Anyway, I've always oven-baked my Tandoori Chicken, until recently when I decided to pan-fry it with some butter! I thought it tasted wonderful!! The butter help brown and flavor the chicken a little more giving it a slight charred flavor almost like the Tandoori Chicken cooked in those claypot ovens. If you are able to grill/bbq it, go right ahead, the chicken taste even better with that smoky flavor!
Therefore, I'm sharing this easy recipe with you and I would highly recommend that you marinate this one day in advance :
PAN-FRIED TANDOORI CHICKEN RECIPE
Chicken Tandoori Ingredients:
- 2/3 cup Sour Cream
- 2 tbsp Tandoori Masala Spice
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp lemon juice
- 4 pcs skinless chicken thighs (**recommended to debone and cut to half, as this shorten cooking time)
- 1 tsp garlic powder **Optional
- 1 tsp onion powder **Optional
- 1 lemon, cut into 6-8 wedges
- 2-3 tbsp cilantro, roughly chopped
Stir and mix all the wet and dry ingredients except the butter and chicken in a large mixing bowl. Then add chicken pieces and make sure all chicken are well coated. Cover bowl with a plastic wrap or transfer it into a Zip Lock bag , store in your fridge and let it marinate about about 12-24 hours.( I prefer to marinate it for about 24- 48 hours to let the flavors infuse into the chicken).
Melt butter (approx 1-2 tbsp) in a pan and pan fry the chicken over medium heat for about 5-10 minutes on each side, making sure chicken is cooked all the way through. You can brown the chicken a little for the charred flavor. Transfer cooked meat to a platter, sprinkle some Cilantro and garnish with Lemon wedges! Serve with Rice or Naan. I hope this will be a palatable dish to most! Enjoy!