Air Fryer Yogurt Marinated Chicken Thighs

Name: Air Fryer Yogurt Marinated Chicken Thighs
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 lb (about 8 thighs) (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry; ¾ cup (185 g) plain whole-milk yogurt, unsweetened, stirred smooth; 4 cloves (12 g) garlic, peeled and finely grated; 1 tbsp (15 g) fresh ginger, peeled and finely grated; 1 tbsp (6 g) garam masala; 1 tsp (2 g) ground turmeric; 1 tsp (2 g) ground cumin; 1 tsp (2 g) Kashmiri chili powder (or mild paprika); 1½ tsp (8 g) kosher salt; 2 tbsp (30 ml) fresh lemon juice; 1 tbsp (15 ml) neutral oil (such as avocado or canola); 2 tbsp (5 g) fresh cilantro, roughly chopped (optional); 1 whole (100 g) lemon, cut into 6 wedges

From the MyKitchenBank Kitchen

Boneless chicken thighs soak in a garlicky, ginger-spiked yogurt and garam masala marinade, then air fry into juicy, tender chicken with lightly charred, tandoori-style edges. Serve with rice, naan, or salad.

Prep: 20 min
Cook: 31 min
Wait: 4 hr 5 min
Total: 4 hr 56 min
Makes: 8 chicken thighs (4 servings of 2 thighs)

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Ingredients

4 servings

For the chicken
2 lb (about 8 thighs) (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry
For the marinade
¾ cup (185 g) plain whole-milk yogurt, unsweetened, stirred smooth
4 cloves (12 g) garlic, peeled and finely grated
1 tbsp (15 g) fresh ginger, peeled and finely grated
1 tbsp (6 g) garam masala
1 tsp (2 g) ground turmeric
1 tsp (2 g) ground cumin
1 tsp (2 g) Kashmiri chili powder (or mild paprika)
1½ tsp (8 g) kosher salt
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) neutral oil (such as avocado or canola)
To serve
2 tbsp (5 g) fresh cilantro, roughly chopped (optional)
1 whole (100 g) lemon, cut into 6 wedges

Equipment (6)

5–6 quart (4.7–5.7 L) basket-style air fryer
Large mixing bowl
Instant-read thermometer
Microplane or fine grater
Tongs
Aluminum foil and a serving platter

Steps

Before you start

Plan ahead: the chicken needs at least 4 hours in the marinade (up to 24 hours in the fridge) for the best flavor and tenderness.
Use whole-milk plain yogurt, not Greek or low-fat. Thinner whole-milk yogurt coats evenly and browns better; very thick yogurt can scorch.
This recipe is written for a 5–6 quart (4.7–5.7 L) basket-style air fryer that fits 4 thighs in a single layer. Cook in two batches unless yours is larger.
Remove the chicken from the fridge 15 minutes before cooking so it cooks evenly.

1
Mix the marinade
- In a large bowl, stir together the yogurt, grated garlic, grated ginger, garam masala, turmeric, cumin, Kashmiri chili powder, kosher salt, lemon juice, and oil until completely smooth and evenly orange-gold, with no streaks of dry spice.
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Ready when: Marinade is smooth, uniformly colored, and thick enough to cling to a spoon.
Tip: Grate the garlic and ginger on a Microplane so there are no chunks that could burn in the air fryer.
2
Coat the chicken
- Pat the trimmed thighs dry with paper towels.
- Add them to the bowl and turn with your hands or a spatula until every surface is coated.
- Press the marinade into the meat.
- Cover the bowl tightly with plastic wrap or transfer everything to a zip-top bag.
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Ready when: No bare chicken is visible; each thigh is fully covered in marinade.
Tip: Drying the chicken first helps the marinade stick instead of sliding off.
3
Marinate in the fridge
- Refrigerate the chicken for at least 4 hours and up to 24 hours, turning once if you remember.
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Ready when: Chicken looks evenly coated and the marinade has darkened slightly.
Tip: Don't go past 24 hours; the meat can turn mushy as the acid and enzymes keep working.
4
Preheat the air fryerOven 400°F / 205°C
- Take the chicken out of the fridge 15 minutes before cooking.
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Meanwhile, cut the lemon into 6 wedges and chop the cilantro.
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Ready when: Air fryer display shows 400°F (200°C).
Tip: A hot basket helps the yogurt coating set and char rather than slide off.
5
Air fry first sideOven 400°F / 205°C
- Lift 4 thighs from the bowl, letting excess marinade drip off but leaving a thin, even coat.
- Arrange in a single layer in the basket without touching.
- Air fry at 400°F (200°C) for 7 minutes.
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Ready when: The top surface looks set and is dotted with browned spots.
Tip: Don't overcrowd. Touching thighs steam rather than char. Discard the leftover marinade; it has touched raw chicken.
6
Flip and finishOven 400°F / 205°C
- Use tongs to turn each thigh over.
- Air fry another 6–8 minutes at 400°F (200°C), until the edges are charred in spots and the thickest part of each thigh reads 175°F (80°C) on an instant-read thermometer.
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Ready when: Thickest part reads at least 175°F (80°C); juices run clear and edges are browned with dark spots.
Tip: Thighs are safe at 165°F (74°C) but taste more tender at 175–185°F (80–85°C). If the coating darkens too fast, lower the heat to 375°F (190°C).
7
Rest and keep warm
- Transfer the cooked thighs to a platter and tent loosely with foil.
- Rest for 5 minutes so the juices redistribute.
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Ready when: Chicken feels firm but springy and juices no longer pool when pressed.
8
Cook second batchOven 400°F / 205°C
- Wipe any burnt bits from the basket.
- Repeat with the remaining 4 thighs: 7 minutes on the first side, flip, then 6–8 minutes more at 400°F (200°C) until the thickest part reads 175°F (80°C).
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Ready when: Thickest part reads at least 175°F (80°C) with charred edges.
Tip: Add the second batch to the platter and re-tent the foil; the first batch will stay warm.
9
Serve
- Pile the chicken on the platter, scatter with chopped cilantro, and serve hot with lemon wedges for squeezing.
- Slice the thighs, if you like, for wraps or rice bowls.
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Tip: A squeeze of lemon right before eating brightens the spices.

Good to know

Tips

Leave a thin coat of marinade on the chicken. A thick layer of yogurt can steam and turn pale instead of charring.
Different air fryers run hot or cool, so start checking temperature at the earliest time given and use a thermometer rather than the clock.
For extra char, switch to the broil or highest setting for the final 1–2 minutes of each batch, watching closely.
Serve with basmati rice, warm naan, sliced red onion, and a simple cucumber raita for a full meal.

Make ahead

"Marinate the chicken up to 24 hours ahead, covered in the fridge. You can also freeze the raw chicken in its marinade in a freezer bag for up to 3 months; thaw overnight in the fridge before cooking."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months. Reheat in the air fryer at 350°F (175°C) for 4–6 minutes until hot throughout (165°F/74°C), or in a covered skillet over medium-low heat with a splash of water."

Substitutions

plain whole-milk yogurt → Greek yogurt thinned with 2 tablespoons of water. Use 3/4 cup (185 g) Greek yogurt plus 2 tbsp water to match the consistency of regular whole-milk yogurt.
boneless, skinless chicken thighs → bone-in, skin-on chicken thighs. Air fry at 380°F (193°C) for 22–26 minutes, flipping halfway, until 185°F (85°C) at the thickest part near the bone.
Kashmiri chili powder (or mild paprika) → mild paprika or cayenne. Use mild paprika for color without heat, or a pinch of cayenne for more heat.
fresh lemon juice → lime juice. Same amount; gives a slightly sharper tang.