Make Tandoori Chicken in the air fryer or oven! The chicken in this recipe has amazing flavor from the vibrant tandoori spices, fenugreek, ginger, and garlic. Every bite of this restaurant-quality tandoori chicken is tender and flavor-packed, making it a crowd-pleasing favorite.
In a small bowl, stir together tandoori masala, onion powder, paprika, salt, brown sugar, fenugreek leaves, ginger, garlic, yogurt, lemon juice, and oil.
Marinate the chicken with the spice mix in a medium sized bowl.
Refrigerate for 2 to 4 hours, or at least 30 minutes. Overnight marination will add even more flavor.
Air Fryer Instructions
Preheat the air fryer to 380 degrees Fahrenheit for 5 minutes.
Oil the air fryer basket. Shake off excess marinade and place the chicken pieces in the basket without overcrowding.
Air fry the chicken for 13 minutes ***, flipping after 7 minutes. Baste the chicken and spray with some oil after flipping.
Once the cook time is up, insert a digital meat thermometer in the thickest part of the chicken. The internal temperature of thighs should be about 180 degrees for optimum flavor. If the chicken hasn't reached this temperature, air fry for another couple of minutes.
Remove the chicken and let it rest for a few minutes before serving.
Oven Instructions (Recipe can be doubled or tripled)
Line a baking sheet with aluminum foil and place a rack on the baking sheet. Coat the rack with oil, to prevent sticking.
Preheat oven to 350 degrees Fahrenheit.
Shake off excess marinade from each piece of chicken and place on the rack. Spray the chicken with some oil.
Bake for 20 minutes, flip the chicken and brush with some of the marinade.
Bake for 15 more minutes, basting some more if needed.
Turn on broil mode and broil the chicken until it is slightly charred, 5 to 10 minutes.
Check the internal temperature of chicken to make sure it's 180 degrees F. Remove chicken and rest for a few minutes before serving.
Video
Notes
* Shan tandoori masala is available on amazon and at Indian or South Asian grocery stores. If you can't find it, substitute 1 ½ teaspoon Kashmiri chili powder (or to taste), ½ tsp black pepper, 1 tsp garam masala, ½ tsp cumin, and salt to taste.