Tandoori Chicken Recipe

Tandoori Chicken Recipe
Tandoori Chicken Recipe
Tandoori Chicken Recipe
Tandoori Chicken Recipe
Tandoori Chicken Recipe

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!

Tandoori Chicken Recipe

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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 Chicken Tandoori 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.

What Ingredients Are In Tandoori Chicken?

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:

How To Make This Tandoori Chicken Recipe

  1. Mix. In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro.
  2. Time. Set your kitchen timer for 25 minutes. When the timer goes off, turn on your air fryer to 350F for 5 minutes. You’re doing this to pre-heat the air fryer.
  3. Add Chicken. At the end of the 30 minutes, open up the air fryer and carefully lay the tandoori chicken in a single layer on either the rack or in the basket of your air fryer.
  4. Baste. Using a silicone brush, baste the chicken with either oil or ghee on one side.
  5. Air Fry. Cook at 350F for 10 minutes.
  6. Turn. Remove and flip over the chicken, and baste on the other side,
  7. Air Fry Some More. Cook for another 5 minutes.
  8. Check The Temp. Using a meat thermometer, check to see if the internal temperature has reached 165F. Do not skip this step.
  9. Garnish And Serve. Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.

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.

What Makes Tandoori Chicken 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.

Tips And Tricks For Making This Tandoori Chicken Recipe

  • 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.

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
  • It is low in fat
  • It’s high in protein
  • You make it in the air fryer

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:

Looking For More Great Indian Dishes You Can Make In Your Air Fryer?

Tandoori Chicken Recipe

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!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Tandoori Chicken Recipe

Tandoori Chicken Recipe

Make this Tandoori Chicken Recipe in your air fryer with a yogurt-based marinade. It’s a flavor-packed, low carb chicken recipe that is super easy to make!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Course: Appetizers, Main Courses

Cuisine: Indian

Keyword: Chicken Tandoori, Tandoori Chicken, Tandoori Chicken Recipe

Servings: 4

Calories: 178kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For Finishing

Instructions

  • In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.
  • Open up the air fryer and carefully lay the tandoori chicken in a single layer on either the rack or in the basket of your air fryer.
  • 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.

Tips And Tricks

  • 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.

Serving Suggestions

  • 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

Calories: 178kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g

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Originally Published December 1, 2017