Tandoori Style Chicken – Made Simple
Summary
- This recipe for Tandoori Style Chicken is made simple using one pan and infused with smoky flavor. Chicken pieces are marinated overnight in a blend of Greek yogurt, garlic, ginger, mustard, and Indian spices, then pan-fried until golden brown and smoked with charcoal for an authentic taste.
Video Chapters
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All Ingredients - Main Ingredients
- Whole chicken 1
- Salt to taste
All Ingredients - For Marinade
- Plain Greek yogurt 1/2 cup
- Garlic 4-5 cloves
- Ginger 1 inch piece
- Dijon mustard 1 tbsp
- Kashmiri Chili 1 tbsp
- Garam masala 1 tbsp
- Salt 1 tsp
- Vegetable oil 1 tbsp
- Fresh lemon 1/2
All Ingredients - For Salad
- Cucumber 1
- Red onion 1/2
- Tomato 1
- Coriander 1/4 cup
- Lemon juice 1/2 lemon
- Salt to taste
- Pepper to taste
Tools You'll Need
- Pan
- Mixing bowl
- Bowl
Plan Ahead
Up to 4 hrs of hands-off time you can shift to earlier.
- Step 3 · Overnight4 hrs
…ely with the marinade. Cover the bowl with cling film and refrigerate overnight (or at least 4 hours).
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 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
Step-by-Step Instructions
Step 1: Prepare the chicken
Cut the whole chicken into 4 pieces (2 breasts, 2 legs/thighs). Remove the skin. Cut 2-3 deep slits into each chicken piece, down to the bone. Season generously with salt on all sides.
Step 2: Prepare the marinade
In a large bowl, add plain Greek yogurt. Grate garlic and ginger into the yogurt. Add Dijon mustard, Kashmiri chili powder, garam masala, salt, and vegetable oil. Squeeze fresh lemon juice into the bowl. Mix all ingredients thoroughly until a smooth paste forms.
Step 3: Marinate the chicken
Place the chicken pieces into the marinade mixture. Smother each piece of chicken completely with the marinade. Cover the bowl with cling film and refrigerate overnight (or at least ).
Step 4: Cook the chicken
Heat a large pan over medium-high heat. Add vegetable oil and a slice of butter. Once the butter is melted and bubbling, carefully place the chicken pieces into the hot fat. Cover the pan with a lid and cook on gentle heat until the chicken is browned on one side (approx. ). Remove the lid, flip the chicken pieces over, and brown the other side (approx. ).
Step 5: Add smoky flavor
Once the chicken is cooked and browned, create a space in the center of the pan and place a small metal cup. Heat a piece of charcoal on a burner over high heat until it is red hot and glowing (approx. ). Carefully place the hot charcoal into the metal cup in the pan. Add a few drops of vegetable oil onto the charcoal to create smoke. Immediately cover the pan with a lid and let it smoke for to infuse the chicken with a smoky flavor. Remove the lid and carefully remove the metal cup with the charcoal. the chicken with the pan juices.
Step 6: Prepare the salad
Thinly slice cucumber, red onion, and tomato. Chop fresh coriander leaves. In a bowl, combine the sliced vegetables and chopped coriander. Squeeze fresh lemon juice over the salad. Season with salt and pepper. Mix well.
Step 7: Serve
Plate the Tandoori Style Chicken alongside the fresh salad. Cut into the chicken to show its tenderness.
Pro Tips
• Refrigerate chicken overnight for best flavor.
• Use a metal cup and hot charcoal to infuse a smoky flavor into the chicken.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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