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Actifry Tandoori Chicken

by Helen
Actifry Tandoori Chicken

Tandoori chicken is one of my favourite meals. It’s mildly spiced and pairs so well with a crisp salad, rice or naans. This version is marinated in spices, lemon juice and yoghurt then cooked in the Actifry.

The Actifry is amazing for dishes like this – it makes the chicken juicy and tender throughout with a slightly charred outer – which is much harder to achieve in the oven!

This is my favourite type of meal when I fancy a crunchy salad with chicken – the hot, tender chicken thigh is amazing for dinner, or packed lunches the next day. I’ll often serve it with a garlic chilli naan bread too and wrap it up.

I asked my Actifry Facebook Group if they’d rather see this recipe with bone-in chicken or boneless, the unanimous vote was boneless – so we’re using chicken thigh fillets for this recipe. They’re juicy and tender and work so well with the Tandoori marinade.

If you prefer breast, or bone-in chicken this marinate works amazingly for that too – just adjust the cooking times as per1

The marinate does get a bit sticky in the Actifry so I recommend you pop the pan in the sink to soak whilst you eat – to make the washing up a bit easier!

For more Actifry recipes check out my Actifry recipe collection and join my Facebook group.

How to make Tandoori Chicken in the Actifry

Scroll down for recipe card and ingredient list

1. In a large bowl (one big enough to fit the chicken) add the garlic paste, ginger paste and yoghurt

2. Add in the dried spices

3. And stir to make a smooth marinate

4. Add in the trimmed chicken thighs and mix to evenly coat each piece in the marinate. Put the marinated chicken in the fridge (covered with a lid) for a minimum of 30 minutes – you can prep this as far in advance as the night before though too!

5. Once the chicken has marinated for at least 30 minutes, transfer it to the Actifry and drizzle with oil (keep the paddle in)

6. Cook for 22 minutes (or until the chicken is cooked through) before serving!

Yield: 4 Servings

Actifry Tandoori Chicken

Actifry Tandoori Chicken

Deliciously spiced Tandoori chicken made simply in the Actifry. Soft chicken thighs in a spiced yoghurt marinate

Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes

Ingredients

  • 600g Chicken Thighs fillets (boneless)
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 1/2 Tbsp Lemon Juice
  • 1/2 Tsp Salt
  • 1 Tsp Chilli Powder
  • 2 Tbsp Greek yoghurt
  • 1 Tsp Garam Masala
  • 1 Tsp Turmeric
  • 1 Tsp Coriander Powder
  • 1 Tbsp Oil

To serve (Optional)

  • Salad, rice or naan

Instructions

  1. Trim any excess fat from the chicken thigh fillets
  2. Place all marinade ingredients in a bowl (not the oil) and mix to make a smooth paste
  3. Place the chicken pieces in the marinade and stir to coat each piece evenly
  4. Cover the chicken and place in the fridge to marinate for a minimum of 30 minutes
  5. Once marinated, put int he Actifry (paddle in) and drizzle with oil
  6. Cook for 22 minutes (or until the chicken is cooked through)
  7. Then serve - drizzle the top of the chicken with any juices in the Actifry pan! I love this with salad and rice

Notes

The marinade gets sticky in the Actifry once cooked so I recommend you soaking the pan as you eat for quicker washing up!

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 395Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 193mgSodium 692mgCarbohydrates 4gFiber 1gSugar 1gProtein 36g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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6 comments

Sheila 7th January 2020 - 10:27 pm

Hi Helen, I love the sound of this recipe but I’m concerned about cooking time. I cooked plain, unmarinated, chicken thighs last evening and they were quite tough and chewy. Would you agree that the marinade helps tenderise the meat? I must say, I’m disinclined to try again as, although delicious, the meals was exhausting to eat!

Reply
Helen 12th January 2020 - 4:03 pm

Hi Sheila! Ah, that’s a shame about your meal last night. The marinade will definitely help tenderise the meat a little (lemon juice!). I tend to use chicken thighs in my Actifry rather than breast as the temp is high and it can quickly dry out/be tough as you mention – and always quite heavily seasoned with a good marinade. This recipe can easily be cooked in a pan or oven if you’d prefer though! 🙂 let me know how you get on if you do cook it

Reply
Jane 21st January 2020 - 1:31 pm

Hi Helen, made this last night for tea marinated it overnight, served as your suggestion with rice and salad. Absolutely delicious tender and moist will definitely be making again, thanks for the recipe.🙂👍

Reply
Helen 23rd January 2020 - 8:15 am

Aw amazing, so glad you enjoyed it Jane!

Reply
Payal Maskara 21st August 2020 - 4:52 am

I am planning to make Tandoori chicken but with drumsticks. But my concern is while cooking chicken releases a lot of juice will that be a problem?

Reply
Helen 28th August 2020 - 5:05 pm

It’ll be fine 🙂 we do drumsticks all the time in the Actifry – but I’d definitely remove the paddle and manually shake them half way through – I have seen some people breaking them with drumsticks on Facebook 🙁

Reply

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