This week I’m sharing another air fryer recipe that I like a lot with you. This one’s for tandoori-style air fryer chicken thighs that I adapted from America’s Test Kitchen. If you’d like your tandoori chicken thighs a little spicier, just add some optional cayenne chile powder to taste.
- 3 garlic cloves, peeled and minced
- 1 Tbsp grated fresh ginger
- 1 ½ tsp. garam masala
- 1 tsp. chili powder – I used Gebhardt
- Cayenne chile powder, to taste (optional)
- 1 tsp. vegetable oil
- Salt and pepper
- ½ cup plain whole-milk yogurt – I used Greek yogurt
- 4 tsp. freshly squeezed lime juice
- 4 5-oz bone in, skin-on chicken thighs, trimmed
- Combine garlic, ginger, garam masala, cumin, chili powder, cayenne, oil, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl and microwave until fragrant, about 30 seconds. Set aside to cool slightly, then stir in ¼ cup yogurt and 1 tablespoon lime juice.
- Pat the chicken thighs dry with paper towels. Using a metal skewer, poke the skin side of each chicken piece 10 to 15 times. Add to bowl with yogurt-spice mixture and toss to coat; set aside to marinate for 10 minutes. Meanwhile, combine the remaining ¼ cup of yogurt and remaining 1 tsp. of lime juice in a clean bowl; season with salt and pepper to taste and set aside.
- Remove chicken from marinade, letting excess drip off, and arrange skin side up in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 F. Cook until chicken is well-browned and crisp and registers 195 degrees F, 20 to 30 minutes, rotating chicken halfway through cooking; (do not flip).
- Transfer chicken to a serving platter, tent loosely with aluminum foil and let rest for 5 minutes. Serve with reserved yogurt-lime sauce.