Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
whole tandoori chicken in a serving platter
Print Recipe Pin Recipe
5 from 1 vote

Air Fryer Whole Tandoori Chicken

Perfectly juicy from the inside and crispy on the outside this Air Fryer Whole Tandoori Chicken is ready in an hour - a must-try recipe!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: dinner
Cuisine: Indian
Servings: 8
Calories: 390kcal

Ingredients

  • (1) 4½ to 5 lbs whole chicken

Marinade:

Instructions

  • Prep the Chicken - Remove the bag of giblets from inside the chicken. Rinse the chicken with water and then pat dry from outside and inside with paper towels. You can also trim any excess fat from the chicken using kitchen shears.
  • In a bowl mix all the marinade ingredients. Using a silicone spatula or your hands evenly apply the marinade all over the chicken including the insides. Make sure to also apply the marinade under the skin without tearing the skin too much. Make 3 small slits on each of the chicken breasts.
  • Preheat the oven to 360 F. Lightly brush the air fryer basket with oil.
  • Place the chicken breast side down in the air fryer basket. Air fry at 360F for 50 minutes
  • Using a pair of silicone tongs, flip the chicken. Lightly coat the top side with more marinade and air fry for 10 more minutes.
  • Make sure that the Internal temperature of the breast is 165 degree F. Allow the chicken to rest for 10 minutes before serving.

Video

Notes

  • This recipe is tested in Cosori 5.8 QT so if your air fryer is smaller you may want to buy a smaller chicken and reduce the cooking time accordingly.
  • Cooking time will vary depending on your air fryer. Check the chicken for doneness at the 40-minute mark using a digital thermometer. Adjust time as needed Depending on how big your air fryer is you may wish to use a bigger or smaller whole chicken. Just be sure to adjust your spice and oil mix, and the cooking time.
  • If you find that the chicken is a bit too tall and the top starts to burn, cut the strings tied on the chicken and press it down so it takes more space horizontally and to prevent the top from burning.
  • Use a digital thermometer to take the guesswork out Adjust the Tandoori spice mix to your taste.
  • If you like it spicier, substitute half of the Kashmiri chili with hot chili powder.

Nutrition

Calories: 390kcal | Carbohydrates: 3g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1449mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 827IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry