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TrendyTadka Editorial

Crispy Air Fryer Tandoori Chicken Thighs

Juicy boneless chicken thighs with deeply charred, smoky tandoori-style crust, cooked in 15 minutes in your countertop air fryer.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings servings
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs 680 g boneless, skinless chicken thighs (trimmed of excess fat)
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp neutral cooking oil or melted ghee
  • 1 tbsp ginger-garlic paste or 3 cloves garlic + 1 tbsp grated ginger
  • 1 tbsp Kashmiri chili powder or 2 tsp smoked paprika + 1/2 tsp cayenne
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried fenugreek leaves kasuri methi, crushed
  • 1 small red onion thinly sliced into rings, for serving
  • Lemon wedges and fresh cilantro for serving

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Pat the chicken thighs dry with paper towels. Using a sharp knife, make 2 to 3 shallow diagonal cuts (about 1/4-inch deep) across the top of each thigh. This allows marinade penetration and speeds up cooking.
  2. Make the Marinade: In a large bowl, whisk together the Greek yogurt, lemon juice, oil or ghee, ginger-garlic paste, Kashmiri chili powder, garam masala, cumin, coriander, turmeric, salt, black pepper, and kasuri methi until smooth and vibrant red.
  3. Coat the Chicken: Add the chicken thighs to the bowl and turn until thoroughly coated on all sides. (Can be cooked immediately, or covered and refrigerated for up to 12 hours for deeper flavor).
  4. Preheat Air Fryer: Preheat your air fryer to 390°F (199°C) for 3 minutes. Lightly grease the basket with cooking spray.
  5. Cook: Place the chicken thighs in the air fryer basket in a single layer with small gaps between them (cook in two batches if basket is small). Discard excess marinade in the bowl.
  6. Air fry at 390°F (199°C) for 14 to 16 minutes, flipping the thighs at the 8-minute mark, until the edges are charred, the exterior is sizzling, and an instant-read thermometer inserted into the thickest part reads at least 170°F to 175°F (77°C–79°C).
  7. Rest & Serve: Transfer chicken to a clean cutting board and rest for 3 to 4 minutes to allow juices to redistribute. Slice into strips and serve hot with thinly sliced red onion rings, fresh lemon wedges, and warm naan or basmati rice.

Notes

Recipe development note: This recipe was developed using culinary research and established cooking techniques. TrendyTadka does not operate a physical test kitchen, so results can vary with ingredients, equipment, and technique.