I am so excited to share my modern and EASY recipe for Air Fryer Tandoori Chicken. These spicy chicken legs are perfectly juicy with a nice crisp char on the outside sealing in all of that flavor. The best part is they cook in only 15 minutes in the Air Fryer—less than half the time it takes in a conventional oven. The drumsticks are marinated in warming spices and creamy yogurt, just like the classic dish. But you won’t believe how quick and effortless it is to make this favorite Indian dish in the Air Fryer with the same authentic taste and a lot less work.
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Tandoori chicken legs are one of my go-tos for family dinners and casual get-togethers. Chicken drumsticks are budget-friendly, easy to cook, and always a crowd-pleaser. Trust me, one look (or whiff!) of these spiced beauties and everyone’s ready to dig in!
Tandoori-style cooking traditionally uses a clay oven (tandoor), but you can get amazing results right at home. I love using the air fryer or Instant Pot; both make the chicken juicy, flavorful, and perfectly charred. No special equipment? Here is my recipe to make Tandoori chicken in your oven!
If you are looking for more air fryer recipes, try my Chilli Chicken and Onion Pakoras! They make a quick and healthier option to the traditional deep-fried recipe.
Ingredient Tips
- Ginger and Garlic Paste - Stick to the fresh stuff here; skip the powders. Homemade ginger and garlic paste gives the best flavor. You can check out how I make mine if you need a quick guide.
- Red Chili Powder - I use Kashmiri chili powder for its mild heat and beautiful color. You can use any mild chili powder or paprika. Want more heat? Add a little cayenne.
- Garam Masala - Homemade garam masala brings out those warm, authentic flavors. It uses only 5 spices and is quick and easy to make.
- Yogurt - Use plain full-fat yogurt to keep the chicken tender and flavorful. If you do not eat dairy, plain full-fat dairy-free yogurt works well too.
- Lemon Juice - Freshly squeezed lemon juice adds much more flavor than bottled, so use fresh if you can.
Tips for Tastiest Tandoori Chicken Drumsticks
- Pat the chicken legs dry to avoid extra liquids in the marinade
- Marinate chicken for at least 1 hour, but it is best if you marinate overnight, or up to 24 hours total
- Discard any leftover marinade or brush it on the chicken before cooking
How To Make Air Fryer Tandoori Chicken
- Place the chicken legs in a mixing bowl. Pat them dry with a paper towel and remove the skin (photo 1).
- Make about 3-4 slits across the thick part of each drumstick (photo 2).
- Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them, rubbing the hands together. Add it to the chicken drumsticks. Add the lemon juice and mix everything, coating the chicken with the marinade (photo 3).
- Let chicken marinate for at least 20 minutes, up to 24 hours (photo 4).
- Preheat the air fryer to 350 degrees F. Lightly grease the basket with cooking oil. Place the marinated drumsticks in the basket and air fry for 15 minutes at 350 degrees F (photo 5).
- Shake the basket halfway through cooking (photo 6).
- After cooking time completes, check the internal temperature - 165 degrees F is the safe cooking temperature for chicken (photo 7). To get the charred marks, just keep the chicken in the air fryer for an additional 1-2 minutes.
- Serve with fresh lemon wedges and cilantro mint chutney (photo 8).
Storing
The best way to store leftover drumsticks is in an airtight container in the refrigerator. They will stay fresh up to 3 days. Reheat the drumsticks in your air fryer at 350 degrees for no longer than 4 minutes.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Air Fryer Tandoori Chicken
Equipment
Recipe Video
Ingredients
- 6 chicken drumsticks
- ⅓ cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1½ teaspoons kosher salt
- 1 tablespoon kasoori methi (dried fenugreek leaves) Kasoori methi
- 1 tablespoon lemon juice
- cooking oil spray
Instructions
- Pat dry the chicken drumsticks with a paper towel. Then using 2 pieces of paper towels, pick up one drumstick and pull the skin down from the thickest part of the chicken to the narrow end and remove the skin. Repeat for the remaining chicken drumsticks. Paper towels will help you get a grip on the skin and remove it easily.
- Make 3-4 slits across the thick part on each drumstick.
- Add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add to the chicken. Add lemon juice and mix everything coating the chicken with the marinade
- Allow the chicken to marinate for at least 20 minutes or you can also marinate in the refrigerator for up to 24 hours.
- Preheat the air fryer to 350°F. Lightly spray the air fryer basket with cooking oil. Line the marinated chicken in the basket and spray with oil.
- Air fry at 350°F for 15 minutes. Shake the basket halfway and lightly spray with oil.
- Once the cooking cycle is completed check the internal temperature of the thickest piece and make sure it's at 165°F. You may continue to cook the chicken or add 1 to 2 minutes for charred marks but make sure not to overcook.
- Serve with fresh lemon wedges, cilantro mint chutney. Pair it with the crunchy cucumber salad for a delicious low carb meal.
Notes
Cook Time may vary depending on the air fryer. Always check the internal temperature with a digital thermometer and add additional cook time if needed.
Phani says
Thanks for the recipe Archana! My drumsticks were well cooked in the time given and so yummy. Kids and husband loved them
Used Shan tandoori masala and I cooked them extra 5 mins for the charred texture.
