Tandoori Chicken is a popular Indian dish traditionally cooked in a tandoor, a clay oven. However, you can recreate this dish at home without an oven, using a stovetop method. This recipe brings out the authentic flavors of Tandoori Chicken with a smoky twist.
Tandoori Chicken Recipe Without Oven
Tandoori chicken is a beloved and iconic Indian dish known for its vibrant flavors, smoky aroma, and vibrant red color. This dish originates from the Indian subcontinent and is prepared by marinating chicken pieces in a flavorful blend of spices, yogurt, and herbs, then cooking them in a tandoor, a traditional clay oven. Tandoori chicken is celebrated for its tender, juicy meat and the delightful combination of spices that create a memorable culinary experience.
Ingredients
For the Marinade:
- 4 pieces Chicken Legs or Breasts skinless
- 1 cup Yogurt
- 2 tablespoons Ginger-Garlic Paste
- tablespoon Red Chili Powder1
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 2 tablespoons Lemon Juice
- to taste Salt
- a pinch Red Food Coloring (optional)
For Cooking:
- 2-3 tablespoons Mustard Oil or Vegetable Oil
- 1 small piece Coal (for smoking)
- Butter for basting
Instructions
- Marinate the Chicken: Clean and make deep cuts on the chicken pieces. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, salt, and food coloring (if using). Coat the chicken pieces thoroughly with this marinade. Refrigerate for at least 3 hours, preferably overnight.
- Cooking the Chicken: Heat oil in a heavy-bottomed skillet or grill pan over medium heat. Place the marinated chicken pieces and cook for about 5-6 minutes on each side. Cover the pan occasionally to cook the chicken thoroughly.
- Basting: Occasionally, baste the chicken with butter while cooking. This keeps the chicken moist and adds flavor.
- Smoking the Chicken: Once the chicken is cooked, transfer it to a plate. Heat a piece of coal over direct flame until red hot. Place a small bowl or piece of aluminum foil in the center of the chicken plate. Put the hot coal in the bowl, drizzle a teaspoon of oil on the coal, and quickly cover the entire plate with a larger bowl or foil. Let it sit for 5-7 minutes. This process will infuse a smoky flavor into the chicken.
- Serving: Remove the cover, discard the coal and bowl, and serve the smoky Tandoori Chicken with slices of lemon and onion rings.
Tips and Information
Conclusion:
Tandoori chicken is a culinary gem that represents the rich tapestry of Indian cuisine. Its vibrant flavors, smoky aroma, and tender meat have made it a global favorite. Whether enjoyed at a traditional tandoori restaurant or prepared at home, tandoori chicken is a testament to the artistry of Indian culinary traditions and a dish that continues to captivate food enthusiasts around the world.Tips and Overview
- Marination Time: Longer marination allows the flavors to penetrate deeply into the chicken, enhancing the taste.
- Using Yogurt: Thick yogurt is preferred as it sticks to the chicken better and tenderizes it.
- Heat Level: Ensure the heat is not too high to avoid burning the spices.
- Smoke Infusion: The smoking step is crucial for that characteristic tandoori flavor.
- Food Coloring: While traditional recipes use food coloring for a vibrant look, it’s optional and does not affect the taste.
Thanks for this recipe. My Chicken prep turned out to be just fine. 🙂
Thank you very much. check out the other recipes too