Name: Stove Top Grilled Smoked Tandoori Chicken recipe by Shaheen Ali at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 4
Ingredients: 1 chicken thigh; 4 tbsp Mustard oil; 2 tbsp Butter; 1 piece charcoal; Marination :; 1/2 cup hung curd; 2 tbsp kachi ghani mustard oil; 1 Tbsp Garlic paste; 1 tbsp ginger paste; 1 tbsp lemon juice; 1/2 tbsp garam masala powder; 1 tbsp kashmiri red chili powder; 1 tsp Coriander powder; Salt to taste

ABOUT Stove Top Grilled Smoked Tandoori Chicken RECIPE

A perfect monsoon meal to keep your spirits high and body warm. Stove stop Grilled Tandoori Chicken has some amazing smokey aroma to enhance the rustic flavor and goes best with some Indian Pulao and Yogurt Dip.

Ingredients Serving: 4

1 chicken thigh
4 tbsp Mustard oil
2 tbsp Butter
1 piece charcoal
Marination :
1/2 cup hung curd
2 tbsp kachi ghani mustard oil
1 Tbsp Garlic paste
1 tbsp ginger paste
1 tbsp lemon juice
1/2 tbsp garam masala powder
1 tbsp kashmiri red chili powder
1 tsp Coriander powder
Salt to taste

Instructions

Clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.
Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste.
Add chicken thighs in it and rub the marinade nicely all over the pieces. Cling wrap the bowl and refrigerate it for minimum 3-4 hours. ( Over night marination gives much more amazing results)
Heat some Mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get charred.
Carefully flip the chicken and cook from another side as well. Brush some butter in top while the chicken is grilling.
Ones the chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.
Place the chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the center.
Take a piece of charcoal and hold it on fire with the help of a tong. As soon as the charcoal starts burning place it in the small bowl.
Take 1 tbsp of ghee and pour on the burning charcoal immediately and close the lid such that all the smoke remain inside the bowl.
Keep the lid closed and open only when you are ready to serve.
Charcoal gives an amazing rustic and smokey flavor to the chicken that comes from any Charcoal barbecue. Make sure the lid of the bowl is nicely fixed so that the smoke gets infused properly.
Serve the dish hot with some Indian rice and flavored yogurt dip.

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