Tandoori chicken is one of those dishes that immediately transports you to the vibrant streets of India, even if you’re just whipping it up in your own kitchen. The smoky, spiced flavor of this beloved dish is hard to resist, and the best part? You can achieve this classic recipe right on your gas stove, making it accessible for anyone without an oven. Whether you’re hosting a weeknight dinner or impressing guests at a weekend get-together, the mouthwatering aroma of marinated chicken sizzling in a pan is sure to make everyone feel at home.
Why you’ll love this dish
This Tandoori Chicken recipe is not just a meal; it’s a complete experience. You’ll love how easy it is to prepare, with minimal cleanup required and ingredients you probably already have in your pantry. The dish is budget-friendly, yet bursting with authentic flavors that can impress even the most discerning palate. It’s perfect for casual family dinners or special occasions, bringing warmth and comfort that is hard to replicate.
"This Tandoori Chicken recipe has become a staple in our home! It’s so flavorful and easy to make—the kids ask for it every week!"
Preparing Tandoori Chicken on Gas (Without Oven)
Get ready to immerse yourself in a culinary adventure! This recipe involves marinating the chicken to ensure the flavors seep in deeply, followed by a simple cooking process that yields perfectly tender meat with that iconic charred exterior. Here’s a step-by-step overview:
- Start by making deep incisions in the chicken. This allows the marinade to penetrate, infusing it with flavor.
- Whip up a thick marinade using yogurt, spices, and a touch of oil.
- Coat the chicken pieces well and let them soak in the flavors for at least a few hours—overnight works wonders!
- Cook the marinated chicken on medium heat in your skillet, ensuring you get that stunning char without drying it out.
What you’ll need
- 1 whole chicken, cut into 4–6 pieces (or chicken leg quarters)
- 1/2 cup thick yogurt (hung curd)
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt (or to taste)
- 2 tbsp mustard oil (or regular oil)
- 1 tbsp butter or oil for cooking
- Optional: a piece of charcoal for smoky flavor (dhungar)
(You can substitute hung curd with regular yogurt, but the texture may vary slightly.)
