Restaurant Style Tandoori Chicken
ID: b2e02dbe...
A classic, mouth-watering Tandoori Chicken recipe made easily in a pan without an oven. It uses a double marination process to ensure the chicken is incredibly flavorful, juicy, and tender, finished with a smoky charcoal aroma and flame-seared look.
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🍳 Cooking Flow
Make deep cuts on dried chicken legs and marinate with ginger-garlic paste, lemon juice, and salt for 30 minutes. → Drain the chicken and coat thoroughly with a thick spiced hung curd mixture, then marinate overnight. → Pan-sear the chicken in oil on both sides, then add a splash of water and steam under a lid until tender. → Smoke the cooked chicken inside the pan using a hot charcoal block and oil for 5-6 minutes. → Sear the chicken pieces briefly over an open stove flame to create authentic charred grill marks.
Cooking Steps
Brief Cooking Order
Make deep cuts on dried chicken legs and marinate with ginger-garlic paste, lemon juice, and salt for 30 minutes. → Drain the chicken and coat thoroughly with a thick spiced hung curd mixture, then marinate overnight. → Pan-sear the chicken in oil on both sides, then add a splash of water and steam under a lid until tender. → Smoke the cooked chicken inside the pan using a hot charcoal block and oil for 5-6 minutes. → Sear the chicken pieces briefly over an open stove flame to create authentic charred grill marks.
Introduction
A classic, mouth-watering Tandoori Chicken recipe made easily in a pan without an oven. It uses a double marination process to ensure the chicken is incredibly flavorful, juicy, and tender, finished with a smoky charcoal aroma and flame-seared look.
Step 1
Wash and completely dry 5 chicken quarter legs, then make deep, diagonal cuts on the front side of each piece.
Step 2
Apply 2 tbsp of ginger-garlic paste, 1 tsp of salt, and the juice of 1 lemon to the chicken. Mix well to coat and let it marinate for 30 minutes (First Marination).
Step 3
In a separate bowl, prepare the second marination by combining 3 tbsp hung curd, 1 tbsp green chili paste, 1 tsp chaat masala, 1/2 tsp salt, 1 tsp coriander powder, 1 tsp black pepper powder, 1/2 tsp garam masala, 1 tbsp tikka masala, 1/2 tsp Kashmiri red chili powder, and a pinch of orange food color. Mix thoroughly into a thick paste.
Step 4
Drain and discard any excess water released by the chicken from the first marination. Thoroughly massage the thick second marination paste into the chicken cuts. Cover and marinate in the refrigerator overnight (or for at least 2-3 hours).
Step 5
Heat 5-6 tbsp of oil in a large frying pan over medium-low heat. Place the chicken legs in the pan and sear them for 5-6 minutes on each side until lightly browned.
Ingredients List
Important Notes
Always dry the chicken completely with paper towels before starting so the marinade adheres properly.
Using hung curd (strained yogurt with water removed) is essential to keep the second marination thick so it doesn't slide off during cooking.
Do not skip the first marination as the lemon juice and salt tenderize the chicken fibers and remove raw meat odors.
The direct flame searing at the end should be done on medium-low heat and turned constantly to avoid burning the spices.
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