Air Fryer Tandoori Chicken

When it comes to dishes that can light up a dinner table, tandoori chicken is always high on my list. It’s one of those recipes that takes me back to family gatherings—someone manning the grill, everyone eagerly waiting for those spicy, smoky pieces to arrive. Traditionally, making tandoori chicken at home seemed like a big project because of the tandoor oven and the long marinades, but things are different now. Thanks to the air fryer, you get those same charred, juicy results with a whole lot less fuss and in barely 15 minutes of cook time. This Air Fryer Tandoori Chicken has become a go-to for me!

Air Fryer Tandoori Chicken

Whether it’s a busy weekday, a weekend game night, or you just want to impress friends with something that tastes like it came out of a professional kitchen—this recipe has your back. The drumsticks are marinated with creamy yogurt and earthy spices, sealing in all the flavor, then crisped up perfectly in the air fryer. You’ll be surprised at how much authentic flavor you can pack in with such little effort.

What Makes This Air Fryer Tandoori Chicken a Winner

There’s a real joy in a recipe that delivers on taste without turning your kitchen upside down—and that’s exactly what I love about this one.

  • Speed and Simplicity: Weeknight dinners sometimes sneak up on me, but with this dish, I can have everything prepped and ready with minimal planning. The air fryer cooks the chicken quickly and gives it that wonderful char as if it came straight out of a tandoor.

  • Authentic Flavors at Home: Don’t be fooled by the simple technique—each bite is packed with warm spices, tangy yogurt, and the zing of fresh lemon juice. It just tastes like comfort to me.

  • Crowd Pleaser: Drumsticks are always a hit, especially when they’re tender inside and have that irresistible smoky crust outside. I’ve served these at family dinners where even my pickiest cousin has gone in for seconds.

best Air Fryer Tandoori Chicken

Ingredient Insights and Kitchen Wisdom

Through trial and lots of happy eating, I’ve picked up a few tricks to nail this recipe every single time.

  • Ginger and Garlic Paste: I always make my paste fresh—just a quick blitz in the mixer. The aroma and depth it brings are miles ahead of the store-bought jars.

  • Kashmiri Chili Powder: If you’ve ever wondered where that signature red color comes from without too much heat, this is it. I grew up watching my mother reach for it, and now I do the same.

  • Yogurt: Plain, full-fat yogurt keeps the drumsticks juicy. Whenever I’ve tried low-fat, the marinade just doesn’t cling or tenderize as well. And if you’re dairy-free, a thick coconut yogurt can work beautifully too.

  • Lemon Juice: Always go for fresh. I once tried bottled lemon juice in a pinch—the difference was obvious, and let’s just say, I never made that mistake again.

  • Crushed Fenugreek Leaves (Kasuri Methi): A pinch of these dry leaves gives the marinade that lovely restaurant taste. If you skip it, the recipe will still work, but if you have some at hand, don’t leave it out.

easy Air Fryer Tandoori Chicken

My Favourite Tips for the Tastiest Tandoori Drumsticks

Getting those flavors just right makes all the difference. Here’s what’s helped me over the years:

  • Pat Dry: Wet chicken equals watery marinade. I always pat the drumsticks dry first so the marinade sticks better.

  • Deep Slits: Making a few cuts in the meat helps all those beautiful spices get right in. Trust me, it’s worth the extra minute.

  • Marinate Overnight: The longer the chicken sits in the spices, the better. I often mix everything up after dinner and let it chill till the next day’s lunch or dinner.

  • Don’t Waste That Marinade: Right before cooking, I like to brush a little extra marinade over the drumsticks. It helps build up that flavorful crust.

  • Air Fryer Shake: Halfway through cooking, give those chicken pieces a little shake to brown them evenly. Once I forgot, and half the drumsticks were pale—lesson learned.

Step-by-Step: How I Make Air Fryer Tandoori Chicken

  1. Prep and Marinate:

    • Start by drying the chicken legs with some kitchen towel and removing the skin if you like a crisper outside.

    • Cut small slits in each drumstick so the marinade soaks right in.

    • Mix together the yogurt, ginger-garlic paste, spices, lemon juice, and fenugreek leaves, then drop in the drumsticks. Use your hands to coat them really well.

    • Cover and let them sit. Even 20 minutes works, but an overnight rest means truly tasty chicken.

  2. Cooking:

    • Preheat your air fryer at 350°F and lightly grease the basket. That small step saves on clean-up later and keeps the chicken from sticking.

    • Spread the drumsticks out in a single layer. Don’t pile them on, or they’ll steam instead of getting crisp.

    • Air fry for 15 minutes, shaking the basket halfway through. If you’re like me and love a good char, add another minute or two at the end.

    • Check the internal temperature—the chicken should read 165°F at the thickest part.

  3. Serving Magic:

    • As soon as they’re out, squeeze some fresh lemon over the top. I set out a bowl of mint-cilantro chutney and some sliced cucumbers or red onions for crunch.

Keeping Leftovers Just as Good

I never mind having leftovers with this recipe—in fact, I often double the batch. Here’s what I do:

  • Store any extra drumsticks in an airtight box for up to three days.

  • When you’re ready to reheat, pop them right back into the air fryer at 350°F for about four minutes. It helps restore that lovely exterior char (the microwave just doesn’t do them justice).

  • If you freeze them, let them thaw in the fridge before reheating to prevent drying out.

How I Love to Serve These Drumsticks

Air fryer tandoori chicken is one of those versatile dishes that works with just about anything. Here’s how I make a meal out of it:

  • Casual Weeknight: Served hot with fresh rotis or naan and a simple salad—it’s fast and satisfying.

  • Party Plate: I arrange the chicken with lemon wedges, a few kinds of chutney, and lots of crunchy salad. Guests always ask for more.

  • Picnic or Lunchbox: These drumsticks are great cold too. Wrapped in foil, they stay juicy and are a spicy surprise in any lunchbox.

  • Leftover Remix: Shred the meat, toss with some salad greens and extra chaat masala, and you have a quick, flavor-packed lunch.

Air Fryer Tandoori Chicken

Air Fryer Tandoori Chicken

Yield: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

If you're craving the bold, smoky flavors of traditional tandoori chicken without turning on the grill, this Air Fryer version is going to be your new go-to. 

Ingredients

  • 6 chicken drumsticks
  • ⅓ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • 1½ teaspoons kosher salt
  • 1 tablespoon kasoori methi (dried fenugreek leaves), crushed between palms
  • Cooking oil spray

Instructions

  1. Prepare the Chicken:Begin by patting the drumsticks completely dry with a paper towel. Using a fresh set of paper towels for grip, pull and remove the skin from each piece. This helps the marinade penetrate deeper and ensures a better texture.
  2. Score the Meat:Make 3 to 4 shallow cuts on the thickest part of each drumstick. This allows the flavors to soak in beautifully during marination.
  3. Whip Up the Marinade:In a mixing bowl, combine yogurt, ginger and garlic pastes, Kashmiri chili powder, turmeric, garam masala, and salt. Crush the fenugreek leaves between your palms and add them in. Finally, stir in lemon juice to brighten up the marinade.
  4. Marinate:Add the scored chicken to the bowl and rub the marinade well over each piece, making sure it gets into all the cuts. Cover and refrigerate for at least 30 minutes, or let it sit overnight if time allows.
  5. Air Fry to Perfection:Preheat your air fryer to 350°F (175°C). Lightly coat the basket with a cooking oil spray. Arrange the marinated chicken in a single layer – avoid crowding for even cooking. Give the tops a quick spray of oil as well.
  6. Cooking Time:Air fry for 15 minutes, shaking the basket halfway through and giving another light mist of oil. At the end, check the internal temperature using a meat thermometer – you're aiming for 165°F (74°C). If you'd like deeper color or slightly crispier edges, add 1–2 more minutes.
  7. Serve & Enjoy:Plate the hot tandoori chicken with wedges of lemon and a generous spoonful of cilantro-mint chutney. For a refreshing contrast, pair it with a side of crisp cucumber salad.

Notes

  • Don’t overcrowd the air fryer; work in batches if necessary.
  • Cooking time may slightly vary based on your air fryer model, so keep an eye on it.
  • You can increase or decrease the chili powder to suit your spice preference.
  • Leftovers? These make delicious wraps the next day!

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 233mgSodium: 1076mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 46g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions I Get

Can I use chicken thighs instead of drumsticks?
Absolutely—they’re just as juicy. Adjust the cooking time by a couple of minutes, depending on the size.

How spicy is this recipe?
With Kashmiri chili powder, you get color more than heat. Like it hot? I usually add some cayenne or hot red chili powder to my own batch.

No air fryer?
No worries. You can bake these on a rack in a hot oven (around 425°F) for 25-30 minutes or grill them. The results are nearly as good!

Is marinating overnight necessary?
If you have the time, yes—it really brings out the flavors. If you’re short on time, an hour still gets you a tasty result.

Final Thoughts

This air fryer tandoori chicken is the kind of recipe that brings both comfort and excitement to my table. With bold flavors and that irresistible char, it never lasts long. I hope you try it, tweak it, and make it your own—these are the kinds of dishes that create lasting kitchen memories. If you give it a go, let me know how it turns out or which part you enjoyed the most. Here’s to easy meals that taste like tradition, no special ovens required!

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