Mummy’s tip
Use mayo instead of yogurt. You still get that lovely creaminess, but the oils already built into the mayo make the chicken less sticky. That means more char and much less mess.
Weeknight
Mummy's Tandoori Chicken
Easy air-fryer or barbecue chicken
Bold, smoky and beautifully charred, this easy family tandoori chicken gets its creaminess from a spoonful of mayo instead of yogurt.
Total time50 minConfidenceEasyOriginal recipe2026
from the family albumSay it
Mummy's Tandoori Chicken
tahn-DOOR-ee
Make it yours
- Use boneless, skinless chicken breasts or thighs.
- Avocado oil and avocado-oil mayonnaise are preferred for their high smoke point.
- For the flavour we know and love, Kissan Tandoori Powder is essential.
At the family table
This is the kind of family recipe measured by feel: coat the chicken well, give the flavours time to bloom, then cook until beautifully charred.
Make
Let’s cook
Directions
- 01
Mix the Kissan Tandoori Powder, avocado oil, garlic powder, onion powder, salt, black pepper, lemon juice and mayonnaise in a large bowl.
- 02
Add the chicken and toss until every piece is generously coated.
- 03
Cover and refrigerate for at least 30 minutes so everything can jama hua, or come together, and the flavours have time to bloom.
- 04
For the air fryer, preheat to 400°F and place the chicken in the basket in a single layer.
- 05
Air-fry for about 20 minutes, turning halfway through, until nicely charred and fully cooked.
- 06
For the barbecue, place the chicken on a hot grill and cook for about 15 minutes, turning halfway through, until charred outside and fully cooked inside.
- 07
Let the chicken rest briefly, then slice and bring it to the table.
At the table
Cooking time may vary depending on the size and thickness of the chicken pieces.
Keep cooking
