Tandoori Chicken : Airfryer Recipe Series

The essence of Tandoori Chicken lies in the Tandoori smokiness and the closest method to achieve this without a tandoor is using an air fryer. 

This is my first recipe in the air fryer series. I will be uploading various vegetarian options soon.

This is my ‘no-cheat’ method of Tandoori chicken. The marination is inspired from an interview of a famous restaurateur , which I had seen few months back . The key to Succulent Tandoori chicken lies in the duration of marinade and the basting of chicken with oil while cooking besides the secret marinade itself .

This recipe includes two marinades and a total marination time of 24 hours.Well, epic meals require epic preparations.

Marination time : 24 hours for 1 st marinade and 4-6 hours for 2nd marinade

Cooking time : 25 minutes

Tandoori Chicken 


  • Chicken (with bone) : 1 whole chicken 
  •  Primary marination :
  1. Hung curd : 1 cup
  2. Ginger garlic paste : 1 tbsp
  3. Vinegar : 1 tbsp
  4. Kashmiri Lal Mirch powder : 1tbsp
  5. Chicken masala / Tandoori masala : 1 1/2 tbsp
  6. Salt : to taste
  7. Turmeric : 1/2 tsp
  • Secondary marination
  1. Mustard oil : 3 tbsp
  2. Garam masala : 1 tbsp
  3. Ginger garlic paste : 1 tbsp
  4. Cumin powder : 1 tbsp
  5. Coriander powder : 1 tbsp
  6. Turmeric : a pinch
  7. Kashmiri Lal Mirch powder: 1 tbsp
  8. Kasoori Methi : 1 tbsp (optional , to add flavour ) 
  • Tandoori Mint Chutney : click here for recipe 
  • For garnish : 
  1. Pickled Onions : 1 onion,cut in rings and soaked in vinegar and salt
  2. Lemon juice : as per taste


  1. Thoroughly wash chicken pieces .
  2. Marinade the chicken with a mix of primary marination and massage well. Keep the marinated chicken overnight in fridge . (24 hours prior to cooking)
  3. Around 4-6 hours before cooking , marinade the chicken again with a mix of secondary marinade . Keep in fridge for 4-6 hours . 
  4. Preheat the airfryer for 5 min at 180 degrees C .
  5. Put the chicken pieces in the airfryer, drizzle few drops of olive oil.Cook in airfryer for 10 min. 
  6. Check the chicken pieces and turn the sides of chicken . Baste the chicken with a mix of oil and red chilli powder. 
  7. Cook again for 10 more minutes at 180 degrees C . 
  8. Serve hot with Tandoori Mint Chutney , pickled onions and lemon juice.

Oven Baked Tandoori Chicken:

1. Preheat oven at 180 degree Celsius. Put a foil lined tray in the oven (middle part) .

2. Take a wired rack . Shake off excess marinade from the chicken pieces and Arrange marinated chicken on it .

3. Place the wired rack above the foil lined tray .

4. Bake for 20 min at 180 degrees Celsius .

5. Apply more marinade on all sides of chicken and bake for 10 more minutes.

6. Apply more marinade on top of chicken. Bake again for 10 minutes .

7. Apply some more marinade and baste with oil. Bake for 10 minutes or more , this time at 220 degree Celsius . The chicken should have an internal temperature of 80 degree Celsius if you check.

8. Let it rest for 5 minutes.

9. Serve with mint Chutney , onions and lemon.

  • Do not have 24 hours for marination?  Recently I tried the same recipe with a combined marination of all ingredients for just 2 hours and cooked the chicken in my oven . The results were still amazing . So don’t panic , just go for the recipe ! Make sure to baste the chicken midway with basting oil compromising of oil and red chilli powder. Here it is how it looked ! 

Liked this recipe? Do share and spread the love.
For more articles : Sign Up/ follow Friday Night Column on Facebook , Click Here!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: