🐔 Air Fryer Whole Tandoori Chicken
🕐 Total Time:
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Prep: 15 minutes (plus 6–24 hours marinating)
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Cook: 45–60 minutes
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Serves: 4–6 people
🧂 Ingredients:
Whole Chicken (Skinless): 1.2–1.5 kg (2.6–3.3 lbs), cleaned, patted dry, and skin removed if desired.
Marinade:
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Yogurt: 1 cup (plain, full-fat)
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Lemon juice: 2 tbsp
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Ginger paste: 1 tbsp
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Garlic paste: 1 tbsp
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Red chili powder (Kashmiri for color): 2 tsp
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Turmeric powder: ½ tsp
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Garam masala: 1 tsp
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Cumin powder: 1 tsp
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Coriander powder: 1 tsp
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Salt: 1½ tsp
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Mustard oil (or neutral oil): 2 tbsp
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Optional: A few drops of red food coloring for traditional look
🔪 Instructions:
1. Prep the Chicken:
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Make deep slits in the chicken (3–4 per side) to allow marinade to penetrate.
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Pat dry thoroughly.
2. Marinate:
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In a bowl, mix all marinade ingredients until smooth.
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Rub the marinade all over the chicken, including under the skin and into the slits.
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Cover and refrigerate for 6–24 hours (the longer, the better flavor).
3. Preheat Air Fryer:
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Preheat your air fryer at 180°C (356°F) for 5 minutes.
4. Cook:
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Place chicken breast-side down in the air fryer basket.
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Cook at 180°C (356°F) for 25–30 minutes.
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Flip carefully, baste with leftover marinade or oil, and cook for another 20–30 minutes or until internal temp reaches 75°C (165°F).
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Optional: Cook at 200°C (392°F) for final 5 minutes for crispier skin.
🌿 Garnish & Serve:
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Rest for 10 minutes before carving.
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Sprinkle with chaat masala and lime juice.
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Serve with mint chutney, naan, or rice.
🔥 Tips:
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Smoky effect: For an authentic smoky flavor, you can do a “dhungar” method: heat a piece of charcoal, place in foil in the cooked chicken dish, and drizzle ghee over it. Cover for 5–10 minutes.
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Smaller Air Fryer? Halve the chicken or use a spatchcocked (butterflied) version.
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Extra crisp? Lightly brush chicken with oil halfway through cooking.
Would you like a printable version, or a variation for spatchcocked chicken or chicken legs instead?