Air Fryer Tandoori Chicken
Make authentic dhaba-style tandoori chicken at home without a tandoor. A double marination guarantees juicy meat with a perfectly spiced, charred exterior.
Getting that authentic tandoori chicken char without a traditional clay oven used to feel impossible. I finally realized the secret lies entirely in the double marination and managing the heat.
Most home cooks skip the first marinade, which is a mistake. That initial rub of lemon juice, salt, and ginger-garlic paste tenderizes the chicken from the inside out. The second marinade, built on thick hung curd and roasted spices, creates that iconic spiced crust. Using mustard oil here is non-negotiable, providing a distinct sharpness that mimics the smoky tandoor flavor.
While you can use a heavy pan or pressure cooker, I find the air fryer produces the most consistent, hassle-free results. It perfectly circulates the heat to char the edges while keeping the inside incredibly juicy. Just make sure you drain the curd properly; excess water will steam the chicken instead of roasting it. Serve this fresh and hot, brushed with melted butter, and you will never need to order restaurant tandoori chicken again.
Instructions
- Make the hung curd, tying the plain yogurt in a muslin cloth and hanging it for 30 to 60 minutes to drain excess whey.
- Apply the first marinade, rubbing 1 tsp salt, lemon juice, 2 tbsp ginger garlic chilli paste, and 1 tsp chilli powder.
- Rest the chicken, leaving it to marinate for at least 15 to 20 minutes so the meat tenderizes completely.
- Prepare the second marinade, whisking the mustard oil, remaining spices, chilli paste, and the prepared hung curd.
- Coat the chicken, massaging the thick curd marinade thoroughly into all the deep cuts and crevices.
- Marinate the chicken again, covering and refrigerating it for at least 2 hours or ideally overnight for best flavor.
- Preheat your air fryer, setting it to 190°C (375°F) for 5 minutes before cooking.
- Arrange the chicken, placing the pieces in a single layer in the basket without overcrowding them.
- Air fry the chicken, cooking at 190°C for 21 minutes, turning halfway and checking that the inside reaches 74°C.
- Baste with butter, brushing the hot chicken generously in the final 2 minutes for a rich, glossy look.
Notes
Ensure the chicken reaches an internal temperature of 74°C (165°F) throughout for food safety.
If you do not have mustard oil, you can use regular vegetable oil, but you will lose the signature pungent aroma that mimics a traditional tandoor.
For the best flavor development, leave the second marinade on overnight in the fridge, but bring the chicken to room temperature for 30 minutes before cooking.