Make this Tandoori Chicken recipe in your air fryer with just a yogurt-based marinade. It’s a flavor-packed keto, low carb chicken recipe that is super easy to make and tastes like authentic tandoori chicken!
Why You’ll Love This Amazing Air Fryer Recipe
- Bursting with bold Indian spices and smoky flavor
- Cooks fast in the air fryer. It’s perfect for busy nights
- Naturally low-carb and high-protein
- Works great for meal prep, wraps, salads, or appetizers
This is one of our best air fryer chicken recipes , and it brings restaurant-style tandoori flavor straight to your kitchen with hardly any effort!
What Is Tandoori Chicken?
Besides being the easiest way to introduce people to Indian food, Tandoori chicken is made by marinating pieces of chicken in a yogurt-based marinade, spicing it with various things like turmeric, cayenne pepper, garam masala , etc., and then cooking it quickly in a hot, dry tandoor, or clay oven.
Many people use a Green Egg to approximate the high, dry heat akin to a tandoori oven. But I don’t have a green egg, and so I’ve tried to come up with other ways to approximate it.
I have a recipe for tandoori chicken tikka made in a frying pan on your stove, and that is very good. But I wanted to see if it was possible to make a tender, all-white meat tandoori chicken in the air fryer .
How To Make It Tender
The key to getting the most tender tandoori chicken you’ve ever had is to marinate in yogurt. Yogurt has in it two elements that help to tenderize meat: active microbes and lactic acid.
Of the two, the lactic acid is the real workhorse of this duo, breaking down meat proteins to make even white meat incredibly tender.
In fact, it can do such a good job that if you let the chicken sit in the yogurt marinade for too long, it gets almost too soft and mealy-tasting. Luckily it has a mild reaction, so it takes a while for it to mush. I recommend not going over 8 hours if possible.
But I’ve found that a 30-minute marinade time is ideal, which makes it great for a weeknight meal.
How Do You Keep Tandoori Chicken Moist?
The secret in keeping this Tandoori Chicken recipe moist isn’t really a secret at all. All you need is a great marinade and a meat thermometer to keep your chicken perfectly moist.
The greek yogurt that you use to marinate the Tandoori Chicken recipe will lock in tons of moisture and flavor. You’ll also want to make sure you’re monitoring the internal temperature of your chicken closely with a meat thermometer to cook it to exactly 165F. If you overcook your chicken, it will cause it to be dry.
For all of the delicious flavor this tandoori recipe has, you will be surprised at how few ingredients it takes to make it. Here’s what you will need to get a delicious chicken dinner on your table in no time:
Is Tandoori Chicken Healthy?
What is a healthy dish for one person might not be a healthy dish for another person. In my personal opinion, tandoori chicken is an extremely healthy choice. Here’s why:
- It’s low in carbs - Only two carbs per serving makes this the perfect low carb dinner or appetizer option.
- It is low in fat - Unlike some tasty keto dishes, this Tandoori Chicken uses spices to boost the flavor instead of fat.
- It’s high in protein - 25g of protein per serving makes this a great way to hit your daily macros.
- You make it in the air fryer - Skip the deep frying to get a perfectly crispy bite. Use a fraction of the oil without sacrificing taste or texture.
Why Is Tandoori Chicken So Red?
Most restaurants use artificial red color to get that typically-red tandoori chicken . I don’t like doing that, and most of us don’t do that when we cook at home.
I’ve found that using Sweet Smoked Red Paprika in this Tandoori Chicken recipe helps in two ways. Not only does it add a lovely and natural red color to the tandoori chicken , but it also lends it a slightly smoked flavor which elevates this Air Fryer Tandoori chicken to a wonderful smoky, tender, well-spiced dish.
What Ingredients Are In Tandoori Chicken?
- 1 pound Chicken Tenders - The main protein, quick-cooking and perfect for soaking up marinade flavors.
- ¼ cup Full-Fat Greek Yogurt - Tenderizes the chicken and creates a rich, creamy base for the marinade.
- 1 tablespoon Minced Ginger - Adds warm, zesty spice and classic tandoori complexity.
- 1 tablespoon Minced Garlic - Brings bold, aromatic depth to the marinade.
- ¼ cup Cilantro - Fresh herb flavor that brightens the dish.
