Whole Tandoori Roast Chicken - Air Fryer or Oven - EASY and Healthy recipe for Homemade Air Fryer Whole Tandoori Chicken or Tandoori Murgh. This vibrant tandoori spiced whole chicken is perfectly juicy on the inside with crispy skin on the outside. The chicken is marinaded in tangy creamy yoghurt and vibrant, aromatic spices and then cooked in the Air Fryer. It is delicious served with Naan, Rice and Mint Chutney and perfect for a family meal. It is also a great recipe to serve on special occasions like Eid, Christmas, Thanksgiving or any gathering.
What’s more? This South Asian chicken dish on it’s own is Whole30 and Paleo compliant, Keto, Low Carb and Gluten-Free. If you prefer to make a quicker Tandoori Chicken recipe, why not try these Tandoori Chicken Kebabs? Or go one step further and use them to make the ever popular Butter Chicken!
What Is Tandoori Chicken?
Tandoori Chicken is a recipe for a South Asian/Indian Subcontinent Chicken. In this recipe, Chicken is skinned, marinaded in yoghurt and spices, placed on skewers and then cooked on high in a Tandoor (a cylindrical clay oven).
The marinade usually includes Garlic, Lemon, Red Chilli Powder or Kashmiri Chilli Powder, Food Colouring and other spices. You can also use a Tandoori Masala Spice Blend or Paste for the ultimate shortcut!
A Tandoor is a cylindrical clay oven used to bake Naan, Breads or Meats especially Kebabs. Anything cooked in a tandoor is usually lightly charred and has a smoky flavour.
The Tandoor usually has Charcoal or Wood in it, which adds a smoky flavour to the Chicken. The recipe originates in the Punjab and was made popular by the Moti Mahal Restaurant in New Delhi in the 40s.
This Air Fryer Whole Tandoori Chicken (Chirgi, Charga) can also be cooked in the Oven, Grill, BBQ or Air Fryer.
The same marinade is used in Chicken Tikka Masala, Chicken Tikka Kebab and Butter Chicken.
Tandoori Marinade
Here are the ingredients that are used to marinade the Air Fryer whole tandoori chicken.
This delicious roast chicken starts with a spiced yoghurt marinade. For maximum flavour, rub some of this delicious marinade on top of the skin but also under the skin of the chicken.
You can of course use a Tandoori Masala Powder or Tandoori Masala Paste instead.
Tandoori Roast Chicken is easy to replicate at home and the air fryer makes that easy!
Why you will LOVE this Recipe
Quick and Easy 10 minute Prep Time - All you have to do is mix all the marinade ingredients together then slather all over the chicken including under the skin. Most of the recipe is hands off.
Faster Cooking Time - This Chicken cooks faster in the air fryer then the oven.
Juicy Meat, Crispy Skin - The air fryer gives you crispy skin on the chicken, but will keep the meat tender and juicy.
Delicious - Above all else, this chicken is delicious!
Great for Meal Prep - I often made roast chicken on the weekend and use it for meal prep to add to wraps, salads or sandwiches.
Ingredients in Air Fryer Whole Tandoori Roast Chicken
Here are the ingredients you will need. Measurements can be found in the recipe card at the bottom of the page:
Chicken – I use a whole skin on chicken that’s 1.3kg/2.8lb in weight.
Ginger Paste and Garlic Paste - Fresh or frozen pastes work best.
Yogurt - Use plain yogurt here. It should be full fat. You can also use full fat Greek Yoghurt.
Lemon Juice - Fresh lemon juice adds a lot of flavour and helps tenderise the chicken.
Oil and Butter – Use salted butter. Oil wise you can use Vegetable, Canola, Extra virgin Olive Oil, Rapeseed, Corn, Avocado, Mustard.
Spices - Kashmiri Red Chili Powder - This is a very mild chilli powder that adds colour without much heat, Ground Cumin, Coriander and Turmeric, Paprika - I use smoked Paprika to add flavour and smokiness.
Garam Masala - Use a good quality one. Garam Masala varies a lot on flavour between brands so use your favourite
Dry Fenugreek - I add a good pinch to add earthiness. This is a traditional earthy herb. It can be skipped.
Cardamom - I add a pinch just to add more flavour. This can be skipped.
Salt and Pepper – Add salt and pepper to taste and to bring it all together.
How To Make Air Fryer Whole Tandoori Roast Chicken
Here is how to make roast tandoori chicken in the air fryer:
Combine all the ingredients for the marinade in a bowl.
Clean the Chicken and pat dry with paper towels.
Make a few slits in the chicken.
Use your hands to smear the marinade all over the chicken and under the chicken skin.
Preheat the Air Fryer to 180 c/360 F.
Spray the air fryer basket with oil.
Add the chicken breast side down in the air fryer basket.
Air fry for 30 minutes. The pic below is when it was made without colouring.
Flip the chicken and baste the chicken.
Air fry for 20 more minutes.
Make sure that the Internal temperature of the breast is 75 C/165 F.
Finally, remove the chicken from the air fryer basket onto a platter or board. Wrap loosely with foil and rest for at least 10 minutes before carving and serving.
How to make Tandoori Roast Chicken in the Oven
Pre-heat the oven to 200 c/390 f/Gas Mark 6.
Place the whole chicken breast side down in the tin. This will mean you get a super juicy Chicken. The skin can be crisped later.
Cook for 45 minutes.
Turn the Chicken over and cook for an additional 15 minutes.
Turn the heat up to 240 C/465 f/Gas Mark 9.
Cook for 15 more minutes to crisp the Chicken up.
Check that the Chicken is cooked through and then leave to rest for 15 minutes before serving.
What to Serve with Air Fryer Whole Tandoori Roast Chicken
Serve it with Kachumber, Biryani, Garlic Naan, Jeera Rice, Onion Raita , Veg Raita or Potatoes.
How to make ahead
The marinade can be made up to 5 days in advance. The Chicken can be marinaded for 48 hours before cooking.
Storage
Fridge
Roast chicken can be stored in the fridge in an airtight container for 3 days.
Freezer
Leftover chicken can be stored in a freezer bag with the air removed. It will keep in the freezer for up to 6 months.
Defrost
Defrost tin the fridge overnight before reheating.
Tips for BEST Air Fryer Whole Tandoori Roast Chicken
Add Gram Flour
You can add gran flour to the marinade to help the marinade clingto the Chicken better.
Pat the Chicken dry with paper towels
This will help the marinade cling to the chicken and help the skin crisp up.
Use the correct chicken size for your Air Fryer
Make sure the chicken has room in the air fryer.
Start cooking the Chicken Breast side down
Cooking the chicken with the breasts down for the first 30 minutes means the brst meat will stay moist.
Allow Chicken to rest after cooking
Allow your chicken to rest after it’s been cooked. This helps lock in the juices.
Cooking time will vary depending on your Air Fryer
I recommend you check init from 45 minutes onwards.
FAQs
How do I cook a whole chicken in an Air fryer?
After you have added your marinade/flavoured butter/oil/spice rub - cook breast side down for 30 minutes, then baste and cook for a further 10 - 20 minutes.
How long should I cook a whole chicken in the Air fryer?
The length of time depends on the size of the chicken.
This one is almost 3lb and was cooked for 50 minutes.
Can I roast a chicken in my ninja Air fryer?
Yes! I used the Ninja Arif fryer to cook this Chicken!
Is Tandoori Chicken Healthy?
Absolutely. The chicken is roasted in a yoghurt and spice blend and is healthy!
What makes Tandoori Chicken Red?
The very red tandoori chicken look is usually achieved with a powdered food colour. Kashmiri Red chilli does add some colour though.
How Do I Know When the Chicken Is Done?
The best way is to use a thermometer and ensure that you insert it in the thickest part of the chicken. It should read 75c/165f.
You can also check the juices run clear by slightly pulling the leg away from the body and cutting between it. The juices should flow out and be clear.
More Air Fryer Recipes:
5 Minute Lemon and Garlic Air Fryer Shrimp
Air fryer Boneless Chicken Breast
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Whole Tandoori Roast Chicken - Air Fryer or Oven
Ingredients
Marinade
- 120 g Plain Yoghurt Full Fat
- 2 tablespoon Lemon Juice
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Green Chilli Paste Optional
- 2 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoon Ground Coriander
- 1 ½ teaspoon Ground Cumin
- ⅛ teaspoon Ground Turmeric
- 1 ½ teaspoon Garam Masala Powder
- 2 tablespoon Kashmiri Chilli Powder
- ⅛ teaspoon Cardamom Powder
- 1 teaspoon Paprika I used Smoked, Optional
- 1 teaspoon Kasuri Methi Dry Fenugreek
- 2 tablespoon Oil Vegetable
- 2 tablespoon Butter Melted
- Red Food Colouring Optional, Liquid or Powder
Chicken
- 2.8 - 3 lb Whole Chicken Skin On
Instructions
- Combine all the ingredients for the marinade in a bowl.
- Clean the Chicken and pat dry with paper towels. Make a few slits in the chicken.
- Use your hands to smear the marinade all over the chicken and under the chicken skin. Tie the legs with twine.
- Preheat the Air Fryer to 180 c/360 F. Spray the air fryer basket with oil.
- Add the chicken, breast side down in the air fryer basket.
- Air fry for 30 minutes
- Flip the chicken and baste. Air fry for 20 more minutes. Make sure that the Internal temperature of the breast is 75 C/165 F.
- Finally, remove the chicken from the air fryer basket onto a platter or board. Wrap loosely with foil and rest for at least 10 minutes before carving and serving.
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