6 tandoori-style dishes made easily in an air fryer

Tandoori cooking has always been defined by intensity, fierce heat, bold spices and marinades that transform simple ingredients into deeply layered dishes. Traditionally, that magic came from the searing temperatures of a clay oven, where food cooked quickly while developing its signature char and smokiness. Today, however, the air fryer offers a smart, modern alternative that fits seamlessly into everyday kitchens. By circulating hot air at high speed, it mimics roasting conditions remarkably well, delivering crisp edges, juicy interiors and evenly cooked results with far less oil. The appliance also cuts down cooking time and cleanup, making indulgent, restaurant-style flavours more accessible for busy home cooks who want both convenience and flavour without compromise. Here are six tandoori-style dishes that adapt beautifully to the air fryer, bringing bold, smoky flavours into everyday home cooking.

The classic that defines the genre translates beautifully to an air fryer.

Ingredients:
500 g chicken (legs or bone-in pieces), ½ cup thick curd (hung curd preferred), 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp Kashmiri red chilli powder, ½ tsp turmeric, 1 tsp garam masala, 1 tsp roasted cumin powder, 1 tbsp mustard oil, salt to taste.

Method:
Make deep cuts in the chicken so the marinade penetrates well. Mix all ingredients into a thick paste and coat the chicken thoroughly. Marinate for at least 2-4 hours or overnight. Preheat the air fryer at 200°C for 5 minutes. Arrange chicken pieces in a single layer and cook at 180°C for 18–20 minutes, flipping halfway. Increase temperature to 200°C for the final 3-4 minutes for a lightly charred finish. Serve with lemon wedges, sliced onions and a sprinkle of chaat masala for a classic tandoori-style finish that enhances the smoky, spiced flavours.

Quick, vegetarian, and perfect for weeknight cravings.

Ingredients:
250 g paneer cubes, onion and capsicum chunks, ½ cup hung curd, 1 tsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp chaat masala, 1 tsp kasuri methi, 1 tbsp mustard oil, salt.

Method:
Mix marinade ingredients and gently coat paneer and vegetables. Let it rest for 30-45 minutes. Preheat the air fryer at 200°C. Place skewered paneer pieces inside and cook at 180°C for 10–12 minutes, turning once. Brush lightly with butter before serving for authentic dhaba-style flavour. Serve with mint chutney and lightly toasted lachha onions for a fresh, crunchy contrast that enhances the smoky paneer.

Crispy outside, soft inside, a crowd-pleasing snack.
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Ingredients:
12–15 baby potatoes (parboiled), ½ cup hung curd, 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric, ½ tsp garam masala, 1 tbsp mustard oil, salt.

Method:
Lightly score the potatoes so they absorb flavour. Toss in marinade and rest for 1 hour. Air fry at 190°C for 15–18 minutes, shaking the basket midway. The edges should appear golden with slight blistering. Serve with a side of tangy tamarind chutney or spiced yogurt dip for a sweet-and-sour contrast that complements the smoky potatoes beautifully.

​A popular restaurant starter that becomes surprisingly easy at home.

Ingredients:
2 cups cauliflower florets (blanched for 2 minutes), ½ cup hung curd, 1 tbsp cornflour, 1 tsp ginger-garlic paste, 1 tsp chilli powder, ½ tsp turmeric, 1 tsp garam masala, salt.

Method:
The cornflour helps create a slightly crisp coating. Mix marinade and coat florets evenly. Rest for 30 minutes. Air fry at 180°C for 12–15 minutes, shaking once halfway through. For extra char, cook for an additional 2 minutes at 200°C. Serve with mint-coriander chutney and a squeeze of lemon, letting the fresh, herby flavours cut through the smoky spice.

Light yet flavourful, this works best with firm fish like basa or salmon.

Ingredients:
400 g fish fillets (large cubes), ½ cup hung curd, 1 tbsp lemon juice, 1 tsp ginger-garlic paste, 1 tsp Kashmiri chilli powder, ½ tsp ajwain, 1 tbsp mustard oil, salt.

Method:
Coat fish gently and marinate for 30-40 minutes (avoid longer marination as fish is delicate). Preheat air fryer to 200°C. Cook at 180°C for 8-10 minutes, flipping carefully once. Brush with butter or ghee immediately after cooking. Serve with onion rings, mint chutney and a light sprinkle of chaat masala to balance the richness with freshness and gentle tang.

Juicy mushrooms absorb marinade quickly, making this one of the fastest recipes.

Ingredients:
250 g button mushrooms, ½ cup hung curd, 1 tsp black pepper, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp lemon juice, 1 tbsp mustard oil, salt.
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Method:
Mix marinade and coat the mushrooms well. Rest for 20-30 minutes. Air fry at 180°C for 8-10 minutes until slightly wrinkled and roasted. Avoid overcrowding to prevent steaming. Serve with mint chutney and a squeeze of fresh lemon for a bright, tangy contrast that enhances the smoky flavours.