This Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe) brings the smoky, tangy flavors of a tandoor into a home kitchen with minimal fuss. It uses a yogurt-based marinade, warm spices, and a quick stovetop smoking technique so you get charred edges and deep flavor without an outdoor grill. The method is approachable, the ingredients are pantry-friendly, and the result is juicy, vibrant chicken perfect for weeknight dinners or weekend gatherings.

Why you’ll love this recipe

Bright, yogurt-based marinade that tenderizes and flavors the chicken.
Simple stovetop smoking step adds authentic smokiness in minutes.
Skillet cooking gives crispy edges and a beautiful char.
Uses everyday spices; swap the tandoori seasoning with the suggested blend if you don’t have a jar on hand.
Ready to serve with lemon, thin red onion slices, and cilantro for a restaurant-worthy plate.

Ingredients

2 cups plain yogurt
Juice of 1 lemon
½ teaspoon red chili powder or cayenne pepper
½ teaspoon red pepper flakes
1 tablespoon garlic paste or 3 cloves garlic, minced
2 teaspoons ginger paste or 1 teaspoon ground ginger
1 teaspoon kosher salt
1½ teaspoons smoked paprika
2 tablespoons tandoori seasoning (If tandoori spice isn’t available, use equal amounts of the following spices that you have; paprika, turmeric, coriander, cardamom and cumin to equal 2 tablespoons.)
6 skinless bone-in chicken pieces
2-4 tablespoons salted butter
2-4 tablespoons olive oil
3, 1”-2” smoking chips or one chunk of untreated charcoal
Oil for drizzle

For serving

Thin red onion slices
Lemon wedges
Cilantro, rough chopped

Make-ahead notes and substitutions

The marinade can be made and stored up to 24 hours in advance; marinate the chicken for a minimum of 2 hours for best results. If you don’t have garlic paste, use the minced garlic listed above. For ginger, use either the paste or ground ginger as listed. If you don’t have tandoori seasoning, prepare the suggested blend of paprika, turmeric, coriander, cardamom and cumin to total 2 tablespoons. Use salted butter and olive oil as called for to achieve a rich pan finish. If you prefer a milder dish, reduce the red chili powder or cayenne by half.

Equipment

Large bowl for the marinade
Large skillet with a tight-fitting lid
Tongs
Small metal bowl or foil to hold smoking chips/charcoal
Instant-read thermometer (optional but helpful)

Step-by-step instructions

The following directions are rewritten into clear, step-by-step instructions. Amounts and ingredient names follow the list above exactly.

1. Make the marinade

In a large bowl, whisk together 2 cups plain yogurt, the juice of 1 lemon, ½ teaspoon red chili powder or cayenne pepper, ½ teaspoon red pepper flakes, 1 tablespoon garlic paste or 3 cloves garlic minced, 2 teaspoons ginger paste or 1 teaspoon ground ginger, 1 teaspoon kosher salt, 1½ teaspoons smoked paprika, and 2 tablespoons tandoori seasoning (or the equal-spice blend you make if you don’t have premixed tandoori seasoning).
Taste a tiny bit of the marinade and adjust salt or chili heat as desired.

2. Marinate the chicken

Pat the 6 skinless bone-in chicken pieces dry with paper towels.
Make shallow cuts in the thicker parts of each piece (about 2 to 3 small slashes) so the marinade can penetrate.
Place the chicken in the bowl with the marinade, rubbing it into the cuts and coating every piece thoroughly.
Cover the bowl and refrigerate for at least 2 hours, or ideally overnight for deeper flavor.

3. Prepare to smoke on the stovetop

About 20 minutes before cooking, remove the chicken from the refrigerator so it comes closer to room temperature.
Choose three 1”-2” smoking chips or one chunk of untreated charcoal. If using wood chips, place them in a small metal bowl or on a square of heavy foil that you can nestle in the skillet. If using charcoal, wrap it in foil with holes poked in the top so it won’t dump soot into the pan.
Heat a large skillet over medium-high heat and add 2-4 tablespoons olive oil and 2-4 tablespoons salted butter. Let the butter melt and the fat come up to a shimmering hot but not smoking state.

4. Sear the chicken

Working in batches if necessary, use tongs to place the marinated chicken pieces in the hot skillet. Arrange them so they make good contact with the pan without crowding.
Sear each side for 3 to 4 minutes, until a deep amber color forms. You want a nice crust but not fully cooked through at this stage.

5. Add the smoking element and finish cooking

Once the chicken is seared on both sides, move the smoking chips or the prepared charcoal (in its foil) into the center of the skillet or as close as possible without touching the chicken.
Immediately cover the skillet with a tight-fitting lid. The smoking chips or charcoal will create a burst of smoke that infuses the chicken with the characteristic tandoori aroma.
Turn the heat to medium-low and let the chicken cook covered for 10 to 12 minutes. Check once midway: if the pan seems dry, drizzle a little oil over the chicken or add a small pat of butter to keep the pan moist.
After the covered cook time, remove the lid and increase the heat to medium-high for 2 to 3 minutes to caramelize the edges and reduce any excess moisture in the pan.

6. Check doneness

Use an instant-read thermometer inserted into the thickest part of a bone-in piece to check for doneness. The internal temperature should reach 165°F (74°C).
If the chicken hasn’t reached temperature, cover and cook a few more minutes, checking every 2 minutes until done.

7. Rest and finish

Transfer the cooked chicken to a platter and let it rest for 5 minutes. Resting allows juices to redistribute for juicier meat.
Before serving, drizzle a little oil over the chicken for shine and extra mouthfeel.

Serving suggestions

Serve the chicken with thin red onion slices, lemon wedges, and rough chopped cilantro for brightness. This Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe) pairs beautifully with steamed rice, warm flatbreads, or a fresh salad. A cooling side of yogurt cucumber raita or a simple cucumber-tomato salad balances the spices.

Tips for success

Marinate longer if you have the time — overnight yields the best flavor and tenderness.
Dry the chicken well before searing so it develops a good crust.
Use a heavy skillet to ensure even heat and prevent hot spots.
Monitor the smoking step closely. The aim is a quick burst of smoke for flavor, not prolonged open flames.
If you don’t have a tight-fitting lid, tent the skillet with foil to trap smoke and heat.

Flavor variations

Milder: Reduce the ½ teaspoon red chili powder or cayenne pepper to ¼ teaspoon and omit the red pepper flakes.
Extra smoky: Add a pinch of smoked paprika (in addition to the 1½ teaspoons already listed) or use a small piece of applewood chip in place of the smoking chips.
Herby: Stir chopped cilantro and a squeeze of lemon into the finished yogurt for a quick herb sauce to spoon over the chicken.

Leftovers and storage

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet over low heat with a splash of water or oil, or rewarm in a 350°F oven until heated through. Avoid microwaving for best texture—low, slow reheating preserves moisture and prevents rubbery meat.

Nutrition snapshot

This dish focuses on lean bone-in chicken and a yogurt-based marinade that provides protein and a probiotic-rich element. Using moderate amounts of butter and olive oil adds richness while keeping the dish balanced. Exact nutrition will depend on portion size and serving accompaniments.

Final thoughts

This Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe) is a weeknight-friendly way to enjoy classic tandoori flavors without specialized equipment. The yogurt marinade brightens and tenderizes the chicken, the spices create depth, and the quick smoking step gives that signature charred aroma. With a few pantry staples and the easy skillet method, you’ll have restaurant-style tandoori chicken ready to impress.

Enjoy serving it with lemon wedges, thin red onion slices, and chopped cilantro for a vibrant plate. Happy cooking!