No-Oven Tandoori Chicken
Today’s recipe is no over tandoori chicken. You must be wondering, how is that possible? Will it get that smoky flavor and taste? Yes, this chicken turns out perfectly like the one that we get in restaurants. You don’t need have over or tandoor to make this. It turns out nice crispy outside and soft juicy inside.
- 1 cup / 200 gm Curd
- 400 gm Chicken drumsticks
- Finely chopped Coriander leaves
- 1/2 Lemon
- 1 tbsp Ginger-Garlic paste
- 1/4 tsp Turmeric powder
- Salt to taste
- 1 tbsp Kitchen king masala
- 1/2 tbsp Biryani masala
- 1 tbsp Coriander powder
- 1/4 tsp Turmeric powder
- Salt to taste
- 2 tbsp Red chili powder
- Pinch of Red food color (Optional)
- 2~3 tsp Oil
- 1 tbsp Corn flour
- 2-3 pieces of Coal
- Ghee as needed
- Step 1: Place a strainer on an empty pot and spread a clean cotton cloth in the strainer. Pour the curd into the strainer and cover it with the cloth.
- Step 2: Place a weight on the curd and rest it for about at least 30 minutes.
- Step 3: Wash the chicken really good and dry it. Make few slits on the chicken so that the masala will be absorbed nicely.
- Step 4: For 1st marination, mix chicken, ginger-garlic paste, turmeric powder, salt, coriander leaves and lemon juice well together and rest it for at least 30 minutes.
- Step 5: For 2nd marination of the chicken, add hung curd, kitchen king masala, coriander powder, turmeric powder, biryani masala, salt, red chili powder and red food color into the chicken and mix everything well together.
- Step 6: Cover and let it marinate preferably overnight in freeze or at least 5-6 hours at room temperature.
- Step 7: Spray oil on the chicken and sprinkle corn flour on it. Coat all the pieces well with corn flour.
- Step 8: Remove the rubber ring and whistle of the cooker and preheat the cooker with kid on high heat for 5 minutes.
- Step 9: Place an empty pot in the cooker and a dish on it.
- Step 10: Spread oil on the dish and arrange the chicken drumsticks in it. Again spray a little oil on the chicken and close the lid.
- Step 11: Bake the chicken on medium heat for 25 minutes. Open the lid and take the pieces out.
- Step 12: Turn the gas on and place the coal pieces on it.
- Step 13: Add ghee on it and roast the chicken well from all sides on the flame arising from the coal. Tandoori chicken is ready.
Imagine craving that smoky, charred perfection of restaurant-style tandoori chicken but realizing you don’t have a tandoor, an oven, or even an air fryer at home. Most of us hesitate, fearing the chicken will turn out dry and rubbery without professional equipment. This recipe changes everything by using a simple pressure cooker to lock in moisture, ensuring every bite is incredibly juicy on the inside while staying irresistibly crispy on the outside.
Some Interesting facts about No-Oven Tandoori Chicken:-
The journey to the perfect homemade tandoori begins with a dual-marination process. First, the chicken drumsticks are treated with ginger-garlic paste, lemon juice, and salt to tenderize the meat and ensure the flavors penetrate deep into the bone. The second layer of flavor comes from a thick, hung curd base mixed with aromatic Kitchen King masala, biryani masala, and vibrant Kashmiri red chili powder for distinctive golden-red hue. A secret addition of a single spoonful of cornflour acts as a protective shield, sealing in the natural juices during the cooking process.
Steaming the chicken inside a preheated pressure cooker (without the whistle or ring) creates a gentle, even heat that mimics a clay oven. After twenty minutes of pressure-baking, the chicken emerges succulent and fully cooked. To achieve that authentic street-food finish, the pieces are briefly seared over an open flame with a touch of ghee and coal smoke. The result is a masterpiece of flavors—smoky, spicy, and buttery—proving that you don’t need fancy gadgets to create a gourmet feast in your own kitchen.
