Tandoori Chicken on Tawa (No Oven)
ID: 949a0b3f...
A delicious, succulent, and perfectly spiced Tandoori Chicken recipe made easily on a stovetop pan without an oven. The chicken is marinated in a rich yogurt spice blend, pan-fried to perfection, and infused with real charcoal smoke for an authentic restaurant-style flavor.
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🍳 Cooking Flow
Cut deep slashes into the chicken legs. → Whisk the marinade ingredients together, coat the chicken thoroughly, and refrigerate for 6 hours. → Pan-fry the chicken legs on low heat, flipping and basting with butter every 5 minutes until tender. → Place a burning coal in a small bowl in the center of the pan, pour ghee over it, and cover for 15 minutes to infuse smoke.
Cooking Steps
Brief Cooking Order
Cut deep slashes into the chicken legs. → Whisk the marinade ingredients together, coat the chicken thoroughly, and refrigerate for 6 hours. → Pan-fry the chicken legs on low heat, flipping and basting with butter every 5 minutes until tender. → Place a burning coal in a small bowl in the center of the pan, pour ghee over it, and cover for 15 minutes to infuse smoke.
Introduction
A delicious, succulent, and perfectly spiced Tandoori Chicken recipe made easily on a stovetop pan without an oven. The chicken is marinated in a rich yogurt spice blend, pan-fried to perfection, and infused with real charcoal smoke for an authentic restaurant-style flavor.
Step 1
Prepare the chicken legs by washing and patting them dry, then cut deep slashes in 3 to 4 places on both sides of each leg.
Step 2
In a mixing bowl, combine hung curd, turmeric, kashmiri chilli powder, cumin powder, garam masala, cardamom powder, ginger garlic paste, salt, lemon juice, kasuri methi, optional red food color, and 3 tbsp of oil.
Step 3
Whisk all the marinade ingredients together until completely smooth and well blended.
Step 4
Add the chicken legs to the bowl and thoroughly rub the marinade all over, making sure it penetrates deep into the slashes.
Step 5
Cover the bowl and marinate in the refrigerator for at least 6 hours or overnight.
Ingredients List
Important Notes
Ensure the yogurt is well-strained (hung curd) so the marinade remains thick and properly coats the chicken.
Always cook the chicken on low heat to prevent the spices in the marinade from burning before the chicken is cooked through.
Be sure to have a tight-fitting lid ready before adding ghee to the hot charcoal to capture all the smoke.
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