By Becky Hardin
Published Oct 11, 2017
Tandoori Chicken is SO delicious and flavorful! You might think Chicken Tandoori, typically an Indian dish requiring a special oven, is complicated, but it can be very easy and cooked on the stove! This “SMOKED” SKILLET TANDOORI CHICKEN is loaded with so much flavor you’ll swear you used a smoker. This Tandoori Chicken Recipe is such a fun hack for a delicious and unique dinner at home.
Easy Tandoori Chicken Recipe
Easy Tandoori Chicken is a must! I absolutely love Tandoori Chicken. I love the Indian flavors of tandoori masala mixed with the creamy yogurt to produce such a tender, flavorful, and delicious meal. It’s traditionally only grilled or cooked in a tandoori pot…but odds are you don’t have one of those sitting around.
Tandoori Chicken is traditionally made with bone in thighs or chicken legs, but I’m a big fan of boneless chicken breasts so we figured out a hack to make it just as juicy, with what you already have at home, and just the way I like it. The trick for the smokey flavor is SO fun and easy, I know you’re sure to love it!
Serve it up with your favorite sides and some homemade naan .
Tandoori Chicken is a flavorful, fun, and easy dinner recipe your family will love!
Tips for making Tandoori Chicken without special equipment:
After cooking the chicken in a cast iron skillet, we transfer it to a bowl to add the smokiness to it. Don’t worry, you really don’t need anything special to make this recipe.
All you need to make this Tandoori Chicken Recipe smokey and AMAZING is a smoking chip or piece of charcoal, some tin foil, and a bowl that you can cover to allow the smoke to permeate. We have SO MUCH FUN trying this at home (be careful) and the taste was out of this world.
If you’re having a dinner party and want to impress your friends, this is the recipe for you. Not only does it have flavor for dayyyyyyys, it’s fun and cool to boot. Look at all that smoke! We don’t need smokers around here!!
What does Tandoori Chicken taste like?
When we say flavorful, this “Smoked” Skillet Tandoori Chicken is FLAVORFUL. FLLLLLLLAVORFUL. You can serve it on its own, but we like to have it with lots of lemon, cilantro, and red onion. Be sure to get a little of all the flavors all in one bite. YOU GUYS. I can’t. You have to experience it for yourselves.
Mom and I just kept saying “mmmmmmm” like dorks over and over again. Then she said her overused phrase that I constantly make fun of her for…”This really is one of my very favorite recipes!”. She says this time she really meant it though.
What is Tandoori Spice Mix?
The fundamental flavors of Chicken Tandoori come from the Tandoori Masala Spices used in the recipe. You can buy it at the grocery store and its a mix of:
- ground ginger.
- ground cumin.
- ground coriander.
- paprika.
- turmeric.
- salt.
- cayenne pepper.
The result of using this spice mix is a delicious and UNIQUE chicken recipe you’ll make again and again!
Please give this a try and let me know how you like this Tandoori Chicken Skillet! I love the faux “smoke” and think you will as well. I have a good feeling that you’re going to be as obsessed as we are.
We love to serve Tandoori Chicken with sides such as roasted potatoes , balsamic brussels sprouts , naan rolls , or garlic mashed cauliflower . Be sure to check out all of our favorite side dishes !
If you like this dish, I think you’ll love this chicken tikka masala and curry chicken too!
See the recipe card below for full details on How to Make Tandoori Chicken without special equipment.
Ingredients1x2x3x
- ▢ 2 cups plain yogurt
- ▢ Juice of 1 lemon
- ▢ ½ teaspoon red chili powder or cayenne pepper
- ▢ ½ 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
- ▢ 1½ teaspoon smoked paprika
- ▢ 2 tablespoons tandoori seasoning (If tandoori spice isn’t available, use equal amounts of the following spices that you have; paprika, turmeric, coriander, cardamom and cumin to equal 2 tablespoons.)
- ▢ 6 skinless bone-in chicken pieces
- ▢ 2-4 tablespoons salted butter
- ▢ 2-4 tablespoons olive oil
For the smoke trick:
- ▢ 3, 1 ”-2” smoking chips or one chunk of untreated charcoal
- ▢ Oil for drizzle
- ▢ For serving:
- ▢ Thin red onion slices
- ▢ Lemon wedges
- ▢ Cilantro rough chopped
Instructions
- Place the yogurt, lemon juice, red chili powder, garlic paste, ginger paste, salt and tandoori seasoning in a large mixing bowl. Mix well.
- With a paper towel, gently pat the chicken dry. Cut slits across the tops of each chicken piece, 1” apart and ½” deep. Add the chicken to the bowl and rub the seasoned yogurt all over the chicken pieces, being sure to rub it into the slits. Set the chicken aside to marinate, on the countertop, for 30 minutes.
- In a large cast iron skillet, heat the butter and oil over medium-hot heat.
