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Air Fryer Tandoori Chicken Legs

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The spices and explosion of flavors in traditional indian tandoori chicken are on full display in this Air Fryer Tandoori Chicken Legs.  This recipe is versatile for oven baking or the air fryer.  This is an easy and fast recipe that tastes exotic and delicious. 

Air Fryer Tandoori Chicken Legs on a baking sheet.

AIR FRYER TANDOORI CHICKEN LEGS 

You guys are in for a treat today with this flavor packed recipe.

I know a lot of you like air fryer recipes and chicken recipes. Today’s recipe for Air Fryer Tandoori Chicken Legs is a mix of both of these. 

You might remember this Tandoori Grilled Chicken Recipe from a few years back.

The spices in the yogurt marinade are some of my favorite.

The ginger, turmeric, garam masala, chili powder, cumin and coriander work so nicely together to create a warm, rich flavor. 

In my house we have chicken on repeat week after week and the recipes are a family favorite. 

To keep things exciting I like to mix up the recipes I make whether it is these Healthy Chicken Fingers, Greek Lemon Chicken, Moroccan Chicken Thighs or Grilled Chicken Thighs with Greek Marinade

Today’s easy recipe is made by air frying but I also give you instructions on how to bake it in the oven.

I personally love the crispy skin that the air fryer creates while keeping the inside tender and juicy. 

I don’t know about you but I can’t live without my air fryer. I use it to make this Air Fryer Cod, Air Fryer Mediterranean Chicken Thighs, Air Fryer Chicken Tenders and these Air Fryer Chicken Wings

Air Fryer Tandoori Chicken Legs ingredients.

WHAT INGREDIENTS ARE IN AIR FRYER TANDOORI CHICKEN LEGS?

  • Chicken Legs {drumsticks} – this recipe can be made with any part of the chicken

  • Greek Yogurt {or plain yogurt works}

  • Lime

  • Garlic, minced {or garlic powder}

  • Ginger

  • Turmeric

  • Garam Masala

  • Chili Powder

  • Cumin

  • Coriander Powder

  • Olive Oil

  • Butter – real butter, not margarine {optional}

Air Fryer Tandoori Chicken Legs with cilantro.

HOW DO YOU MAKE AIR FRYER CHICKEN LEGS?

Remove the skin from the chicken, and with a sharp knife cut 2-3 deep slices into a thick part of each raw drumsticks {optional- you can leave the skin on if you would like}.

Air Fryer Tandoori Chicken Legs on cutting board.

Combine the ingredients for the marinade (all but the butter) and pour into a ziplock bag or large bowl. 

Air Fryer Tandoori Chicken Legs marinade in a bowl.

Add the chicken legs to the ziplock bag of marinade.

Seal the ziplock bag and move the drumsticks around in the bag to make sure the marinade gets down into the slice marks of each drumstick.

Refrigerate for 2 hours but you can let it marinate overnight as well.

Air Fryer Tandoori Chicken Legs in a ziplock bag.

Preheat Air Fryer to 360° for 5 minutes.

Spray the air fryer with non-stick spray.

Place the drumsticks into the air fryer tray in a single layer, but be sure to not overcrowd. Space each leg slightly apart so the hot air can reach them all.

Place the air fryer basket in the air fryer for 10 minutes at 360° degrees fahrenheit.

Flip each drumstick and place back in the air fryer for 5-6 minutes.

Air Fryer Tandoori Chicken Legs with marinade.

To check doneness the meat thermometer should reach 165 degrees F internal temperature for each drumstick.

Brush each drumstick with melted butter and serve {optional – you can skip this if you would like}.

Garnish with fresh cilantro, lime wedges and your favorite sauce like this Tahini Yogurt Dressing. 

Air Fryer Tandoori Chicken Legs in air fryer.

HOW DO YOU STORE CHICKEN LEGS?

You can keep these chicken legs in the refrigerator in an airtight container or sealed with cling wrap for up to 7 days.

You can also freeze these for up to 3 months in an airtight container. 

To thaw, place in the refrigerator overnight. 

Air Fryer Tandoori Chicken Legs on a baking sheet.

TIPS FOR MAKING THIS AIR FRYER CHICKEN LEGS RECIPE

  • To enhance the flavors of the marinade combine all the dry spices in a small saucepan and toast for a few minutes until fragrant. This helps the spices bloom.

  • This recipe can be used on other cuts of chicken as well.  Boneless, skinless chicken breast, or thighs work well, but you may need to adjust your cooking time. Use a meat thermometer on these cuts to ensure they are done. You want chicken to reach an internal temperature of 165 degrees F.

  • These are great served as a party food, but can also be served over fresh salad, basmati rice, or cucumber slices tossed in sea salt and dill.

  • To remove the skin from the chicken, grab the skin with a paper towel and pull down.

