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.
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.