A Quick and Easy Boneless Tandoori Chicken Recipe

Love chicken but don’t like the bones? Then give this easy Boneless Tandoori Chicken recipe a try! This Indian chicken is perfect for an appetizer, wraps, tacos, or khati rolls!

no dye tandoori chicken with red and green peppers in a hexclad pan - 1

cooked with no dye tandoori masala

FACT , based on experience , large gatherings are incomplete without this Indian boneless chicken appetizer. No joke, this + butter chicken are my most requested recipes for gatherings.

Boneless Tandoori Chicken

  • Ingredients
  • Instructions
  • Storage
  • Pair it with…
  • Top Tips
  • 📖 Recipe
  • FAQ
  • 💬 Community

Ingredients

  1. boneless skinless chicken (breast or thighs) based on preference
  2. chopped bell peppers
  3. chopped onions
  4. yogurt/sour cream/buttermilk
  5. ginger
  6. garlic
  7. turmeric powder
  8. tandoori masala
  9. salt
  10. red chili powder

Instructions

Mix the ingredients together for the marinade.

tandoori marinade in a white bowl - 2

Cut the peppers, onions, and chicken.

peppers and onions - 3

Combine the paste and chicken + vegetables. Marinate for 30 minutes to 24 hours.

tandoori chicken marinated in a bowl - 4

When you are ready to cook the chicken, let it rest at room temperature for about 15 minutes. Begin cooking the chicken by heating a generous amount of oil in a bottom heavy non-stick or cast iron pan. Place the chicken in the pan covering as much surface as possible.

marinated chicken in a pot being cooked - 5

Let the chicken cook for a few minutes without mixing it. After a few minutes, take a spatula and gently flip the chicken over.

indian boneless chicken recipe with peppers and onions - 6

Let it cook again for a few minutes. Now mix and combine until the chicken is fully cooked.

indian chicken in a pan cooked with peppers and onions - 7

Expert Tip: It is best to cook this chicken without a cover until the very end.

Storage

It is best to pick only one of the below options for food safety reasons.

  • Raw Chicken- Can be marinated for up to 3 days or freeze for up to 3 months.
  • Cooked Chicken- Can be refrigerated for up to 3 days

Reheat the chicken in an air fryer until warm throughout, in a microwave with a lid covered, or in a frying pan.

Pair it with…

Here is a list of a few ways I like to enjoy this recipe:

  1. Topped on a bed of rice/quinoa with cold raita
  2. Wrapped inside a tortilla with raw onions, cilantro, and a cilantro cream sauce .
  3. On top of a bed of lettuce, with ranch, raw onions, and croutons.

Top Tips

  • If you want to have a smokey flavor added to your tandoori chicken, a pinch of liquid smoke will do the trick very easily.
  • Marinate the chicken for an easy meal prep meal for the week
  • Cut the chicken into bite sized pieces for a bowl meal.

📖 Recipe

tandoori chicken with red and green peppers in a hexclad pan - 8

Boneless Tandoori Chicken - A Quick and Easy Recipe

Ingredients1x2x3x

TANDOORI CHICKEN INGREDIENTS

  • ▢ 1 lb boneless skinless chicken breast cut into pieces, chicken thighs can be substituted for easy juicy chicken
  • ▢ 3 tablespoon yogurt, sour cream, or buttermilk
  • ▢ ½ bell pepper, cut into large pieces
  • ▢ ½ onion, cut into large pieces
  • ▢ 2 tablespoon tandoori masala (more or less depends on your spice level)
  • ▢ 1 teaspoon ginger paste (more or less)
  • ▢ 1 teaspoon garlic paste (more or less)
  • ▢ red chili powder
  • ▢ oil to stir fry
  • ▢ salt to your taste
  • ▢ meat tenderizer (optional), I use a pinch of baking soda

GARNISHMENT

  • ▢ handful chopped cilantro as garnishment
  • ▢ lemon for garnishment

Instructions

TANDOORI CHICKEN METHOD

  • Combine chicken, tandoori masala, yogurt, ginger, garlic, salt, bell pepper, onion, red chili powder (optional), meat tenderizer (optional) and salt. If using baking soda be sure to add it right before cooking and not during the marinating process.
  • Refrigerate the chicken for up to 1 day. If you don’t have time to marinate and want to eat it ASAP, it is okay to marinate for 30 minutes.
  • Let the chicken set at room temperature for about 15 minutes before cooking. Add a pinch of baking soda at this point (if using).
  • Heat a wide heavy bottom pan on high heat and add a generous amount of oil.
  • Once the oil is HOT, add the marinated chicken mixture into the pan and spread it across the entire bottom surface of the pan. Let it cook for about 3 minutes without stirring. (KEY TIP: DO NOT COVER OR STIR)
  • Take a spatula and flip the chicken over the best you can. Let it cook for an additional 3 minutes. (KEY TIP: DO NOT COVER OR STIR until the second side has cooked through)
  • NOW stir the chicken and cook until no longer pink. Feel free to cover the pan with a lid at this point for a minute or two.
  • Mix in a handful of cilantro.
  • Serve with a squeeze of lemon juice, raita, and choice of side (see ideas in the post).

