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Tandoori Chicken on Gas Stove (No Oven)

Tandoori Chicken on Gas Stove (No Oven)

Juicy tandoori-style chicken thighs cooked in a regular pan, then charred over the gas flame with butter for a smoky finish. No tandoor or oven needed.

By What I Can Cook WithPublished Updated Editorial policy

Diet
Non-Vegetarian
Serves
2
Total time
35 min
Ingredients
15
Steps
8
Non-VegetarianDinnerSnacks
Tags:tandoorichicken thighsstovetopsmokymarinated
Portion Yield

Scales ingredients for 2 servings

2

Ingredients (15)

Preparation Steps

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Step 1

Prepare the chicken

ChickenChicken2 pc

Rinse the thigh pieces and pat them dry. Make deep cuts on both sides so the marinade gets right inside and the meat stays juicy.

Step 2

Mix the marinade

CurdCurd¼ cupGingerGinger½ tbspGarlicGarlic½ tbspTurmericTurmeric¼ tspCoriander SeedCoriander Seed1 tspCuminCumin1 tspGaram MasalaGaram Masala¾ tspBlack PepperBlack Pepper¼ tspRed Chili PowderRed Chili Powder1½ tspKasuri MethiKasuri Methi½ tspMustard OilMustard Oil1 tbsp

In a bowl, mix the curd with the ginger and garlic paste, turmeric, coriander, cumin, garam masala, black pepper, chili powder and crushed kasuri methi. Add the mustard oil and mix well. Do not add salt yet. No tandoori masala is needed; the extra spices take its place.

Step 3

Coat the chicken

SaltSaltTo taste

Put the chicken into the marinade and sprinkle salt on top. Use your hands to rub the marinade into every cut and all over the pieces.

Step 4

Marinate

Cover and leave for 30 minutes. This keeps the chicken soft and juicy.

Step 5

Cook covered

Sunflower OilSunflower Oil2 tbsp

Heat the oil in a pan. Place the chicken in and spoon all the leftover marinade over it. Cover, close the steam hole in the lid if it has one, and cook on low heat for 15 minutes.

Step 6

Flip and cook again

Turn the pieces over, cover again and cook on low heat for another 15 minutes. The pan looks watery at first; it dries up as the chicken takes in the masala. Country (desi) chicken takes about twice as long.

Step 7

Check it is cooked

Cut into the thickest part with a knife. The meat should be cooked through with no pink juices. Then turn off the heat.

Step 8

Char over the flame

ButterButter1 tbsp

Place an iron stand or wire rack over the gas burner on medium flame. Put the chicken on it, brush butter on both sides and roast each side for 10 to 15 seconds for a smoky, charred finish. Serve hot.

Serving Suggestions

  • •Serve hot with onion rings, a green salad and chutney

Storage & Reheating

Best eaten hot. Keep leftovers covered in the fridge and use within a day. Warm them in a covered pan on low heat.

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