Fakeaway Air Fryer Recipes

Looking for a healthier way to prepare your meals? We've put together our favourite fakeaway recipes created using an Air Fryer. All of the taste, with less fat and less hassle. 

Tandoori Chicken Wraps

Serves: 2-4
Cooking time: 30 minutes
Preparation time: 10 minutes plus marinating overnight


  • 2 skinless and boneless chicken breasts each weighing 175g
  • 100g natural yogurt 
  • 1½ level tbsp tandoori powder
  • 1 crushed clove garlic
  • 1 ½ tsp lemon juice
  • 2 pinches salt
  • 2 tsp sunflower oil For mint raita:
  • 4 level tbsp natural yogurt
  • 1 tsp lemon juice
  • 6-8 mint leaves, chopped
  • pinch salt

To serve:

  • 2 - 4 Tortilla wraps
  • Mint raita
  • Shredded lettuce, tomato, cucumber
  • Lemon wedges
  • Mango chutney if desired


Step 1: Using a sharp knife, make three cuts at an angle on one side of each of the chicken breasts.
Step 2: In a bowl, mix together the yogurt, tandoori powder, crushed garlic, lemon juice and salt.
Step 3: Rub the mixture all over and into the cuts made on the chicken breasts.
Step 4: Place the chicken in a dish in a single layer, cover with foil and refrigerate overnight.
Step 5: Spoon 1 tsp oil over the chicken breasts, discarding the excess tandoori yogurt mixture.
Step 6: Preheat at 200ºC for 3 minutes.
Step 7: Place the chicken into the frying basket and cook at 200°C for 25- 30 minutes, turning half way through cooking.
Step 8: Meanwhile make the raita: Mix all the ingredients together in a small serving bowl or ramekin.
Step 9: Four minutes before the end of cooking, loosely roll the tortilla wraps together and make a parcel from foil. Place on top of the chicken to warm through for 4 minutes.
Step 10: Slice the chicken and serve with the tortillas, shredded lettuce, salad and mint raita.


Herby Chicken thighs

Serves: 2-4
Cooking time: 30 – 40 minutes
Preparation time: 5 minutes plus marinating time


  • 4 chicken thighs, with skin on
  • 2 level tsp dried oregano
  • 2 level tsp dried thyme
  • 2 bay leaves
  • black pepper
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • A little salt


Step 1: Prick the chicken all over with a fork and place in a shallow layer in a dish.

Step 2: Sprinkle on the oregano and thyme, add the bay leaves and a generous grinding of black pepper.

Step 3: Pour on the lemon juice and olive oil and turn the joints to coat them all over.

Step 4: Cover the dish with foil, place in the fridge for at least 4 hours, turning from time to time.

Step 5: Preheat at 180ºC for 3 minutes.

Step 6: Discarding the marinade place the chicken into the frying basket.

Step 7: Cook at 180°C for 30 -40 minutes, turning halfway through cooking. Ensure the chicken is fully cooked and that the juices run clear before serving.

Step 8: Season the chicken with a little salt and serve on a bed of watercress with new potatoes or French fries.

Corned Beef Baked Potatoes

Serves: 2
Cooking time: 1 hour 15 minutes
Preparation time: 10 minutes


  • 2 even sized baking potatoes (each approximately 250g)
  • 200g corned beef
  • 75g onion, chopped finely
  • 1 tbsp olive oil
  • Freshly ground black pepper.
  • A little butter


  1. Step 1: Preheat at 200ºC for 3 minutes.
  2. Step 2: Place the finely chopped onion onto a piece of foil and drizzle over the olive oil. Place the foil into the frying basket and cook the onion at 200°C for 10 -15 minutes or until beginning to soften.
  3. Step 3: Wash and dry the potatoes and then prick all over with a fork.
  4. Step 4: When the onions are ready, remove from the Health Fryer and set aside until later.
  5. Step 5: Bake the potatoes at 200°C for about 60 minutes.
  6. Step 6: When the potatoes are ready, cut a slit lengthways down the skin and scoop the contents into a bowl.
  7. Step 7: Mash the potato and corned beef together until well mixed, add the chopped onion and some black pepper.
  8. Step 8: Spoon the mixture back into the potato cases, dot with a little butter and bake at 200°C for 10-15 minutes or until beginning to brown.
  9. Step 9: Serve immediately with a side salad and pickles.

Lamb Kofta Meatballs

Serves: 2-3
Cooking time: 15-20 minutes
Preparation time: 10 minutes


  • 375g lamb mince
  • 75g onion, finely chopped
  • 12 mint leaves finely chopped
  • 2 garlic cloves crushed
  • 2 level tsp harissa paste
  • 1 level tsp cinnamon
  • Two good pinches of salt
  • Freshly ground black pepper
  • A little olive oil To serve:
  • 6 tbsp natural yogurt
  • 1 tsp lemon juice
  • 3 sprigs mint, leaves chopped finely
  • Pinch salt


Step 1: Place the meatball ingredients into a bowl and mix together until well combined.

Step 2: Form into 12 small balls.

Step 3: Lightly brush the surface of each ball with oil.

Step 4: Preheat at 180ºC for 3 minutes.

Step 5: Cook at 180°C for 15- 20 minutes, until browned and cooked through turning after 10 minutes.

Step 6: Serve with a mixed salad, a lemon yogurt dressing and rice.

Hints and tips: Adjust or use different spices to suit your own taste, or add herbs only for a change.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.