Air Fryer Tandoori Chicken, Spiced and Healthy
Tender chicken breast marinated in yogurt, lime, and warm Indian spices—paprika, cumin, ginger, and chile—then air-fried until cooked through. Quick-marinating takes 1-2 hours; overnight yields deeper flavor. Serve with rice or flatbread for a lean, aromatic meal.
Ingredients
- 1 lb chicken breast fillet, diced
- ¾ cups yogurt, 2% fat
- lime juice, from half a lime
- 1 tsp oil
- 2 tsp sweet paprika
- 1 tsp hot paprika
- 1 tsp chile powder
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp salt
- 1 tsp sugar substitutehoney0.5:1sweetener
reduces artificial flavors, adds moisture
- 1 onion, diced
- 2 garlic cloves, minced or diced
Instructions
- 1
Dice chicken breast, onion, and garlic into small pieces
- 2
Combine yogurt, oil, lime juice, sweet paprika, hot paprika, chile powder, cumin, ginger, salt, and sugar substitute in a bowl and stir until homogeneous
- 3
Add diced chicken, onion, and garlic to marinade and mix thoroughly; refrigerate overnight for full flavor development, or minimum 1-2 hours if time is short
- 4
Preheat air fryer to 375°F
- 5
Transfer marinated chicken to air fryer basket and cook for 15-20 minutes, stirring halfway through for even cooking
Tips
Overnight marinating develops deeper spice flavors; 1-2 hours works if time-pressed
Stir halfway through air frying to ensure even cooking and browning
Good to Know
Refrigerate marinated chicken up to 24 hours before air frying. Store cooked chicken in an airtight container up to 3 days.
Prepare marinade and marinate chicken up to 24 hours ahead; store in refrigerator.
Serve with basmati rice, cucumber raita, or naan bread.
Common Mistakes
Do not skip the stir halfway through to avoid uneven cooking or dry spots on top
Do not exceed 20 minutes at 190°C to avoid drying out the chicken breast