I am often asked if you can make tandoori chicken tikka on the hob. The answer is yes! This recipe will get you excellent results and if you use my charcoal smoking method, it will taste deliciously smoky just like what you get at your favourite curry houses. If you would rather cook in the oven, simply place the marinated chicken on a wire rack in an oven that has been pre-heated to 200c (400f) and roast until cooked through, turning once. 20 minutes is usually enough but please check that the chicken is completely cooked through.
I have used chicken thighs on the bone but you can use any chicken pieces you like. You will need a pan with a tight fitting lid for this recipe if using the charcoal smoke method below.
This tandoori chicken is great served on its own or used in curries like chicken tikka masala.
International & UK Orders
- 8 chicken thighs – skinned and with 3 shallow incisions
- Juice of one lemon
- ¾ teaspoon salt
- MARINADE INGREDIENTS
- 200g Greek yoghurt
- 1 tablespoon cream cheese
- 1 tablespoon rapeseed oil
- 3 generous tablespoons ghee or rapeseed oil
- 1 tsp turmeric powder
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoons red chilli powder
- 1 tablespoon tandoori masala
- 2 tablespoons ginger and garlic paste
- Salt to taste
- TO FINISH
- 1 - 2 pieces of charcoal
- ½ teaspoon garam masala
- 1 onion cut into thin slices
- coriander leaves
- 2 limes - quartered
- Place the chicken in a glass bowl and mix well with the lemon juice and salt.
- Whisk all of the marinade ingredients until you have a smooth emulsion. If you don’t mind getting your hands dirty, this can be done by hand.
- Pour the marinade over the chicken and rub it into the flesh and into the slits.
- Cover with plastic wrap and marinate for at least 30 minutes or overnight. The longer the better.
- When ready to cook, light two pieces of charcoal and let them turn white hot.
- Then, melt the ghee in a frying pan that has a tight fitting lid over medium high heat. When visibly hot, place the chicken pieces in the pan. Don’t over crowd your pan as the chicken will release water and it won’t char correctly. So do in batches if necessary.
- Fry on the first side for about two minutes. This should brown the chicken. Turn them over and fry again on the opposite side for another two minutes.
- You should now have a nice crust on both sides. Reduce the heat if needed and continue frying for about eight more minutes, turning from time to time until the chicken is cooked through.
- Place the cooked chicken into a pan with a tight fitting lid and place the charcoal in the pan on a piece of silver foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.
- Cover the pan and let the chicken smoke for about two minutes. That's all it takes to give the chicken a nice smoky flavour just like you get from a tandoor oven.
- Garnish a warmed plate with the sliced onion, lime quarters and coriander (not shown in the photos because I ran out), and serve.