Air Fryer Whole Tandoori Chicken

If you fancy a juicy and perfectly charred whole tandoori chicken, your air fryer is about to become your best friend! The whole chicken soaks up a rich yogurt marinade infused with aromatic Indian spices and it needs 18-24 hours of marination, so you'll want to start a day before. The actual cooking time in air fryer takes about 1 hour.

Ever since I started making tandoori chicken in my air fryer, there has been no looking back. This whole tandoori chicken makes a stunning centerpiece when you want to wow your guests during holidays or enjoy a cozy family dinner. Pair it with simple sides like green chutney, fragrant basmati rice and a bowl of cooling raita for a complete spread.

Tandoori chicken is a classic indian dish that's surprisingly simple to make. In restaurants outside India, you won't usually fine a whole tandoori chicken on the menu, but it's common and eye-catching sight on streets in India. The tandoor(clay oven) sits outside many street shops and often, you will notice charred, roasted whole chickens lined up thick, long iron rods.

My Tandoori Chicken Recipe

Here are a few things I want to highlight about my tandoori marinade recipe.

1. Authentic & From Scratch - This is an authentic yogurt based tandoori marinade to which I have added ground spices together with flavorings. You do not need any premade tandoori seasoning or paste. You have most of the spices already in your pantry!
2. No Food Color- I use a combination of Kashmiri red chilli powder(for color) and hot red chilli powder (for heat). Ideally, there is no need to add red food color to the tandoori marinade unless you prefer a restaurant like look. If your red chilli powders are of good quality, combined with a little turmeric powder, both will create a bright orange marinade that beautifully dyes the chicken after cooking.
3. Makes extra marinade- In case you want to make two chickens for a larger gathering! With the measurements I am writing down in recipe card, you will have leftover tandoori marinade after marinating a 4 to 5 pound whole chicken. The extra marinade is good enough to marinate two whole chickens. You can also use it on 10-12 pound turkey and serve for Thanksgiving dinner or Christmas roast. It can also be used on fish, paneer or vegetables. Don't freeze the extra tandoori marinade. It stays good for about 1 week, refrigerated.
4. Punjabi taste - Tandoori chicken is a Punjabi dish and for traditional flavor, I use raw mustard oil in the marinade. Mustard oil is quite pungent and an acquired taste for many. If you do not prefer to use it, or are not able to source it, simply use ghee for added aroma.
5. Air frying brings out the perfect charred and juicy exterior on chicken. And takes fewer minutes than traditional roast and broil oven method. It's mess free, since you only have to flip the chicken once(halfway)

Why Use Air Fryer

When I developed my tandoori chicken recipe in 2014, I cooked the tandoori drumsticks in a hot oven and basted the chicken frequently during the roasting process.

Then, last year, when I updated the post, I cooked the chicken legs in my newly owned air fryer. They came out juicy and delicious. I was very impressed and have switched to air fryer tandoori chicken since then.

For reference, I used an 8 qt Chefman brand air fryer while testing this recipe.

• Air fryer is quick and the results are very satisfactory. The whole tandoori chicken was perfectly cooked on the inside, it was moist and had a beautiful charred look. I didn't need to spray or brush with oil again and again.
• Mess free- Overall, I feel that using air fryer is less messy and the compactness of the appliance is an added bonus as compared to opening the hot oven door again and again in your face.

Ingredients

• Whole Chicken - Choose a fresh and preferably organic whole chicken for the best flavor. I bought a 4.7lb (~2.1 kg) chicken. I removed the gizzards. I de skinned the chicken. Removing the skin will help you cover the whole chicken with marinade easily and the fat from yogurt and oil will keep it moist. As the chicken sits, the marinade will make it really flavorful.

