Tandoori Chicken without oven

Tandoori Chicken without oven

Sharing a pretty easy and traditional Indian recipe – Tandoori Chicken without oven. Deliciously spiced and pan cooked authentic Tandoori Chicken recipe. Secret lies in the marination – the longer the marinade the more flavorful and moist the chicken will turn out to be. Both the cooking methods are shown below – without oven and with oven.

I marinated the chicken for 12 hours and it was PERFECT. It’s the yogurt that makes this chicken so moist and homemade tandoori masala is what makes this dish spicy and flavorful! If you really want spicy, kick up the garam masala quantity. While cooking on the cooktop – marination will turn all liquidy as curd will curdle and become lumpy. Don’t worry keep going and if you have leftover marination add that too; to the pan/kadhai. Once all cooked and dried up it will look all smeared and coated in the masala. End result- chicken came out juicy and bursting with flavor (see picture below).

Tandoori murghi

But for true tandoori flavor, grill it over a tandoor and that would be so much better. Cooking in the oven gives full flavor to the chicken. Keep turning and basting with butter as you grill. Use a higher oven temp to get the crispy outside texture. Oven – cooked chicken flavors are subtle but come through nicely when cooked. See the picture below to compare both the cooking methods.

Both the methods had same cook time – 24 minutes. In both methods, chicken was juicy and tender. Only difference is the appearance – chicken cooked over cooktop was all smeared and coated in masala as compared to the other one where marination had all dried up during grilling but had so much flavor and the chicken was unbelievably moist!

Serve with fresh lemon wedges over the chicken along with chutney  and onion rings.

Tandoori Chicken without oven

Tandoori Chicken without oven
Votes: 29
Rating: 4.1
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Deliciously spiced and pan cooked authentic Tandoori Chicken recipe.
Servings Prep Time
6 PIECES - OVERNIGHT
Cook Time
25 MINUTES
Servings Prep Time
6 PIECES - OVERNIGHT
Cook Time
25 MINUTES
Tandoori Chicken without oven
Votes: 29
Rating: 4.1
You:
Rate this recipe!
Print Recipe
Deliciously spiced and pan cooked authentic Tandoori Chicken recipe.
Servings Prep Time
6 PIECES - OVERNIGHT
Cook Time
25 MINUTES
Servings Prep Time
6 PIECES - OVERNIGHT
Cook Time
25 MINUTES
INGREDIENTS
FIRST MARINADE
  • 2 tablespoon Lemon Juice
  • 6 pieces of Chicken Legs
  • Salt to taste
SECOND MARINADE
  • 1 cup Hung Curd (thick Market curd/yogurt)
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Crushed ginger
  • 1 teaspoon Kastoori methi/ dried fenugreek leaves
  • 1 tablespoon Homemade tandoori masala
  • 1 teaspoon Garam Masala Powder (optional)
  • 1/4 teaspoon Nutmeg Powder
  • Salt to taste
  • 1 tablespoon Butter/Ghee/oil (for basting or cooking )
CHANGE SERVING SIZE: PIECES
CHANGE UNITS:
METHOD
CHICKEN MARINATION
  1. Let's begin with the first marinade. Wash and thoroughly clean chicken pieces. In a big bowl add lemon juice and salt. Whisk it up and add chicken pieces.
  2. Rub the marinade all over the chicken and allow it to sit in the refrigerator for at least 1 hour.
  3. Meanwhile let's prepare ingredients for second marination.
  4. In a large bowl whisk up curd and make it smooth with no lumps. Mix in crushed ginger-garlic paste...
  5. Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
  6. Take chicken out of the refrigerator and add it to this marinade.
  7. Rub the marinade all over the chicken and coat it well.
  8. Cover and keep it overnight in the refrigerator.
CHICKEN ON COOKTOP
  1. If choose to cook chicken over the cooktop then follow the recipe below. This is how the chicken will look after 12 hours.
  2. In a pan heat butter or ghee. Add chicken one by one. Cover and cook for 2-3 minutes.
  3. AFTER 5 MINUTES - Chicken will look like this - masala all washed out and watery. No worries.
  4. This is what is left of the marinade. DO NOT THROW IT AWAY.
  5. Add this good stuff - leftover masala to the chicken.
  6. AFTER 5 MINUTES (10 minutes into cooking)- chicken will turn all liquidy as the curd coagulates...
  7. And bubbly- keep cooking on medium high flame.
  8. AFTER 15 MINUTES ( 15 minutes into cooking) - chicken all dried up and cooked.
  9. Increase the flame to high and start sauteing. DO NOT LEAVE THE CHICKEN UNATTENDED AT THIS POINT. Once all the liquid has dried up - you will have a beautifully coated and smeared Tandoori chicken. From start to finish my total cook time was - 24 MINUTES.
CHICKEN IN OVEN
  1. If grilling chicken in oven- Preheat oven @ 400 degree F. Grease a grill and place a dripping tray underneath it.
  2. Arrange chicken pieces on the grill.
  3. And place the tray in the preheated oven.
  4. After 10 minutes chicken will be cooked from one side.
  5. Using a tong turn them over and cook for another 10 minutes.
  6. Once cooked from all the sides, baste them with butter.
  7. Chicken will get a shiny look. Close the oven and bake for another 3-4 minutes. Total cook time- 24 MINUTES.
  8. Delicious cooked chicken legs are ready.
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38 Responses

