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Tandoori chicken is delicious and flavorful, and though it’s typically cooked in a tandoor, this Smoked Skillet Tandoor Chicken Recipe is loaded with just as much flavor that you’ll swear you used a smoker.
Easy Tandoori Chicken Recipe
This easy tandoori chicken is a must! I absolutely love tandoori chicken as I adore the tandoori masala flavors mixed with the creamy yogurt that produces the tender, flavorful, and delicious chicken. It’s traditionally grilled or cooked in a tandoori pot, but I have an easy trick that recreates this delicious flavor without the tandoori pot.
Tips for Beginners
- Use a meat thermometer. Use a meat thermometer to check the internal temperature of the chicken. Chicken breasts are done when the thermometer registers 158-160°F in the thickest part of the breast. Dark meat should read 163-165°F.
- I used boneless chicken breasts. Tandoori Chicken is traditionally made with bone-in thighs and chicken legs. Chicken breasts are usually not recommended since they dry out too quickly when cooked on the grill. Because this dish is cooked on the stovetop, the temperature is easily regulated, so I chose to use boneless chicken breasts.
- Keep a heat-proof bowl close by. If your wood or coal chips get too hot, you’ll have somewhere to place them.
- Do not leave the chicken unattended. When you cover the chicken with the smoking wood chip, do not leave it unattended. Stay close by until the chicken is finished smoking.
Easy Skillet Tandoori Chicken
Ingredients
- 2 cups plain yogurt
- juice of 1 lemon
- ½ tsp red chili powder or cayenne pepper
- ½ tsp red pepper flakes
- 1 tbsp garlic paste or 3 cloves garlic minced
- 2 tsp ginger paste or 1 teaspoon ground ginger
- 1 tsp kosher salt
- 1½ tsp smoked paprika
- 2 tbsp tandoori seasoning if tandoori spice isn’t available, use equal amounts of the following spices: paprika, turmeric, coriander, cardamom, and cumin to equal 2 tbsp
- 6 boneless, skinless chicken breasts
- 2-4 tbsp salted butter
- 2-4 tbsp 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 roughly chopped
Instructions
- Place the yogurt, lemon juice, red chili powder, red pepper flakes, garlic paste, ginger paste, salt and tandoori seasoning in a large mixing bowl. Mix well.2 cups plain yogurt, juice of 1 lemon, ½ tsp red chili powder or cayenne pepper, ½ tsp red pepper flakes, 1 tbsp garlic paste or 3 cloves garlic, 2 tsp ginger paste or 1 teaspoon ground ginger, 1 tsp kosher salt, 2 tbsp tandoori seasoning, 1½ tsp smoked paprika
- 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.6 boneless, skinless chicken breasts
- In a large cast iron skillet, heat the butter and oil over medium-hot heat.2-4 tbsp salted butter, 2-4 tbsp olive oil
- 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 lit 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.3 1-2" smoking chips or one chunk of untreated charcoal, oil
- Garnish and serve the chicken immediately. Enjoy!thin red onion slices, lemon wedges, cilantro
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tandoori Chicken Step by Step
Make the marinade: Place 2 cups plain yogurt, juice of 1 lemon, ½ tsp red chili powder, ½ tsp red pepper flakes, 1 tbsp garlic paste, 2 tsp ginger paste, 1 tsp kosher salt, 2 tbsp tandoori seasoning, and 1½ tsp smoked paprika in a large bowl and stir to combine.
Marinate the chicken: Using a paper towel, pat 6 skinless, bone-in chicken breasts dry and cut slits across the tops of each piece, 1” apart and ½” deep. Add the chicken to the bowl with the yogurt marinade and rub it 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.
Cook the chicken: Heat 2-4 tbsp butter and 2-4 tbsp olive oil in a large cast-iron skillet and add the chicken pieces, one at a time, to the hot pan, being careful not to crowd the chicken.
Cook the chicken for 1½-2 minutes, or until the skillet side is golden brown. Flip it over and cook 2 more minutes. Repeat this process approximately for 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. Note that white meat cooks more quickly than dark meat.)
As each chicken piece finishes cooking, transfer it to a large, heatproof bowl.
Smoke the chicken: If you have a gas stovetop, heat one grill; if not, light a grill lighter.
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 gets too hot, or the flame gets too large, and you need somewhere to toss it.
With heatproof tongs, hold the chunk of coal or the wood smoking chip over a lit gas burner until the coal lights and begins to smoke. Place the smoking coal in the prepared heatproof bowl on top of the chicken. Drizzle a few drops of oil over the burning coal 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 ot the small, heatproof bowl.
Garnish and serve: Remove the chicken from the bowl, garnish and serve immediately. Enjoy!
How to Store
Leftover tandoor chicken will keep in the fridge in an airtight container for 2-3 days. Reheat in the microwave, over the stove or in the oven.
Freeze leftovers for up to 3 months, thaw in the fridge overnight before reheating.
Serving Suggestions
I love to serve tandoori chicken with a side of flavorful garlic rice or golden, crispy roasted potatoes. A side of dinner rolls always makes a nice addition.
More Indian-Inspired Recipes To Try
- This delicious and creamy Indian Butter Chicken is marinated in warm spices and yogurt, then simmered in a buttery tomato sauce.
- I’ve prepared this Vegetarian Tikka Masala with a homemade Tikka Masala sauce for a delicious vegetarian meal.
- Mulligatawny Soup is a traditional Indian soup featuring chicken, vegetables, rice, apples, curry spices, and lots of other goodies.
