Big Indian-inspired flavour with minimal effort
Indian Spiced Chicken Breasts in the Air Fryer are an easy way to get big Indian-inspired flavour with minimal effort. The chicken is marinated in a creamy yoghurt and spice mixture that keeps it tender and juicy, then cooked until lightly charred and perfectly cooked through. You can make this recipe in the air fryer or the oven, and it works just as well for weeknight dinners, meal prep, or easy lunches throughout the week.
This spiced chicken is all about maximum flavour with minimal hands-on time. The yoghurt-based marinade clings to the chicken, locking in moisture while the spices gently toast as it cooks, giving it those classic tandoori-style flavours without the need for a tandoor oven. It’s a flexible recipe that works just as well served simply with rice as it does sliced into wraps, salads or bowls, making it one of those reliable meals you’ll come back to again and again.
Why You’ll Love These Indian Spiced Chicken Breasts
- Big flavour, minimal effort – The spiced yoghurt marinade does all the work for you.
- Juicy every time – Yoghurt keeps the chicken tender and prevents it from drying out.
- Air fryer or oven friendly – Make it whichever way suits your kitchen.
- Great for meal prep – Cook once and use it across multiple meals.
- Easy to serve different ways – Works with rice, wraps, salads and bowls.
Variations and Substitutions
- Chicken thighs: Swap breast for boneless thigh fillets for an even juicier result.
- Extra heat: Add more Kashmiri chilli or a pinch of chilli flakes to the marinade.
- Milder version: Reduce the chilli and garam masala for a softer spice profile.
- No kasoori methi: Leave it out or substitute with a small pinch of dried parsley or oregano.
- Different proteins: The marinade also works well with lamb chops, lamb steaks or chicken skewers.
Tips for Making and Serving
- Score the chicken before marinating so the yoghurt and spices absorb properly.
- Preheat the air fryer or oven to help the chicken cook evenly and develop light charring.
- Don’t overcook. Remove the chicken as soon as it’s cooked through to keep it juicy.
- Rest before slicing for a few minutes so the juices redistribute.
- Adjust the spice level by increasing or reducing the chilli to suit your taste.
Serving Suggestions
This Indian spiced chicken is incredibly versatile and works across many meals. Serve it with basmati or Indian yellow rice, alongside steamed or roasted vegetables, or wrapped in flatbreads for an easy lunch. It’s also great sliced into salads, layered into sandwiches, or used as a topping for homemade pizzas. For extra flavour, drizzle over Indian pudina chutney or your favourite yoghurt sauce.
Storage
Storage:
Allow the cooked chicken to cool to room temperature, then transfer to an airtight container and store in the fridge for up to 3–4 days. The chicken is great served hot or cold, making it ideal for meal prep, wraps and salads throughout the week.
Freeze:
The cooked chicken freezes well for later use. Once completely cool, wrap tightly or place into freezer-safe containers, label and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating gently in the air fryer, oven or microwave, or serve cold as needed.
FAQ’s
Can I make this without an air fryer?
Absolutely. This recipe works just as well baked in the oven or cooked on the barbecue or in a hot pan.
Can I use chicken thighs instead of breast?
Yes. Boneless thigh fillets work beautifully and may need a few extra minutes to cook.
Is this recipe very spicy?
It’s mildly spiced rather than hot. Adjust the chilli to suit your heat tolerance.
Is this similar to tandoori chicken?
Yes. While it’s not a traditional tandoori recipe, the yoghurt marinade and spice blend give it a similar flavour profile, made easy in the air fryer or oven.
This Indian spiced chicken is one of those reliable recipes that delivers big flavour without a lot of effort. Whether you cook it in the air fryer or oven, it’s juicy, versatile and easy to adapt to whatever you’re serving it with. If you give it a try, leave a comment below and let me know how you served it or what you paired it with, I’d love to hear.
More Delicious Indian Recipes:
- Easy Indian Mint Chutney
- Crispy Vegetable Samosas
- Indian Yellow Rice – Fragrant, Easy and Perfect with Curry
- No Yeast Garlic Naan Bread – Soft, Fluffy and Ready in Minutes
- Bill Granger’s One-Pot Curried Chicken & Rice
- Easy Lamb Korma Meatball Curry (30-Minute Dinner)
Indian Spiced Chicken Breasts
Equipment
- Air fryer (or oven)
Ingredients
- 2 large chicken breast fillets (or 4 small)
- Salt and pepper
SPICED MARINADE
- ½ cup Greek style natural yoghurt
- 2 tablespoons chopped coriander leaves and stems
- 1 tablespoon neutral oil (canola, vegetable, rice bran etc)
- Juice of 1 lemon
- 2 cloves garlic, finely grated
- 2 teaspoons smoked paprika
- 2 teaspoons Kasoori Methi (optional – See Notes)
- 2 teaspoons brown sugar (or use caster)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chilli powder (or dried chilli flakes – reduce or increase depending on heat tolerance)
- 1 teaspoon salt
- ½ teapsoon black pepper
- ½ teaspoon turmeric powder
Instructions
PREPARE THE CHICKEN BREAST
- I like to use a a criss-cross pattern on the chicken to allow maximum flavour into the chicken breast. To do this, slice each chicken breast fillet deeply in a criss-cross pattern making sure you do not to cut all the way through. So slice in one direction then slice in the opposite to form the grid. Season both sides lightly with salt and pepper and set aside.
MAKE THE MARINADE
- To make marinade, combine all ingredients in a bowl. Add the chicken and turn to coat well, making sure to get the marinade into all the nooks and crannies. Cover and chill for 20 minutes to marinate or up to overnight if time permits. If you don't have time, just cook immediately.
TO AIR FRY
- Preheat the air fryer at 200℃ for 5 minutes. Place the chicken, cut side up, into the basket (use a paper or silicon liner if you wish) and bake for 15 minutes.
- Turn the chicken over and continue baking for a further 5 minutes or until the chicken is lightly charred and cooked through (internal temp should be 75℃ when tested with a temperature probe in the thickest part). If using 4 small breast fillets, cook for 10 minutes, then a further 5 minutes or until cooked through. (Dont overcook the chicken as it will be dry and stringy). Remove and transfer to a plate. Cover loosely with foil and rest for 5 minutes before serving as desired.
TO OVEN BAKE
- Preheat oven to 220℃ (200℃ fan forced). Place chicken, cut side up on a lined baking tray. Bake for 20-25 minutes, turning halfway through cooking time, or until the chicken is cooked through and golden brown. Transfer to a plate, cover loosely with foil and rest for 5 minutes before serving as desired.
Notes
- Cooks Notes:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Marinating time: Even a short 20-minute marinade adds great flavour, but longer marinating will deepen the spices further.
- Spice level: Adjust the chilli powder to suit your taste — this recipe is mild as written.
- Chicken breast size: Cooking time will vary depending on the size of your chicken breasts, so always check doneness rather than relying on time alone.
- Other cooking methods: This marinade also works well for chicken kebabs, barbecued chicken or pan-seared fillets.
- Kasoori Methi: Kasoori methi (dried fenugreek leaves) adds a slightly bitter, aromatic depth that’s common in Indian cooking. It’s widely used in curries and keeps well in an airtight container. If you can’t find it, use a small amount of dried parsley or oregano, or simply leave it out — but if you have it, it adds incredible flavour.
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