Easy-To-Make Pan Fried Chicken Tandoori Recipe

I love roasted chicken filled with fresh aroma of hot charcoal, crispy and tender chicken covered with the blanket of red color. The highly developed and enticing smell of chicken tandoori wafting from the kitchen has always whetted my appetite. My weekend menu is inevitably packed with the list of roasted or pan-fried chicken. These days, my hubby is super obsessed with barbecue, roasted chicken dishes so I am too busy in satisfying his urge of list by playing with a different set of seasoning to deliver totally different balance of food!

This pan-fried chicken recipe is an oldie but goldie recipe that I make regularly at home! I usually make them in my non-stick pan, but they are also great on the grill, they come out exceptionally succulent and absolutely delish! I had served this with lemon rice (my brother's favorite combination) with a big bowl of salad. My family just loves it. It can be served as an appetizer or as a side dish. You can marinate them as little as 15 minutes or as long as overnight or a week!

You can use the leftover chicken tandoori by shredding the chicken pieces and combining them with salads as a wonderful topping or you can even use the shredded chicken in your sandwiches with mayonnaise and few lettuces.   

Pan Fried Chicken Tandoori 

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Serves: 3 persons

Let's make home-made Tandoori masala (mixture of spices) home:

Ingredients:

2 tablespoons coriander seeds

2 tablespoons cumin seeds
2 tablespoons red chili powder

1 tablespoons dried fenugreek leaves

1 tablespoon black pepper powder

1 tablespoon paprika powder

1 cinnamon stick

1/2 teaspoon cloves

1 tablespoon garlic powder

1 tablespoon ginger powder

1/4 teaspoon garam masala powder

Method:

• In a frying pan, dry roast 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 tablespoon dried fenugreek leaves, 1 tablespoon black pepper powder, 1 tablespoon paprika powder, 1 cinnamon stick, 1/2 teaspoon cloves, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 2 tablespoons red chili powder, 1/4 teaspoon garam masala powder for a minute until fragrant. Remove all the roasted masala on a plate and let it cool.
• In a grinder, add all the roasted spices and grind into a powder. Store it in an airtight jar and use it whenever you want.
• Use this home made tandoori masala in chicken, meat, fish or prawns. It will taste simply amazing!

Ingredients for Tandoori Chicken Recipe:

1/2 kg chicken boneless pieces

1/2 cup, whisk yogurt

2-3 tablespoons home-made tandoori masala powder

1 teaspoon garlic paste

1 teaspoon ginger paste

1 tablespoon lemon juice

1/4 teaspoon red chili flakes, that's optional if you too prefer more spice in your food

1/4 teaspoon chat masala powder 

1/4 teaspoon red color, optional

Lemon wedges for garnishing

Onion rings for garnishing 

Salt to taste

Method:

• Wash and clean chicken breast and cut them into cubes or small pieces.
• Now add half teaspoon red chili flakes, 1/2 tablespoon lemon juice and half teaspoon salt and mix it properly with the help of clean hand. Refrigerate it for 15-20 minutes.
• In a bowl, add half cup of whisk yogurt, 2 tablespoons home-made tandoori masala powder, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 tablespoon lemon juice, 1/4 teaspoon of red color (optional) and 1 teaspoon of cooking oil. Mix it well.
• Apply this yogurt batter onto the chicken cubes. Refrigerate it overnight or 1 hour before the cooking process.
• In a non-stick pan, heat cooking oil and fry chicken pieces on a low flame.
• Allow chicken to fry on both the sides until they turn reddish in color. Normally, chicken doesn't take much time in cooking. 
• Remove to a plate and sprinkle chaat masala powder all over it, optional. Garnish with spring onions and lemon wedges. Serve hot with paratha's and team up with green chili chutney or tamarind chutney. Chicken tandoori also goes well with hakka fried rice!

This chicken recipe is so convenient that you can marinate the chicken pieces and refrigerate it for a week. Fry or BBQ them whenever you feel like. Isn't it easy and quick recipe!