Unlock the secrets of tandoori chicken: how to make it perfect without an oven

Craving the tantalizing flavors of authentic Indian chicken tandoori but don’t have access to an oven? Fret not! With our foolproof guide, you can recreate this culinary masterpiece in the comfort of your own kitchen, oven-free.

Ingredients for Perfect Chicken Tandoori

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 cup plain yogurt
• 1/2 cup lemon juice
• 1/4 cup vegetable oil
• 3 tablespoons tandoori masala powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for spiciness)

Step-by-Step Guide

1. Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, vegetable oil, tandoori masala powder, cumin, coriander, salt, turmeric, and cayenne pepper (if using). Mix well to form a thick marinade. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight.

2. Prepare the Pan

Heat a large skillet or griddle over medium-high heat. Brush the pan with a little vegetable oil to prevent sticking.

3. Grill the Chicken

Remove the chicken from the marinade and shake off any excess. Place the chicken pieces in the hot pan and grill for 5-7 minutes per side, or until cooked through. The chicken should be slightly charred on the outside and juicy on the inside.

4. Create a Tandoori Atmosphere

To mimic the smoky flavor of a tandoor oven, you can use a few tricks:

• Place a small piece of charcoal in the center of a metal bowl. Light the charcoal and let it burn until it turns white and hot.
• Cover the bowl with foil and poke a few holes in the top.
• Place the bowl in the center of the skillet or griddle, next to the chicken.
• Add a few cloves of garlic and a small piece of ginger to the charcoal for extra flavor.

5. Steam the Chicken

As the chicken cooks, the charcoal will release smoke and steam. This will create a tandoori-like atmosphere and help infuse the chicken with flavor. Cover the skillet or griddle with a lid and steam the chicken for 5-7 minutes, or until the chicken is cooked through.

6. Rest and Serve

Remove the chicken from the pan and let it rest for 5 minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish. Serve the chicken tandoori with your favorite sides, such as basmati rice, naan bread, or a side salad.

7. Tips for Success

• Marinate the chicken for as long as possible. The longer it marinates, the more flavorful it will be.
• Don’t overcrowd the pan when grilling the chicken. This will prevent it from cooking evenly.
• Use a hot pan and grill the chicken quickly to prevent it from drying out.
• If you don’t have a charcoal grill, you can use a gas grill or even a regular oven. Just adjust the cooking times accordingly.

What You Need to Learn

Q: Can I use a different type of meat for this recipe?
A: Yes, you can use lamb, fish, or vegetables. Just adjust the marinating and cooking times accordingly.

Q: What if I don’t have tandoori masala powder?
A: You can make your own tandoori masala powder by combining the following spices: cumin, coriander, turmeric, paprika, cayenne pepper, and garam masala.

Q: How can I make this recipe spicier?
A: Add more cayenne pepper to the marinade or sprinkle it on top of the chicken before grilling.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the marinated chicken for up to 3 months. Thaw it overnight in the refrigerator before grilling.

Q: How can I reheat the chicken tandoori?
A: You can reheat the chicken tandoori in the microwave, oven, or on the stovetop. Just make sure to reheat it until it is warmed through.