A flavor packed spicy dish from the Indian subcontinent popular all over the world. Chicken is marinated in yogurt, ginger, garlic, spices and lime juice, then grilled in the air fryer or oven. Low carb and keto friendly.
Pat dry the chicken drumsticks with a paper towel. Remove the skin. Make 3-4 slits on the thick part of each drumstick.
In a large bowl, mix together all ingredients for the marinade. Add chicken to the marinade.
Coat chicken drumsticks well with the marinade and let them rest for 30 minutes in the refrigerator (you can keep it refrigerated for up to 24 hours).
Remove marinated chicken from refrigerator when ready to cook. Arrange in a single layer in the air fryer basket. Spray cooking oil on the chicken.
Cook in air fryer at 360°F for 10 mins. Flip over the chicken, and lightly spray with oil. Then cook for another 5 minutes.
Remove on a serving plate. Garnish with cilantro. Serve with lemon wedges, sliced onion and cilantro mint chutney.
Video
Notes
I use chicken drumsticks, which is how Tandoori Chicken is traditionally made. You can use chicken breasts or thighs too.
I highly recommend to use kashmiri red chili powder for this recipe, as it gives the natural red color. You could use Cayenne pepper or Paprika as a substitute too.
Oven Variation: Preheat oven at 450 F. Then bake the chicken for 15 minutes. Turn and cook for another 5-10 minutes until it is cooked. Follow this by 3-5 minutes of broiling to get the charred marks.