Tandoori chicken without Tandoor/ TANDOORI CHICKEN ON PAN

Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular world-wide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi in the late 1940s.


  • ½ kg chicken (500 to 700 grams)
  • ½ cup greek yogurt (hung curd)
  • 1 tsp red chilli powder (kashmiri or any low heat chilli)
  • ¾ tbsp ginger garlic paste.
  • ¼ tsp black pepper crushed (powder)
  • 1 tbsp chicken tandoori powder
  • Salt to taste
  • 1 tbsp butter
  • 1tbsp gram flour
  • 2tbsp oil


Wash the chicken properly then poke the chicken pieces. For marination take a big bowl then add the curd,Ginger and garlic paste.

Add chilli powder, salt to taste,Tandoori Masala and 1 tbsp of butter you can use oil too,now add gram flour. Then mix it nicely, cover the chicken pieces into it and marinate it nicely, keep it aside for 25-30 minutes.

Then take a Pan/Tawa and add some oil and butter into it, once oil is hot then place the marinated chicken pieces into the pan.
Cook it with medium flame from both the side properly until you get nice golden brown colour,cook for 10-12 minutes.
Once it done then switch off the flame and keep the chicken aside.

Now turn on the flame and roast all the pieces separately with the help of thong on high flame.

Then garnish the tandoori chicken with Onion,lemon and coriander leaves.
Your Tawa Tandoori Chicken is ready to eat , served hot and enjoy your delicious Stater.

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