Tandoori Chicken without Oven – Indian Style

Step 1: Prepare Chicken

Pat dry the chicken pieces and make deep gashes/incisions on all sides to help the marinade penetrate.

Step 2: Marinate Chicken

In a large bowl, combine yogurt, red chilli powder, ginger-garlic paste, turmeric powder, and salt. Rub this marinade thoroughly into the chicken, ensuring it gets into all the gashes. Cover and rest for 30 minutes at room temperature.

Step 3: Heat Oil and Butter

In a large pan, heat 3 tbsp oil and 1 tbsp salted butter over medium heat until moderately hot (about 2 minutes).

Step 4: Cook Chicken

Place marinated chicken pieces in the hot pan without overcrowding. Cook on the first side for 1.5 minutes until golden brown, then flip and continue cooking. Cook for a total of 10–12 minutes, turning occasionally, until chicken is golden brown on all sides and cooked through to the center.

Step 5: Transfer and Prepare for Smoking

Remove cooked chicken from the pan and place in a deep bowl.

Step 6: Smoke the Chicken

Heat a piece of charcoal directly over a flame until red hot (about 2–3 minutes). Place a small steel bowl or glass in the center of the chicken bowl, put the hot charcoal inside, and drizzle 1 tsp oil over the charcoal to create smoke. Immediately cover the bowl tightly with a lid and let it smoke for 1.5 minutes.

Step 7: Serve

Remove the charcoal and plate the smoky tandoori chicken. Serve hot with lemon wedges and onion rings if desired.

• Make deep gashes in the chicken to allow the marinade to penetrate.

• Do not overcrowd the pan to avoid excess moisture release.

• Use hot charcoal and cover tightly for a strong smoky flavor.

• Use boneless chicken pieces for quicker cooking.

• Add garam masala or kasuri methi to the marinade for extra flavor.