The Ultimate Homemade Tandoori Chicken (No Tandoor Needed!)

While the word tandoori implies that the chicken is cooked in a tandoor, similar results can be achieved at home using an outdoor grill or my trusted stovetop-and-oven technique. Tandoori chicken, also called Tangdi Kebab (the literal translation of "Tangdi" is "leg"), is a common sight at Indian restaurants in Western countries, where artificial coloring is often used to give the kebabs a bright orange hue. This recipe uses chicken drumsticks or leg quarters, along with all-natural ingredients like garam masala, paprika, and turmeric, for a healthier, flavorful result.

I often find that this simple preparation takes very little time, especially since I like to marinate the chicken overnight so it can absorb all the spices and flavors. The yogurt in the marinade also helps tenderize the meat while enhancing its flavor. Thanks to cooking it on the stovetop followed by the oven, this dish can appear on my table any time of year, especially during the summer and holidays when I’m feeding a larger group.

Serving Ideas for Tandoori Chicken:

• Squeeze lemon juice over the chicken while it is still hot, cover, and let it rest for 5 minutes so it retains all its juices.

• Serve freshly made with a chutney of your choice and lemony sliced onions.

• Daal (lentils) and Indian naan are perfect accompaniments.

• And as always, grab a glass of chilled beer whenever you see a ‘Kebab’ near you. Cheers!

Of course, these are just suggestions; you can pair Tandoori Chicken with any sides you love. Whether you’re hosting a crowd or enjoying a quiet dinner at home, this flavorful, easy-to-make dish is always a crowd-pleaser.