A Quick and Easy Boneless Tandoori Chicken Recipe
Love chicken but don't like the bones? Then give this easy Boneless Tandoori Chicken recipe a try! This Indian chicken is perfect for an appetizer, wraps, tacos, or khati rolls!
FACT, based on experience, large gatherings are incomplete without this Indian boneless chicken appetizer. No joke, this + butter chicken are my most requested recipes for gatherings.
Boneless Tandoori Chicken
- boneless skinless chicken (breast or thighs) based on preference
- chopped bell peppers
- chopped onions
- yogurt/sour cream/buttermilk
- turmeric powder
- tandoori masala
- red chili powder
Mix the ingredients together for the marinade.
Cut the peppers, onions, and chicken.
Combine the paste and chicken + vegetables. Marinate for 30 minutes to 24 hours.
When you are ready to cook the chicken, let it rest at room temperature for about 15 minutes. Begin cooking the chicken by heating a generous amount of oil in a bottom heavy non-stick or cast iron pan. Place the chicken in the pan covering as much surface as possible.
Let the chicken cook for a few minutes without mixing it. After a few minutes, take a spatula and gently flip the chicken over.
Let it cook again for a few minutes. Now mix and combine until the chicken is fully cooked.
Expert Tip: It is best to cook this chicken without a cover until the very end.
It is best to pick only one of the below options for food safety reasons.
- Raw Chicken- Can be marinated for up to 3 days or freeze for up to 3 months.
- Cooked Chicken- Can be refrigerated for up to 3 days
Reheat the chicken in an air fryer until warm throughout, in a microwave with a lid covered, or in a frying pan.
Pair it with...
Here is a list of a few ways I like to enjoy this recipe:
- Topped on a bed of rice/quinoa with cold raita
- Wrapped inside a tortilla with raw onions, cilantro, and a cilantro cream sauce.
- On top of a bed of lettuce, with ranch, raw onions, and croutons.
- If you want to have a smokey flavor added to your tandoori chicken, a pinch of liquid smoke will do the trick very easily.
- Marinate the chicken for an easy meal prep meal for the week
- Cut the chicken into bite sized pieces for a bowl meal.
Boneless Tandoori Chicken - A Quick and Easy Recipe
TANDOORI CHICKEN INGREDIENTS
- 1 lb boneless skinless chicken breast cut into pieces, chicken thighs can be substituted for easy juicy chicken
- 3 tablespoon yogurt, sour cream, or buttermilk
- ½ bell pepper, cut into large pieces
- ½ onion, cut into large pieces
- 2 tablespoon tandoori masala (more or less depends on your spice level)
- 1 teaspoon ginger paste (more or less)
- 1 teaspoon garlic paste (more or less)
- red chili powder
- oil to stir fry
- salt to your taste
- meat tenderizer (optional), I use a pinch of baking soda
- handful chopped cilantro as garnishment
- lemon for garnishment
TANDOORI CHICKEN METHOD
- Combine chicken, tandoori masala, yogurt, ginger, garlic, salt, bell pepper, onion, red chili powder (optional), meat tenderizer (optional) and salt. If using baking soda be sure to add it right before cooking and not during the marinating process.
- Refrigerate the chicken for up to 1 day. If you don't have time to marinate and want to eat it ASAP, it is okay to marinate for 30 minutes.
- Let the chicken set at room temperature for about 15 minutes before cooking. Add a pinch of baking soda at this point (if using).
- Heat a wide heavy bottom pan on high heat and add a generous amount of oil.
- Once the oil is HOT, add the marinated chicken mixture into the pan and spread it across the entire bottom surface of the pan. Let it cook for about 3 minutes without stirring. (KEY TIP: DO NOT COVER OR STIR)
- Take a spatula and flip the chicken over the best you can. Let it cook for an additional 3 minutes. (KEY TIP: DO NOT COVER OR STIR until the second side has cooked through)
- NOW stir the chicken and cook until no longer pink. Feel free to cover the pan with a lid at this point for a minute or two.
- Mix in a handful of cilantro.
- Serve with a squeeze of lemon juice, raita, and choice of side (see ideas in the post).
- For milder spice use less ginger, garlic, tandoori masala, and red chili powder.
- Serve with ranch dressing, cilantro sauce, or your favorite raita.
- Works well with salads, wraps, with naan, or rice.
It was given its name because of the way it is cooked. A clay oven regulates temperature and cooks the meat giving it a smokey flavor with a tender result. Although, it would be ideal to make Tandoori Chicken in a tandoor oven. It is not something most kitchens or even Indian kitchens readily have. For that reason, this stove top method works fast and well.
If you want it to be less spicy, then add less ginger, garlic, and tandoori masala.
If you are new to cooking chicken, then I highly recommend using boneless skinless chicken thighs for this recipe. Otherwise, a pinch of baking soda will also help tenderize the meat.
The color of your chicken will vary based on the type of pre-made tandoori masala you use. Feel free to add food coloring if you prefer a more red color.