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Stovetop Tandoori Chicken

Stovetop Tandoori Chicken

Stovetop tandoori chicken

Tastes just like chicken cooked in a tandoor oven!

 

No need for a tandoor… You can make stovetop tandoori chicken easily at home. 

I am often asked if you can make tandoori chicken tikka on the hob (stove top). The answer is yes!

I make stovetop tandoori chicken all the time.

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.

Which chicken cuts?

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. 

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.

This stovetop tandoori chicken is great served on its own or used in curries like chicken tikka masala.

Forward Preparation

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!

Making tandoori chicken

Marinating the chicken. Be sure to get the marinade into all the slits.

Making Tandoori Chicken

The frying part couldn’t be easier.

Tandoori chicken smoking

All ready to smoke.

Making tandoori chicken

Be sure to use a pan with a tight fitting lid so that no smoke escapes.

Making tandoori chicken

Ready to serve in less than 30 minutes.

So are you ready to give stovetop tandoori chicken a try? Go for it! These delicious chicken is so good served with homemade stovetop naans

 

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 prawns
Tandoori roast whole chicken
Tandoori turkey
Tandoori partridges

My favourite stovetop tandoori chicken recipe follows!

Yield: 4

Stovetop Tandoori Chicken

Stovetop Tandoori Chicken
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 8 chicken thighs – skinned and with 3 shallow incisions
  • Juice of one lemon
  • 3/4 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

Instructions

  1. Place the chicken in a glass bowl and mix well with the lemon juice and salt.
  2. 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.
  3. Pour the marinade over the chicken and rub it into the flesh and into the slits.
  4. Cover with plastic wrap and marinate for at least 30 minutes or overnight. The longer the better.
  5. When ready to cook, light two pieces of charcoal and let them turn white hot.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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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Abijesh

Thursday 25th of June 2020

Hi Dan,

I tried the Stove Top Tandoori Chicken. It was perfect and it came out really well. Everyone in my family loved it. Thank you so much For the recipe. I will be happy to see your reply.

Dan Toombs

Friday 3rd of July 2020

Great to hear, I am glad everyone loved it. Dan

Asma

Friday 20th of July 2018

Where have you learned South Asian cooking?

Dan Toombs

Thursday 17th of January 2019

Hi Asma

A lot of it I learned from cookbooks and just practicing with flavours at home. I've also met with chefs all over the UK, Sri Lanka and India and learned so much from them.

Thanks, Dan

Bhavna

Thursday 25th of May 2017

Amazing it turned out to be. Easy healthy n yummy. Thank u :)))

Dan Toombs

Wednesday 31st of May 2017

Thank you very much Bhavna! I'm really happy you liked the recipe. :-)

Dan

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