Tandoori Chicken Without an Oven or Tandoor

Ingredients

• 2 Whole chicken legs (Make deep slashes in the thickest parts so the marinade penetrates; approximately 500 g edible meat after trimming.)
• Salt (To taste, for the first marinade.)
• 1 tsp Red chili powder (For the first marinade.)
• 0.5 Lemon juice (Juice of half a lemon.)
• 2 tbsp Plain curd or yogurt (The source appears to say 2 tablespoons yogurt/curd; use thick plain yogurt.)
• 1.5 tbsp Ginger-garlic paste (Use prepared paste or an equal mixture of ginger and garlic, finely ground.)
• 1.5 tbsp Garam masala powder
• 1 tsp Cumin powder
• 0.5 tsp Black pepper powder
• 1 tsp Chicken masala powder
• 1 tbsp Red chili powder (For the yogurt marinade.)
• Turmeric powder (Some turmeric powder, approximately 1/4 tsp.)
• Salt (Some salt, for the yogurt marinade.)
• 1 tsp Kasuri methi (Dried fenugreek leaves; crush lightly between your fingers.)
• 2 tbsp Oil (For the marinade and stovetop cooking.)
• 2.5 drops Red food coloring (The source specifies 2 to 3 drops; optional.)

Steps

1. 1

   Pat the chicken legs dry with paper towels. Make 3–4 deep diagonal slashes through the meat on each leg, stopping short of the bone; this helps the marinades season the chicken and cook evenly.

2. 2

   Place the chicken in a bowl. Add salt, 1 teaspoon red chili powder, and the juice of half a lemon. Rub the mixture thoroughly into the slashes and all over the chicken.

3. 3

   Cover the bowl and let the chicken rest for at least 15–20 minutes while preparing the second marinade. For deeper flavor, refrigerate it for up to 2 hours.

4. 4

   In a separate bowl, combine the curd, ginger-garlic paste, garam masala, cumin powder, black pepper, chicken masala, 1 tablespoon red chili powder, turmeric, salt, kasuri methi, oil, and 2–3 drops of red food coloring. Stir until smooth and evenly colored.

5. 5

   Add the yogurt-spice marinade to the chicken. Massage it into every slash and coat the legs completely. Cover and marinate for at least 30 minutes; refrigerate for 2–12 hours if time allows, bringing the chicken close to room temperature before cooking.

6. 6

   Heat a heavy skillet or thick-bottomed pan over medium heat. Lightly grease it with a little of the measured oil if the pan is not nonstick.

7. 7

   Place the marinated chicken legs in the hot pan, leaving space between them. Sear for 3–4 minutes on each side until the exterior develops browned, reddish patches.

8. 8

   Reduce the heat to low, cover the pan, and cook the chicken for about 20–25 minutes, turning every 5–7 minutes so it cooks evenly. If the marinade begins to stick, add a small splash of water and continue cooking covered.

9. 9

   Remove the lid and raise the heat to medium-high. Turn the chicken frequently for 3–5 minutes to evaporate excess moisture and create lightly charred edges. The chicken is done when the thickest part reaches 165°F / 74°C and the juices run clear.

10. 10

    Rest the chicken for 5 minutes before serving. Serve hot with lemon wedges, sliced onion, or chutney if desired.

Notes

The post gives ingredients but does not provide written cooking steps; the stovetop covered-pan method and timing are inferred from the stated claim that the recipe uses no oven or tandoor. Red food coloring is optional and may be omitted. Chicken should reach an internal temperature of 165°F / 74°C.

Nutrition per serving

• main
• South Asian
• stovetop
• quick
• chicken
• high-protein
• gluten-free
• dairy-containing