• Prep Time 15-25 minutes minutes
  • Cook Time 10-15 minutes
  • Serving For 2-3 People
  • Difficulty Medium

Recipe Description

Tandoori Chicken in Pan

Ingredient                                                    Quantity

Chicken                                                          2 no.

Ginger garlic paste                                         2 tbsp

Kashmir red chilli powder                              4 tsp.

Salt                                                                2 tsp

Lemon juice                                                   1 no.

Mustard oil                                                     3 Tbsp

Carom seeds                                                  ½ tsp

Gram Flour                                                     2 Tbsp

Turmeric powder                                            ¼ tsp

Yogurt                                                             ½ cup

Black salt                                                        ¼ tsp

Garam Masala powder                                   1½ tsp

Chat masala                                                    ½ tsp



How to Cut Chicken For Tandoori:

Make incisions with a sharp knife on the chicken breast, legs and thighs.

Please refer to the link:  http://harpalssokhi.com/recipe/how-to-cut-chicken-for-tandoori/


First Marination:

  1. In large Bowl Marinate Chicken with Ginger and Garlic Paste, 2 tsp of Red Chilli Powder, Lemon Juice and 1 ½ tsp of Salt. Mix it well and Keep It aside for 15-20 Min.

Second Marination:

  1. Heat mustard oil in a pan, add ajwain and gram flour mix it well and cook for medium flame about 2 Min.
  2. The switch of the flame add turmeric powder and stir continuously. Keep it aside.
  3. Take a mixing bowl to add Yogurt, remaining chili powder, black salt, cook gram flour and ½ tsp of salt.
  4. Wisk and mix it well to get the smooth paste.
  5. Add garam masala, mix well.
  6. Add First marinated chicken, mix it well and keep it for 2-3 hour.

Cooking in Pan:

  1. Heat frying pan for 2-3 min.
  2. Add 1 tbsp of oil in a pan.
  3. Place the marinated chicken to the pan, cover and cook on high heat for 3-4 min. and then cook on medium heat for 3-4 min.
  4. Remove the lid turn the chicken.
  5. Tilt the pan and take leftover oil and pour on the top of each chicken as shown.
  6. Add half leftover marinated sauce on top of each chicken.
  7. Cover and cook for another 4-5 min.
  8. After 4-5 min. remove the lid turn the chicken again.
  9. Add leftover marinated sauce on top.
  10. Cover and cook for another 2-3 min.
  11. Meanwhile, take the burning charcoal in silver foil as shown, add 4-5 no. of cloves.
  12. Put the silver foil in a pan put some butter on top and cover and cook for 2 min.
  13. Remove tandoori chicken in serving plates, brush some butter on top.
  14. Sprinkle some chat masala and red chilli powder.
  15. Serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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