Last Updated:
To make tandoori chicken on gas at home without tandoor, the most important thing is proper marination, in which curd, lemon juice, ginger-garlic paste and tandoori spices should be mixed well and the chicken should be marinated for at least 6-8 hours. After this, cook the chicken on low flame in a heavy bottomed kadhai or pan, so that it remains soft and juicy from inside.
On hearing the name of tandoori chicken at home, people think that tandoor or oven is necessary for it. But with the right method, spices and some smart tips, you can easily make it on your normal gas also. Homemade tandoori chicken is not only more healthy, but its taste is no less than that of a restaurant. Let us learn the easy way to make tandoori chicken without tandoor and some useful tricks.
First of all, it is very important to marinate the chicken properly. For this, take 1 kg chicken and make a deep cut in it so that the spices go inside. Now add thick curd, ginger-garlic paste, red chilli powder, Kashmiri red chilli, coriander powder, garam masala, turmeric, lemon juice and salt in a bowl and mix well. Adding a little mustard oil or butter to it makes the chicken more juicy. If you want, you can also add beetroot juice or Kashmiri chilli paste for natural red color. Keep the chicken in this marinade in the refrigerator for at least 6 to 8 hours or overnight. Marinating for a longer time improves the tandoori flavour.
Now comes the matter of cooking on gas. For this, take a heavy bottomed kadhai or pan. Place a thick pan below so that direct flame does not reach the chicken. Place a steel mesh or rack on top and arrange the marinated chicken on it. Cover the lid and cook on very low flame. Keep turning the chicken occasionally so that it gets cooked properly from both the sides. If you do not have a mesh pan, you can also make it directly in a non-stick pan, just keep the flame low and use very little oil.
The identity of Tandoori chicken is its smoky flavor. For this, adopt a special trick. Take a small bowl, keep burning coal in it and put 1 spoon of ghee on it. As soon as smoke rises, place the bowl between the chicken and immediately close the lid. Remove the lid after 5 to 7 minutes. This will give a smoky taste like tandoor. This step is optional, but enhances the taste manifold.
