Air Fryer Tandoori Chicken | Restaurant Style Tandoori Chicken in Air Fryer | Air Fryer Chicken | Tandoori Chicken | Tandoori Chicken in Air Fryer | Chicken Tandoori | How to Make Tandoori Chicken

Ingredients for Air Fryer Tandoori Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

– Whole Chicken Legs – 3 (approx. 500 gms)

– Hung Curd/Yoghurt- 4 tbsp
– Kashmiri Chilli Powder- 5 tsp
– Turmeric Powder- pinch (1/8 tsp)
– Cumin Powder- 1/2 tsp
– Garam Masala Powder- 3/4 tsp
– Cardamom Powder- 1/2 tsp
– Salt- 1 tsp
– Ginger Garlic Paste- 2 tsp
– Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 1/2 tsp
– Red Food Colour (optional)- pinch
– Lemon Juice- 2 tsp
– Oil-3

Other Ingredients:
– Butter -1 tbsp


– Wash and pat dry the chicken piece
– Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video.
– To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.


– To make the marinade, take a bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
– Now add the chicken legs & thighs to the marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.
– Now cover the bowl and keep in the refrigerator for around 2 hrs or if you want, overnight


– Take out the basket from the Air fryer and brush it with 1 tsp oil.
– Now place the marinated chicken pieces side by side in the basket making sure not to put too much marinade. (The marinade could burn if too much)
– Put the basket back into the Air fryer and set temperature at 180°C and time at 20 mins.
– Pause the air fryer after 10 mins. Remove the basket and baste the chicken with 1 tbsp butter.
– Put the basket back and cook for the rest of 10 mins at 180°C
– Remove and check if the chicken is cooked. Otherwise you may cook for 2-3 mins more at 180°C

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