Tandoori Style Chicken Made Simple
Summary
- This recipe shows how to make Tandoori Style Chicken using one pan, featuring smoky flavor and chili. Chicken pieces are marinated overnight in a yogurt-based mixture with various spices, then cooked in a pan with butter and oil, and finally infused with a smoky charcoal flavor.
All Ingredients - Main Ingredients
- Chicken pieces (thighs/breasts) 4
- Salt to taste
All Ingredients - For Marinade
- Plain Greek yogurt 1-2 tbsp
- Garlic 2-3 cloves, grated
- Ginger 1 inch piece, grated
- Dijon mustard 1 tbsp
- Kashmiri Chili powder 1 tbsp
- Garam masala 1 tbsp
- Salt 1 tsp
- Vegetable oil 1 tbsp
- Fresh lemon 1/2, juiced
All Ingredients - For Cooking
- Vegetable oil 1 tbsp
- Butter 1 tbsp
- Piece of charcoal 1
- Vegetable oil (for smoke) a little
All Ingredients - For Salad
- Cucumber 1/2, sliced
- Red onion 1/4, sliced
- Tomato 1, sliced
- Coriander a handful, chopped
- Lemon juice from 1/2 lemon
- Salt to taste
- Pepper to taste
Tools You'll Need
- Pan
- Bowl
Plan Ahead
Up to 4 hrs of hands-off time you can shift to earlier.
- Step 3 · Overnight4 hrs
…the marinade mixture. 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 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
Step-by-Step Instructions
Step 1: Prepare Chicken
Take a whole chicken and remove the skin from the chicken pieces (thighs/breasts). Cut slits to the bone on each piece. Sprinkle salt generously over the chicken pieces.
Step 2: Prepare Marinade
Add plain Greek yogurt to a bowl. Grate garlic and ginger into the yogurt. Add Dijon mustard, Kashmiri Chili powder, Garam masala, salt, vegetable oil, and squeeze fresh lemon juice into the mixture. Mix all ingredients well until combined into a smooth paste.
Step 3: Marinate Chicken
Smother the chicken pieces thoroughly in the marinade mixture. Cover the bowl with cling film and refrigerate overnight (or at least ).
Step 4: Cook Chicken
Heat a pan with vegetable oil and butter over medium heat until butter melts and sizzles. Place the chicken pieces in the hot fat. Cover the pan with a lid and cook on gentle heat until the chicken starts to brown (about per side). Remove the lid and flip the chicken pieces to brown the other side. Continue cooking until chicken is fully cooked and nicely browned on both sides.
Step 5: Infuse Smoky Flavor
Place a small metal cup in the center of the pan with the cooked chicken. Place a piece of charcoal over a burner and heat on high until red hot and glowing (approx. ). Carefully transfer the red-hot charcoal into the metal cup in the pan. Add a little vegetable oil over the charcoal to create more smoke. Immediately cover the pan with a lid and leave for ten minutes to infuse the smoky flavor into the chicken. Remove the metal cup and charcoal. the chicken with the pan juices.
Step 6: Prepare Salad
Thinly slice cucumber, red onion, and tomatoes. Roughly chop fresh coriander. Add lemon juice, salt, and pepper to the salad ingredients. Mix well.
Step 7: Serve
Plate the Tandoori Style Chicken with a side of the fresh salad. Cut into the chicken to show its tenderness.
Pro Tips
• Marinate the chicken overnight for the best flavor penetration.
• Cutting slits into the chicken helps the marinade absorb better and cook more evenly.
• Adding a little oil to the hot charcoal creates more smoke for a stronger smoky flavor.
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