- 1 teaspoon Salt - Enhances all the spices and helps the seasoning penetrate the meat.
- ½–1 teaspoon Cayenne Pepper - Provides adjustable heat for that signature spicy kick.
- 1 teaspoon Turmeric - Adds a warm earthiness and the iconic golden tandoori color.
- 1 teaspoon Garam Masala - Delivers authentic Indian spice complexity and warmth.
- 1 teaspoon Smoked Paprika - Adds smoky BBQ-like flavor and deeper red coloring reminiscent of traditional tandoor cooking.
For Finishing
- 1 tablespoon Oil or Ghee - Brushed on after cooking to boost moisture and shine.
- 2 teaspoons Lemon Juice - Adds tanginess to balance spices and brighten the final flavor.
- 2 tablespoons Chopped Cilantro - Fresh garnish that adds color and a final burst of herbal freshness.
How To Make This Tandoori Chicken Recipe
- Mix. Mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro.
- Time. Marinate for 25 minutes. Turn your air fryer to 350F for 5 minutes. This is to preheat your air fryer .
- Add Chicken. Once it is preheated, open up the air fryer and carefully lay the tandoori chicken in a single layer in your air fryer .
- Baste. Using a silicone brush , baste the chicken with either oil or ghee on one side.
- Air Fry. Cook the Chicken Tandoori at 350F for 10 minutes.
- Turn. Flip the chicken and baste with oil or ghee on the other side.
- Air Fry Some More. Cook for another 5 minutes.
- Check The Temp. Use a meat thermometer to check if the internal temperature has reached 165F. Do not skip this step, it is very important for food safety.
- Garnish And Serve. Remove garnish with lemon juice and fresh cilantro.
Tips And Tricks
Air Fryer Tandoori Chicken is all about juicy meat, bold spices, that iconic charred finish, and a few smart techniques can take it from good to irresistible. Here are some helpful tips to get perfect results every time:
- If you don’t have an air fryer , you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point, and cook the chicken for 4-5 minutes on each size.
- This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer , you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
- I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
Variations
Air Fryer Tandoori Chicken is wonderfully adaptable, allowing you to tailor the spice level and flavor profile to match your mood or menu. Try one of these delicious variations:
- Mint & Yogurt Refresh - Add 1–2 tablespoons of mint chutney to the marinade for a cool, herbal twist.
- Extra Smoky Style - Include a bit more smoked paprika or a drop of liquid smoke for deeper barbecue flavor.
- Creamy Tikka Version - Stir in 1 tablespoon tomato paste or 2 tablespoons cream for a richer, tikka-inspired marinade.
How To Serve This Tandoori Recipe
The flavor in this chicken is not only amazing, but it’s also quite versatile. Here are a few different ways you can serve Chicken Tandoori :
- Serve alone as an appetizer
- Serve with green chutney as an appetizer
- Dip in tzatziki or raita
- Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
- Make extra and add to your leftover butter chicken sauce
- Serve in lettuce leaves as a low carb wrap
How Long Does It Last?
Air Fryer Tandoori Chicken keeps well for 3–4 days when stored in an airtight container in the refrigerator, making it great for meal prep or leftover lunches.
To maintain its flavor and texture, reheat in the air fryer or oven just until warmed through so the outside stays slightly crisp.
Can You Freeze It?
If you’d like to store it longer, you can freeze the cooked chicken for up to 2–3 months. Just thaw the chicken overnight in the fridge before reheating.
Looking For More Great Air Fryer Indian Dishes?
- This Vegan Amchoor Potatoes recipe will rock your world with its combination of tart and spice!
- This Chicken Jalfrezi recipe is an air-fried take on a delicious and traditional Indian Jhalfrezi recipe. It’s gluten-free and low carb!
- Make Indian food seem familiar with this Air Fryer recipe for Beef Kheema Meatloaf ! It’s simple to make, but the flavors are amazing!
