Make this Tandoori Chicken recipe in your air fryer with just a yogurt-based marinade. It's a flavor-packed keto, low carb chicken recipe that is super easy to make and tastes like authentic tandoori chicken!
Why You'll Love This Amazing Air Fryer Recipe
- Bursting with bold Indian spices and smoky flavor
- Cooks fast in the air fryer. It's perfect for busy nights
- Naturally low-carb and high-protein
- Works great for meal prep, wraps, salads, or appetizers
This is one of our best air fryer chicken recipes, and it brings restaurant-style tandoori flavor straight to your kitchen with hardly any effort!
What Is Tandoori Chicken?
Besides being the easiest way to introduce people to Indian food, Tandoori chicken is made by marinating pieces of chicken in a yogurt-based marinade, spicing it with various things like turmeric, cayenne pepper, garam masala, etc., and then cooking it quickly in a hot, dry tandoor, or clay oven.
Many people use a Green Egg to approximate the high, dry heat akin to a tandoori oven. But I don’t have a green egg, and so I’ve tried to come up with other ways to approximate it.
I have a recipe for tandoori chicken tikka made in a frying pan on your stove, and that is very good. But I wanted to see if it was possible to make a tender, all-white meat tandoori chicken in the air fryer.
How To Make It Tender
The key to getting the most tender tandoori chicken you’ve ever had is to marinate in yogurt. Yogurt has in it two elements that help to tenderize meat: active microbes and lactic acid.
Of the two, the lactic acid is the real workhorse of this duo, breaking down meat proteins to make even white meat incredibly tender.
In fact, it can do such a good job that if you let the chicken sit in the yogurt marinade for too long, it gets almost too soft and mealy-tasting. Luckily it has a mild reaction, so it takes a while for it to mush. I recommend not going over 8 hours if possible.
But I’ve found that a 30-minute marinade time is ideal, which makes it great for a weeknight meal.
How Do You Keep Tandoori Chicken Moist?
The secret in keeping this Tandoori Chicken recipe moist isn't really a secret at all. All you need is a great marinade and a meat thermometer to keep your chicken perfectly moist.
The greek yogurt that you use to marinate the Tandoori Chicken recipe will lock in tons of moisture and flavor. You'll also want to make sure you're monitoring the internal temperature of your chicken closely with a meat thermometer to cook it to exactly 165F. If you overcook your chicken, it will cause it to be dry.
For all of the delicious flavor this tandoori recipe has, you will be surprised at how few ingredients it takes to make it. Here's what you will need to get a delicious chicken dinner on your table in no time:
Is Tandoori Chicken Healthy?
What is a healthy dish for one person might not be a healthy dish for another person. In my personal opinion, tandoori chicken is an extremely healthy choice. Here's why:
- It's low in carbs- Only two carbs per serving makes this the perfect low carb dinner or appetizer option.
- It is low in fat- Unlike some tasty keto dishes, this Tandoori Chicken uses spices to boost the flavor instead of fat.
- It's high in protein- 25g of protein per serving makes this a great way to hit your daily macros.
- You make it in the air fryer- Skip the deep frying to get a perfectly crispy bite. Use a fraction of the oil without sacrificing taste or texture.
Why Is Tandoori Chicken So Red?
Most restaurants use artificial red color to get that typically-red tandoori chicken. I don’t like doing that, and most of us don’t do that when we cook at home.
I’ve found that using Sweet Smoked Red Paprika in this Tandoori Chicken recipe helps in two ways. Not only does it add a lovely and natural red color to the tandoori chicken, but it also lends it a slightly smoked flavor which elevates this Air Fryer Tandoori chicken to a wonderful smoky, tender, well-spiced dish.
What Ingredients Are In Tandoori Chicken?
- 1 pound Chicken Tenders- The main protein, quick-cooking and perfect for soaking up marinade flavors.
- ¼ cup Full-Fat Greek Yogurt- Tenderizes the chicken and creates a rich, creamy base for the marinade.
- 1 tablespoon Minced Ginger- Adds warm, zesty spice and classic tandoori complexity.
- 1 tablespoon Minced Garlic- Brings bold, aromatic depth to the marinade.
- ¼ cup Cilantro- Fresh herb flavor that brightens the dish.
- 1 teaspoon Salt- Enhances all the spices and helps the seasoning penetrate the meat.