Looking forward to make them again(and again 🙂 )
Archana says
Thank you for the feedback. Enjoy!
Jamie says
LOVED the Air Fried Tandoori Chicken. I used a pound of chicken breasts instead of legs and cooked according to my air fryer's time recommendation. They came out juicy and so flavorful. Thanks, Archana!
The Rx Mummy says
Quick, easy and most importantly delicious. The whole family enjoyed and commented that the taste is better than restaurants. It doesn't have any colouring! Love it and will repeat definitely.
Archana says
Thank you!
RP says
Hi, this looks amazing. Which Air Fryer do you have as I’m looking to get one?
Archana says
Cosori. I have it linked in the recipe card.
Srini says
Got a new use for my air fryer. Tandoori chicken per recipe is awesome. Thanks Archana
Jyotsna says
Hi Archana,
Tried Tandoor chicken in the Air Fryer, and it tasted awesome.
Thank you so much for this recipe
Regards,
Jyotsna.
Archana says
Thank you, Jyotsna!
Allison says
I love your recipes and really want to make this, but I can't stand bone-in chicken. Is it possible to use either chicken tenderloins or cut up chicken breasts? How would that effect the air-frying time?
Archana says
Chicken Tenderloins will work great for this recipe! They will cook much faster, so you can air fry them for 8 to 10 minutes. Check for doneness using a digital thermometer. Let me know if you have any other questions.
Susan says
I loved how easy this recipe was to make. I used four chicken thighs and it came out perfect! I probably could have added another chicken thigh with proportions of the marinade above.
Sue Neal says
This recipe was so easy, and the results were excellent! Will be making this frequently! Followed the recipe, but substituted sour cream for yogurt, and used some ground fenugreek seeds in place of the leaves Will make sure I have everything next time! My husband loved it, and isn’t a big fan of chicken!
Archana says
Thank you for the lovely and detailed feedback. Sour cream makes for a good substitute for yogurt while fenugreek seeds have a more bitter taste compared to the dried leaves. You will love it even more with the leaves 🙂
Zau says
Comes out perfect every time, my family loves it. I’ve tried it with wings, breast and legs. Thank you for sharing!
Rafay says
I am going to try this recipe tomorrow, but just wondering, there is no salt in the recipe. I guess I'll find out tomorrow how this turns out
Archana says
Please check the recipe card at the end. Recipe calls for 1.5 teaspoons of kosher salt.
Robert Leaver says
Super recipe. Whole family gobbled it up. Thank you.
Archana says
Thank you for the feedback
Cathy L says
I made these with chicken thighs and they were delicious. However, the thighs did not have a deep red color. I used the chili powder I had already. Do I need to get a special brand?
Archana says
Hi Kathy, So glad you enjoyed it. Kashimiri chili powder will usually add the deep red color.
Louise Samson says
Excellent, as usuall Archana. I ground some dried Kashmiri peppers, substituted crème fraîche and curry leaves. My air fryer is very small: you are quite right to say one should not overcrowd. Everything came out delicious anyway. Tandoori taste without a tandoor!
Thank you!
Archana says
Thank you Louise, and I love your substitutions.
Stephanie Gambe says
Hi Archana,
Can I use this recipe and cook the chicken in the Instapot instead?
Thank you very much.
Stephanie G.
Toronto
Archana says
You can! I have a recipe for you - https://ministryofcurry.com/tandoori-chicken-instant-pot/
Dave Peel says
The flavours are amazing! Plus, when I have your garlic and ginger pastes made ahead of time, it comes together in no time. The last few times I've made it, I happened to have a tiny remnant of beet lying around, so I've minced/pulverized this and thrown it into the marinade. I don't notice the flavour, but it helps the red pop, especially since I don't think I have the right chili. Oooh, you have a Tandoori wings recipe; that's next.
Karla says
One of my absolute favs. I get so excited just from smell of marinade and then when it’s dinner time it’s just delightful. I make it over and over. My family prefers boneless, skinless thighs for this, but it’s great with drumsticks as well.
Archana Mundhe says
Love hearing that! The aroma of the marinade is truly something special. Boneless thighs are such a great choice for that extra juicy texture, and drumsticks work so well too. So glad this recipe is a favorite in your home.
Barig22 says
Thanks for sharing this idea. Loved the idea of the tandoori chicken in the air fryer, especially on rainy nights when I don't want to use the grill. Chicken was cooked perfectly and looked great. Flavor components were good too, but it is not tandoori chicken. It was really missing the grill taste. I would make this again without 'tandoori' expectation. It really was a good recipe. One suggestion to get it closer to 'tandoori' is to add some kosher or sea salt just before service.
Archana Mundhe says
Thank you so much for trying the recipe and sharing your thoughtful feedback! I totally hear you — nothing quite matches that smoky grilled flavor for true tandoori. I’m so glad you still enjoyed the air fryer version.
For authentic tandoori flavor, try using the charcoal dhungar method to add a smoky aroma! I use it in my Dal Bukhara recipe - https://ministryofcurry.com/dal-bukhara/ and it works beautifully with dishes like this too.