Air Fryer Tandoori Chicken
Juicy chicken thighs marinated in yogurt, lemon, garam masala, cumin, and paprika, then air-fried until lightly charred and safely cooked. Serve with rice, naan, or a crisp cucumber salad.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Air Fryer
Ingredients
- 2 pounds chicken thighs, boneless, skinless
- 0.75 cup plain greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1.5 teaspoons ground cumin
- 1.5 teaspoons paprika
- 1.25 teaspoons kosher salt
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1 tablespoon vegetable oil
Cooking instructions
- In a large bowl, whisk the yogurt, lemon juice, garam masala, cumin, paprika, salt, grated garlic, grated ginger, and oil until smooth. (about 5 min)
- Trim excess fat from the chicken and cut each thigh into 2-inch pieces. Add to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 12 hours. (about 30 min) — Refrigerate
- Preheat the air fryer to 400°F for 3 minutes. Arrange the chicken in a single layer, leaving space between pieces; cook in batches if needed. (about 3 min) — 400°F
- Air-fry the chicken for 18 to 22 minutes, turning halfway through, until browned in spots and the thickest pieces reach 165°F on an instant-read thermometer. (about 20 min) — 400°F
- Rest the chicken for 5 minutes before serving with rice, naan, or cucumber salad. (about 5 min)