Tandoori Chicken Recipe | Make Chicken Tandoori In The Air Fryer
Equipment
- PHILLIPS AIR FRYER
- Mixing Bowl
- Silicone Basting Brush
- Meat Thermometer
- Measuring Spoons
- STAINLESS STEEL MEASURING CUPS
Ingredients
- ▢ 1 pound ( 453.59 g ) chicken tenders , each cut in half
- ▢ ¼ cup ( 50 g ) Full-Fat Greek Yogurt
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ ¼ cup ( 4 g ) Cilantro , or sub parsley
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ ½ – 1 teaspoon Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika , to add a smoky flavor to the chicken, and color
For Finishing
- ▢ 1 tablespoon ( 1 tablespoon ) Oil , or ghee for basting
- ▢ 2 teaspoons ( 2 teaspoons ) Lemon Juice , for finishing
- ▢ 2 tablespoons ( 2 tablespoons ) chopped cilantro , for garnishing
Instructions
In a glass bowl , mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.
Open up the air fryer and carefully lay the tandoori chicken in a single layer on either the rack or in the basket of your air fryer .
Using a silicone brush , baste the chicken with either oil or ghee on one side.
Cook at 350F for 10 minutes.
Remove and flip over the chicken, and baste on the other side,
Cook for another 5 minutes.
Using a meat thermometer , check to see if the internal temperature has reached 165F. Do not skip this step.
Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.
If you don’t have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.
This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer , you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
Serve alone as an appetizer
Serve with green chutney as an appetizer
Serve with tzatziki or raita as a dip
Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
Make extra and add to your leftover butter chicken sauce
Eat in lettuce leaves as a low carb wrap
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
Make this Tandoori Chicken recipe in your air fryer with just a yogurt-based marinade. It’s a flavor-packed keto, low carb chicken recipe that is super easy to make and tastes like authentic tandoori chicken!
Why You’ll Love This Amazing Air Fryer Recipe
- Bursting with bold Indian spices and smoky flavor
- Cooks fast in the air fryer. It’s perfect for busy nights
- Naturally low-carb and high-protein
- Works great for meal prep, wraps, salads, or appetizers
This is one of our best air fryer chicken recipes , and it brings restaurant-style tandoori flavor straight to your kitchen with hardly any effort!
What Is Tandoori Chicken?
Besides being the easiest way to introduce people to Indian food, Tandoori chicken is made by marinating pieces of chicken in a yogurt-based marinade, spicing it with various things like turmeric, cayenne pepper, garam masala , etc., and then cooking it quickly in a hot, dry tandoor, or clay oven.
Many people use a Green Egg to approximate the high, dry heat akin to a tandoori oven. But I don’t have a green egg, and so I’ve tried to come up with other ways to approximate it.
I have a recipe for tandoori chicken tikka made in a frying pan on your stove, and that is very good. But I wanted to see if it was possible to make a tender, all-white meat tandoori chicken in the air fryer .
How To Make It Tender
The key to getting the most tender tandoori chicken you’ve ever had is to marinate in yogurt. Yogurt has in it two elements that help to tenderize meat: active microbes and lactic acid.
Of the two, the lactic acid is the real workhorse of this duo, breaking down meat proteins to make even white meat incredibly tender.
In fact, it can do such a good job that if you let the chicken sit in the yogurt marinade for too long, it gets almost too soft and mealy-tasting. Luckily it has a mild reaction, so it takes a while for it to mush. I recommend not going over 8 hours if possible.
But I’ve found that a 30-minute marinade time is ideal, which makes it great for a weeknight meal.
How Do You Keep Tandoori Chicken Moist?
The secret in keeping this Tandoori Chicken recipe moist isn’t really a secret at all. All you need is a great marinade and a meat thermometer to keep your chicken perfectly moist.
The greek yogurt that you use to marinate the Tandoori Chicken recipe will lock in tons of moisture and flavor. You’ll also want to make sure you’re monitoring the internal temperature of your chicken closely with a meat thermometer to cook it to exactly 165F. If you overcook your chicken, it will cause it to be dry.
For all of the delicious flavor this tandoori recipe has, you will be surprised at how few ingredients it takes to make it. Here’s what you will need to get a delicious chicken dinner on your table in no time:
Is Tandoori Chicken Healthy?
What is a healthy dish for one person might not be a healthy dish for another person. In my personal opinion, tandoori chicken is an extremely healthy choice. Here’s why:
- It’s low in carbs - Only two carbs per serving makes this the perfect low carb dinner or appetizer option.
