Go Back
–+ servings
Print Recipe
4.09 from 37 votes

Tandoori Chicken without oven

Deliciously spiced and pan cooked authentic Tandoori Chicken recipe.
Cook: 25 minutes
Total: 25 minutes
Servings: 6 PIECES
Author: Ruchi

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 )

Instructions

CHICKEN MARINATION

  • 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.
  • Rub the marinade all over the chicken and allow it to sit in the refrigerator for at least 1 hour.
  • Meanwhile let's prepare ingredients for second marination.
  • In a large bowl whisk up curd and make it smooth with no lumps. Mix in crushed ginger-garlic paste...
  • Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
  • Take chicken out of the refrigerator and add it to this marinade.
  • Rub the marinade all over the chicken and coat it well.
  • Cover and keep it overnight in the refrigerator.

CHICKEN ON COOKTOP

  • If choose to cook chicken over the cooktop then follow the recipe below. This is how the chicken will look after 12 hours.
  • In a pan heat butter or ghee. Add chicken one by one. Cover and cook for 2-3 minutes.
  • AFTER 5 MINUTES - Chicken will look like this - masala all washed out and watery. No worries.
  • This is what is left of the marinade. DO NOT THROW IT AWAY.
  • Add this good stuff - leftover masala to the chicken.
  • AFTER 5 MINUTES (10 minutes into cooking)- chicken will turn all liquidy as the curd coagulates...
  • And bubbly- keep cooking on medium high flame.
  • AFTER 15 MINUTES ( 15 minutes into cooking) - chicken all dried up and cooked.
  • 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

  • If grilling chicken in oven- Preheat oven @ 400 degree F. Grease a grill and place a dripping tray underneath it.
  • Arrange chicken pieces on the grill.
  • And place the tray in the preheated oven.
  • After 10 minutes chicken will be cooked from one side.
  • Using a tong turn them over and cook for another 10 minutes.
  • Once cooked from all the sides, baste them with butter.
  • Chicken will get a shiny look. Close the oven and bake for another 3-4 minutes. Total cook time- 24 MINUTES.
  • Delicious cooked chicken legs are ready.