Tandoori chicken without oven | Restaurant style tandoori chicken in frying pan

Easy Tandoori Chicken is a must! I absolutely love Tandoori Chicken. I love the Indian flavors of tandoori masala mixed with the creamy yogurt to produce such a tender, flavorful, and delicious meal. It’s traditionally only grilled or cooked in a tandoori pot…
All you need to make this Tandoori Chicken Recipe smokey and amazing is a smoking chip or piece of charcoal, some tin foil, and a bowl that you can cover to allow the smoke to permeate. It will be a great experience trying this at home (be careful) and the taste was out of this world.

Ingredients for making this tandoori chicken:
Chicken-1 kg(skinless-divide into two halves or cut into pieces)
For the first marination-
Salt to taste.
Red chilli powder-1 Teaspoon.
Ginger garlic paste-1 Teaspoon.
Lemon juice- 1 tablespoon.
For the second marination-
Yogurt/curd-1/2 Cup. (strain & all the water removed.
Kashmiri chilli powder-2 to 3 teaspoons.
Turmeric powder-1/2 teaspoon.
Cumin powder-1/4 Teaspoon.
Garam masala powder-1 Teaspoon.

Kasuri methi-1 Tablespoon.
Melted butter-2 tablespoons.
Butter-2 tablespoons (for grilling)
Charcoal piece-1 for a smokey flavor.

Method of preparation:

  1. With a paper towel, gently pat the chicken dry. Cut slits across the tops of each chicken piece, 1” apart and ½” deep. Add the chicken to the bowl.
  2. Marinate the chicken pieces with ingredients under the first marination. Keep it in the refrigerator for at least 2 hours.
  3. Place the yogurt, red chili powder, Turmeric powder, cumin powder,garam masala powder, kasuri methi and salt in a large mixing bowl. Mix well.
  4.  After 2 hours rub the seasoned yogurt all over the chicken pieces, being sure to rub it into the slits. Set the chicken aside to marinate, on the countertop, for 30 minutes.
  5. In a large cast iron skillet or a non-stick pan, heat the butter over medium-hot heat.
  6. Add the chicken pieces, one-at-a-time, to the hot pan. Don’t crowd the chicken. Cover & Cook the chicken for 10- 15 minutes,  Flip the chicken over, cook 2 minutes, and or until the skillet side is golden brown. repeat this process, or until the chicken is cooked through.  The different chicken pieces will take different times to cook. (White meat cooks more quickly than dark meat.)
  7. As each chicken piece finishes cooking, transfer it to a large, heatproof bowl or place all the pieces in the same pan.
  8. First, make a 4” bowl out of a folded piece of aluminum foil (or use a heatproof bowl). Place the bowl between the top chicken pieces. Burn a charcoal piece and Place the smoking coal, or chip, in the prepared heatproof bowl on top of the chicken.
  9. Drizzle a few drops of oil or butter over the burning coal and place a large lid over the entire thing. The smoke needs to be trapped in the bowl with the chicken. Leave it covered for 3 minutes. After 3 minutes, remove the coal/wood chip and the small, heatproof bowl. 

Serve the chicken with yum yum sauce .. recipe here

Enjoy.. :)