- It is low in fat - Unlike some tasty keto dishes, this Tandoori Chicken uses spices to boost the flavor instead of fat.
- It’s high in protein - 25g of protein per serving makes this a great way to hit your daily macros.
- You make it in the air fryer - Skip the deep frying to get a perfectly crispy bite. Use a fraction of the oil without sacrificing taste or texture.
Why Is Tandoori Chicken So Red?
Most restaurants use artificial red color to get that typically-red tandoori chicken . I don’t like doing that, and most of us don’t do that when we cook at home.
I’ve found that using Sweet Smoked Red Paprika in this Tandoori Chicken recipe helps in two ways. Not only does it add a lovely and natural red color to the tandoori chicken , but it also lends it a slightly smoked flavor which elevates this Air Fryer Tandoori chicken to a wonderful smoky, tender, well-spiced dish.
What Ingredients Are In Tandoori Chicken?
- 1 pound Chicken Tenders - The main protein, quick-cooking and perfect for soaking up marinade flavors.
- ¼ cup Full-Fat Greek Yogurt - Tenderizes the chicken and creates a rich, creamy base for the marinade.
- 1 tablespoon Minced Ginger - Adds warm, zesty spice and classic tandoori complexity.
- 1 tablespoon Minced Garlic - Brings bold, aromatic depth to the marinade.
- ¼ cup Cilantro - Fresh herb flavor that brightens the dish.
- 1 teaspoon Salt - Enhances all the spices and helps the seasoning penetrate the meat.
- ½–1 teaspoon Cayenne Pepper - Provides adjustable heat for that signature spicy kick.
- 1 teaspoon Turmeric - Adds a warm earthiness and the iconic golden tandoori color.
- 1 teaspoon Garam Masala - Delivers authentic Indian spice complexity and warmth.
- 1 teaspoon Smoked Paprika - Adds smoky BBQ-like flavor and deeper red coloring reminiscent of traditional tandoor cooking.
For Finishing
- 1 tablespoon Oil or Ghee - Brushed on after cooking to boost moisture and shine.
- 2 teaspoons Lemon Juice - Adds tanginess to balance spices and brighten the final flavor.
- 2 tablespoons Chopped Cilantro - Fresh garnish that adds color and a final burst of herbal freshness.
How To Make This Tandoori Chicken Recipe
- Mix. Mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro.
- Time. Marinate for 25 minutes. Turn your air fryer to 350F for 5 minutes. This is to preheat your air fryer .
- Add Chicken. Once it is preheated, open up the air fryer and carefully lay the tandoori chicken in a single layer in your air fryer .
- Baste. Using a silicone brush , baste the chicken with either oil or ghee on one side.
- Air Fry. Cook the Chicken Tandoori at 350F for 10 minutes.
- Turn. Flip the chicken and baste with oil or ghee on the other side.
- Air Fry Some More. Cook for another 5 minutes.
- Check The Temp. Use a meat thermometer to check if the internal temperature has reached 165F. Do not skip this step, it is very important for food safety.
- Garnish And Serve. Remove garnish with lemon juice and fresh cilantro.
Tips And Tricks
Air Fryer Tandoori Chicken is all about juicy meat, bold spices, that iconic charred finish, and a few smart techniques can take it from good to irresistible. Here are some helpful tips to get perfect results every time:
- If you don’t have an air fryer , you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point, and cook the chicken for 4-5 minutes on each size.
- This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer , you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
- I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
Variations
Air Fryer Tandoori Chicken is wonderfully adaptable, allowing you to tailor the spice level and flavor profile to match your mood or menu. Try one of these delicious variations:
- Mint & Yogurt Refresh - Add 1–2 tablespoons of mint chutney to the marinade for a cool, herbal twist.
- Extra Smoky Style - Include a bit more smoked paprika or a drop of liquid smoke for deeper barbecue flavor.
- Creamy Tikka Version - Stir in 1 tablespoon tomato paste or 2 tablespoons cream for a richer, tikka-inspired marinade.
How To Serve This Tandoori Recipe
The flavor in this chicken is not only amazing, but it’s also quite versatile. Here are a few different ways you can serve Chicken Tandoori :
- Serve alone as an appetizer
- Serve with green chutney as an appetizer
- Dip in tzatziki or raita
- Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
- Make extra and add to your leftover butter chicken sauce
- Serve in lettuce leaves as a low carb wrap
How Long Does It Last?
