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Homemade Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe) photo

Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe)

This Easy Skillet Tandoori Chicken is bursting with flavor! Marinated in spices and yogurt, it’s a delicious dish that’s simple to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 2 cups plain yogurt
  • 1 each lemon Juice of 1
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic paste or 3 cloves garlic, minced
  • 2 teaspoons ginger paste or 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 2 tablespoons tandoori seasoning (or equivalent spices)
  • 6 pieces skinless, bone-in chicken
  • 2-4 tablespoons salted butter
  • 2-4 tablespoons olive oil
  • 3-1-2 each smoking chips or one chunk of untreated charcoal
  • Oil for drizzle
For Serving:
  • Thin red onion slices
  • lemon wedges
  • cilantro roughly chopped

Equipment

  • Large bowl for marinating
  • Skillet (cast iron or non-stick recommended)
  • Tongs for turning chicken
  • Meat thermometer for checking doneness
  • Wooden spoon for mixing

Method
 

Instructions
  1. In a large bowl, combine the plain yogurt, lemon juice, red chili powder, red pepper flakes, garlic paste, ginger paste, kosher salt, smoked paprika, and tandoori seasoning. Mix until well combined.
  2. Add the skinless, bone-in chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
  3. Heat your skillet over medium-high heat. Add the olive oil and 1 tablespoon of salted butter. Allow the butter to melt and start bubbling.
  4. Using tongs, remove the chicken from the marinade and place the chicken pieces in the skillet, searing them for about 5-7 minutes on each side.
  5. Add your smoking chips or chunk of charcoal to the skillet. Cover the skillet and let the chicken cook for an additional 10-15 minutes on low heat.
  6. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C). If not, continue cooking, checking every few minutes.
  7. Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes before serving.

Notes

  • You can substitute plain yogurt with coconut yogurt for a dairy-free version.
  • Adjust spices to your heat preference; use less chili powder for milder flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.