Tandoori Chicken Without the Oven

Tandoori Chicken Without the Oven

Tandoori Chicken Without the Oven

Tandoori chicken was added to my slow cooker butter chickpeas and potatoes for dinner. I’ve been getting some pushback from my guys regarding all vegetarian dinners most evenings. It was requested that they would like more meat. Indian cuisine is flexible enough to satisfy vegetarians, vegans, and meat eaters. A good choice for everyone and everyone is happy can the end of the meal.

I am not a huge fan of commercial spice mixes; however, a few years ago I came across Arora Creations spice mixes at a Harris Teeter in Delaware. It was a winner. Their chicken and fish spice mixes are very good. I buy their chicken tikka masala mix in bulk from Amazon and don’t even bother mixing my own even though I have all of the spices in my pantry. The favors are tasty and the preparation is easy.

I would suggest exploring this spice mix line if you are interesting in Indian cooking, but do not wish to invest in the spices like I have until you know preparing Indian is what you like. (Remember that photo only shows one half of my shelf of my spices.) It is also helpful it is available online in case you do not live near an Asian grocery store. I noticed on Amazon that they offer a variety pack that would be good starter pack.

You can serve this chicken with other Indian dishes such as butternut squash spinach chickpea curryeggplant chickpea curry, aloo gobi, vegetable korma, and/or rice. This chicken will go nicely with fresh salads especially during the summertime if the chicken is coming off the grill. Pair it with sides that you enjoy.

* The links to Amazon are affiliate links.

Tandoori Chicken Recipe




  • 1 whole chicken cut into pieces or chicken breasts
  • 1/2 cup plain yogurt
  • 1/2 cup olive oil
  • 1/2 cup white vinegar
  • 1 package Arora Creations Tandoori Chicken spice blend




  • Combine yogurt, oil, vinegar, and spice blend.
  • Slice shallow slits into the chicken.
  • Dip chicken into marinate and place in a shallow baking dish.
  • Pour remaining marinate unto the chicken.
  • Cover and refrigerate minimum one hour and up to 24 hours. More is better.
  • Cook chicken by preferred method: roasting, frying, or grilling.


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