Air Fryer Tandoori Chicken keeps well for 3–4 days when stored in an airtight container in the refrigerator, making it great for meal prep or leftover lunches.
To maintain its flavor and texture, reheat in the air fryer or oven just until warmed through so the outside stays slightly crisp.
Can You Freeze It?
If you’d like to store it longer, you can freeze the cooked chicken for up to 2–3 months. Just thaw the chicken overnight in the fridge before reheating.
Looking For More Great Air Fryer Indian Dishes?
- This Vegan Amchoor Potatoes recipe will rock your world with its combination of tart and spice!
- This Chicken Jalfrezi recipe is an air-fried take on a delicious and traditional Indian Jhalfrezi recipe. It’s gluten-free and low carb!
- Make Indian food seem familiar with this Air Fryer recipe for Beef Kheema Meatloaf ! It’s simple to make, but the flavors are amazing!
Tandoori Chicken Recipe | Make Chicken Tandoori In The Air Fryer
Equipment
- PHILLIPS AIR FRYER
- Mixing Bowl
- Silicone Basting Brush
- Meat Thermometer
- Measuring Spoons
- STAINLESS STEEL MEASURING CUPS
Ingredients
- ▢ 1 pound ( 453.59 g ) chicken tenders , each cut in half
- ▢ ¼ cup ( 50 g ) Full-Fat Greek Yogurt
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ ¼ cup ( 4 g ) Cilantro , or sub parsley
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ ½ – 1 teaspoon Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika , to add a smoky flavor to the chicken, and color
For Finishing
- ▢ 1 tablespoon ( 1 tablespoon ) Oil , or ghee for basting
- ▢ 2 teaspoons ( 2 teaspoons ) Lemon Juice , for finishing
- ▢ 2 tablespoons ( 2 tablespoons ) chopped cilantro , for garnishing
Instructions
In a glass bowl , mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.
Open up the air fryer and carefully lay the tandoori chicken in a single layer on either the rack or in the basket of your air fryer .
Using a silicone brush , baste the chicken with either oil or ghee on one side.
Cook at 350F for 10 minutes.
Remove and flip over the chicken, and baste on the other side,
Cook for another 5 minutes.
Using a meat thermometer , check to see if the internal temperature has reached 165F. Do not skip this step.
Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.
If you don’t have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.
This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer , you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
Serve alone as an appetizer
Serve with green chutney as an appetizer
Serve with tzatziki or raita as a dip
Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
Make extra and add to your leftover butter chicken sauce
Eat in lettuce leaves as a low carb wrap
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
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Tandoori Chicken Recipe | Make Chicken Tandoori In The Air Fryer
Ingredients
- 1 pound chicken tenders each cut in half
- ¼ cup Full-Fat Greek Yogurt
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- ¼ cup Cilantro or sub parsley
- 1 teaspoon Kosher Salt
- ½ – 1 teaspoon Cayenne Pepper
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Smoked Paprika to add a smoky flavor to the chicken, and color
For Finishing
- 1 tablespoon Oil or ghee for basting
- 2 teaspoons Lemon Juice for finishing
- 2 tablespoons chopped cilantro for garnishing
Instructions
In a glass bowl , mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.
Open up the air fryer and carefully lay the tandoori chicken in a single layer on either the rack or in the basket of your air fryer .
Using a silicone brush , baste the chicken with either oil or ghee on one side.
Cook at 350F for 10 minutes.
Remove and flip over the chicken, and baste on the other side,
Cook for another 5 minutes.
Using a meat thermometer , check to see if the internal temperature has reached 165F. Do not skip this step.
Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.
If you don’t have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.
This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer , you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
I know many dairy-free folks will ask me what they can substitute for yogurt. The closest you could come would be to use lemon juice instead.
Serve alone as an appetizer
Serve with green chutney as an appetizer
Serve with tzatziki or raita as a dip
Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal
Make extra and add to your leftover butter chicken sauce
Eat in lettuce leaves as a low carb wrap
Tandoori Chicken Recipe | Make Chicken Tandoori In The Air Fryer https://twosleevers.com/tandoori-chicken-recipe/
This Eggplant Pasta is seriously one of the best pasta dishes I’ve ever had, and I don’t say that lightly. It’s vegetarian-friendly and easily made in your Instant Pot.
