Air fryer recipe · Mains
Tandoori Chicken Legs
Bone-in chicken legs marinated in a smoky yogurt mix, then air fried until the edges brown and the meat is tender. A lower-oil take on the tandoori classic.
- 45 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 280kcal
- 26.0 gprotein
- 13.6 gcarbs
- 14.5 gfat
- 1.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken legs4 pieces
- thick yogurt1 cup
- ginger garlic paste2 tbsp
- kashmiri red chili powder2 tsp
- garam masala1 tsp
- lemon juice2 tbsp
- mustard oil1 tbsp
- salt1 tsp
Method
Score and first rub
Cut deep slashes to the bone in each leg, then rub in half the ginger garlic paste with the lemon juice and salt. Rest for 20 minutes. The slashes let the seasoning reach the thick meat near the bone.
Spiced yogurt
Mix the yogurt with the rest of the ginger garlic paste, kashmiri chili powder, garam masala and mustard oil into a thick paste. Thick yogurt clings to the legs and dries into a proper tandoori crust.
Coat and chill
Coat the legs all over with the spiced yogurt, pressing it deep into the slashes. Cover and chill for at least 4 hours, or overnight. The long rest tenderises the meat and sets the deep colour.
Preheat
Preheat the air fryer to 190°C, then let the legs come to room temperature and shake off any extra marinade. Cold, wet legs cook unevenly, so a warm start and a thin coat brown far better.
Air fry
Air fry at 190°C for 25 min, turning halfway and brushing with a little oil, until the edges brown, the inside reaches 74°C and the juices run clear with no pink at the bone.