Notes

  • For milder spice use less ginger, garlic, tandoori masala, and red chili powder.
  • Serve with ranch dressing, cilantro sauce, or your favorite raita.
  • Works well with salads, wraps, with naan, or rice.

It was given its name because of the way it is cooked. A clay oven regulates temperature and cooks the meat giving it a smokey flavor with a tender result. Although, it would be ideal to make Tandoori Chicken in a tandoor oven. It is not something most kitchens or even Indian kitchens readily have. For that reason, this stove top method works fast and well.

If you want it to be less spicy, then add less ginger, garlic, and tandoori masala.

If you are new to cooking chicken, then I highly recommend using boneless skinless chicken thighs for this recipe. Otherwise, a pinch of baking soda will also help tenderize the meat.

The color of your chicken will vary based on the type of pre-made tandoori masala you use. Feel free to add food coloring if you prefer a more red color.

tandoori chicken with red and green peppers in a hexclad pan - 9

Boneless Tandoori Chicken - A Quick and Easy Recipe

Ingredients

TANDOORI CHICKEN INGREDIENTS

  • 1 lb boneless skinless chicken breast cut into pieces, chicken thighs can be substituted for easy juicy chicken
  • 3 tablespoon yogurt, sour cream, or buttermilk
  • ½ bell pepper, cut into large pieces
  • ½ onion, cut into large pieces
  • 2 tablespoon tandoori masala (more or less depends on your spice level)
  • 1 teaspoon ginger paste (more or less)
  • 1 teaspoon garlic paste (more or less)
  • red chili powder
  • oil to stir fry
  • salt to your taste
  • meat tenderizer (optional), I use a pinch of baking soda

GARNISHMENT

  • handful chopped cilantro as garnishment
  • lemon for garnishment

Instructions

TANDOORI CHICKEN METHOD

  • Combine chicken, tandoori masala, yogurt, ginger, garlic, salt, bell pepper, onion, red chili powder (optional), meat tenderizer (optional) and salt. If using baking soda be sure to add it right before cooking and not during the marinating process.
  • Refrigerate the chicken for up to 1 day. If you don’t have time to marinate and want to eat it ASAP, it is okay to marinate for 30 minutes.
  • Let the chicken set at room temperature for about 15 minutes before cooking. Add a pinch of baking soda at this point (if using).
  • Heat a wide heavy bottom pan on high heat and add a generous amount of oil.
  • Once the oil is HOT, add the marinated chicken mixture into the pan and spread it across the entire bottom surface of the pan. Let it cook for about 3 minutes without stirring. (KEY TIP: DO NOT COVER OR STIR)
  • Take a spatula and flip the chicken over the best you can. Let it cook for an additional 3 minutes. (KEY TIP: DO NOT COVER OR STIR until the second side has cooked through)
  • NOW stir the chicken and cook until no longer pink. Feel free to cover the pan with a lid at this point for a minute or two.
  • Mix in a handful of cilantro.
  • Serve with a squeeze of lemon juice, raita, and choice of side (see ideas in the post).

Notes

  • For milder spice use less ginger, garlic, tandoori masala, and red chili powder.
  • Serve with ranch dressing, cilantro sauce, or your favorite raita.
  • Works well with salads, wraps, with naan, or rice.

Recipe Courtesy of The Curry Mommy

A traditional cup of chai consists of black tea, Indian spices, and full-fat milk that is boiled together for a few minutes. It is a common drink that can be found at an Indian Cafe or Indian Restaurant, which is often served with packaged fried snacks, bread butter, fresh fried potatoes (pakora), or even Indian Fried Rice.

Chai

an authentic cup of chai surrounded by spices and ginger root. - 10

JAVA!!!

This is the main caffeine drink of India.

My history with Chai

Chai is pronounced “Cha” in my house, which is a Gujarati word, and it’s made a countless number of times. Growing up, I felt like I was a barista in my own house! No Joke, I made cha all day long it seemed. Perhaps, that’s why my recipe has been perfected throughout the years. I think my Mom had a total of 5 cha pots at any one given time.

