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Tandoori chicken with yogurt and charcoal smoke

Tandoori chicken with yogurt and charcoal smoke

Main dishes

Chicken pieces marinated in a spiced yogurt mixture with ginger, garlic, and garam masala, then pan-fried and finished with a smoky char flavor.

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Recipe from Wiki user KL, adapted by Recette de cuisine ·

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Tandoori chicken is a chicken marinated in yogurt and spices, traditionally cooked in a clay oven. This version is made in a frying pan, with a smoky flavor achieved using charcoal.

Ingredients and directions

  • Prep time25 min
  • Cook time20 min
  • Resting4 hr
  • Total4 hr 45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodFrying in a pan, followed by smoking.
  • Estimated cost$2.43 $1.22 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

2 people
  • $0.14
  • $0.16
  • $0.24
  • $0.35
  • $0.48
  • $0.36
  • $0.27
  • $0.01
  • $0.03
  • $0.28
  • $0.11

Prices from US supermarkets for 8 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Rinse the chicken, drain it, and pat it dry with paper towels. Make shallow cuts in the meat to help the spices penetrate. ≈ 2 min
  2. In a large mixing bowl, combine the thick yogurt, ginger-garlic paste, powdered spices, chaat masala if using, salt, lemon juice, and food coloring if desired. Rub the fenugreek between your hands and add it to the mixture. You will have a thick marinade.
  3. Coat the chicken pieces with the marinade, ensuring that it penetrates the cuts.
  4. Place the marinated chicken in the refrigerator for at least 3 to 4 hours. Preparing it the day before will enhance the flavor.
  5. Take the chicken out of the refrigerator about 30 minutes before cooking.
  6. Heat a frying pan or tawa over medium heat, and then grease it lightly with oil or butter.
  7. Arrange the chicken pieces, leaving space between them. Do not overcrowd the frying pan; cook them in batches if necessary.
  8. Cook over medium heat, turning frequently, until each side is nicely browned and the chicken is cooked through, about 15 to 20 minutes.
  9. To achieve the characteristic smoky flavor of tandoori, place a small piece of charcoal on the fire. ≈ 3 min
  10. Place the cooked chicken in a dish. In the center, put a small steel bowl or aluminum dish, place the hot coals inside, and drizzle with a little ghee or oil. Then, immediately cover the dish. ≈ 3 min
  11. Let the chicken smoke for 5 to 10 minutes.
  12. Remove the charcoal and serve hot with a mint chutney, salad, or sauce. ≈ 2 min

The bill

Tandoori chicken with yogurt and charcoal smoke

  • 1 tablespoon of ginger-garlic paste$0.14
  • 1 to 2 teaspoons of chili powder, depending on the desired level of spiciness$0.16
  • 1/2 teaspoon of turmeric$0.24
  • 1 teaspoon of dried cilantro$0.35
  • 1 teaspoon of ground cumin$0.48
  • 1 teaspoon of garam masala$0.36
  • 1/2 teaspoon of ground black pepper$0.27
  • salt$0.01
  • 1 tablespoon of lemon juice$0.03
  • 2 tablespoons of oil, melted butter, or ghee$0.28
  • 1 teaspoon of dried fenugreek (kasuri methi)$0.11

Total$2.43

that's $1.22 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of chicken, cut into large pieces
  • 120 g of thick yogurt (1/2 cup, Greek yogurt or drained yogurt)
  • 1 tablespoon of ginger-garlic paste
  • 1 to 2 teaspoons of chili powder, depending on the desired level of spiciness
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of dried cilantro
  • 1 teaspoon of ground cumin
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of ground black pepper
  • 3/4 cup of chaat seasoning (optional)
  • salt
  • 1 tablespoon of lemon juice
  • 2 tablespoons of oil, melted butter, or ghee
  • 1 teaspoon of dried fenugreek (kasuri methi)
  • a pinch of red food coloring (optional)

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