Tandoori Chicken
20m prep 20m cook 55m ready
Tandoori chicken is a classic Indian dish made with yogurt-marinated chicken, air-fried to perfection. Serve with lemon wedges and fresh cilantro.
Ingredients
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp paprika
- 1/2 tbsp grated peeled fresh ginger grated
- 2 clove garlic grated
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne
- 4 small chicken legs, each split into 2 parts split
- 1 tbsp olive oil
- Kosher salt and pepper
- 2 small red onions cut into ½-inch-thick wedges
- Lemon wedges
- fresh cilantro
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 208 mg
- Iron: 3.06 mg
- Magnesium: 52.2 mg
- Phosphorus: 244 mg
- Potassium: 738 mg
- Zinc: 1.59 mg
Let's Cook
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Step 1.
In a medium bowl, whisk together the yogurt, lemon juice, paprika, grated ginger, grated garlic, garam masala, turmeric, coriander, and cayenne until smooth. Add the chicken legs, turn to coat evenly, and let sit at room temperature for 20 minutes (or refrigerate up to 4 hours).
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Step 2.
Preheat the air fryer to 400°F. Lightly coat the air fryer basket with olive oil. Remove the chicken from the marinade, letting excess drip off, and season with ½ teaspoon salt. Arrange the chicken pieces skin side up in a single layer in the basket. Air fry for 12 minutes.
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Step 3.
While the chicken cooks, in a small bowl toss the red onion wedges with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. After the first 12 minutes, scatter the onions around the chicken pieces in the basket. Continue air frying until the chicken is cooked through (internal temperature reaches 165°F) and the onions are golden brown and tender, 8 to 12 minutes more.
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Step 4.
Transfer the chicken and onions to a platter. Serve with lemon wedges and sprinkle with fresh cilantro if desired.
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