Spicy juicy finger-licking good….Stove-top or Skillet Tandoori chicken as I like to call it!
For chicken that is crispy on the outside, yet falling off the bone when u take a bite… follow these simple techniques and I promise…it will even beat the original! This chicken tastes so good…my hubby calls it world’s best chicken!
You can take either full chicken cut into medium size pieces or like me only chicken drumsticks.
Clean, wash, drain and pat dry. If you are using drumsticks, cut deep slits using a sharp knife.
Marinate the chicken with Tandoori masala, ginger garlic paste and a little dahi. You can use my recipe for homemade tandoori masala or even use store bought.
Also add salt to taste and a generous amount of lemon juice.
Cover with plastic wrap and marinade for atleast 1 hour.
Now take out chicken from the marinade shaking off any excess. Reserve the excess marinade.
Heat a little oil and sear chicken drumsticks in med high heat.
Flip the chicken around to ensure it is evenly browned from all sides.
Cook the chicken in small batches…Do not over-crowd to ensure a good sear.
After each batch, transfer seared chicken to a bowl, wipe out pan
Add a light drizzle of oil and proceed with the next batch.
Once the last batch of chicken is seared, transfer all the pieces back to the pan
Add the reserved marinade to the chicken
Mix to evenly coat the pieces.
Cover chicken with a well fitting lid. Cook for about 25 minutes or till tender.
Remove lid and cook on medium high to reduce juices.
Now you can cook it to the point when it has a sauce sticking to it….I like it this way!
Or make it completely dry…like my kids want it! 🙂
Serve with lachcha pyaz and a sprinkle of chat masala!
I love to eat it with crusty bread….yum yum!