One Pan Tandoori Chicken Tikka
This One Pan Tandoori Chicken Tikka recipe gives you juicy, succulent, smokey chicken without the need for the tandoor (clay oven)! All you need is the stovetop and a skillet/pan. Ready in 30 minutes!
Servings: 4
Calories: 241kcal
Ingredients
For the marinade
- 2 tablespoons yogurt plain, whole milk
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon salt or to taste
- 1 teaspoon red chili powder
- 1 teaspoon paprika for color
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste for color * See notes
- 2 tablespoons oil divided
- 1/2 lime or lemon juiced
Chicken
- 2 pounds bone-in, skinless chicken thighs * See note
For the garnish
- cilantro
- lime wedges
- sliced onions
Instructions
- Put all the marinade ingredients into a large bowl and whisk till well combined. Set aside.
- Dry the chicken pieces thoroughly with a paper towel and cut slits( 1-3 diagonally depending on the size of the chicken) into the flesh for better absorption of the marinade. Add the chicken pieces and toss to coat completely. Ensure the marinade gets into the slits by massaging it in. Set aside.
- Heat a large pan and once hot, add 1 tablespoon of oil. Next, add the chicken pieces in one layer. On high heat, sear the chicken for 4 minutes on one side and then flip to sear the other side for another 4 minutes Lower the heat to medium low and cover the pan and let the chicken cook through, about 25 minutes.
- Uncover the pan. There will be water released from the chicken. Increase the heat to medium high and dry out the moisture. Once all the water has dried out, the masala will stick to the chicken and oil will rise to the top. The chicken is ready to eat.
- Make an inverted tent with a small piece of foil and place it in the center of the pan with the cooked tandoori chicken. Heat up a small piece of coal on direct flame. Once heated through, gently pick up the charcoal and lay it in the foil. Drizzle oil on the coal to get it smoking. Cover the pan and let the chicken smoke for 5 minutes.
- Garnish with sliced onion rings, cilantro, and a drizzle of lime juice and serve immediately with green chutney, tamarind chutney, and or raita.
Notes
- You can use 4 leg quarters, 8 legs and thighs or 8-10 drumsticks.
- The time it takes to cook the chicken depends on the size of the pieces. Chicken should be cooked to 165°F/74°C to be safe to eat. Check by inserting a food thermometer into the thickest part of the chicken.
- Tomato paste gives the chicken a deep red color, but you can also use beetroot powder or red food coloring as well.
Nutrition
Serving: 2pieces | Calories: 241kcal | Carbohydrates: 3g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 748mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
