Tandoori Chicken without oven | How To make Chicken Tandoori | Chicken Recipe By Varun Inamdar

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Chicken Tandoori Recipe | Tandoori Chicken Recipe | Chicken Recipe | Chicken Snack Recipe | acquire Curried

Learn how to make Tandoori Chicken mouth-watering chicken recipe by chef Varun Inamdar

This is an authentic Tandoori Chicken recipe with simple steps. So watch and learn how to make Tandoori Chicken at home with The Bombay Chef Varun Inamdar only on acquire Curried.

Here are some more Chicken Recipes:
Tariwala Chicken Recipe – fast And simple Chicken Curry – https://youtu.be/5vHOkNeKRb0

Tandoori Chicken Ingredients
– 1 whole chicken, cut in 10-12 pieces
– 200 gms Dahi/Curd
– 1 tbsp Butter
– 1 tsp turmeric powder
– 2 tbsp red chilli powder
– Salt to taste
– 2 tbsp oil
– 1 piece of charcoal
– ginger garlic paste
– Garnish
– Coriander leaves
– onions slices,
– lemons halves

– make some deep cuts into the chicken pieces
– For marination add yogurt, red chilli powder, ginger garlic paste and salt to taste.
– Keep aside the marinated chicken for 30 minutes
– In a pan add some oil and salted butter, put the chicken pieces in the pan
– Cook each sides properly until you acquire nice golden brown colour, cook for 10-12 minutes
– Heat the charcoal until its red in colour
– In the bowl where the tandoori chicken is placed, keep a small steel glass and put the coal in it and add some oil and cover the lid.
– Garnish it with coriander leaves, onion and lemon
– Tandoori Chicken is ready to be served!

Host: Varun Inamdar
Copyright – REPL

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Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

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