- ½–1 teaspoon Cayenne Pepper- Provides adjustable heat for that signature spicy kick.
- 1 teaspoon Turmeric- Adds a warm earthiness and the iconic golden tandoori color.
- 1 teaspoon Garam Masala- Delivers authentic Indian spice complexity and warmth.
- 1 teaspoon Smoked Paprika- Adds smoky BBQ-like flavor and deeper red coloring reminiscent of traditional tandoor cooking.
For Finishing
- 1 tablespoon Oil or Ghee- Brushed on after cooking to boost moisture and shine.
- 2 teaspoons Lemon Juice- Adds tanginess to balance spices and brighten the final flavor.
- 2 tablespoons Chopped Cilantro- Fresh garnish that adds color and a final burst of herbal freshness.
How To Make This Tandoori Chicken Recipe
- Mix. Mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro.
- Time. Marinate for 25 minutes. Turn your air fryer to 350F for 5 minutes. This is to preheat your air fryer.
- Add Chicken. Once it is preheated, open up the air fryer and carefully lay the tandoori chicken in a single layer in your air fryer.
- Baste. Using a silicone brush, baste the chicken with either oil or ghee on one side.
- Air Fry. Cook the Chicken Tandoori at 350F for 10 minutes.
- Turn. Flip the chicken and baste with oil or ghee on the other side.
- Air Fry Some More. Cook for another 5 minutes.
- Check The Temp. Use a meat thermometer to check if the internal temperature has reached 165F. Do not skip this step, it is very important for food safety.
- Garnish And Serve. Remove garnish with lemon juice and fresh cilantro.
Tips And Tricks
Air Fryer Tandoori Chicken is all about juicy meat, bold spices, that iconic charred finish, and a few smart techniques can take it from good to irresistible. Here are some helpful tips to get perfect results every time:
- If you don't have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it's screaming hot, add ghee that has a high smoke point, and cook the chicken for 4-5 minutes on each size.
- This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer, you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
- I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
Variations
Air Fryer Tandoori Chicken is wonderfully adaptable, allowing you to tailor the spice level and flavor profile to match your mood or menu. Try one of these delicious variations:
- Mint & Yogurt Refresh- Add 1–2 tablespoons of mint chutney to the marinade for a cool, herbal twist.
- Extra Smoky Style- Include a bit more smoked paprika or a drop of liquid smoke for deeper barbecue flavor.
- Creamy Tikka Version- Stir in 1 tablespoon tomato paste or 2 tablespoons cream for a richer, tikka-inspired marinade.
How To Serve This Tandoori Recipe
The flavor in this chicken is not only amazing, but it's also quite versatile. Here are a few different ways you can serve Chicken Tandoori:
- Serve alone as an appetizer
- Serve with green chutney as an appetizer
- Dip in tzatziki or raita
- Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
- Make extra and add to your leftover butter chicken sauce
- Serve in lettuce leaves as a low carb wrap
How Long Does It Last?
Air Fryer Tandoori Chicken keeps well for 3–4 days when stored in an airtight container in the refrigerator, making it great for meal prep or leftover lunches.
To maintain its flavor and texture, reheat in the air fryer or oven just until warmed through so the outside stays slightly crisp.
Can You Freeze It?
If you’d like to store it longer, you can freeze the cooked chicken for up to 2–3 months. Just thaw the chicken overnight in the fridge before reheating.
Looking For More Great Air Fryer Indian Dishes?
- This Vegan Amchoor Potatoes recipe will rock your world with its combination of tart and spice!
- This Chicken Jalfrezi recipe is an air-fried take on a delicious and traditional Indian Jhalfrezi recipe. It's gluten-free and low carb!
- Make Indian food seem familiar with this Air Fryer recipe for Beef Kheema Meatloaf! It's simple to make, but the flavors are amazing!
Pin It!
So whether you decide to cook this recipe in your air fryer or on the stovetop, you're sure to absolutely LOVE this Tandoori Chicken Recipe. Make sure to share this recipe with your friends on Facebook and Pinterest so they can enjoy it as well!
