Air Fryer Whole Tandoori Chicken

why you will love this recipe

Air Fryer Whole Tandoori Chicken is a delightful dish bursting with flavor and aroma. It’s quick to make and budget-friendly, making it perfect for a weeknight dinner or a family gathering. The unique combination of spices in the marinade infuses the chicken with a rich taste, giving you that authentic tandoori experience without needing a traditional tandoor oven. Plus, using an air fryer means less oil and a healthier option without sacrificing the crispy skin we all love.

how to make Air Fryer Whole Tandoori Chicken

Step-by-step overview

Making Air Fryer Whole Tandoori Chicken is straightforward and can be broken down into a few simple steps. You will start by preparing the chicken, followed by making the tandoori marinade. After marinating, you will air fry the chicken to perfection. Here’s how it comes together:

1. Prepare the Whole Chicken: Clean and prep the chicken by removing any giblets and patting it dry.

2. First Marination: Begin by seasoning the chicken with lemon juice and salt, allowing it to sit for a while to absorb the flavors.

3. Make the Tandoori Marinade: In a bowl, mix yogurt, spices, and oil to create a thick and flavorful marinade.

4. Second Marination: Coat the chicken thoroughly in the marinade, making sure it’s well covered, then let it marinate for several hours or overnight for the best flavor.

5. Air Fry the Chicken: Preheat your air fryer and cook the chicken until it’s golden brown and cooked through, checking for doneness.

Ingredients

• 1 (4.7lb/2.1 kg) whole chicken (preferably organic)
• 3-4 tablespoon Oil (for basting)
• 3 tablespoon lemon juice (preferably fresh squeezed)
• 1.5 teaspoon kashmiri chilli powder (or paprika)
• 1/2 teaspoon salt
• 1 cup yogurt (use plain & whole milk yogurt)
• 1.5-2 tablespoon salt (adjust to your liking)
• 2 tablespoon garlic paste
• 1.5 tablespoon ginger paste
• 2 tablespoon kashmiri chilli powder (mild), for color (use paprika instead)
• 1.5 teaspoon red chilli powder (hot, adjust to tolerance)
• 1/4 teaspoon turmeric powder
• 1 tablespoon garam masala
• 2 teaspoon coriander powder
• 1.5 tablespoon super fine almond flour (or cashew powder, optional)
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1.5 tablespoon kasuri methi (crushed, optional)
• 3 tablespoon mustard oil (or use ghee)
• 1/8 teaspoon red food color (optional)
• Sliced Onion or Pickled Onion
• Lemon Wedges
• Green chutney
• Chaat Masala (Tangy Spice Blend)
• Any other sides you like

Directions

1. Prepare the Whole Chicken: Clean the chicken and pat it dry with paper towels.

2. First Marination: Sprinkle the chicken with lemon juice and half a teaspoon of salt, ensuring it coats evenly. Let it sit for 15-20 minutes.

3. Make the Tandoori Marinade: In a mixing bowl, combine yogurt, chili powders, salt, garlic paste, ginger paste, turmeric, garam masala, coriander powder, almond flour, black pepper, cumin, kasuri methi, mustard oil, and red food color (if using). Mix well to create a thick marinade.

4. Second Marination: Coat the chicken thoroughly in the marinade, making sure it gets into all the nooks and crevices. Cover and refrigerate for at least 4 hours or overnight.

5. Air Fry the Whole Tandoori Chicken: Preheat the air fryer to 375°F (190°C). Place the marinated chicken in the air fryer basket. Air fry for about 25-35 minutes, basting with oil halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is crispy on the outside.

how to serve Air Fryer Whole Tandoori Chicken

Serve your Tandoori chicken hot with sliced onions, lemon wedges, and green chutney on the side. You can also sprinkle some chaat masala for an extra kick. Pair it with your favorite side dishes, like naan or salad, for a complete meal that everyone will love.

how to store Air Fryer Whole Tandoori Chicken

If you have leftovers, let the chicken cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place the chicken back in the air fryer for a few minutes to get it crispy again.

tips to make Air Fryer Whole Tandoori Chicken

• Use a Meat Thermometer: This ensures perfect doneness without drying out the chicken.
• Marinate Longer: For the best flavor, marinate the chicken overnight.
• Baste for Juiciness: Baste with oil halfway through cooking for extra moisture and crispiness.

variation

For a nut-free version, simply skip the almond flour or cashew powder. You can also use different spices for a milder or spicier kick depending on your preference.