What Makes This Eggplant Pasta So Fantastic
This has all the incredible flavors and textures of a meat-filled pasta dish, without the meat !
It’s an awesome Meatless Monday recipe, or if you eat Vegetarian all the time, it’s great any day of the week!
The eggplant is perfect in this Eggplant Pasta and works so well with the brightness of the Italian sauce. You’re going to love how easy this is in the Instant Pot too.
Oh and guess what? None of the fussy eaters will know you hid eggplant in this dish. So there’s a win-win right there!
What Does It Taste Like?
Eggplant pasta has a rich, comforting flavor that beautifully balances savory, earthy, and slightly sweet notes. The eggplant becomes soft and silky when cooked, almost melting into the sauce to create a creamy texture without the need for heavy cream.
Its mild, slightly smoky taste absorbs the flavors of garlic, onions, tomatoes, and herbs like basil or oregano, making the sauce deeply flavorful and aromatic.
When paired with pasta, the result is a hearty, satisfying dish where the eggplant adds depth and a subtle umami richness.
Isn’t This Just Eggplant Parmesan?
Eggplant Parmesan , or Eggplant Parmigiano is usually made on a single large piece of eggplant, and doesn’t include pasta.
This Eggplant Pasta recipe is like an easy Eggplant Parmesan recipe. You just chop everything up, throw it in the Instant Pot, and when it’s done you have all the flavors and textures of an Eggplant Parmesan recipe, without any of the fuss!
Ingredients You’ll Need
- 4 cups Eggplant - The star of the dish. Eggplant adds a silky, slightly smoky texture that becomes tender as it cooks under pressure.
- 1 can Diced Tomatoes - Forms the foundation of the sauce, providing acidity, moisture, and a touch of sweetness.
- 1 tablespoon Tomato Paste - Concentrates the tomato flavor and thickens the sauce, adding a rich umami depth that enhances the overall savory profile.
- 1 tablespoon Italian Seasoning - A blend of dried herbs like basil, oregano, thyme, and rosemary that infuses the pasta with classic Italian flavor and aromatic warmth.
- 1.5 teaspoons Salt - Balances and enhances all the other flavors in the dish.
- 2 tablespoons Butter - Used for sautéing the onions and garlic, giving the sauce a rich, smooth flavor and helping the vegetables caramelize slightly for added depth.
- 1 cup Onion - Adds sweetness and body to the sauce. As it softens, it forms part of the flavorful base that complements the tomatoes and eggplant.
- 1 tablespoon Minced Garlic - Infuses the dish with robust, savory aroma and enhances the Italian seasoning, giving the sauce its signature warmth.
- 1 teaspoon Crushed Red Pepper - Provides a gentle heat that balances the richness of the eggplant and cheese.
- 1.5 cups Water - Serves as the cooking liquid for the pasta in the Instant Pot.
- 8 ounces Penne Pasta - The hearty pasta base that holds up well in the Instant Pot. It absorbs the flavorful sauce as it cooks, creating a cohesive, one-pot meal.
- 1/2 cup Breadcrumbs - Adds a crispy, golden topping when sprinkled on at the end. It provides a textural contrast to the creamy pasta.
- 1 tablespoon Butter - Mixed with breadcrumbs to help them toast evenly and develop a rich, buttery crunch.
- 1/3 cup Shredded Parmesan Cheese - Contributes salty, nutty flavor and helps thicken the sauce slightly when stirred in at the end.
- 1.5 cups Small Mozzarella Balls - Melt into the hot pasta, creating creamy, gooey pockets of cheese that make each bite indulgent and satisfying.
How To Make Eggplant Pasta
- Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil the Eggplant Pasta for 2-3 minutes.
Tips And Tricks
Making Instant Pot Eggplant Pasta is a simple yet flavorful way to enjoy a comforting Italian-inspired meal with minimal effort. To ensure your pasta turns out perfectly creamy, well-seasoned, and full of tender eggplant, here are some helpful tips and tricks:
- Add Cheese Last . Stir in the mozzarella balls and parmesan after pressure cooking. This keeps them melty and creamy instead of clumping or overcooking.
