Tandoori Chicken in the Air Fryer
Tender and juicy chicken thighs are marinated in a spicy yogurt sauce and then roasted to perfection in just minutes with your air fryer. Serve this savory chicken with spiced vegetables, a simple green salad, and some warmed naan bread.
Ingredients
- 1/4 cup plain yogurt We used Greek yogurt, but use what you love.
- 3 tsp minced garlic
- Juice from 1 lemon about 2 tbsp
- 1 tsp dried ginger
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 8 boneless skinless chicken thighs
- Sprinkle of kosher salt & fresh ground pepper to taste
Instructions
- Place the yogurt in a large mixing bowl. Add the garlic, lemon juice, and seasonings to the bowl and mix together with a fork.
- Add the chicken thighs, one at a time to the bowl. Use the fork to open up the thigh, they usually are packaged slightly folded up. Flip the chicken to coat both sides in the sauce.
- Continue to add the chicken to the sauce until all the pieces are completely coated in the marinade. Sprinkle with a pinch of kosher salt and pepper.
- Cover and store in the fridge for 2 hours up to overnight.
- Place the bowl of chicken on the counter while your air fryer preheats so the meat isn't too chilled.
- Preheat the air fryer to 400°F for at least 5 minutes.
- Add the chicken to the air fryer basket in a single layer. You may have to work in batches, our basket can only hold 4 pieces at one time.
- Cook the chicken for 14 minutes, flipping it over halfway through. The chicken should be slightly charred and have an internal temperature of 185°F.
- Transfer the cooked chicken to a clean platter and cover in foil while you cook the second batch of chicken. Be sure to discard any leftover marinade.