Best Tandoori Chicken Recipe (Oven + Air Fryer)

Wash the whole chicken legs (thighs and legs) and pat the pieces dry using a paper towel. Make 3-4 slits on each piece using a sharp knife.

Mix the ingredients for the first marinade in a bowl. Add the chicken to the bowl and mix well with the marinade using your fingers. Cover the bowl with a lid or a cling film and refrigerate for an hour.

Add the ingredients for the second marinade to the bowl and mix them well with the chicken.

Cover the bowl with a lid or a cling film and refrigerate for atleast 4-5 hours or better overnight

Preheat the oven to 360℉ (180℃). Set a baking tray on the lower half of the oven and keep a wire rack above the baking tray. Shake off the excess marinade and arrange the chicken pieces on the wire rack. Grill for 15 minutes.

Flip the chicken using a tong and grill for another 15-20 minutes until they are cooked well. Baste the chicken 1-2 times with butter while grilling.

Set the oven to broil and broil the chicken for 4-5 minutes until it is slightly charred. Remove from oven and brush with butter. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.

Line the basket of the air fryer with aluminum foil. Leave some space on the sides for the air to flow. Place chicken on the basket in a single layer and air fry at 400℉ (200℃) for 15 minutes. Baste with butter and flip using a tong and air fry for another 15 minutes until slightly charred and browned. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.

Heat a pan (preferably a grill pan) over the stovetop on medium heat. Transfer the marinated chicken to the hot pan and drizzle 2-3 tbsp of oil all over. Cover the pan and cook on medium heat for 8-10 minutes.

Flip and cover the pan and cook for another 8-10 minutes. Remove the lid and increase the heat to high and cook until all the liquid is evaporated.

Place a wire rack on the stovetop and keep the chicken over the rack. Cook over direct heat on both sides until slightly charred. Flip a few times while cooking. Serve hot.

Preheat your outdoor grill to medium-high heat. If using a gas grill, line the grates with aluminum foil to prevent the marinade from dripping and causing flare-ups.

While the grill is preheating, remove the chicken from the marinade and let the excess marinade drip off.

Place the pieces on the hot grill over direct heat.

Grill for about 20-25 minutes, turning occasionally to achieve even cooking and a nicely charred exterior. Baste with butter a few times while grilling.