Air Fryer Tandoori Chicken

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs (or breast)
• 1/2 cup (120 g) plain whole-milk yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1.5 tsp each minced ginger & garlic)
• 1 1/2 tsp Kashmiri red chili powder (or 1 tsp paprika + 1/2 tsp cayenne)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3/4 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tsp kosher salt
• 1 tbsp neutral oil (like avocado or canola)
• 1/2 tsp smoked paprika (optional, for smoky flavor)
• Lemon wedges & fresh cilantro, for serving

Instructions

1. 1

   Pat chicken dry and cut several deep slits into each piece (especially if using thighs).

2. 2

   In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, all spices, salt, oil, and smoked paprika (if using).

3. 3

   Add chicken, massaging marinade into the slits. Cover and refrigerate for at least 2 hours (overnight ideal).

4. 4

   Preheat air fryer to 380°F (193°C). Spray basket lightly with oil.

5. 5

   Arrange chicken pieces in a single layer, shaking off excess marinade. Air fry for 10 minutes.

6. 6

   Flip chicken, baste with extra marinade if desired, and air fry for 7–8 more minutes, or until cooked through (165°F/74°C internal temp) and slightly charred.

7. 7

   Rest 5 minutes. Serve hot with lemon wedges and cilantro.