Air Fryer Whole Tandoori Chicken

Air Fryer Whole Tandoori Chicken is one of those dishes I make when I want bold flavor, crispy skin, and juicy, tender meat—all without turning on the oven or grill. This Indian-inspired classic is marinated in a spiced yogurt blend and cooked to perfection in the air fryer. It’s rich, smoky, and absolutely mouthwatering from the very first bite.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality results with minimal effort. The air fryer gives the chicken a beautiful char while keeping the inside super juicy. The tandoori marinade adds layers of flavor with warming spices, garlic, ginger, and tangy yogurt. It’s healthier than deep frying, faster than roasting, and perfect for a show-stopping dinner or weekend meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole chicken (about 3 to 4 lbs), skin on

• Plain yogurt

• Lemon juice

• Garlic, minced

• Fresh ginger, grated

• Garam masala

• Ground cumin

• Ground coriander

• Paprika

• Turmeric

• Cayenne pepper or chili powder (optional, for heat)

• Salt

• Cooking oil or spray

• Fresh cilantro or lemon wedges (for garnish)

Directions

1. I start by cleaning and patting dry the whole chicken, then make shallow slits all over the meat to let the marinade soak in deeply.

2. In a bowl, I mix yogurt, lemon juice, garlic, ginger, and all the spices until smooth.

3. I rub the marinade generously over the entire chicken, making sure it gets into all the slits and cavities.

4. I cover and refrigerate the chicken for at least 4 hours, but I prefer marinating it overnight for maximum flavor.

5. I preheat the air fryer to 360°F (180°C) for about 5 minutes.

6. I lightly oil the air fryer basket, place the whole chicken inside breast-side down, and cook for 30 minutes.

7. I carefully flip the chicken and cook for another 15–20 minutes, or until the internal temperature reaches 165°F (75°C).

8. I let the chicken rest for 10 minutes before carving, then garnish with fresh cilantro and lemon wedges.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prepare the marinade, 4 to 8 hours for marinating, and 45–50 minutes to cook in the air fryer. Total hands-on time is under 30 minutes, making it an easy dish with a lot of payoff.

Variations

• I sometimes use Greek yogurt for a thicker marinade and even richer flavor.

• For a spicier version, I add extra cayenne pepper or chopped green chilies.

• I swap in smoked paprika when I want a slightly smoky taste without using a grill.

• If I want quicker cooking, I use spatchcocked (butterflied) chicken instead of whole—it cooks faster and more evenly.

• I’ve also made this with just drumsticks or thighs when I’m short on time but still craving those tandoori flavors.

storage/reheating

To store, I place leftover chicken in an airtight container and refrigerate for up to 4 days. To reheat, I air fry the pieces at 350°F (175°C) for 5–8 minutes or until heated through. Alternatively, I reheat in the oven covered with foil to keep it from drying out. Leftovers also make amazing wraps, salads, or sandwiches.

FAQs

Can I use a frozen chicken?

Yes, but I always thaw it completely in the fridge before marinating. The marinade won’t stick properly to frozen meat.

How do I make it less spicy?

I reduce or skip the cayenne pepper and use mild paprika. The other spices still give great flavor without the heat.

Can I marinate the chicken too long?

I try not to go beyond 24 hours, as the lemon juice and yogurt can start breaking down the meat too much, making it mushy.

Do I need to truss the chicken?

I don’t usually truss it unless I want a neater presentation. It cooks well without trussing in the air fryer basket.

Can I use this marinade on other meats?

Absolutely. I’ve used the same marinade on chicken thighs, drumsticks, or even paneer and tofu for a vegetarian twist.

Conclusion

Air Fryer Whole Tandoori Chicken is one of those meals that never fails to impress. It’s flavorful, juicy, and beautifully charred with just the right amount of spice. I love how easy it is to pull off using the air fryer, with minimal cleanup and no need to fire up the grill. Whether I’m cooking for family or guests, this dish is always a hit at the table.

Air Fryer Whole Tandoori Chicken

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Air Fryer Whole Tandoori Chicken is a bold‑flavored, Indian‑inspired dish where a whole chicken is marinated in spiced yogurt and cooked in the air fryer until the skin is crisp and the meat is juicy.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: Approx. 5–9 hours (including marinating)
• Yield: Serves 4–6 people
• Category: Main Course
• Method: Air Fryer
• Cuisine: Indian‑Inspired
• Diet: Halal

Ingredients

• 1 whole chicken (about 3‑4 lbs), skin on
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper or chili powder (optional, for heat)
• 1½ teaspoons salt (or to taste)
• Cooking oil or spray (for air fryer basket)
• Fresh cilantro or lemon wedges (for garnish)

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Instructions

1. Clean the chicken and pat it dry. Make shallow slits all over the meat so the marinade penetrates deeply.
2. In a bowl, mix the yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, cayenne, and salt until smooth.
3. Rub the marinade generously over the entire chicken, getting into the slits and the cavity. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Preheat the air fryer to 360 °F (180 °C) for about 5 minutes.
5. Lightly oil the air fryer basket. Place the whole chicken inside **breast‑side down**. Cook for 30 minutes.
6. After 30 minutes, carefully flip the chicken so the breast side is up, then cook another 15–20 minutes, or until the internal temperature reads 165 °F (75 °C) at the thickest part.
7. Let the chicken rest for 10 minutes before carving. Garnish with fresh cilantro and serve with lemon wedges.

Notes

• For richer flavor, use Greek yogurt instead of plain. The thicker yogurt helps the spices adhere better.
• To make it spicier, increase the cayenne or add chopped green chilies.
• If you want a smoky flavor without a grill, use smoked paprika instead of sweet paprika.
• For faster cooking and more even crispiness, spatchcock (butterfly) the chicken rather than cooking whole.
• Leftover chicken works beautifully in wraps, salads, or sandwiches.

Nutrition

• Serving Size: 1 portion (≈1/6 of chicken)
• Calories: 380
• Sugar: 4g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 45g
• Cholesterol: 105mg