Easy stovetop tandoori chicken was so tender, juicy, and flavorful. You won’t believe it is better than oven-baked. Tandoori chicken, as the name suggests, is a dish made in tandoor, a clay oven. Unfortunately, we don’t have a clay oven at home so regular oven it is. For some people who don’t have either of them, you can also make it on the stovetop by adding some smokiness and I’m going to show you how to achieve a similar taste.
Ingredients for easy stovetop tandoori chicken
Chicken
I used skinless chicken quarters with bones, bones will add extra flavor and moisture during the cooking process. Bones prevent the meat from drying out and give a juicier and more succulent chicken. I weigh chicken for the recipe after the skin is removed. If you have about 3 lbs of chicken you will left with 2.2 lbs of chicken without skin and fat.
Yogurt
Yogurt is a versatile ingredient that can add tanginess and flavor to a wide range of dishes. When marinating chicken with yogurt, the natural sourness of the yogurt can help tenderize the meat and allow it to cook faster, making it an excellent addition to recipes, resulting in a juicy and flavorful dish.
Ginger garlic paste
Use either freshly made or frozen ginger-garlic paste, as pre-crushed store-bought ginger and garlic is not advisable. You can also use store-bought desi-style ginger and garlic paste.
Spices
Tandoori chicken is made with simple spices such as salt, red chili powder, crushed red chilies, paprika, and cumin-coriander powder. I also used red food coloring, but if you don’t like then skip it. Paprika is also mostly for colors.
How long to marinate the chicken
This step is crucial because it allows the chicken to absorb flavors from the marinade, enhancing the taste and helping to tenderize the chicken. I used salt, pepper, red chili flakes, cumin, coriander powder, and yogurt to marinate the chicken.
How to serve tandoori chicken
Sprinkle the dish generously with fresh cilantro to add a vibrant burst of color and flavor. For a satisfying meal, serve the tandoori chicken piping hot, accompanied by naan, roti, or rice. For a zesty touch, consider adding lemon wedges on the side. Your guests are sure to enjoy this delightful combination of flavors and textures.
How to store leftovers
Allow the chicken to cool to room temperature before transferring it to an airtight container or wrapping it tightly with plastic wrap. Refrigerate the leftover chicken for up to 3-4 days. For longer storage, freeze the leftover chicken in a freezer-safe container or resealable bag for up to 2-3 months.
Coal Smoking Method
Smoking food at home using hot charcoal is an incredibly simple way to replicate the tandoori effect in your kitchen. This technique imparts the smoky flavor typically achieved by cooking in a tandoor, requiring just a piece of coal. By employing this coal smoking method, you can enjoy the taste and aroma reminiscent of food fresh off a barbecue grill or tandoor, all without the need to light up a tandoor or barbecue at home. This can be easily done right on your stovetop.
Burn your coal on a gas stove top for about 7 minutes, and change the sides to ensure it is burned from all sides. Now carefully place it in a small bowl or foil paper, and put it in the center of the pan. Drizzle a tsp of oil on the hot coal and quickly cover the pot with a lid. Keep it covered for 3-4 minutes. Discard the coal properly.
Tandoori Chicken
Ingredients
- 2 lbs chicken quarters skin removed
Spices
- 1 tsp Salt or to taste
- 1 tsp Red chili powder (cayenne pepper) or to taste
- 1 tsp Cumin powder
- 1 tsp Chili flakes or to taste
- 1 tsp Coriander powder
- 1 tsp Paprika
- 1/2 tsp Turmeric
Other Ingredients
- 1 tbsp Tomato paste
- 1/2 tsp red food coloring optional
- 1/2 cup Yogurt
- 1 tbsp Ginger and garlic paste
- 2 tbsp Lemon juice
- 2 tbsp Vegetable Oil
Garnish
- Onions and cilantro
Instructions
Marinate the chicken
- Make slits on your chicken and marinate it with all of the ingredients except for oil, cilantro, and onions. Leave it overnight or for at least 30 minutes.
- Take it out of the fridge 1/2 an hour before cooking if you marinate overnight.
Cook the chicken
- Heat 2 tbsp oil in a pan and cook the chicken on medium-low heat while covering for 12 minutes, flip it and cook it for another 12-13 minutes.
- Once all of the water is dry and the oil separates, your chicken is ready.
Smoke the chicken
- Burn coal on a gas stove, when it is smoky hot. Put it on a piece of foil paper then place it in the same pot you have your chicken, add a drop of oil on the coal, and cover the pot quickly to incorporate the smoky flavor. After about three minutes take the lid off and discard the coal.
- Serve it with green chutney and red onions.
Video
Notes
- Cook the chicken until it’s fully tender and the juices run clear, which might take more time depending upon which country you live in.
- To discard the coal properly I let it sit in the sink under running water for 10 seconds and then throw it in the garbage.