Whole Tandoori Chicken (Air Fryer or Oven)

Roast a whole Tandoori Chicken in your air fryer or oven! This easy recipe uses a spiced yogurt marinade for tender, smoky chicken every time.

This easy Tandoori Chicken is packed with bold Indian flavors thanks to a spiced yogurt marinade that delivers incredibly juicy, tender, flavor-packed chicken with irresistible charred edges.

If you love big, bold flavors with minimal fuss, this authentic Tandoori Chicken recipe is about to become a staple. The marinade does all the heavy lifting, infusing the chicken with flavor and just the right amount of heat. I promise you restaurant-worthy results whether you air fry it for speed or oven-bake it for ease.

What’s Tandoori Chicken?

You can’t beat tandoori chicken for intense smoky flavor, slightly charred edges and vibrant red color. Authentic versions of this North Indian dish are cooked in a tandoor – a cylindrical clay oven that reaches extremely high temperatures of nearly 500°F (250°C).

I certainly don’t have a tandoor oven at home, but you know what? You can recreate authentic and restaurant-quality tandoori chicken at home using your air fryer or oven.

What You’ll Need

You can marinate the chicken overnight or even up to 48 hours – a little prepping ahead will reward you with best flavor ; )

• Chicken: A whole large chicken with the skin on or off.
• Plain yogurt or Greek yogurt:
Full fat yogurt is the secret to tender chicken. The yogurt gently tenderizes the meat and also acts as a sort of protective shield during the cooking.
• Lemon juice: Adds brightness and helps balance the spices.
• Garlic and ginger paste:
Blend fresh ginger and garlic in a food processor for best flavor.
• The spices:
paprika, cumin, coriander, turmeric, garam masala, and Kashmiri chili powder. Restaurants often use food coloring to achieve the signature vibrant red hue. Chili powder won’t give you color quite as intense, but it’s certainly more natural!

How to Make Tandoori Chicken

Marinate the Chicken

1. Combine the yogurt, lemon juice, garlic, ginger, spices, salt and oil in a small bowl to make the tandoori marinade.
2. Use a sharp knife to score the chicken then brush the marinade all over, including the cavity if you are using a whole chicken. Cover and refrigerate for 4-6 hours or, ideally, overnight.

Air Fry

1. Preheat the air fryer to 375°F (190°C). Brush the basket with a little oil so that the chicken won’t stick. Place a whole chicken breast-side down in the air fryer basket and cook for 25 minutes.
2. Turn the chicken over and baste with the leftover marinade. Cook for a further 25-30 minutes or until the chicken is charred at the edges and registers at least 165°F (75°C) on a meat thermometer.

Roast in the Oven

1. Preheat the oven to 470°F (230°C) or 430°F (220°C) if using a fan-forced oven. Use a roasting pan with a rack, brushing the rack with oil first. If you are cooking whole chicken, place it breast-side down; if using smaller chicken pieces space them slightly apart on the rack.
2. Roast for 60-70 minutes, brushing with the marinade or some melted ghee, butter or oil and turning over halfway through to keep it moist.
3. If your chicken needs extra charring, turn the broiler on and place the chicken underneath for 3-5 minutes (but keep a close eye on it – you don’t want it to burn!).

Add That Smoky Finish! (Optional)

1. Heat a small piece of charcoal over a gas burner for about 10 minutes until it’s hot and glowing red (I hurried mine a bit). Place in a small metal container and position next to the chicken.
2. Pour a little melted ghee over the coal – it will begin smoking instantly. Cover the chicken with a lid or clean towel to trap the smoke and rest for 5 minutes to allow the smoke to penetrate the meat and infuse it.

Serving Suggestions

Place the chicken on a platter and loosely cover with foil. Rest for 5-10 minutes before serving to allow the juices to redistribute. Serve with lime or lemon wedges, crushed fenugreek leaves and chopped cilantro (coriander).

Serve with warm garlic naan, fluffy pilau rice, or a fresh salad for a complete meal. It pairs beautifully with cooling sauces like raita or sweet chutney to balance the spices. You can also slice it up and use it in wraps, bowls, or meal prep lunches – this is one of those recipes that works hard for you all week.

Leftovers and Storage

Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (180°C) for a few minutes to bring back those crispy edges. Cooked leftover tandoori chicken can be added to my homemade masala sauce for a quick, easy  and delicious curry.

You can also freeze cooked tandoori chicken for up to 3 months—just thaw overnight in the fridge before reheating.

You might also like my Peruvian Chicken with Green Sauce and my Oven Roasted Whole Chicken.