  1. Mayuri Toraskar says:

    The best recipe. All this while I wouldn’t make tandoori chicken because it would be hard and rubbery. But thanks to your recipe, now I am a pro at it.

  2. Aj says:

    Thanks a lot ruchi……finger licking taste….god bless u

  3. radhika says:

    How to prepare homemade tandori masala?and nutmeg powder?

  4. Ravindra reddy says:

    A very veryyyyyyyy good recipe even I had gone through it

  5. Fauzia Mahmood says:

    I tried the recepie….and everyone loved it…🙌

  6. veena says:

    I tried it though chicken was grilled well the taste turned out bland.I used store tandoori Masala and also had made cuts on the chicken.What could have gone wrong.

    • RK says:

      Thanks for trying the recipe Veena. How long did you marinate the chicken for? Bland means it lacked spices. Next time I would recommend tasting the mariande, before adding chicken to it.

      • veena says:

        I marinated for 24 hrs but did marination 1 & 2 together. Is that the fault?and also used home dahi though I hung it before using to remove water

        • RK says:

          Marinating for 24 hours is a pretty long time. Average marination time should be between 6-8 hours, unless stated. That long of a marination will actually change the texture of the meat and it will loose its flavor.

  7. Torres says:

    Thank you so much for this detailed recipe…

  8. Vani Pallela says:

    Nice recipe,too good,thanks for sharing above delicious recipe.

  9. Sedevizo Nakhro says:

    Any other alternative to use instead of yogurt? & What do we call yogurt in hindi?

  10. Taha says:

    I love your blog. Its simply best 🙂
    Keep it bro.

  11. Maya says:

    Tried and got great results. Also made your tandoori chutney to go along with this kebabs. Perfect combo. Love it!

  12. Malini says:

    Your blog is really really good. I am hooked!! Your tandoori chicken recipe is worth every penny! Beats the market taste and such beautiful colors. I made this and my family thinks I ordered from the market. Spices are well blended and sober on the tongue. Keep those yumms coming.
    Love
    Malini

  13. Ricky says:

    Hi, me and my wife really like your blog! Tried this recipe without oven and this was the best chicken recipe I have ever made.Own a oven but decided to try pan method. So much flavor and chicken pieces were tender and juicy. Thank you very much for the recipe and will be trying our some more of your recipes pretty soon.

    • RK says:

      You are welcome Ricky! Glad to hear that you liked the recipe. Thanks for stopping by and will see you around on the blog. 🙂

  14. Sobhna says:

    Perfect blend of spices. True authentic taste and very delicious. Very tempting website, maintained to perfection and perfect recipes. Thanks Ruchi.

  15. Frequent visitor says:

    Tremendous recipe, I have no words to describe this. It was so yummy and very basic. My inlaws loved it. They say these kebabs remind them of India. Thanks Ruchi for another successful recipe. Well explained and steps are very clear. I love your work. Thanks!

  16. Manno says:

    We just love your recipes. Have been a long time follower and was very sad when you stopped delivering recipes. Now I am enjoying the new look of your site and trying out all your recipes slowly. This one was an all time favorite and it hit the spot with balanced spices and tasted delicious. Thanks Ruchi.

    • RK says:

      Thanks for your support Manno! Glad to hear that your are enjoying the new look. 🙂 Keep visiting back for more.

  17. anu says:

    Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.

  18. Parthenia says:

    The stove version is the best so juicy and moist and very well explained. Made it yesterday and it was all eaten up. Thanks Ruchi

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