This Air Fryer Whole Spicy Tandoori Chicken delivers all the flavor of traditional tandoor cooking without a clay oven. Marinated twice in aromatic spices, yogurt, and lime juice, the chicken comes out smoky, succulent, and perfectly crisp outside while staying juicy inside. Ideal for weekend dinners, special occasions, or when you want a restaurant-style feast at home.
Tandoori chicken is a signature North Indian dish known for its smoky aroma, bold spices, and vibrant color. Traditionally, it’s cooked in a cylindrical clay oven called a tandoor at very high heat. However, not everyone has a tandoor at home — and that’s where the air fryer comes in. This method gives you similar results with much less hassle and oil, making it healthier without compromising taste.
The secret to great tandoori chicken is double marination. The first marinade is simple: salt, lime juice, ginger-garlic paste, and Kashmiri red chili powder. It penetrates deep into the meat, helping tenderize the chicken and infuse it with base flavor. The second marinade — made with yogurt, spices, and mustard oil — adds richness, complexity, and the signature tandoori color.
Using Kashmiri chili powder is key — it gives the chicken that beautiful red hue without overwhelming heat. Mustard oil provides an authentic sharpness, while Kasuri methi (dried fenugreek leaves) brings
Read MorePrepare the Chicken
Wash the chicken thoroughly and pat it completely dry with paper towels.
Using a sharp knife, make 3–4 deep slits on each side of the chicken to help the marinade penetrate.
First Marination:
1. In a small bowl, mix salt, lime juice, ginger-garlic paste, and Kashmiri red chili powder.
2. Rub this mixture all over the chicken, making sure to get it into the slits.
3. Cover with cling film or a lid and refrigerate for 1 hour.
Second Marination
1. In another bowl, mix yogurt, ginger-garlic paste, Kashmiri red chili powder, black pepper, turmeric, roasted cumin powder, garam masala, coriander powder, mustard oil, lime juice, cream, and crushed Kasuri methi.
2. Apply this marinade generously over the chicken, massaging it into the slits and cavity.
3. Cover and refrigerate for at least 4–5 hours, preferably overnight, for maximum flavor.
Air Frying
1. Preheat the air fryer to 180°C (356°F).
2. Lightly brush the basket with oil.
3. Place the chicken breast side down in the basket. Air fry for 25 minutes.
4. Carefully flip the chicken and air fry for another 10 minutes or until the internal temperature reaches 75°C (165°F).
5. Let it rest for 5 minutes before carving.
SERVING
Garnish with lemon wedges and onion rings. Serve hot with mint chutney, naan, or jeera rice.
Yes. Adjust cooking time: chicken legs take around 20–25 minutes, and breasts about 15–18 minutes.
Absolutely. Preheat oven to 200°C (392°F) and roast for 40–45 minutes, flipping halfway.
Overcooking is the main reason. Use a thermometer and avoid cooking beyond the recommended temperature.
Kashmiri chili powder adds more color than heat, so it’s mildly spiced. You can increase heat with regular chili powder.
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