Air Fryer Tandoori Chicken

I’ve made Tandoori chicken a hundred ways, but this air fryer version? It’s hands-down the quickest way to get all that smoky, juicy goodness—without heating up the whole kitchen or waiting around forever. These drumsticks turn out crisp on the outside, tender inside, and full of bold, spiced flavor in just 15 minutes. Yes, 15!

If you’re like me and always looking for shortcut meals that don’t taste like shortcuts, this one’s a weeknight winner. Plus, kids and adults alike go nuts for it—there’s never a drumstick left behind.

Why I Keep Coming Back to This Recipe

Tandoori chicken has always been a comfort food for me. Growing up, the smell of marinated chicken sizzling over charcoal was enough to get me running to the dinner table. Of course, I don’t have a tandoor at home, but the air fryer gets surprisingly close—crispy edges, juicy center, and that signature color and aroma.

Drumsticks are my go-to cut for this recipe. They’re affordable, forgiving if you forget them in the fridge to marinate a bit too long, and so easy to eat with your hands. Whether it’s for a casual dinner, a weekend party, or packed up for a picnic, this one’s a crowd-pleaser every time.

Ingredients – What You’ll Need & Real-Life Tips

Let’s talk about what makes this chicken pop. Here’s what I use and some tips I’ve learned along the way:

• Chicken Drumsticks – I always pull the skin off and make a few slits so the marinade can really soak in. If you’re short on time, even a quick 30-minute soak works, but overnight? That’s where the magic happens.
• Yogurt – Full-fat plain yogurt gives that perfect creamy tang and keeps the chicken tender. I’ve used unsweetened coconut yogurt in a pinch for a dairy-free version—it still turns out great.
• Ginger & Garlic Paste – Nothing beats homemade. I usually grind a big batch in my blender and freeze it in ice cube trays. That way I can pop one out whenever I need it.
• Kashmiri Chili Powder – This gives the chicken its deep color without blowing your head off with heat. If you like it spicier, sprinkle in a pinch of cayenne.
• Garam Masala – I’ve stopped buying store-bought mixes ever since I started making my own. If you’ve never tried homemade, give it a shot. It really boosts the flavor.
• Lemon Juice – Always go with fresh. Bottled lemon juice has its uses, but not here. The brightness of freshly squeezed lemon really brings the spices to life.
• Crushed Kasuri Methi (Fenugreek Leaves) – Optional but amazing. It adds that smoky, restaurant-style finish.

My Tips for the Best Flavor

• Pat the chicken dry – Extra moisture waters down the marinade. I usually give them a good dab with a paper towel before they go into the bowl.
• Don’t rush the marinade – Sure, 20 minutes works in a hurry, but if you can, leave it overnight. It makes a difference, trust me.
• Brush on extra marinade – Right before popping them in the air fryer, I like brushing on a little more of the marinade for a thicker coating. Just make sure you discard any leftover that’s touched raw chicken.
• Don’t crowd the basket – Air circulation is what makes it crisp. I leave a little space between each piece so they don’t steam.

How I Cook Tandoori Chicken in the Air Fryer

Here’s how I do it, step by step:

1. Prep the Chicken: I take the skin off, pat the drumsticks dry, and cut 2–3 shallow slits in each one so the flavor goes deep.
2. Mix the Marinade: In a big bowl, I combine yogurt, ginger-garlic paste, chili powder, garam masala, lemon juice, salt, and kasuri methi if I have it.
3. Marinate: Toss the chicken in and coat well. Cover and pop it in the fridge for at least 30 minutes—longer if possible.
4. Cook: Preheat the air fryer to 350°F. Lightly oil the basket (just a quick spray), place the drumsticks inside, and cook for 15 minutes. Shake halfway. For that slightly charred finish, I give it 1–2 more minutes.

Leftovers? Here’s What I Do

If we do have leftovers—which is rare—I store them in an airtight container in the fridge for up to 3 days. When I reheat them, I toss them back into the air fryer for about 3–4 minutes at 350°F. They crisp up again beautifully.

Sometimes I even shred the leftover chicken and use it in wraps or throw it on a salad with some mint chutney and sliced onions.

A Few More Real-Life Tips

• Meal Prep Tip: I often marinate a double batch and freeze half (raw, with marinade). That way, I can just defrost and toss them into the air fryer on a busy day.
• Great for Parties: I’ve served these at game nights with toothpicks and a yogurt dip—always a hit!
• For the Kids: If your kids don’t like too much spice, just swap half the chili powder for paprika. Mine love it with a side of ketchup or a mild yogurt sauce.

If you’ve never tried making tandoori chicken at home, this is the easiest way to start. The flavor is bold, the method is foolproof, and the cleanup is a breeze. It’s been a regular in my kitchen for years, and once you try it, I think it’ll be in yours too.

Let me know how it goes if you make it—I’d love to hear how it turns out for you.

Also try these Air Fryer Recipes:-

• Air Fryer Bone-In Split Chicken Breast
• Air Fryer Sesame Chicken
• Air Fryer Nachos