# Homemade Tandoori Chicken

A flavorful and smoky tandoori chicken prepared in a pan at home, without an oven or tandoor.

- Total time: 90 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 2 Chicken leg pieces
- 1 tablespoon Ginger garlic paste
- as per taste Salt
- 0.5 lemon Lemon juice
- 0.5 cup Thick curd
- 1 tablespoon Coriander powder
- 2 teaspoons Roasted cumin powder
- 0.5 teaspoon Crushed ajwain (carom seeds)
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 0.5 teaspoon Garam masala powder
- 0.5 teaspoon Crushed red chilies
- Red chili sauce
- 1 tablespoon Soy sauce
- 0.5 teaspoon Tandoori chicken masala
- 2 tablespoons Butter
- 2 Garlic cloves
- 2 Green chilies
- a little Cumin
- a few Mint leaves
- a few Coriander leaves
- Finely chopped coriander leaves

## Instructions

1. Make cuts on the chicken leg pieces.
2. Apply ginger garlic paste, salt, and lemon juice evenly on the chicken.
3. Cover the chicken and let it marinate for 30 minutes.
4. In a separate bowl, combine thick curd, coriander powder, roasted cumin powder, crushed ajwain, turmeric powder, Kashmiri red chili powder, garam masala powder, crushed red chilies, red chili sauce, soy sauce, and tandoori chicken masala. Mix well.
5. Apply this second marinade mixture thoroughly over the chicken, ensuring it gets into the cuts.
6. Marinate the chicken for another 30 minutes.
7. Melt 2 tablespoons of butter in a pan.
8. Place the marinated chicken leg pieces in the pan on high flame for 2 minutes.
9. Flip the chicken 2-3 times while cooking on high flame until the masala dries up and the chicken turns golden.
10. Cover the pan and cook the chicken on very low flame for 15 minutes.
11. While the chicken cooks, prepare the chutney: blend thick curd, garlic cloves, green chilies, a little cumin, mint leaves, coriander leaves, and salt.
12. Remove the lid from the chicken and if there is any extra water, increase the flame to dry it out.
13. Once cooked, char the chicken leg pieces directly over an open flame for a smoky flavor and tandoori color.
14. Serve the chicken with a dab of butter, finely chopped coriander leaves, and a squeeze of lemon, accompanied by salad and the prepared chutney.

## Equipment

- Pan

## Tips

- Making cuts on the chicken helps the masala penetrate deeper and cook faster.
- You can skip tandoori chicken masala if you prefer.
- Serving with butter, chopped coriander, lemon, salad, and chutney enhances the flavor.

## Source

- Original video: https://www.facebook.com/ashusdelicacies/videos/2272896409829173/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/ae178e52-a580-45b0-a374-e8cc237c31d0
- Extracted: 2026-01-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt