Tandoori-Style Chicken Tikka (Skillet)

Ingredients

• 450 g boneless skinless chicken thighs
• 170 g plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1 tsp kashmiri chili powder
• 3/4 tsp salt
• 1 tbsp vegetable oil

Instructions

1. 1

   Prep (15 min): Pat chicken dry and cut into 2–3 cm chunks. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, smoked paprika, chili powder, and salt. Add chicken and toss until evenly coated. Let sit while you preheat the skillet.

2. 2

   Cook (20 min): Heat a large skillet over medium-high heat and add oil. Arrange chicken in a single layer (work in batches if needed). Cook 6–8 minutes without moving until browned, then flip and cook another 6–8 minutes until mostly cooked.

3. 3

   Finish and char: Reduce heat to medium and continue cooking 4–6 minutes, stirring occasionally, until chicken is charred in spots and cooked through (no pink in the center). If the pan looks dry, add 1–2 tbsp water to loosen browned bits.

4. 4

   Serve: Rest 2 minutes, then serve hot (optional: with lemon wedges or chopped cilantro).