Go Back
–+ servings
two tandoori chicken thighs on a plate resting on yoghurt dill sauce

Tandoori Chicken Thighs (Air Fryer and Oven)

This is a simple and easy tandoori chicken thighs recipe using classic tandoori ingredients. In this recipe, I will share how to both oven bake and air fry your tandoori chicken, both methods of cooking come out excellently and will impress any guests. This is also an excellent dinner choice for the family too
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 2 people
Calories 370 kcal

Equipment

  • air fryer / oven depending on the cooking method that you will be using

Ingredients
  

Tandoori chicken marinade

  • 2 Chicken thighs You can use boneless, skinless, or have both of those things on the chicken.
  • 2 tbsps yoghurt
  • squeeze juice lemon
  • 1 tsp olive oil
  • 1 tsp turmeric powder
  • 1 tsp chilli powder (normal chilli powder)
  • 3 tsp kashmiri chilli powder essential to this recipe, especially to achieve that red colour.
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp onion salt If you don't have this to hand, you can use onion powder.
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp methi also known as fenugreek leaves.
  • 1 tsp oil: olive oil should be fine for this.

Yoghurt dill sauce

  • 3 tbsp yoghurt
  • 1 handful chopped dill
  • 1 clove garlic finely chopped.
  • 1 squeeze lemon
  • 1 tsp olive oil
  • ½ tsp salt

Instructions
 

Marinating your chicken thighs

  • Wash your chicken and pat dry. Add all of your marination ingredients to the chicken and give it a really good mix. Make sure it is in all parts of the chicken.
  • Marinate for maximum of six hours or overnight or minimum of thirty minutes.

Air frying your tandoori chicken?

  • Line your air fryer with baking paper and carefully place your chicken thighs in the air fryer. I use the ninja foodi air fryer and I usually use the bake function and cook the chicken thighs at 160 °C for 30 minutes.
  • Once you’re 15 minutes in, flip the chicken halfway through and at the end of the timer, turn the temp up to 200 °C and cook for a further 3 minutes or so for a nice crisp.
  • Pre-heat your oven to 220 °C.
  • While that is pre-heating, line your baking tray with baking paper. Drizzle a little bit of oil across your baking tray and carefully place your marinated chicken thighs on the baking tray.
  • Place the baking tray back into the oven for around 35 to 40 minutes and flip halfway through the cooking time. In the last 5 minutes or so, flip back and allow the chicken to finish cooking.
  • After the chicken has cooked and is nice and brown, turn the heat off and let it rest in the oven for ten to fifteen minutes.
    Serve with rice, yoghurt dill sauce or your preferred grain of choice.

Yoghurt dill sauce

  • Combine three tbsps of yoghurt with your chopped dill, garlic, a squeeze of lemon, oil, and a ½ tsp of salt.
    You can have this as a dipping sauce on the side of your chicken and rice or place it on the bottom of your plate with the chicken thighs on top (As pictured).

Notes

the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition

Calories: 370kcalCarbohydrates: 10gProtein: 23gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 114mgSodium: 1947mgPotassium: 535mgFiber: 2gSugar: 5gVitamin A: 1336IUVitamin C: 2mgCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!