Simple & Authentic Tandoori Chicken

Simple & Authentic Tandoori Chicken

Simple and authentic tandoori chicken! Just marinate and cook in the frying pan.

Ingredients: 2 servings

Chicken (I used chicken breast, but thighs and tenders also OK)
200-300 g
A: Plain yogurt
100 - 150 g
A: Ketchup
2 tablespoons
A: Curry powder
2 teaspoons (if you don't have, use a small amount of store-bought curry roux, dissolved in hot water)
A: Grated ginger, garlic
1 clove (tube-type is also OK)
A: Pepper (I recommend black pepper)
to taste
A: Honey
2 teaspoons
A: Paprika, if desired (add a colorful sweetness)
to taste (1 teaspoon)
A: Spices, as desired (cumin, mustard seed, cardamom, etc.)
to taste
Butter or olive oil
1 tablespoon
Vegetable oil
a little


1. Cut the chicken into bite-sized pieces. Pierce with a fork all over.
2. Put the chicken from Step 1 and the A ingredients (mixed together) into a plastic bag and marinate for 30 minutes.
3. Cook both sides of the marinated chicken in an oiled frying pan (if using a Teflon-coated pan you don't need oil). Cook on medium heat with a lid.
4. Once both sides have cooked, add butter or olive oil for the finish, lightly cook again, and it's complete.

Story Behind this Recipe

I made the tandoori chicken from my favorite Indian restaurant simply in a frying pan.