Air-Fryer Tandoori Chicken with Kachumber Salad
Tandoori spices sink into yogurt-marinated chicken and char beautifully in the air fryer, giving you that smoky, slightly blistered crust without firing up a grill. The meat stays genuinely juicy inside. Kachumber, a traditional cucumber and tomato salad, cools alongside. A cilantro-mint yogurt is a great cooling dip where the spices run hot.
Servings: Four
INGREDIENTS
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
1 heaping tablespoon plain whole milk yogurt
1 tablespoon grated garlic
1 teaspoon grated fresh ginger
Juice of 1/2 lemon
1 teaspoon avocado oil
Cilantro-Mint Yogurt
1 cup plain whole milk yogurt
Juice of 1 lime
1/4-1/2 cup fresh mint leaves
1/4-1/2 cup fresh cilantro leaves
Kachumber Salad
1 English cucumber, finely diced
1 cup cherry tomatoes, finely chopped
1/4 cup finely diced red onion
2 tablespoons chopped fresh cilantro
Juice of 1/2 lemon
1 teaspoon olive oil
PREPARATION
Marinate chicken: In a large bowl, combine paprika, cumin, coriander, garam masala, turmeric, yogurt, grated garlic, grated ginger, lemon juice, and avocado oil. Add chicken thighs and toss to coat well. Cover and refrigerate at least 30 minutes and up to 8 hours.
Make Cilantro-Mint Yogurt: In a small blender or bowl, lime juice, mint, cilantro, and 1/4 teaspoon salt. Then stir in yogurt. Refrigerate until ready to serve.
Prepare kachumber salad: In a medium bowl, combine cucumber, tomatoes, red onion, and cilantro. Add lemon juice, olive oil, and 1/2 teaspoon salt. Toss gently and let sit at room temperature while chicken cooks.
Cook chicken: Preheat air fryer to 400°F (200°C). Season chicken with salt then arrange in a single layer and cook 12 to 15 minutes (depending on size and thickness), flipping halfway, until lightly charred and internal temperature reaches 165°F (74°C). Let rest 5 minutes before serving.
Plate: Slice chicken if desired and serve with kachumber and a spoonful of Cilantro-Mint Yogurt.
Notes:
If you prefer deeper spice, increase garam masala to 1 1/2 teaspoons.
Chicken can marinate overnight for stronger flavor and better browning.
If using bone-in thighs, cook until internal temperature reaches at least 165°F (74°C) for safety, but closer to 170 to 175°F for more tender, juicy meat.