Every single time a person would come over, it was mandatory to make cha. There were no if, and, or buts. Actually more like forcing your fellow guests to drink some caffeine as if it was an India Cafe. Was it so we could all fully engage in a conversation? Who knows, but within those years I learned to enjoy a cup of HOT CHA every time it was made. So you’re probably thinking- “were you wired on caffeine?” I don’t think so, because instead of drinking a large cup of chai which we call an “American Dose” , we drank an " Indian Dose". YUP, that’s how we distinguished what portion we wanted. There was no Starbucks lingo happening in the home.

Can I make a keto-friendly cup of chai?

Of course! I can’t tell you how amazing a cup of chai would taste with cream instead of milk. There will be a much thicker film of fat that comes to the top of the cup which is known as Malai. It is actually my favorite part.

Can I make Chai in a microwave?

Okay, as much as I love taking shortcuts I do not recommend this. It just doesn’t have the same flavor as you would get when the ingredients are boiled together in a pot. So, can you make it-yes. Do I recommend it, no.

Indian Cafe quality Chai Milk tea - 11

Can Chai be used to treat illness?

If you were sick then a strong ginger chai was exactly what you need, according to my grandparents. My mom added ghee to it sometimes (not my favorite-AT ALL-just saying). Turmeric can also be an addition, but also not my favorite.

Indian Cafe tasting chai milk tea - 12

What spices can I add to my chai to make it taste like an Indian Cafe?

  1. fresh grated ginger with the peel, shreds, and all
  2. lemongrass
  3. cinnamon
  4. cardamom
  5. chai masala
  6. tulsi (holy basil) leaves
  7. mint leaves
Indian Cafe tasting chai milk tea - 13

What is an Indian Cafe?

I have a friend who opened a cyber cafe in India, in 2000. I was very impressed with the facility. It consisted of cubicles with a chai vendor. The “chaiwala” as we called him came around to ask if you wanted a cup of chai. It was more like a “shot” of chai but I can’t tell you how tasty that shot was!

An Indian Cafe is one that mimics a Starbucks type of a set-up that includes many different types of chai on the menu. It ranges from ginger chai to lemongrass chai. Every single variation is absolutely tasty and worth raving about.

Below you will find the recipe for my perfect cup of chai. I hope it brings you just as much comfort as it does to me.

Indian Cafe Chai Recipe

📖 Recipe

an authentic cup of chai or milk tea surrounded by spices and ginger root. - 14

Chai

Ingredients1x2x3x

CHAI INGREDIENTS

  • ▢ 5 oz water
  • ▢ 7 oz milk of choice
  • ▢ 1 tablespoon white sugar
  • ▢ 1 tablespoon loose leaf tea
  • ▢ 1 variation choice of spice from the list below

VARIATION OF SPICES (pick one)

  • ▢ ½ teaspoon grated ginger
  • ▢ 2 tablespoon lemongrass leaves
  • ▢ 1 piece long cinnamon stick or ¼ teaspoon cinnamon powder
  • ▢ ½ teaspoon chai masala
  • ▢ 2 tablespoon tulsi leaves
  • ▢ 6 pods cracked open cardamom pods
  • ▢ 4 mint leaves
  • ▢ ginger + lemongrass
  • ▢ chai masala + ginger

Instructions

Chai Instructions

  • In a chai pot add water, tea, sugar, and a choice of spice.
  • Once it reaches a boil, let it continue for about 1-2 minutes. Some of the water will evaporate at this point.
  • Add the milk to the pot and stir.
  • Let the tea come to a boil and continue to stir. You may need to lift the pot off of the stove to prevent boiling over (be careful because this is not fun to clean up).
  • Continue to boil and stir for about 1-2 minutes.
  • Remove from heat and strain the tea into a coffee mug. The end result yields about 8-8.5oz of chai.
  • ENJOY HOT!

Step-by-Step Instructions

an authentic cup of chai or milk tea surrounded by spices and ginger root. - 15

Boil water, tea, and spices together.

Boba Chai Tea

Here’s a little personal story… I recently had a friend come over and offered to make some cha (because that’s what my parents taught me!). She was expecting the Starbucks version, I kid you not. When she saw me bring out a pot, spatula, strainer, etc she was shocked. When I finished making it, she was impressed and called it “MILK TEA”. My immediate response “this is not Chai BOBA”. But she was right, it is milk tea! Don’t let that alarm you, because you can make this pot of goodness with any form of milk you like. I use oat milk on a regular basis because I do try to live a dairy free life, unless its Raw Milk of course. Because Organic Pastures Raw Milk is just AMAZING.