Keto Air-fryer Tandoori Chicken

The air fryer produces crispy, delicious Keto Air-fryer Tandoori Chicken that tastes better than takeout. The whole family will enjoy this Air-fryer tandoori chicken quick and simple weekday meal because it only takes 25 minutes in the air fryer. Air-fryer Tandoori Chicken makes a great low-carb, high-protein dinner when combined with coconut cauliflower rice! Yes, you should marinate Keto Air-fryer Tandoori Chicken for at least two hours. And cook it when you get home. Air-fryer Tandoori Chicken’s meat is juicy and delicious with a perfectly crispy exterior. Air-fryer Tandoori Chicken just contains 2.1g of net carbs and 40.2g of proteins/serving.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Course: Dinner
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 24 minutes
Marinating time: 2 hours
Total Time: 2 hours, 34 minutes
Servings: 6 servings
Calories: 408 kcal

EQUIPMENT:

Air fryer
Large bowl
Whisk
Tongs
Meat thermometer
Brush or cooking spray

INGREDIENTS:

½ cup plain whole milk yogurt
3 tbsp. lemon juice
2 tbsp. tandoori seasoning
¾ tsp. salt
½ tsp. black pepper
¼ to ½ tsp. cayenne
2 1/2 lb. chicken (with bone & skin)

INGREDIENT NOTES:

CHICKEN:

Drumsticks and thighs work well together, but you may use either one alone or both. Typically, breasts are too big and don’t cook through evenly.

YOGURT:

Since ordinary yogurt makes a thinner marinade that coats the chicken more readily, I typically use it instead of Greek. You may use Greek, but you might need to add a little marinade to thin it down.

TANDORI SEASONING:

For ease, I often use pre-mixed tandoori spices.

LEMON JUICE:

Lemon juice is added to this tandoori chicken marinade. Acid helps to tender the chicken as well as blend all the ingredients properly.

SALT & PEPPER:

Adjust the pepper powder & salt in the recipe according to your preference.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

Take a large bowl and include the yogurt, lemon juice, cayenne, salt, pepper, and tandoori spice, and mix them with the whisk till they get properly mixed.
Add the pieces of the chicken to the tandoori marinade and toss it properly to cover every chicken piece.
Put the marinated chicken in the fridge for two hours or overnight.
Lightly oil the rack or racks and warm up the air fryer to three-seventy-five degrees F.
Place the chicken on the rack, skin side down. You might have to work in batches if your air fryer is tiny.
After twelve minutes, turn the chicken pieces over and continue air-frying for another ten to twelve minutes or till the skin gets crisp and lightly browned and the interior temperature reaches one-sixty-five degrees F.
Serve the tandoori chicken after adding more salt and pepper to taste.

IN THE OVEN:

Preheat the oven to four hundred degrees F.
Place a baking rack over a metal rim baking sheet.
After cooking the chicken for twelve minutes with its skin side down, turn it over and continue cooking for another twelve to fifteen minutes.
Put them in the broiler for a minute at the very end if you want a lovely crispy skin.

TIPS:

Before tossing the chicken to coat, we may combine the marinade in a glass dish. In this manner, a plastic bag is not wasted. Please make sure that the chicken is well coated and toss it around a little. Refrigerate for a minimum of two hours.
Working in batches may be necessary, depending on the size and design of your air fryer. If your air fryer has two racks, be careful to move them around a few times during baking. Those closest to the heating source typically turn brown more quickly.
Always begin with the chicken pieces skin-side down, then halfway through, turn them over. This contributes to the crispy finish of the chicken skin on top and the beautiful browning on both sides.

STORAGE INFORMATION:

FRIDGE:

Put the remaining tandoori chicken in the sealed box and store the chicken for three to four days.

FREEZER:

Cover the tandoori chicken in the plastic wrap then in the aluminum foil then put it in the sealed bag or container and store the chicken for two to three months.

FAQs:

What is the flavor of tandoori chicken?

Rich spices like turmeric, coriander, cinnamon, and cardamom combine to give Tandoori chicken a deep, fragrant taste. Although it is often not particularly hot, it may also contain a small amount of chili. The yogurt marinade gives it a wonderful tang and aids in tenderizing the meat.

Will we use boneless chicken to make this tandoori chicken?

This dish may also be made with skinless, boneless chicken breasts or thighs. I suggest cooking skinless thighs in the air fryer for a total of 18 minutes since they will cook through faster. Skinless breasts will take around the same length of time, but you should check them often since they can dry out rapidly.