Perfect Smoky Tandoori Chicken Without Oven | Tandoori Chicken In Fry Pan | Cook With Shumaila

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is higher in protein, while buttermilk is often less expensive.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are usually cheaper than breasts.

Soak the chicken in water mixed with vinegar or salt for about 30 minutes.

Wash the chicken thoroughly with clean water.

Using a sharp knife, make deep cuts on the chicken leg pieces.

In a bowl, add yogurt and all the mentioned spices. Mix well.

Marinate the chicken with this mixture and leave it for 3 to 4 hours.

Heat 3 to 4 tablespoons of cooking oil in a pan.

When the oil is hot, place the chicken legs in the pan and arrange them properly.

Cook on high flame for 5 minutes on each side.

Add half a cup of water, cover the pan, and cook for about 12 minutes, turning sides occasionally, until the chicken is fully cooked.

Give charcoal smoke (dhungar) to the chicken for a BBQ flavor.

Place the chicken legs on a spoon and cook directly on the flame for about 1 minute on each side.

When black-brown marks appear, the tandoori chicken is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens