To make tandoori chicken in an air fryer, pull the skin off 8 chicken drumsticks, cut 2 or 3 slashes in each, and marinate them for at least 30 minutes in Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, smoked paprika and Kashmiri chili. Air fry at 380°F for 20 to 24 minutes, turning halfway, until the edges char and the meat reaches 175°F near the bone. Serve with lemon, sliced red onion and a quick mint-cilantro yogurt chutney. Hands-on time is about 15 minutes, and it comes to roughly 340 calories and 45 g protein per 2-drumstick serving.
2 tbsp fresh lemon juice (about 1 lemon), plus wedges to serve
1 tbsp avocado or olive oil
4 garlic cloves and a 1-inch piece of fresh ginger, finely grated
2 tsp garam masala
1 1/2 tsp Kashmiri chili powder (or 1 tsp sweet paprika plus 1/4 tsp cayenne)
1 tsp smoked paprika
1 tsp ground cumin and 1/2 tsp ground turmeric
3/4 tsp fine salt
Mint chutney: 1/2 cup (115 g) Greek yogurt, 1/2 cup fresh mint leaves, 1/2 cup cilantro, 1 small green chili, 1 tsp lemon juice, pinch of salt (blended smooth)
To serve: sliced red onion, lemon wedges, and brown basmati rice or a cucumber-tomato salad
How Do You Make Tandoori Chicken in an Air Fryer?
Prep the chicken: Pull the skin off each drumstick with a paper towel for grip, then pat the chicken dry and cut 2 or 3 shallow slashes down to the bone on each one so the marinade gets in.
Marinate: Stir the Greek yogurt, lemon juice, oil, garlic, ginger, garam masala, Kashmiri chili, smoked paprika, cumin, turmeric and salt together in a bowl. Add the drumsticks, rub the marinade into the cuts, and marinate for at least 30 minutes, or covered in the fridge for up to 24 hours.
Make the chutney: Blend the yogurt, mint, cilantro, green chili, lemon juice and salt until smooth. Chill until serving.
Preheat: Preheat the air fryer to 380°F for about 3 minutes and lightly oil the crisper plates.
Air fry: Shake off the excess marinade and lay the drumsticks in a single layer, 4 in each basket, with space between them. Air fry at 380°F for 20 to 24 minutes, turning halfway, until the edges are charred and an instant-read thermometer reads 175°F near the bone. For extra char, finish at 400°F for 2 minutes.
Rest and serve: Rest the chicken for 3 minutes. Serve with lemon wedges, sliced red onion and the mint chutney, with brown basmati rice or a cucumber-tomato salad.
Dual basket tip: Put 4 drumsticks in each basket in a single layer and use Match Cook so both baskets run at 380°F for the same time. On a budget 9.5-Qt model like the KMFurnila 9.5 Qt, each 4.75-Qt basket fits 4 drumsticks without touching, so the whole batch cooks at once. Or put the chicken in one basket and spiced cauliflower or okra in the other and let Sync Finish end them together.
New pick: KMFurnila 9.5 Qt Dual BasketTwo 4.75-Qt baskets, Match Cook, Sync Finish and an 80 to 450°F range for about $63: 4 drumsticks fit in each basket.
Also great: Ninja Foodi DZ201 8-Qt DualZoneThe original dual-zone design with Smart Finish, Match Cook and a 450°F max from a brand with a long track record.
How Many Calories Are in Air Fryer Tandoori Chicken? (Estimated)
Per serving (2 skinless drumsticks plus 1/4 of the mint chutney, no rice): about 340 calories, 13 g fat (3.5 g saturated), 8 g carbohydrate, 1.5 g fiber, 4 g sugar, 45 g protein and about 640 mg sodium. These are estimates calculated from standard USDA values for raw skinless chicken drumstick meat, 2% Greek yogurt, avocado oil, lemon juice and spices, assuming most of the marinade is shaken off. A cup of cooked brown basmati rice adds about 220 calories, and restaurant tandoori chicken with the skin on and butter basting can run 100 to 200 calories more per serving.
What Goes Well With Air Fryer Tandoori Chicken?
Brown basmati rice or warm whole-wheat naan with extra mint chutney
Cucumber-tomato salad: diced cucumber, tomato and red onion with lemon, salt and chaat masala
Boneless tandoori bites: use 1 1/2 lb boneless thigh chunks, air fry at 400°F for 12 to 14 minutes, to 165°F
Tandoori salmon: marinate salmon fillets for 20 minutes and air fry at 400°F for 8 to 10 minutes
Tandoori cauliflower: toss florets in the same marinade and air fry at 400°F for 15 minutes for a vegetarian version
Milder: skip the cayenne and green chili and use sweet paprika only
Frequently Asked Questions
How long do you cook tandoori chicken drumsticks in the air fryer?
Air fry skinless drumsticks at 380°F for 20 to 24 minutes, turning halfway, until they reach 175°F near the bone. Boneless thigh pieces take about 12 to 14 minutes at 400°F, to 165°F.
Is air fryer tandoori chicken healthy?
Yes. Removing the skin cuts most of the fat, the Greek yogurt marinade adds protein and tenderizes the meat, and the air fryer needs only 1 tablespoon of oil for the whole batch. We estimate about 340 calories and 45 g protein per 2-drumstick serving with the chutney. These are estimates.
How do you get the red color without food coloring?
Kashmiri chili powder gives a deep red color with mild heat, and smoked paprika adds more color and a little smokiness. Restaurant tandoori chicken often uses red food coloring, but you do not need it.
How long should tandoori chicken marinate?
At least 30 minutes, and for the best flavor 4 to 24 hours in the fridge. The yogurt is mild enough that the chicken will not turn mushy overnight.
Can I use chicken thighs or breasts instead?
Yes. Bone-in skinless thighs take about the same time as drumsticks. Boneless thighs or breast chunks cook in 12 to 14 minutes at 400°F and are done at 165°F.
Why should you shake off the marinade before air frying?
A thick layer of yogurt steams instead of browning and can drip onto the plate and smoke. A thin coating is enough for flavor and lets the edges char.
