One Pan Tandoori Chicken Tikka

A white platter with chicken tikka thigh quarters with lime wedges.

5 from 1 vote

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 and perfect for weeknight dinner.

Prep Time10

Cook Time30

Total Time40

Course: Lunch/Dinner

Cuisine: Pakistani/Indian

Servings:

Calories: 241kcal

Author: Zeeshan Shah

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 or Kasmiri chili powder 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 leg quarters * 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 to the marinade 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 being careful as to not over crowd the pan. 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 moisture released from the chicken. Increase the heat to medium high and dry out the moisture. Once all the moisture has dried out, the masala will stick to the chicken and oil will rise to the top. The chicken is ready.
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