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Crispy Air Fryer Tandoori Chicken - Tandoori chicken: master juicy, flavorful drumsticks in your air fryer. Achieve perfect char and tender meat with this easy

Crispy Air Fryer Tandoori Chicken

Tandoori chicken: master juicy, flavorful drumsticks in your air fryer. Achieve perfect char and tender meat with this easy recipe.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 280 kcal

Ingredients
  

  • 6 bone-in, skin-on chicken drumsticks
  • ⅓ cup full-fat plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon mild Kashmiri red chili powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 ½ teaspoons fine grain kosher salt
  • 1 tablespoon whole kasoori methi (dried fenugreek leaves)
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Pat dry the chicken drumsticks with a paper towel. Using two pieces of paper towel, grip and pull the skin down from the thickest part of the chicken to the narrow end to remove it. Repeat for all drumsticks.
  • Make 3-4 deep slits across the thickest part of each drumstick to allow marinade penetration.
  • In a large bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, garam masala, and salt. Crush the dried fenugreek leaves between your palms and add to the bowl. Add lemon juice and mix thoroughly to coat the chicken.
  • Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor.
  • Preheat the air fryer to 350°F (175°C). Lightly spray the air fryer basket with cooking oil. Arrange the marinated chicken in a single layer in the basket and spray the chicken lightly with oil.
  • Air fry at 350°F (175°C) for 15 minutes. Halfway through cooking, shake the basket and lightly spray the chicken with oil again to ensure even crisping.
  • After 15 minutes, check the internal temperature of the thickest part of a drumstick with a meat thermometer; it should reach 165°F (74°C). Continue cooking for 1-2 additional minutes if a more charred exterior is desired, being careful not to overcook.
  • Serve immediately with fresh lemon wedges and cilantro mint chutney. For a low-carb meal, pair with a crunchy cucumber salad.

Notes

- For best flavor, marinate the chicken for at least 4 hours, or ideally overnight (up to 24 hours) in the refrigerator. The longer it marinates, the deeper the flavor penetration. - Ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part for food safety. Use a meat thermometer to check. - Don't overcrowd the air fryer basket; cook in batches if necessary to ensure even cooking and crispy results. Overcrowding steams the chicken instead of crisping it. - Store leftover cooked Tandoori chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 300°F for 5-7 minutes until warmed through, or microwave for 1-2 minutes.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.