My favourite stovetop tandoori chicken recipe follows!
Stovetop Tandoori Chicken
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
8 chicken thighs – skinned and with 3 shallow incisions
Juice of one lemon
3/4 teaspoon salt
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
1 - 2 pieces of charcoal
½ teaspoon garam masala
1 onion cut into thin slices
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.
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