- Adjust Seasonings to Taste . After cooking, taste the sauce and adjust salt, pepper, or crushed red pepper to your liking. A dash of Italian seasoning or fresh basil can also brighten the flavor.
- Let It Rest Before Serving . Give the pasta a few minutes to sit after mixing in the cheese. This allows the sauce to thicken and the flavors to meld together perfectly.
Variations
Here are some delicious and creative ways to change up your Instant Pot Eggplant Pasta, whether you want to make it heartier, lighter, or more indulgent:
- Meaty - Add ½ pound of ground beef, Italian sausage, or turkey when sautéing the onions for a heartier, protein-packed version. The meat infuses the sauce with rich, savory flavor.
- Spicy Arrabbiata-Style - Increase the crushed red pepper to 2 teaspoons or stir in a tablespoon of Calabrian chili paste for a fiery, bold twist.
- Mediterranean Version - Add chopped zucchini, bell peppers, or olives to the mix for a colorful, veggie-loaded pasta full of Mediterranean flavor.
- Creamy - Stir in ¼ cup of heavy cream or ricotta cheese after pressure cooking for a silky, luxurious sauce.
What To Eat With Eggplant Pasta
Instant Pot Eggplant Pasta is a hearty and flavorful dish on its own, but it pairs wonderfully with a variety of sides and accompaniments that complement its rich, savory sauce and cheesy texture. Whether you’re serving it for a family dinner or a cozy weeknight meal, here are some delicious ideas for what to eat alongside it:
- Garlic Bread - A classic companion for any pasta dish. The crispy, buttery bread is perfect for soaking up the rich tomato-eggplant sauce.
- Salad - A light mixed greens or arugula salad with a lemon vinaigrette adds freshness and balances the richness of the pasta.
- Caprese Salad - Fresh tomatoes, mozzarella, and basil drizzled with olive oil and balsamic glaze make a simple, elegant pairing.
- Roasted Vegetables - Oven-roasted zucchini, bell peppers, or mushrooms enhance the Mediterranean flavors while adding texture and color to the meal.
How Long Does It Last?
Instant Pot Eggplant Pasta can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making the leftovers even more delicious.
To reheat, warm it on the stovetop over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. If topped with breadcrumbs, reheat in the oven or air fryer to help them stay crisp.
Can You Freeze It?
For longer storage, you can freeze the pasta for up to 2 months. Thaw it overnight in the refrigerator before reheating, and it will taste just as hearty, cheesy, and flavorful as when it was freshly made.
Looking For More Great Eggplant Recipes? Check These Out!
- Instant Pot Baba Ghanoush Lebanese Eggplant Dip - Quick, flameless, and tastes delicious!
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- How To Make Roasted Eggplant - Whether you’re making it in the oven , on the stove , in the air fryer , or even the Instant Pot , this guide covers it all.
I can’t wait for you to fall in love with this easy Eggplant with Pasta dish made so simple in your Instant Pot! It’s such an easy, veggie-filled weeknight meal.
Eggplant Pasta Recpe | Instant Pot Eggplant Pasta
Equipment
- Instant Pot
- Casserole Pan
Ingredients
- ▢ 4 cups Eggplant , peeled and chopped
- ▢ 1 can diced tomatoes , 14 ounces
- ▢ 1 tablespoon Tomato Paste
- ▢ 1 tablespoon Italian Seasoning
- ▢ 1.5 teaspoon Kosher Salt
- ▢ 2 tablespoons Butter , or oil
- ▢ 1 cup Onion , diced
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon crushed red pepper
- ▢ 1.5 cups Water
- ▢ 8 ounces Penne Pasta , uncooked (2 cups)
For Finishing
- ▢ 1/2 cup Breadcrumbs
- ▢ 1 tablespoon butter
- ▢ 1/3 cup shredded parmesan cheese
- ▢ 1.5 cups Small Mozzarella Balls
Instructions
Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
- Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.
The eggplant doesn’t get slimy when pressure cooked, which is another perk of making it this way.
In addition, the bitterness of the eggplant doesn’t come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
No, you can’t tell there’s eggplant in this dish. I posted this as a sneak preview in my Facebook group , and it was a huge hit, so I am sure you guys will love it too.
