Chicken legs and medium size thigh pieces marinated in lemon juice, yoghurt and other spices make the best Tandoori chicken. Here I have shared the chicken tandoori recipe cooked in the stove-top pan.
This will be a treat to all the chicken lovers around the world since chicken is many of our favourite dishes. Many thanks for not needing a tandoor oven or grill to enjoy this delicious chicken tandoori. If you are craving tender and juicy chicken recipes, try this Chicken Tandoori in the pan itself.
PRO TIPS:
To get the best juicy, soft and tender chicken, the process of marination plays an important role. I marinated the chicken overnight to make this chicken tandoori and it turned super duper delicious and yummy.
I have used leg pieces and medium-sized chicken pieces for this recipe, but if you get a large thigh piece, that will be good. Make sure to marinate the chicken for 6 to 8 hours or overnight. That will give you an extraordinary taste for this recipe.
Furthermore, I used store-bought tandoori masala to make tandoori but if you have homemade tandoori masala powder, that is well and good.
I was awestruck by the outcome of this chicken tandoori and felt joyful while enjoying the lunch. The process for making tandoori chicken is simple and it needs only a few ingredients to marinate.
So try this yummy recipe at your home and let me know how it turned out for you. You may like my other Chicken Recipes and Side Dish Recipes. Do check them here and enjoy the meal with your beloved ones.
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Chicken Tandoori Recipe
Equipment
- Tawa or pan
Ingredients
- 500 grms Chicken
- 1 tsp Turmeric powder
- 1 tsp Chilli powder
- 2 tsp Kashmiri chilli powder (optional)
- 2 tsp Tandoori masala
- 3 tbsp Thick Curd
- 2 tsp Garam Masaala
- ½ tsp Corn flour
- 1 tsp Pepper powder
- 1 tsp Ginger-garlic paste
- ½ Lemon's juice
- 4 tbsp Coconut oil
- 2 tbsp Ghee
- Salt to taste
Instructions
MARINATION PROCESS
- Arrange all the ingredients together.
- Add all the spices and a tbsp of oil to the vessel and mix it well. Do not add any water.
- Put the chicken in the spice mixture and coat the spices all over the chicken. Marinate for 6 to 8 hours or overnight.
TO MAKE CHICKEN TANDOORI
- Heat oil and ghee in a pan. Add the chicken pieces one by one to the hot pan.
- Close the pan and cook the chicken for 20 to 25 mins. Maintain the flame on low to medium.
- Make sure not to burn the chicken .
- Then turn the chicken upside down once the brown marks come at the bottom of the chicken.
- Again cook the chicken for 20 to 25 mins on low to medium flame. Check whether the chicken is cooked. If not, cook the chicken until it is done.
- Serve hot.
Notes
- I have added Kashmiri red chilli powder to give a nice rich red colour to the chicken.
- But you can skip it if you don’t want to add them.
- Make sure to add unsour thick curd, if your curd is sour, then the chicken will taste sour.
PICTURE REPRESENTATION FOR MAKING CHICKEN TANDOORI RECIPE
MARINATION PROCESS
Arrange all the ingredients together.
Add all the spices and a tbsp of oil to the vessel and mix it well. Do not add any water.
Put the chicken in the spice mixture and coat the spices all over the chicken. Marinate for 6 to 8 hours or overnight.
TO MAKE CHICKEN TANDOORI
Heat oil and ghee in a pan. Add the chicken pieces one by one to the hot pan.
Close the pan and cook the chicken for 20 to 25 mins. Maintain the flame on low to medium. Make sure not to burn the chicken. Then turn the chicken upside down once the brown marks come at the bottom of the chicken.
Again cook the chicken for 20 to 25 mins on low to medium flame. Check whether the chicken is cooked. If not, cook the chicken until it is done.
Chicken Tandoori is ready to serve hot.
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