Tandoori chicken gets its smoky char and tender meat from a yoghurt-and-spice marinade and fierce heat — and the air fryer recreates that char without a clay oven. High in protein and packed with flavour. Here's how.
Key takeaways
Q: How long does tandoori chicken take in an air fryer?
A: Air fry at 200°C (400°F) for 18–22 minutes for bone-in pieces, turning once, to an internal 74°C.
Q: Why yoghurt?
A: Yoghurt tenderises the chicken and helps the spices cling and char.
Times & temperatures
| Cut | Temp | Time |
|---|---|---|
| Drumsticks / thighs | 200°C / 400°F | 18–22 min |
| Breast pieces | 200°C / 400°F | 12–15 min |
The recipe
Air Fryer Tandoori Chicken
Ingredients
- 8 chicken drumsticks, scored
- 150g natural yoghurt
- 2 tbsp tandoori spice mix
- 1 garlic clove, lemon juice
Method
- Marinate the chicken 30 minutes (or longer).
- Air fry at 200°C (400°F) for 18–22 minutes.
- Turn once for an even char.
- Rest 3 minutes; serve with lemon.
Tips
- Score the chicken so the marinade gets right in.
- Marinate longer if you can — even overnight.
- Serve with paneer tikka and salad for a sharing platter.
Frequently asked questions
How long does tandoori chicken take in an air fryer?
Bone-in drumsticks or thighs take 18–22 minutes at 200°C, turning once, to an internal 74°C. Breast pieces are quicker.
Why marinate tandoori chicken in yoghurt?
Yoghurt tenderises the meat and helps the spices cling and char, giving the classic tandoori finish.
Can you cook tandoori chicken from frozen?
It's best marinated from fresh. If cooking frozen pre-marinated pieces, add time and check they reach 74°C.