Air Fryer Tandoori Chicken
Chicken thighs in a spiced yogurt marinade with lemon. The air fryer quickly creates a golden crust while keeping the meat juicy.
- Time
- 40 min
- Serving
- 533 kcal
- Ingredients
- ≈ $1.66
- Protein
- 42 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 220 g
- 2 Plain yogurtpack 300 g ≈ $2.19 70 g
- 3 Paprika 2 g
- 4 Cumin 1 g
- 5 Curry powder 2 g
- 6 Garlic≈ $10.00 per kg 6 g
- 7 Lemon≈ $4.70 per kg 25 g
- 8 Chili flakes 1 g
- 9 Salt 2 g
- 10 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the yogurt, garlic6, lemon7 juice, paprika, cumin, curry powder, chili flakes, salt, and oil.
Coat the chicken1 thighs with the marinade and leave for 15 minutes.
Place the chicken1 in the air fryer basket skin-side up in a single layer.
Cook at 200 °C for 18–20 minutes, turning after 10 minutes, until golden and the juices run clear when pierced.
Let the meat rest for 3 minutes before serving.
Tips
- Why it works
- Lay the thighs in a single layer: at 200 °C the hot air needs to circulate around the skin on all sides, otherwise the marinade stews and the crust comes out pale.
- Substitutions
- Replace 70 g of yogurt with 70 g of kefir, the marinade will be thinner. Leave out the 1 g of chili flakes if you don't want heat.
- Common mistakes
- A common mistake is packing the chicken too tightly; you'll notice it by a puddle of juice in the basket and pale skin after 10 minutes.
- Storing and reheating
- Keep the cooked chicken in the fridge up to 3 days. Reheat in the air fryer for 5–7 minutes at 180 °C to bring back the crust.
- Serve with
- Serve for dinner with rice or a cucumber salad to soften the heat and soak up the marinade juices.
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