Tandoori Chicken without Oven | Sizzle & Chop

Welcome to our Food Channel! Today, we’re a delicious and juicy Tandoori Chicken recipe, made without an oven but with all the authentic flavors of restaurant-style tandoori. This simple method uses a stovetop and a smoky finish, perfect for satisfying your tandoori cravings!

Ingredients:

For 1st Marination:

1/2 kg chicken (with cuts)
Juice of 1 lemon
1 tsp salt
1 tsp ginger garlic paste

For 2nd Marination:

2 tbsp oil
1 tbsp Kashmiri red chilli powder
1/2 tbsp red chilli powder
1 tbsp ghee
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tsp salt (or to taste)
1/2 tbsp soya sauce
3 tsp curd
1 tbsp roasted kasuri methi powder (dry roast kasuri methi until aromatic and crush into powder)

For Final Coating:

Butter
3 tbsp vinegar
1/2 tsp pepper
Pinch of food color (optional)

For Smoky Finish:

Butter
Charcoal

Instructions:

1. 1st Marination: Make cuts on the chicken pieces and marinate them with lemon juice, salt, and ginger garlic paste. Let it sit for 30 minutes.
2. 2nd Marination: In a bowl, mix oil, Kashmiri red chilli powder, red chilli powder, ghee, coriander powder, cumin powder, salt, soya sauce, curd, and roasted kasuri methi powder. Coat the marinated chicken with this mixture and let it sit for another 30 minutes.
3. Cook the Chicken: Heat butter in a pan, add the marinated chicken, and cook on medium flame, flipping every 3-4 minutes for about 15 minutes.
4. Final Coating: Mix vinegar, pepper, and a pinch of food color in a bowl. Brush this mixture on each side of the chicken for a vibrant color and tangy flavor.
5. Smoky Finish: Use a steel hand grill or tongs to get a smoky flavor. Alternatively, place the chicken in a pan, heat a piece of charcoal until red hot, place it in a small bowl, add butter, and cover the pan to infuse the smoky flavor for 10 minutes.
6. Serve this Restaurant Style Tandoori Chicken hot with mint chutney or as a side with your favorite meal.

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