Equipment
Ingredients
- 1 pound (453.59 g) chicken tenders, each cut in half
- ¼ cup (50 g) Full-Fat Greek Yogurt
- 1 tablespoon (1 tablespoon) Minced Ginger
- 1 tablespoon (1 tablespoon) Minced Garlic
- ¼ cup (4 g) Cilantro, or sub parsley
- 1 teaspoon (1 teaspoon) Kosher Salt
- ½ – 1 teaspoon Cayenne Pepper
- 1 teaspoon (1 teaspoon) Turmeric
- 1 teaspoon (1 teaspoon) Garam Masala
- 1 teaspoon (1 teaspoon) Smoked Paprika, to add a smoky flavor to the chicken, and color
For Finishing
- 1 tablespoon (1 tablespoon) Oil, or ghee for basting
- 2 teaspoons (2 teaspoons) Lemon Juice, for finishing
- 2 tablespoons (2 tablespoons) chopped cilantro, for garnishing
Instructions
- In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.
- Using a silicone brush, baste the chicken with either oil or ghee on one side.
- Cook at 350F for 10 minutes.
- Remove and flip over the chicken, and baste on the other side,
- Cook for another 5 minutes.
- Using a meat thermometer, check to see if the internal temperature has reached 165F. Do not skip this step.
- Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.
- If you don't have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it's screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.
- This chicken is marinated in spices. You won't be able to tell if it's done by just looking at the color. Without a meat thermometer, you're likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
- I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
- Serve alone as an appetizer
- Serve with green chutney as an appetizer
- Serve with tzatziki or raita as a dip
- Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
- Make extra and add to your leftover butter chicken sauce
- Eat in lettuce leaves as a low carb wrap
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Nutrition
And don't forget to check out my air fryer cookbooks! Every day easy air fryer, and Air Fryer Revolution.
Freny Khambata
In order to make clean up easy, it is okay to line the air fryer with foil?
AshleyThompson
Of course. I like to just toss my whole air fryer basket in the sink with some hot water and dish soap and let it soak for about 15 minutes. It usually rinses clean without scrubbing (if you want to avoid using foil) 🙂
Sonia
What is the measurement for the cayenne pepper?
Arjuna Rosenbaum
Just fantastic! As close as you could possibly come to Tandoori Chicken without having an actual Tandoori oven. No need to bother with expensive chicken tenders either - just buy the whole breasts which are usually several dollars less per pound and cut them into similarly sized chunks, which is precisely what I did and the results were perfect - I didn't even bother with the lemon afterward. I also used a plastic bag instead of a glass bowl to keep things simpler, but if you do go that route, make sure to squish everything together very well before adding the chicken since the Greek Yogurt is quite thick, and make sure to squish it around several times more while the chicken is marinating. In addition, instead of basting, I sprayed the chicken (and the grill) with Canola oil and used Deggi Mirch (a type of Indian Chili Powder) instead of Cayenne for more authenticity and better coloring. There is one slight correction that needs to be made, though: the listing for the 'Cayenne Pepper' in the recipe has an obvious typo, but I surmised it probably meant "1/2 - 1 Teaspoon" which did indeed seem to be correct - the lesser amount is still quite fiery, so measure accordingly. Once again, amazing recipe, and all of you out there should definitely try it if you love this sort of cuisine!
Freny Khambata
would it be ok to place the chicken on one of those special parchment liners for the air fryer without compromising on taste and texture of the tandoori chicken? I would be using boneless, skinless chicken thicks. Many thanks. Love your recipes and have your air fryer cook book as well as your instant Indian cookbook.
AshleyThompson
Sure thing!
Jim Dolinski
Chicken thighs came out amazing. 20 minutes in air fryer at 375F. Turned after ten minutes. Marinated for 3.5 hours. Moist and tasty. Bone in btw.
Jennifer E
Holy wow!! Just finished this for dinner tonight and it was amazing. I used the other half of the butter chicken sauce from the pressure cooker butter chicken recipe and I feel so proud of myself. It was so delicious. Thanks so much for the recipes.
Pam
This was so good!! I made it with boneless chicken thighs. Now my husband wants this every night!
Marilyn Jacobs
Could I use boneless chicken thighs? How long should I cook them or should I cut up in pieces?
Thanks!
TwoSleevers
Yes you can! I actually prefer to use thighs because they don't dry out quite as quickly as breasts or tenderloins. Cut them in similar sized pieces that I say to in the recipe and cook until they reach an internal temp of at least 165F
Sherri G
Great recipe! I made it last night and it was so tender and delicious that I’m making it again tonight to share with my son.
Nancy
I'm wondering if you could use a lower-fat Greek yogurt for the marinade, or if there's a reason it has to be full-fat. Thanks!