- Add the chicken pieces, one-at-a-time, to the hot pan. Don’t crowd the chicken. Cook 1½-2 minutes, or until the skillet side is golden brown. Flip the chicken over, cook 2 minutes, and repeat this process approximately 10-12 minutes or until the chicken is cooked through. A meat thermometer should register 160°F for white meat and 165°F for dark meat, when tested in the thickest part of each piece. The different chicken pieces will take different times to cook. (White meat cooks more quickly than dark meat.)
- As each chicken piece finishes cooking, transfer it to a large, heatproof bowl.
Now, here is the fun, and slightly dangerous, trick to give the chicken the smoky “tandoori” flavoring without heating up the grill.
- If you have a gas stovetop, you are in luck. If you don’t, get out a grill lighter.
- First, make a 4” bowl out of a folded piece of aluminum foil (or use a heatproof 4” bowl). Nestle the bowl between the top chicken pieces.
- For safety purposes, place a heatproof dish close by the stove just in case the coal/wood chip get too hot or the flame gets too large.
- With heatproof tongs, hold the chunk of coal or the wood smoking chip over a lighter gas burner until the coal (wood chip) lights and begins to smoke. Place the smoking coal, or chip, in the prepared heatproof bowl on top of the chicken. Drizzle a few drops of oil over the burning coal (or wood chip) and place a large lid over the entire thing. The smoke needs to be trapped in the bowl with the chicken. Leave the bowl covered for 3 minutes. After 3 minutes, remove the coal/wood chip and the small, heatproof bowl. Serve the chicken immediately. **See note.
- Enjoy!
**Note
- Tandoori chicken should always be served with the traditional garnishes of thinly sliced red onion, a lemon wedge, and chopped fresh cilantro. The four flavors meld perfectly together and complete the dish.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
“Smoked” Skillet Tandoori Chicken
Ingredients
- 2 cups plain yogurt
- Juice of 1 lemon
- ½ teaspoon red chili powder or cayenne pepper
- ½ 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
- 1½ teaspoon smoked paprika
- 2 tablespoons tandoori seasoning (If tandoori spice isn’t available, use equal amounts of the following spices that you have; paprika, turmeric, coriander, cardamom and cumin to equal 2 tablespoons.)
- 6 skinless bone-in chicken pieces
- 2-4 tablespoons salted butter
- 2-4 tablespoons olive oil
For the smoke trick:
- 3, 1 ”-2” smoking chips or one chunk of untreated charcoal
- Oil for drizzle
- For serving:
- Thin red onion slices
- Lemon wedges
- Cilantro rough chopped
Instructions
- Place the yogurt, lemon juice, red chili powder, garlic paste, ginger paste, salt and tandoori seasoning in a large mixing bowl. Mix well.
- With a paper towel, gently pat the chicken dry. Cut slits across the tops of each chicken piece, 1” apart and ½” deep. Add the chicken to the bowl and rub the seasoned yogurt all over the chicken pieces, being sure to rub it into the slits. Set the chicken aside to marinate, on the countertop, for 30 minutes.
- In a large cast iron skillet, heat the butter and oil over medium-hot heat.
- Add the chicken pieces, one-at-a-time, to the hot pan. Don’t crowd the chicken. Cook 1½-2 minutes, or until the skillet side is golden brown. Flip the chicken over, cook 2 minutes, and repeat this process approximately 10-12 minutes or until the chicken is cooked through. A meat thermometer should register 160°F for white meat and 165°F for dark meat, when tested in the thickest part of each piece. The different chicken pieces will take different times to cook. (White meat cooks more quickly than dark meat.)
- As each chicken piece finishes cooking, transfer it to a large, heatproof bowl.
Now, here is the fun, and slightly dangerous, trick to give the chicken the smoky “tandoori” flavoring without heating up the grill.
- If you have a gas stovetop, you are in luck. If you don’t, get out a grill lighter.
- First, make a 4” bowl out of a folded piece of aluminum foil (or use a heatproof 4” bowl). Nestle the bowl between the top chicken pieces.
- For safety purposes, place a heatproof dish close by the stove just in case the coal/wood chip get too hot or the flame gets too large.
- With heatproof tongs, hold the chunk of coal or the wood smoking chip over a lighter gas burner until the coal (wood chip) lights and begins to smoke. Place the smoking coal, or chip, in the prepared heatproof bowl on top of the chicken. Drizzle a few drops of oil over the burning coal (or wood chip) and place a large lid over the entire thing. The smoke needs to be trapped in the bowl with the chicken. Leave the bowl covered for 3 minutes. After 3 minutes, remove the coal/wood chip and the small, heatproof bowl. Serve the chicken immediately. **See note.
- Enjoy!
**Note
- Tandoori chicken should always be served with the traditional garnishes of thinly sliced red onion, a lemon wedge, and chopped fresh cilantro. The four flavors meld perfectly together and complete the dish.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
