hacks.
How does the YouTube channel My Little Kitchen's approach to Indian cooking differ from other Indian cooking channels?
My Little Kitchen adapts traditional Indian dishes for modern kitchen gadgets, such as air fryers and instant pots, offering simplified steps and time‑saving tips while still preserving authentic flavors, unlike channels that stick strictly to conventional stovetop methods.
Last updated: September 3, 2026