Air Fryer Tandoori Chicken Legs with onion and cilantro.

WHAT SHOULD I SERVE WITH AIR FRYER TANDOORI CHICKEN LEGS?

Salads are always a nice pairing with chicken. We love this Summer Orzo Pasta Salad, Mediterranean Bean Salad or this Lemon Arugula Salad with Pine Nuts

Vegetable side dishes are also a nice addition to this meal. We often make these Mediterranean Roasted Vegetables, Lebanese Green Beans and this Turmeric Roasted Cauliflower

My meals at home often include a rice or potato with them. We like adding these Lemon Herb Couscous4 Ingredient Cheesy Orzo, Spicy Lebanese Potatoes or these Easy Oven Roasted Potatoes

Air Fryer Tandoori Chicken Legs with logo.

Air Fryer Tandoori Chicken Legs on a baking sheet.

Air Fryer Tandoori Chicken Legs

Yield: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinade Time: 2 hours
Total Time: 2 hours 35 minutes

The spices and explosion of flavors in traditional indian tandoori chicken are on full display in this Air Fryer Tandoori Chicken Legs. This recipe is versatile for oven baking or the air fryer. This is an easy and fast recipe that tastes exotic and delicious.

Ingredients

  • 2 pounds chicken legs (approximately 12)
  • 1 cup Greek yogurt {I like the thickness and tanginess of Greek yogurt but you can use regular plain yogurt}
  • 1 teaspoon olive oil
  • 3 Tablespoons butter, melted
  • 1 Lime, juiced (about 2 Tablespoons)
  • 3-4 garlic cloves, minced
  • 2 Tablespoon freshly grated ginger
  • 1 Tablespoon turmeric
  • 1 Tablespoon garam marsala
  • 1 teaspoon chili powder - kashmiri or other
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon salt

Instructions

    AIR FRYER DIRECTIONS:

    Remove the skin from the chicken, and with a sharp knife cut 2-3 deep slices into a thick part of each raw drumstick {this is optional- you can leave the skin on if you like}.

    These gashes in the drumsticks will catch the marinade for maximum flavor.

    Combine the ingredients for the marinade (all but the butter) and pour into a ziplock bag.

    Add the chicken legs to the ziplock bag of marinade. Seal the ziplock bag and move the drumsticks around in the bag to make sure the marinade gets down into the slice marks of each drumstick. Refrigerate for 2 hours but you can let it marinate overnight as well.

    Preheat Air Fryer to 360° for 5 minutes.

    Spray the air fryer with non-stick spray.

    Place the drumsticks into the air fryer, but be sure to not overcrowd. Space each leg slightly apart.

    Place the air fryer basket in the air fryer for 10 minutes at 360°. Flip each drumstick and place back in the air fryer for 5-6 minutes.

    To check doneness the meat thermometer should reach 165 degrees F internal temperature for each drumstick.

    Brush each drumstick with melted butter and serve {optional - you can skip this if you would like}.

    Garnish with fresh cilantro, lime wedges and yogurt.

    OVEN DIRECTIONS:

    Remove the skin from the chicken, and with a sharp knife cut 2-3 deep slices into a thick part of each raw drumstick {this is optional- you can leave the skin on if you like}.

    These gashes in the drumsticks will catch the marinade for maximum flavor coverage.

    Combine the ingredients for the marinade (all but butter) and pour into a ziplock bag.

    Add the chicken legs to the ziplock bag of marinade. Seal the ziplock bag and move the drumsticks around in the bag to make sure the marinade gets down into the slice marks of each drumstick. Refrigerate for at least 4 hour, but you can let it marinate overnight as well.
    Preheat the oven and line a cookie sheet with tin foil.

    Remove each drumstick from the ziplock bag of marinade and let the excess marinade drip off, or you can use a light shake of each drumstick to remove excess if needed.

    Place drumsticks on a cookie sheet lined with tin foil with space between each leg. Brush each drumstick with melted butter.

    Bake for 20 minutes then flip each drumstick, bake for an additional 20 minutes. To ensure doneness juices should run clear. If you are using a meat thermometer make sure it reads an internal temperature of 165 F degrees.

    Remove cookie sheet from the oven and let rest for 10 minutes before serving.

    Garnish with fresh cilantro, lime wedges and yogurt.

Notes

This recipe can be used on other cuts of chicken as well.  Boneless, skinless chicken breast, or thighs work well, but you may need to adjust your oven/ airfryer time.  Use a meat thermometer on these cuts to ensure they are done. You want chicken to reach an internal temperature of 165 degrees F.

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Allyson | Domestic Superhero

Monday 2nd of August 2021

Love the tandoori flavor, definitely need to try this!

Julia

Monday 2nd of August 2021

I love tandoori flavors too! So good.

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