Looking for a different kind of tandoori chicken? Try this delicious South Indian tandoori chicken recipe soon!
This South Indian tandoori chicken recipe can be cooked in your oven, in a tandoor or an air fryer. I decided to cook it in my air fryer because air fryers are the best substitute for a tandoor oven.
Tandoor ovens can be expensive and are difficult to use if you are new to tandoori cooking. The modern air fryer offers the same intense heat without all the fuss. They also heat up much faster than tandoor ovens which can take over an hour to heat to cooking temperature.
About this recipe.
Inspired by a tandoori chicken recipe I tried in Kerala a few years back, I decided to try this in my air fryer and it worked really well. South Indian ingredients like curry leaves, lime juice and coconut milk give the chicken an amazing flavour that is really unique and different to most tandoori recipes.
You really want to get those flavours into the chicken as they are the star ingredients. Rub them right into the flesh!
Although the South Indian tandoori chicken I tried in Kerala was cooked with skinless chicken, I decided to leave the skin on. You can remove it if you like but the crispy skin is one of the things that I think makes this dish.
How do you cook this recipe without an air fryer?
You just need to cook it at the same temperature which is 180°C/375°F in your oven or if you have and know how to use a tandoor, on a skewer in your tandoor oven.
The cooking time is the same but you can go straight to cooking in an air fryer as they heat up in about a minute. Ovens and tandoors take longer as you have to preheat them before you can start.
How long do you need to marinate the chicken?
I have cooked this South Indian tandoori chicken several times now. For best results, you really want to marinate it for at least 24 hours. There really is a flavour bonus.
That said, if you are in a rush for deliciousness, you can rub the marinade into the chicken and place it in your air fryer for about 50 minutes and it will turn out amazingly well.
Do you need to follow this recipe exactly?
Not at all. Remember that the main flavours you are trying to get into the meat are the curry leaves, lime juice and coconut milk. The other ingredients add their own flavours but if you have to leave one or two out, you can still make this recipe.
If, however you are planning on marinating the chicken for longer than four hours, you must add the yoghurt.
Yoghurt is not only a natural tenderiser but it helps counter the lime juice that is added. Lime juice is also a tenderiser but if left on too long it will begin to cook the meat and it will become rubbery in texture. Adding yoghurt stops that from happening.
How long can you store South Indian tandoori chicken in the fridge?
Once cooked, you can safely store your leftovers in the fridge for about 3 to 4 days. Cover the chicken tightly with clingfilm to stop if from drying out.
Then just reheat in your air fryer or if you must in a microwave.
What do you serve with South Indian tandoori chicken?
This is a good one and can be a whole meal by adding a few sides. How about starting with some poppadoms, samosas and a selection of chutneys?
As this is tandoori, you might just like to tear the meat off and serve it wrapped in a hot chapatti.
Pro Tips.
- Marinating: Be sure to get both marinades right into the flesh. That’s the reason you score the chicken. It give more surface area.
- Use a Meat Thermometer: If you have a meat thermometer, use it to check the chicken for doneness. I usually take the chicken out just before it hits 74°C/165°F as it continues to cook as it rests after cooking. This will help ensure that the meat is moist and not dry.
- Allow the Chicken To Rest: Let the chicken rest before carving. This will ensure the meat stays tender and moist. Carve it too early and the delicious juices will end up on your cutting board.
Step by step photographs.
Get all of your ingredients prepared and ready before starting.
Score the chicken all over the breasts and thighs. You can leave the skin on or take it off.
Place the chicken in a mixing bowl and rub it all over with the garlic and ginger and chilli paste, chopped curry leaves, salt and lime juice. Get this marinade right into the flesh and cavity.
Rub the second marinade ingredients right into the flesh. For best results, let this marinate for 24 hours or just as long as you can.
Be sure to get the marinade right into the slits you made.
Remove any excess marinade and retain in for basting. Preheat your air fryer to 180°C/375°F and spray the basket with oil. Place the chicken breast side down inside to cook for 30 minutes.
After 30 minutes, turn the chicken over.
The chicken breasts will look like this. Now it’s time to char them a bit.
Baste the chicken lightly with some of the excess marinade and cook for 20 more minutes.
After about 10 minutes, baste the chicken lightly again with the marinade. Once cooked through, leave it to rest for about 8 to 10 minutes before carving.
Just look at that! This chicken was so juicy and was a real hit at our dinner table.
I think you’re going to love this!
Enjoy!
If you like this air fryer South Indian tandoori chicken, you might like to try some of these air fryer recipes too.
Chicken Pathia in Air Fryer
Chasni Curry in Air Fryer
Rogan Josh in Air Fryer
Air Fryer Butter Paneer
Lamb Achari in Air Fryer
Chicken Jalfrezi in Air Fryer
Chicken Rezala in Air Fryer
Basmati Rice in Air Fryer
Air Fryer Chapli Kebabs
Air Fryer Tandoori Chicken Legs
Tandoori Whole Air Fryer Chicken
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South Indian Tandoori Chicken
This South Indian style tandoori chicken makes a great weekday meal. All you need to do is marinate the chicken and air fry it for about 50 minutes. You will love the flavour that is quite unique compared with other tandoori chicken recipes. Air fried tandoori chicken works well because air fryers are like mini tandoors.
Ingredients
- 1.5kg (3lb 5oz) whole chicken, skin remove
- FOR THE FIRST MARINADE
- 70ml (1/4 cup) lime juice
- 1 tsp salt
- 4 tbsp garlic, ginger and chilli paste
- 30 fresh or frozen curry leaves, finely chopped
- 1 tbsp freshly ground black pepper
- 1 tbsp rapeseed (canola) oil (optional)
- FOR THE SECOND MARINADE
- 210g (1 cup) Greek yoghurt
- 200ml (1/2 cup) thick coconut milk
- ½ tsp cumin seeds, preferably roasted
- 2 tbsp coriander seeds, preferably roasted
- ½ tsp salt
Instructions
- Score the chicken all over the breasts and thighs and set aside.
- In a mixing bowl, whisk the first marinade ingredients until smooth and then rub it right into the flesh of the chicken and inside the cavity. Allow to marinate for 10 to 20 minutes while you prepare the second marinade.
- To make the second marinade, grind the cumin and coriander seeds into a course powder and then whisk it into the yoghurt and coconut milk with the salt.
- Rub this all over and inside the chicken and allow to marinate for 30 minutes to 24 hours. The longer the better but if you're in a real rush, you could go straight to cooking.
- When ready to cook, preheat your air fryer to 180C/350F and spray the basket to coat with oil spray. Rub all the excess marinade off the chicken and place the it in the air fryer basket breast side down. Retain the excess marinade for basting.
- Cook for 30 minutes and then turn the chicken over. Baste lightly with some of the excess marinade and spray to coat the top with oil spray.
- Continue cooking for about 20 to 30 minutes, basting again after about 10 minutes. Make sure the internal temperature is 75°C (165°F) before removing from your air fryer and allow the chicken to rest for 5 to 8 minutes before carving. This is delicious served with coriander and chilli chutney.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 693Total Fat: 52gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 39mgSodium: 3939mgCarbohydrates: 40gFiber: 3gSugar: 20gProtein: 20g