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    The Curry Mommy » Chicken Recipes

    Boneless Tandoori Chicken - A Quick and Easy Recipe

    Published: Sep 11, 2018 · Modified: Sep 28, 2021 by The Curry Mommy · This post may contain affiliate links ·

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    Jump to Recipe
    healthy indian lunch spicy chicken tandoori masala and onions and peppers
    healthy indian chicken spices and masala with onions and bell peppers

    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!

    no dye tandoori chicken with red and green peppers in a hexclad pan
    cooked with no dye tandoori masala

    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

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Pair it with...
    • Top Tips
    • 📖 Recipe
    • FAQ

    Ingredients

    1. boneless skinless chicken (breast or thighs) based on preference
    2. chopped bell peppers
    3. chopped onions
    4. yogurt/sour cream/buttermilk
    5. ginger
    6. garlic
    7. turmeric powder
    8. tandoori masala
    9. salt
    10. red chili powder

    Instructions

    Mix the ingredients together for the marinade.

    tandoori marinade in a white bowl

    Cut the peppers, onions, and chicken.

    peppers and onions

    Combine the paste and chicken + vegetables. Marinate for 30 minutes to 24 hours.

    tandoori chicken marinated in a bowl

    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.

    marinated chicken in a pot being cooked

    Let the chicken cook for a few minutes without mixing it. After a few minutes, take a spatula and gently flip the chicken over.

    indian boneless chicken recipe with peppers and onions

    Let it cook again for a few minutes. Now mix and combine until the chicken is fully cooked.

    indian chicken in a pan cooked with peppers and onions

    Expert Tip: It is best to cook this chicken without a cover until the very end.


    Storage

    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:

    1. Topped on a bed of rice/quinoa with cold raita
    2. Wrapped inside a tortilla with raw onions, cilantro, and a cilantro cream sauce.
    3. On top of a bed of lettuce, with ranch, raw onions, and croutons.

    Top Tips

    • 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.

    📖 Recipe

    tandoori chicken with red and green peppers in a hexclad pan

    Boneless Tandoori Chicken - A Quick and Easy Recipe

    The Curry Mommy
    A mix of boneless chicken and vegetables such as bell peppers and onions that is cooked with spices and can be eaten as an appetizer or a meal. Top it on salads or add it to your wrap for a quick lunch.
    5 from 10 votes
    Pin Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Indian, Mexican
    Servings 2

    Ingredients
      

    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

    GARNISHMENT

    • handful chopped cilantro as garnishment
    • lemon for garnishment

    Instructions
     

    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).

    Notes

    • 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. 
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    FAQ

    Why is it called tandoori chicken?

    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.

    Is this Boneless Tandoori Chicken Recipe spicy?

    If you want it to be less spicy, then add less ginger, garlic, and tandoori masala.

    How can I get my chicken to be juicy?

    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.

    How can I get my tandoori chicken to be more red?

    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.

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    Meal Ideas for Gatherings

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