This stovetop tandoori chicken tikka is delicious on its own or stirred into a curry.
I am often asked if you can make smoky tandoori chicken tikka on the hob (stove top). The answer is yes!
I make stovetop tandoori chicken tikka all the time and use it in my curry house style curries.
About this stovetop tandoori chicken tikka recipe…
This recipe will get you excellent results and if you use my charcoal smoking method below, 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 for about 20 minutes or until nicely charred.
20 minutes is usually enough but please check that the chicken is completely cooked through.
Which chicken cuts?
I have used chicken thighs cut into bite sized tikka but you can use any chicken pieces you like.
If you want to cook a starter of tandoori chicken legs and or thighs on the bone, this recipe will work for that too.
Whatever you are trying to achieve, this recipe will work. Small chicken tikka for curries or large pieces on the bone, it’s your choice.
What do I need to make this chicken tikka?
You will need a pan with a tight fitting lid for this recipe if using the charcoal smoke method below. This is optional, however.
You could get away with just marinating the chicken for about 30 minutes.
That said, you will get much better results if you allow the tandoori chicken time to marinate. I have marinated the chicken for 72 hours and you really do taste the difference!
Will this stovetop cooking method work with your other chicken tikka recipes?
You bet! I wanted to show you how this is done on a stovetop. But any of my chicken tikka recipes can be cooked in this way.
So are you ready to give stovetop tandoori chicken tikka a try? Go for it! These delicious chicken is so good served with homemade stovetop naans.
Step by step photographs…
Try these similar stovetop and tandoori recipes:
Chicken Tikka Masala
Low fat tandoori chicken tikka
Easy tandoori garlic naans
Tandoori wild duck and pheasant
Stovetop tandoori chicken
Tandoori style chicken lollipops
Tandoori roast whole chicken
My favourite stovetop tandoori chicken recipe follows!
- 1 kg (2 lbs) chicken cut into bite sized pieces
- Juice of one lemon
- 3/4 tsp salt
- 2 tbsp garlic and ginger paste
- 3 generous tbsp ghee or rapeseed oil
- MARINADE INGREDIENTS
- 200g Greek yoghurt
- 1 tbsp cream cheese
- 1 tbsp rapeseed oil
- 1 tsp turmeric powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp red chilli powder
- 1 tbsp tandoori masala
- 1 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 mixing bowl and mix well with the lemon juice, garlic and ginger paste 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.
- 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.
- Place the chicken into a pan with a tight fitting lid and put the charcoal in the pan on a piece of folded over silver foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.
- Allow to sit in the smoke until almost all of the smoke has subsided. About 15 to 20 minutes.
- Then, melt the ghee in a frying pan 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.
- Try a small piece and season with salt to taste.
- Garnish a warmed plate with the sliced onion, lime quarters and coriander and serve.
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Amount Per Serving: Calories: 600Total Fat: 70gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 364mgSodium: 2477mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 67g