Name: Tandoori Style Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 Whole chicken; 1 cup Plain Greek yogurt; 4-5 cloves, grated Garlic; 1 inch piece, grated Ginger; 1 tbsp Dijon mustard; 1 tbsp Kashmiri chili powder; 1 tbsp Garam masala; to taste Salt; 2 tbsp Vegetable oil; 1/2, juiced Fresh lemon; 2 tbsp Butter; 1 small Piece of charcoal; 1/2, sliced Cucumber; 1/2, thinly sliced Red onion; 2-3 small, sliced Tomato; 1 handful, chopped Coriander; from 1/2 lemon Lemon juice; to taste Salt; to taste Pepper

Ready in

50 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~550 kcal

Recipe by RECIPE30.com on YouTube

Recipe Summary

A simple, one-pan Tandoori style chicken recipe that delivers a rich, smoky flavor without a traditional tandoor oven. The chicken is marinated overnight in a yogurt and spice mixture, then pan-fried and infused with charcoal smoke, served alongside a fresh and simple salad.

Adjust servings

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All Ingredients - For the Chicken and Marinade

Whole chicken 1
Plain Greek yogurt 1 cup
Garlic 4-5 cloves, grated
Ginger 1 inch piece, grated
Dijon mustard 1 tbsp
Kashmiri chili powder 1 tbsp
Garam masala 1 tbsp
Salt to taste
Vegetable oil 2 tbsp
Fresh lemon 1/2, juiced
Butter 2 tbsp
Piece of charcoal 1 small

All Ingredients - For the Salad

Cucumber 1/2, sliced
Red onion 1/2, thinly sliced
Tomato 2-3 small, sliced
Coriander 1 handful, chopped
Lemon juice from 1/2 lemon
Salt to taste
Pepper to taste

Tools You'll Need

Pan
Knife
Mixing bowl
Bowl

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Chicken

Take a whole chicken, remove the skin, and break it down into pieces. Using a sharp knife, cut deep slits into the chicken pieces down to the bone. This will help the marinade penetrate the meat.

Step 2: Season the Chicken

Season the chicken pieces generously with salt on all sides, rubbing it into the slits.

Step 3: Make the Marinade

In a large mixing bowl, combine plain Greek yogurt, grated garlic, grated ginger, Dijon mustard, Kashmiri chili powder, garam masala, salt, vegetable oil, and the juice of half a fresh lemon.

Step 4: Marinate the Chicken

Mix the marinade ingredients until well combined. Add the chicken pieces to the bowl and smother them in the mixture, ensuring they are evenly coated. Cover the bowl with cling film and refrigerate overnight.

Step 5: Cook the Chicken

The next day, heat vegetable oil and butter in a large pan over medium-high heat. Once the fat is hot, place the marinated chicken pieces in the pan. Cover with a lid and cook on gentle heat until the chicken is browned on one side.

Step 6: Brown and Infuse with Smoke

Remove the lid, flip the chicken pieces over, and continue to cook until the other side is also browned. To add a smoky flavor, place a small metal cup in the center of the pan. Heat a piece of charcoal over a gas burner until red hot. Place the hot charcoal in the cup, drizzle a little oil on it to create smoke, and immediately cover the pan with a lid. Let it sit for .

Step 7: Prepare the Salad

While the chicken is infusing, prepare the salad. In a separate bowl, combine sliced cucumber, thinly sliced red onion, sliced tomatoes, and chopped coriander. Dress with lemon juice, salt, and pepper, then mix well.

Step 8: Finish and Serve

After of smoking, remove the lid and the charcoal cup from the chicken pan. Baste the chicken with the pan juices. Serve the hot Tandoori style chicken immediately with the fresh salad on the side.

Pro Tips

• Cut deep slits into the chicken down to the bone to allow the marinade to penetrate deeply.

• For the best flavor, marinate the chicken overnight in the refrigerator.

• To create more smoke for infusing the chicken, add a small drizzle of oil onto the hot charcoal.

• Ensure the pan is covered tightly for 10 minutes to trap the smoke and infuse the chicken with a smoky flavor.

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