Air Fryer Tandoori Chicken Drumsticks

By Sprig Originals ✓ · cooked up in Sprig

Yogurt-marinated drumsticks that come out of the air fryer basket blistered and deeply spiced, with the charred edges you normally only get from a tandoor. Eight ingredients, one basket, and the marinade does almost all the work while you get on with your evening.

Ingredients

• 8 chicken drumsticks (about 2 lb)
• 1 tsp fine salt

• 1/2 cup plain whole-milk yogurt
• 2 tbsp ginger garlic paste
• 2 tsp garam masala
• 2 tsp Kashmiri chili powder or mild paprika
• 1 tbsp vegetable oil
• 1 lemon, half juiced and half cut into wedges

Instructions

1. Pat the drumsticks dry and slash each one twice down to the bone with a small knife. Rub all over with the salt.
2. In a large bowl, stir together the yogurt, ginger garlic paste, garam masala, chili powder, oil and the juice of half the lemon. Add the drumsticks and turn until thickly coated, pushing the marinade into the slashes. Leave 20 minutes at room temperature, or cover and refrigerate up to 24 hours.
3. Preheat the air fryer to 380°F for 3 minutes. Lift the drumsticks out of the bowl, letting excess marinade drip off, and arrange them in a single layer in the basket with a little space between each — cook in two batches if your basket is small.
4. Air fry at 380°F for 14 minutes, then turn each drumstick with tongs and cook another 8 to 10 minutes, until the coating is blistered and darkly spotted in places and a thermometer in the thickest part reads 185°F.
5. Tip onto a plate and rest 5 minutes, then squeeze the remaining lemon wedges over and serve straight from the plate.

Chef's tips

Nutrition (per serving, estimated)

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