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Indian Takeaway Style Air Fryer Tandoori Chicken Thighs on a Crispy Paratha.
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Air Fryer Tandoori Chicken Thighs (Indian Takeaway Style)

This Indian takeaway style air fryer tandoori chicken thighs recipe produces lightly spiced and tender chicken with charred edges. Perfect with bread and salad, or added to curry dishes like chicken patia curry.
Course ingredient, Appetiser
Cuisine Indian, British Indian, Scottish Indian
Keyword air fryer, air fry, tandoori, tandoori chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 portions
Calories 585kcal

Equipment

  • 1 Air Fryer

Ingredients

  • 1 teaspoon garlic & ginger paste
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon dried fenugreek leaves (methi)
  • 1/4 teaspoon kashmiri red chilli powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon beetroot powder
  • 1/2 teaspoon mint sauce
  • 1/2 teaspoon tamarind paste
  • 1 tablespoon natural yogurt
  • 1 tablespoon sunflower oil
  • 1 teaspoon water
  • 3 skinless, boneless chicken thighs about 300g total weight
  • 1/2 onion, finely sliced
  • 1 small handful fresh coriander, finely chopped
  • fresh lemon wedges

Instructions

  • In a large bowl, add 1 teaspoon garlic & ginger paste, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/4 teaspoon dried fenugreek leaves (methi), 1/4 teaspoon kashmiri red chilli powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon turmeric, 1/2 teaspoon sea salt, 1/2 teaspoon beetroot powder, 1/2 teaspoon mint sauce, 1/2 teaspoon tamarind paste, 1 tablespoon natural yogurt, 1 tablespoon sunflower oil and 1 teaspoon water. Mix well. Add 3 skinless, boneless chicken thighs and mix well again until fully coated. Cover and set aside for 20 minutes, or overnight.
  • Remove marinated chicken thighs from the fridge 20 minutes before you want to cook. If your air fryer needs to be preheated, do this now. Arrange marinated chicken thighs in an air fryer basket and air fry at 200C for 15 minutes until cooked through and a little charred.
  • Arrange tandoori chicken thighs on a serving plate. Garnish with 1/2 onion, finely sliced and 1 small handful fresh coriander, finely chopped and serve with fresh lemon wedges.

Notes

Leftover tandoori chicken keeps well in a sealed food safe container in the fridge for up to 2 days.

Nutrition

Serving: 360grams | Calories: 585kcal | Carbohydrates: 7.4g | Protein: 61g | Fat: 34g | Saturated Fat: 6.8g | Cholesterol: 222mg | Sodium: 1080mg | Potassium: 780mg | Fiber: 1.5g | Sugar: 3.2g | Vitamin A: 770IU | Vitamin C: 5.5mg | Calcium: 82mg | Iron: 2.8mg