15-Minute Tandoori Chicken Dinner

If you’ve got 15 minutes and a stovetop, you’re halfway to the smoky, spice-packed tandoori chicken dinner of your dreams. No fancy gear, no tandoor — just real flavor, fast.

We start with chicken breast (cut into small cubes) tossed in a mustard-yogurt base mixed with garlic, ginger, chili, and a touch of turmeric. Once it hits the pan, the chicken sears beautifully — golden outside, tender inside. But here’s where the magic happens: that final flame-char. Hold the cooked pieces on a metal skimmer ladle over an open flame for a few seconds, and you’ll get that signature tandoori aroma and light char that makes all the difference.

Serve it with naan, paratha, or even a simple salad, and you’ve got a dinner that’s smoky, spicy, and ready before you can finish your cup of chai.

Prep Time: 5 minCook Time: 10 minTotal Time: 15 minServes: 3–4

A quick and easy 15-minute tandoori chicken recipe you can make right on your stovetop. Juicy, smoky, and packed with bold flavor — no tandoor needed! Perfect weeknight dinner idea.

Why You’ll Love It

All the tandoori flavor you crave, minus the tandoor. This recipe uses a quick mustard-yogurt marinade, a stovetop sear, and a simple flame-char trick to give you that restaurant-style smokiness at home. It’s spicy, tangy, and done in just 15 minutes — the kind of dish that turns a regular night into something special.

Ingredients

• 500 g chicken breast, cut into small cubes (patted dry)

• 1 tbsp mustard oil (or substitute with yellow mustard sauce — the kind used for burgers)

• ¾ tsp salt, or to taste

• ¾ tsp turmeric

• 1½ tsp red chili powder or paprika

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• ¾ tsp black pepper

• 1 tsp lemon juice

• 2 tbsp full-fat plain yogurt

• Small pinch of red food color (optional)

Instructions

1. In a bowl, combine chicken cubes with mustard oil (or mustard sauce), salt, turmeric, chili powder, garlic paste, ginger paste, pepper, and lemon juice.

2. Add yogurt and mix everything until the chicken is evenly coated. Add a pinch of food color if using.

3. Heat a non-stick or cast-iron pan over medium-high heat. Drizzle a little oil and cook the chicken for 7–8 minutes, stirring occasionally, until golden and fully cooked.

4. To create that signature tandoori char, place the cooked pieces on a metal skimmer ladle (wire-mesh type) and hold it over your stovetop flame for a few seconds. Both gas and electric stoves work fine — just keep the exhaust on, as it might get a little smoky!

5. Serve hot with naan, paratha, or a fresh salad. A final squeeze of lemon or a sprinkle of chaat masala makes it even better.

Pro Tips

• No mustard oil? Yellow mustard sauce adds a similar tangy punch.

• Paprika swap: Great if you want mild flavor without heat.

• Flame-char safely: Use tongs or heat-safe gloves and keep ventilation on.

• Complete the meal: Serve with cucumber raita or onion salad to balance the spice.

Serving Suggestion

Enjoy this tandoori chicken with warm butter naan, flaky porota, or over a bed of jeera rice. Pair it with a chilled drink or lassi for the perfect weeknight dinner.