Smoked Skillet Tandoori Chicken

Are you craving the bold flavors of Indian cuisine but want an easy way to prepare it at home? Look no further than “Smoked” Skillet Tandoori Chicken. This delightful dish combines the traditional spices of tandoori cooking with simple cooking methods. You’ll enjoy crispy chicken cooked to juicy perfection, bringing a taste of the grill indoors.

Why Make This Recipe

There are many reasons to try making “Smoked” Skillet Tandoori Chicken. First, it’s quick and easy. You don’t need a tandoor or outdoor grill to achieve that smoky flavor. Second, the marinade of yogurt and spices tenderizes the chicken while infusing it with rich, delicious flavors. Finally, this dish is versatile; serve it at a family dinner or impress your guests at a casual barbecue.

How to Make “Smoked” Skillet Tandoori Chicken

Making “Smoked” Skillet Tandoori Chicken is simple and rewarding. With a few easy steps, you’ll have a flavorful chicken dish that will leave everyone asking for seconds.

Ingredients

• 2 cups plain yogurt
• Juice of 1 lemon
• ½ teaspoon red chili powder or cayenne pepper
• ½ teaspoon red pepper flakes
• 1 tablespoon garlic paste or 3 cloves garlic (minced)
• 2 teaspoons ginger paste or 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1½ teaspoon smoked paprika
• 2 tablespoons tandoori seasoning
• 6 skinless (bone-in chicken pieces)
• 2-4 tablespoons salted butter
• 2-4 tablespoons olive oil
• 3, 1”-2” smoking chips or one chunk of untreated charcoal
• Oil (for drizzle)
• For serving:
  • Thin red onion slices
  • Lemon wedges
  • Cilantro (rough chopped)

Directions

1. Start by placing the yogurt, lemon juice, red chili powder, garlic paste, ginger paste, salt, and tandoori seasoning in a large mixing bowl. Mix well to create a marinade.
2. Next, pat the chicken dry with a paper towel. Cut slits across the tops of each chicken piece, 1” apart and ½” deep. This will help the marinade soak in!
3. Add the chicken to the bowl and rub the seasoned yogurt all over. Make sure to get the marinade into the slits. Set the chicken aside to marinate on the countertop for 30 minutes.
4. In a large cast iron skillet, heat the butter and oil over medium-hot heat.
5. Carefully add the chicken pieces to the pan one-at-a-time. Remember not to crowd the pan! Cook for 1½ to 2 minutes until the skillet side is golden brown.
6. Flip each chicken piece over and cook for another 2 minutes. Repeat this process for about 10-12 minutes or until the chicken is cooked through. Use a meat thermometer; white meat should reach 160°F and dark meat 165°F at the thickest part.
7. Once done, transfer each chicken piece to a large, heatproof bowl.
8. Here comes the fun part! Add the smoking chips or charcoal to a small metal bowl and place it into the skillet. Drizzle a little oil over it, then carefully ignite. This will create the smoky flavor you crave without needing to grill outside!

Note

Ensure to follow safety precautions when lighting the smoking chips.

How to Serve “Smoked” Skillet Tandoori Chicken

Slice the chicken and serve it hot with thin red onion slices, lemon wedges, and chopped cilantro. Pair it with naan or rice for a complete meal. Your family and friends will be delighted!

How to Store “Smoked” Skillet Tandoori Chicken

If you happen to have leftovers, let the chicken cool completely and store it in an airtight container in the fridge. It can last for up to 3 days. Reheat gently in the skillet or microwave when ready to eat again.

Tips to Make “Smoked” Skillet Tandoori Chicken

• For even more flavor, let the chicken marinate longer, even overnight!
• Adjust the spice levels according to your taste; feel free to reduce the chili powder if you prefer a milder option.
• Make sure the skillet is hot enough before adding the chicken to achieve that golden-brown crust.

Variation

You can use other cuts of chicken, like boneless breasts or thighs, to suit your preference. Additionally, this marinade works well with vegetables, such as bell peppers or zucchini.

FAQs

1. Can I use chicken breast for this recipe?
Yes, you can use chicken breast; just be aware it may cook faster than bone-in pieces.

2. What if I don’t have smoked paprika?
If you don’t have smoked paprika, you can replace it with regular paprika, but the smoky flavor will be less pronounced.

3. Can I grill the chicken instead?
Absolutely! You can use the same marinade and grill the chicken for an even smokier flavor if you prefer. Just watch the cooking time based on the grill temperature.

Try this simple and delightful recipe for “Smoked” Skillet Tandoori Chicken and bring bold flavors to your dinner table! Enjoy!

Smoked Skillet Tandoori Chicken

This delightful dish combines the traditional spices of tandoori cooking with simple cooking methods, resulting in crispy chicken cooked to juicy perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 6 pieces

Calories 350 kcal

Ingredients

  

Marinade

• 2 cups plain yogurt Use full-fat yogurt for best results.
• 1 lemon Juice of 1 lemon Freshly squeezed lemon juice preferred.
• ½ teaspoon red chili powder or cayenne pepper Adjust for spice tolerance.
• ½ teaspoon red pepper flakes Adjust for spice tolerance.
• 1 tablespoon garlic paste or 3 cloves garlic (minced)
• 2 teaspoons ginger paste or 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1½ teaspoons smoked paprika For that unique smoky flavor.
• 2 tablespoons tandoori seasoning Store-bought or homemade.

Chicken and Cooking Fats

• 6 pieces skinless (bone-in chicken pieces) Thighs or legs work well.
• 2-4 tablespoons salted butter For cooking the chicken.
• 2-4 tablespoons olive oil For cooking the chicken.
• 3 pieces 1”-2” smoking chips or one chunk of untreated charcoal For smoky flavor.
• as needed tablespoons Oil (for drizzle) For lighting the smoking chips.

For Serving

• as needed slices Thin red onion slices
• as needed wedges Lemon wedges
• as needed cups Cilantro (rough chopped)

Instructions

 

Preparation

• In a large mixing bowl, combine the yogurt, lemon juice, red chili powder, garlic paste, ginger paste, salt, and tandoori seasoning to create a marinade.
• Pat the chicken dry with a paper towel and cut slits across the tops of each chicken piece, 1″ apart and ½” deep.
• Add the chicken to the bowl, rub the marinade all over, ensuring it gets into the slits. Set aside to marinate for 30 minutes.

Cooking

• Heat the butter and olive oil in a large cast iron skillet over medium-hot heat.
• Carefully add the chicken pieces to the skillet one at a time, ensuring not to crowd the pan. Cook for 1½ to 2 minutes until golden brown.
• Flip each piece and cook for another 2 minutes, repeating this for a total of about 10-12 minutes or until the chicken is cooked through.
• Transfer the cooked chicken to a large, heatproof bowl.
• Add the smoking chips or charcoal to a small metal bowl, drizzle oil over, and carefully ignite.

Serving

• Slice the chicken and serve it hot with thin red onion slices, lemon wedges, and chopped cilantro. Pair it with naan or rice.

Notes

If you have leftovers, let the chicken cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently before serving. For more flavor, marinate longer if desired.

Keyword easy chicken recipe, Grilled Chicken, Indian Cuisine, Smoked Chicken, Tandoori Chicken