Tandoori Chicken is SO delicious and flavorful! You might think Chicken Tandoori 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.
Tandoori Chicken is traditionally cooked on the grill or with a tandoori pot, and made only 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 stovetop, the temperature is easily regulated, so I chose to use chicken breasts. Using this method, dark or white meat can be used. Be sure to 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 didn’t use bone-in chicken breasts – that is only because I already had the boneless, skinless in the fridge.