Tandoori Chicken Without Oven
Flavorful and smoky tandoori chicken marinated in yogurt and spices, grilled to perfection without an oven.
1h 10m4Servings
Nutrition
174kcal
4gProtein
16gCarbs
11gFat
Ingredients
INGREDIENTS
Chicken
1 whole
Dahi/Curd
200 g
Butter
1 tbsp
Turmeric Powder
1 tsp
Red Chilli Powder
2 tbsp
Salt
To taste
to taste
Oil
2 tbsp
Charcoal
1 piece
Ginger Garlic Paste
1 tbsp
GARNISH
Coriander Leaves
A few leaves
1 handful
Onion Slices
1 small
Lemon Halves
2 halves
Equipment
Grill
Instructions
1Prepare the Chicken
5m
5mCut Chicken
Make some deep cuts into the chicken pieces to allow the marinade to penetrate.
2Marinate
5m
5mCombine Marinade
In a bowl, combine the Dahi/Curd, red chilli powder, ginger garlic paste, and salt to taste.
Marinate Chicken
Add the chicken pieces to the marinade, ensuring they are well coated. Keep aside for at least 30 minutes.
3Cook the Chicken
15m
15mHeat Pan
In a pan, add some oil and salted butter. Heat over medium-high heat.
Sear Chicken
Place the marinated chicken pieces in the hot pan. Cook each side properly until you get a nice golden brown color, for about 10-12 minutes per side.
4Smoke the Chicken
5m
5mHeat Charcoal
Heat the piece of charcoal until it is red hot.
Smoke Chicken
In the bowl where the tandoori chicken is placed, keep a small steel glass. Carefully place the hot charcoal in the glass, add a teaspoon of oil over the charcoal, and immediately cover the bowl with a lid to trap the smoke. Let it infuse for about 5 minutes.
5Serve
Garnish
Garnish the tandoori chicken with fresh coriander leaves, onion slices, and lemon halves.
Serve
Tandoori Chicken is ready to be served hot.
Tips
For a deeper smoky flavor, ensure the charcoal is fully red hot before adding oil and covering.
Adjust red chilli powder according to your spice preference.
Ensure the chicken pieces are not overcrowded in the pan to achieve a good sear.