Description
A home-cooked adaptation of traditional Indian tandoori chicken, air-fried to juicy, charred perfection. Vibrant spices and yogurt-marinated chicken create a smoky, tender centerpiece for any meal.
Ingredients
1 (3–4 lb) whole chicken
1½ cups plain yogurt (unsweetened)
3 tbsp lemon juice
2 tbsp garlic, minced
2 tbsp ginger, grated
2 tbsp garam masala
1½ tbsp red chili powder (adjust for heat)
1 tbsp paprika
1 tbsp cumin powder
1 tbsp coriander powder
1½ tsp turmeric
1½ tsp salt
¼ tsp black pepper
1 lemon, cut into wedges
Optional: 1 tbsp olive oil (for crispiness)
Instructions
1. Remove chicken giblets and rinse the chicken under cold water. Pat dry with paper towels.
2. In a large bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, chili powder, paprika, cumin, coriander, turmeric, salt, and black pepper to form a smooth marinade.
3. Place the chicken in the bowl and coat thoroughly. Refrigerate for at least 2–4 hours (or overnight for maximum flavor).
4. Preheat air fryer to 375°F (190°C). Lightly drizzle the chicken with olive oil if desired for extra crispiness.
5. Place chicken in the air fryer basket, ensuring it fits without touching the sides. Cook for 25 minutes, then flip the chicken using tongs and cook for another 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is charred and golden.
6. Let rest for 10 minutes before carving. Serve with lemon wedges and mint chutney.
Notes
For best results, use a digital kitchen scale to measure spices accurately.
If the chicken isn’t browning enough, finish under a broiler for 3–5 minutes.
Marinate up to 24 hours in advance for deeper flavor.
Serve with naan, basmati rice, or cucumber raita.
Nutrition
- Serving Size: 1
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 180mg