FAQs

Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces. Adjust the cooking time accordingly, usually around 20-25 minutes should be sufficient for thighs or drumsticks.

Is this recipe gluten-free?
Yes, this recipe is gluten-free, as it does not call for any wheat-based ingredients.

Can I use a different type of oil?
Absolutely! While mustard oil works wonderfully, you can substitute with ghee, vegetable oil, or any other cooking oil you prefer.

Air Fryer Whole Tandoori Chicken

A delightful dish bursting with flavor, this Air Fryer Whole Tandoori Chicken combines a unique blend of spices to deliver an authentic tandoori experience with less oil.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 550

Ingredients Method Notes

Ingredients

  

Chicken Preparation

• 1 whole chicken (4.7lbs/2.1kg) 1 (4.7lb/2.1 kg) whole chicken (preferably organic)
• 3-4 tablespoon 3-4 tablespoon Oil (for basting)
• 3 tablespoon 3 tablespoon lemon juice (preferably fresh squeezed)

Tandoori Marinade

• 1.5 teaspoon 1.5 teaspoon kashmiri chilli powder (or paprika)
• 0.5 teaspoon 1/2 teaspoon salt
• 1 cup 1 cup yogurt (use plain & whole milk yogurt)
• 1.5-2 tablespoon 1.5-2 tablespoon salt (adjust to your liking)
• 2 tablespoon 2 tablespoon garlic paste
• 1.5 tablespoon 1.5 tablespoon ginger paste
• 2 tablespoon 2 tablespoon kashmiri chilli powder (mild), for color (use paprika instead)
• 1.5 teaspoon 1.5 teaspoon red chilli powder (hot, adjust to tolerance)
• 0.25 teaspoon 1/4 teaspoon turmeric powder
• 1 tablespoon 1 tablespoon garam masala
• 2 teaspoon 2 teaspoon coriander powder
• 1.5 tablespoon 1.5 tablespoon super fine almond flour (or cashew powder, optional) optional
• 1 teaspoon 1 teaspoon ground black pepper
• 1 teaspoon 1 teaspoon ground cumin
• 1.5 tablespoon 1.5 tablespoon kasuri methi (crushed, optional) optional
• 3 tablespoon 3 tablespoon mustard oil (or use ghee)
• 1/8 teaspoon 1/8 teaspoon red food color (optional) optional

Serving Garnishes

• 1 sliced onion or pickled onion Sliced Onion or Pickled Onion
• 1 lemon wedges Lemon Wedges
• to taste Green chutney
• to taste Chaat Masala (Tangy Spice Blend)
• to taste Any other sides you like

Method

 

Preparation

1. Clean and prep the chicken by removing any giblets and patting it dry.
2. Sprinkle the chicken with lemon juice and half a teaspoon of salt, ensuring it coats evenly. Let it sit for 15-20 minutes.

Marinade Preparation

1. In a mixing bowl, combine yogurt, chili powders, salt, garlic paste, ginger paste, turmeric, garam masala, coriander powder, almond flour, black pepper, cumin, kasuri methi, mustard oil, and red food color (if using). Mix well to create a thick marinade.
2. Coat the chicken thoroughly in the marinade, making sure it gets into all the nooks and crevices. Cover and refrigerate for at least 4 hours or overnight.

Cooking

1. Preheat the air fryer to 375°F (190°C).
2. Place the marinated chicken in the air fryer basket. Air fry for about 25-35 minutes, basting with oil halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is crispy on the outside.

Notes

Use a meat thermometer for perfect doneness and to ensure the chicken isn't dried out. For the best flavor, marinate the chicken overnight. Baste with oil halfway through cooking for extra moisture and crispiness.