FastCurries
Tandoori Chicken With Tamarind – Air Fryer Tandoori Chicken is an uncelebrated hero. They are so flavorful and crispy. The crispiness is where air frying comes in. This simple recipe makes crispy, juicy chicken drumsticks with minimal supervision.
INGREDIENTS NEEDED TO MAKE TANDOORI CHICKEN WITH TAMARIND – AIR FRYER TANDOORI CHICKEN
Greek yogurt forms the marinade base. It makes the chicken tender and the spices make it flavorful.
In order to avoid dryness, I put some oil in the marinade as well as coat the chicken with some oil when it is air fried.
Chicken drumsticks with the skin peeled. Using a sharp knife, cut about 2 to 4 slits across the chicken drumsticks about 2 to 3 inches wide and deep. This will enable the marinade to penetrate the chicken. I used 5 drumsticks for this recipe.
Other ingredients: Oil, ginger garlic paste, tamarind paste, salt, Kasuri methi, ground pepper, red chili powder, kashmiri chili powder, ground turmeric, garam masala, ground coriander, and ground cumin).
How do I make this recipe?
Step 1: Cut 2 to 4 slits on the drumsticks about 2 to 3 inches wide and deep.
Mix all the ingredients except chicken with 2 tablespoons oil in a bowl. The remaining oil will be used for greasing. When the marinade is mixed well add the drumsticks in the marinade. Let the chicken marinate for a minimum of 30 minutes. Ideally a marinade time of 6 hours works great for all the spices to soak in. But if you are in a rush you can do 30 minutes. Cover and let it sit in the refrigerator.
Step 2: When you are ready to cook, grease the air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the chicken in a single layer.
Cook the chicken at 360°F for 10 minutes. Turn and cook for another 10 minutes. Finally increase the temperature to 370°F and cook for another 5 to 10 minutes until the skin is brown and crisp. Check after the final 5 minute mark (25 minutes) and turn it around for the last 5 minutes.
Finally, Using a meat thermometer ensure that the chicken has reached an internal temperature of 165ºF before serving.
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Moreover, try some of our other recipes
Peri Peri French Fries – Air Fryer Spicy Fries
Air Fryer French Fries – Spicy Air Fryer Potato Fries
Air Fryer Prawn Koliwada – Air Fryer Spicy Shrimp Koliwada
Tandoori Aloo – Air Fryer Spicy Indian Potatoes
Tandoori Chicken With Tamarind – Air Fryer Tandoori Chicken
Ingredients
- 5 chicken drumsticks (skin cut and peeled)
- 1 cup plain greek yogurt
- 3.5 tbsp oil of choice (divided)
- 2 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1/2 tsp ground turmeric (haldi powder)
- 1 and 1/2 tsp red chili powder (cayenne pepper) (cayenne pepper)
- 1 tsp kashmiri chili powder
- 2 and 1/2 tsp garam masala
- 1 and 1/2 tbsp ginger garlic paste (either freshly minced in equal quantities or store bought)
- 1 and 1/4 tsp salt
- 1 tbsp tamarind concentrate (needs to be thick)
- 1/4 tsp ground black pepper (kali mirch)
- 1 tsp dried fenugreek leaves (kasoori methi)
Instructions
- Cut 2 to 4 slits on the drumsticks about 2 to 3 inches wide and deep.
- Mix all the ingredients except chicken with 2 tablespoons oil in a bowl. The remaining oil will be used for greasing. When the marinade is mixed well, pat dry the chicken with a paper towel, and add the drumsticks in the marinade. Let the chicken marinate for a minimum of 30 minutes. Ideally a marinade time of 6 to 8 hours works great for all the spices to soak in. But if you are in a rush you can do 30 minutes. Cover and let it sit in the refrigerator.
- When you are ready to cook, grease the air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the chicken in a single layer.
- Cook the chicken at 360°F for 10 minutes. Turn, drizzle some oil and cook for another 10 minutes. Finally increase the temperature to 370°F and cook for another 5 to 10 minutes until the skin is brown and crisp. Check after the final 5 minute mark (25 minutes) and turn it around for the last 5 minutes.
- Finally, Using a meat thermometer ensure that the chicken has reached an internal temperature of 165ºF before serving.
