Appetizers
Air-Fried Tandoori Chicken
Juicy chicken drumsticks marinated in a spiced yogurt sauce and air-fried until golden and tender — all the warmth of tandoori spices with barely any cleanup. A quick, high-flavor dinner that's ready in about half an hour.
By Sai Balaji·PREP 8 MINUTES·COOK 22 MINUTES·SERVES 3–4
Watch it made
Ingredients
- skinless chicken drumsticks, scored7
- dahi (yogurt)1 cup
- turmeric½ tsp
- black pepper½ tsp
- coriander powder1 tsp
- Kashmiri chili powder1 tsp
- paprika½ tsp
- cumin powder½ tsp
- garam masala½ tsp
- ginger-garlic paste1 tsp
- dried fenugreek leaves, crushed1 tsp
- salt1 tsp
- lemon juice1½ tbsp
- oil of choice¼ cup
Instructions
- 1Add 1 cup yogurt, ½ tsp turmeric, ½ tsp black pepper, 1 tsp coriander powder, 1 tsp Kashmiri chili powder, ½ tsp paprika, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp ginger-garlic paste, 1 tsp crushed dried fenugreek leaves, 1 tsp salt, 1½ tbsp lemon juice, and ¼ cup oil to a bowl. Mix until well combined.
- 2Add the 7 skinless, scored chicken drumsticks and mix until completely coated in the marinade.
- 3Lightly grease an air-fryer-safe baking dish and arrange the drumsticks evenly, leaving some space between each piece.
- 4Air fry for 22 minutes, flipping the drumsticks halfway through cooking.
- 5Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.