Remove giblets and wash the chicken.
Dry both the cavity and the outside with paper towels. Make gashes on the chicken with a sharp knife. This helps the marinade to penetrate through.
To make the marinade, mix together yogurt with lemon juice, oil, ginger garlic paste, Kashmiri chilli powder, Tandoori chicken masala, garam masala, ground cumin and coriander, salt and kasuri methi (optional).
Mix well to form a thick marinade.
Take the chicken and generously apply the marinade all over the chicken, in the gashes and inside the cavity.
Cover the chicken with a cling film and refrigerate overnight or at least up to 2-4 hours.
Take the chicken out.
Now preheat the air fryer at 360F or 180C for 5 minutes.
Brush with oil and place the whole chicken carefully breast side down.
Baste with oil or butter.
Air fry at 360F or 180C for 20 minutes. The top will look nice and browned. You can now baste with some oil or butter. This helps keep the chicken moist.
Now carefully flip the chicken so that the breast side is facing up.
Air fry again at 360F or 180C for 8-10 minutes till the top is browned and the chicken is well cooked.
Use a meat thermometer to ensure that the internal temperature is 165F when poking the breast.
Take out the chicken and let it rest for 5 minutes. Serve it hot with some sliced onions, lemon wedges or sautéed vegetables.
Enjoy.