Best Tandoori chicken on gas stove

Ingredients

• 2 piece Chicken Thighs (bone‑in, skin‑on, about 250 g each)
• 1/4 cup Plain Yogurt (full‑fat, unsweetened)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 2 teaspoons Tandoori Masala (store‑bought blend)
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Black Pepper Powder
• 1 teaspoon Red Chili Powder (or Kashmiri red chili powder for milder color)
• 1 teaspoon Kasuri Methi (dry fenugreek leaves, crushed)
• 1 tablespoon Mustard Oil (adds authentic flavor; can substitute with any high‑smoke‑point oil)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Butter (for the final smoky finish)
• 2 tablespoons Cooking Oil (for pan‑frying (use any neutral oil))

Instructions

1. Prepare the Chicken

   Rinse the chicken thighs under cold water and pat dry. Using a sharp knife, make shallow cuts (about 1 cm deep) on both sides of each thigh to allow the marinade to penetrate.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine 1/4 cup plain yogurt, 1 Tbsp ginger‑garlic paste, 2 tsp tandoori masala, 1/2 tsp each of turmeric, coriander, cumin, garam masala, black pepper, 1 tsp red chili powder, 1 tsp crushed kasuri methi, and 1 Tbsp mustard oil. Mix until smooth. Do NOT add salt yet.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken thighs to the bowl, using your hands to coat each piece evenly with the spice mixture. Sprinkle 1 tsp salt over the pieces and massage it in. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

4. Pan‑Fry the Chicken (First Side)

   Heat 2 Tbsp cooking oil in a skillet over medium‑low heat. When the oil shimmers, place the marinated thighs skin‑side down. Sprinkle any remaining surface spices over the chicken. Cover with the lid and cook for 15 minutes on low flame.

   Time: PT15M

5. Flip and Cook the Other Side

   After 15 minutes, uncover, flip the thighs using tongs, and cover again. Cook for another 15 minutes on low flame.

   Time: PT15M

6. Check Doneness

   Insert a knife or meat thermometer into the thickest part of the thigh. The internal temperature should reach at least 165°F (74°C). If not, cook an additional 2‑3 minutes.

   Time: PT2M

7. Add Smoky Butter Finish

   Place an iron stand or grill rack over the burner set to medium flame. Transfer the cooked thighs onto the stand, brush each side with a thin layer of butter, and let them sizzle for 10‑15 seconds per side until a light char appears.

   Time: PT1M

8. Serve

   Remove the chicken from the stand, let rest for 2 minutes, then serve hot with sliced onions, fresh salad, and green chutney.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, boneless chicken thighs
• Instead of Plain Yogurt: Greek yogurt, dahi
• Instead of Ginger‑Garlic Paste: fresh grated ginger and minced garlic (1:1)
• Instead of Tandoori Masala: homemade tandoori spice mix
• Instead of Red Chili Powder: Paprika (for color)
• Instead of Kasuri Methi: fresh fenugreek leaves (less intense)
• Instead of Mustard Oil: vegetable oil, canola oil
• Instead of Butter: ghee
• Instead of Cooking Oil: vegetable oil, canola oil

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Spoon or Spatula
• Skillet or Heavy‑Bottomed Pan
• Lid for Pan
• Tongs
• Iron Stand or Grill Rack (optional)
• Butter Brush (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Scoring the chicken thighs to allow deep marination
• Marinating for at least 30 minutes
• Cooking covered on low flame for 15 minutes each side
• Checking internal temperature reaches 165°F
• Final butter sear on hot iron stand for authentic smoky flavor

Chef Tips from the Video

• Use a heavy‑bottomed cast‑iron skillet for even heat distribution.
• Crush kasuri methi between your palms to release its aroma before adding.
• Let the chicken rest for a couple of minutes after cooking to keep it juicy.

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 3 days.

Freezer: Raw marinated chicken can be frozen for up to 2 months; cooked chicken freezes well for 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours for deeper flavor; keep refrigerated.
• Cooked tandoori chicken can be reheated gently on a skillet or in the microwave.
• If freezing raw marinated chicken, thaw overnight in the refrigerator before cooking.

Frequently Asked Questions