Easy Air Fryer Tandoori Chicken Thighs
This easy air fryer recipe delivers incredibly juicy, tender chicken thighs with a smoky, aromatic tandoori spice crust in under 30 minutes. Perfect for a healthy, flavorful weeknight dinner with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs about 6-8 thighs, trimmed of excess fat
- 0.5 cup plain Greek yogurt full-fat or 2% for best results
- 2 tbsp tandoori masala spice blend or make your own (see notes)
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp olive oil or avocado oil
- 2 tsp minced garlic about 3 cloves
- 1 tsp grated ginger freshly grated
- 1 tsp salt adjust to taste
- 0.5 tsp paprika for color (optional)
- 1 tbsp fresh cilantro chopped, for garnish
- 1 tbsp lemon wedges for serving
Notes
Storage: Store cooled chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 350°F for 3-5 minutes to restore crispiness. Make-Ahead: Marinate the chicken up to 24 hours in advance for maximum flavor. Substitutions: If you don't have tandoori masala, you can make a quick blend with 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cayenne pepper. Serving Suggestions: Serve with basmati rice, cucumber raita, a fresh salad, or in whole wheat wraps for a complete meal. For a dairy-free version, substitute Greek yogurt with coconut yogurt.