For The Tandoori Marinade

• Whole Yogurt - Make sure to use thick plain yogurt or use hung curd. I use Greek yogurt. The yogurt should not be too sour.
• Ginger Paste & Garlic Paste - Use homemade or store bought.
• Kashmiri Chili Powder - Enhances the red color of the marinade. It lends mild, sweetish heat.
• Red Chili Powder - Contributes to the heat and color to the dish.
• Garam Masala - A good quality garam masala will lend aroma, kick and warmth to the tandoori marinade. You can use your preferred store bought brand or use homemade garam masala.
• Cumin Powder - Lends a warm and nutty flavor to the marinade.
• Coriander Powder - Adds a slight citrusy flavor to the marinade
• Turmeric Powder- We need very little. Turmeric powder helps in pushing forward the color of kashmiri chilli in the marinade.
• Super Fine Almond flour or Cashew Flour - I like adding nuts to my tandoori paste. You may skip for a nut-free version.
• Kasuri Methi - Dry fenugreek leaves add a pleasnt bitter sweet note and a unique aroma to the marinade. Skip if not available.
• Mustard Oil - Brings in a pungent smoky flavor to the tandoori marinade. Use melted ghee if mustard oil is not available.

Instructions

Prepare The Whole Chicken

1. If you are using frozen chicken, make sure that its fully thawed.
2. Start by removing skin from the chicken. I only leave skin on the wings. Paper towels, a large sharp knife along with kitchen shears are the tools that you are going to need. Look up you tube tutorials on how to go about removing the skin from whole chicken.
3. Once the skin is removed, rinse the chicken under running water. Pat dry using a paper towel. It is important for the chicken to be fully dry before you proceed else the marinade will slip off.
4. Using a kitchen twine, tie up the chicken legs.
5. Using a sharp knife, make cuts & slashes on the chicken breast, chicken thighs and drumsticks. Don't make too many or very deep gashes else the chicken starts tearing or losing its shape while air frying.

First Marination

6. In a small bowl, mix juice from ½ of large lemon (about 3 tablespoon lemon juice), 1.5 teaspoon kashmiri chilli powder and ½ teaspoon salt.
7. Using a brush or your hands rub this lemon mixture all over the chicken. Make sure to go inside the gashes, behind the chicken, inside the cavity and every nook and crannie.

Tip - Wear gloves if you are using your hands to avoid staining or burning sensation from chilli powder.

8. Leave the chicken to stand for 1-1.5 hours on the kitchen counter. If it's summer time, place it in the refrigerator.

Make The Tandoori Marinade

9. Meanwhile, to a large bowl, add all the tandoori marinade ingredients. Whisk together to make a smooth paste. This recipe makes about 2-2.25 cup of tandoori marinade. For marinating 1 whole chicken, we need only 1 + ¼ cup.

Second Marination

9. Using your hands, rub the tandoori marinade all over the chicken, inside the cavities as well as the space between thighs and drumsticks. Be liberal with the marinade but make sure to not go overboard. Too much marinade will become wet while air frying.
10. Place the marinated whole chicken in a large bowl or a tray, cover using a cling film and leave to marinate in the refrigerator for at least 18-24 hours. The longer you marinate, the better the flavors will be. You could marinate up to 3 days.

Tip - Do not skip or rush the marination else the tandoori flavors would not develop.

Air Fry The Whole Tandoori Chicken

11. Next day, pull the marinated whole tandoori chicken out of the refrigerator 1.5 hours prior to air frying. We dont want a cold chicken to go inside the air fryer, this will create temperature gaps and the chicken will become tough.
12. I use 8 qt air fryer for this recipe. Spray or brush the rack of the airfryer with oil. This prevents the chicken from sticking.
13. Place the marinated whole chicken breast side down on the rack. Spray or drizzle the chicken with oil. Air fry at 360F for 40-45 minutes. Start checking around 40 minutes.

14. Open the basket. Flip the chicken using tongs or spatula- whichever you are comfortable it. The chicken will be quite hot and soft, so please be careful while flipping.
15. Slather a little more tandoori paste on the top of the chicken. Spray or brush with oil.
16. Air fry again for another 10-15 minutes for full doneness. If using thermometer, when the internal temperature of chicken thighs and breast area reaches 165F, it is safe to be consumed.

Note - Each appliance is different. You know your appliance better than me. Please use experience with your air fryer and adjust cooking time for doneness.

17. Once the whole tandoori chicken is cooked through, it will have a charred spots all over it. You could air fry for extra 2-4 minutes if you like super charred look and texture.

Servings Suggestions

• Serve cut up whole tandoori chicken wth sliced or pickled onions, lemon wedges and green chutney (coriander chutney) for appetizer course. Sprinkle chaat masala for a punch.
• Main Meal - Serve with warmed naan, jeera rice, kachumber salad and raita for a full meal. You could add spiced potatoes or grilled vegetables on the side.