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Real tandoori chicken is cooked in a clay oven at very high heat. You probably don’t have a tandoor at home – but with a good grill pan for tandoori chicken, a hot oven and a few tricks, you can get those charred edges and juicy, smoky pieces in your own kitchen. Grilled tikka is also the first step of restaurant-style tikka masala and butter chicken.
What Makes a Good Grill Pan?
- Heavy cast iron: holds very high heat so the chicken chars instead of steaming.
- Tall ridges: give clear grill marks and keep the meat out of its juices.
- Size: a 10–12 inch square pan fits enough pieces for 3–4 people.
- Oven-safe: lets you sear on the hob, then finish in a hot oven.
Our Recommended Picks
1. Cast Iron Square Grill Pan (Lodge)
Affordable, pre-seasoned and almost indestructible. Gets extremely hot for proper char on chicken tikka, kebabs and paneer.
Why we like it:
- Excellent heat retention
- Great grill marks
- Oven safe
Keep in mind:
- Heavy
- Needs drying and oiling after washing
See Cast Iron Square Grill Pan (Lodge) on Amazon →
2. Enamelled Cast Iron Grill Pan
All the heat of cast iron without the seasoning routine. Easier to clean after sticky yogurt marinades.
Why we like it:
- No seasoning needed
- Easy to clean
- Looks great
Keep in mind:
- More expensive
See Enamelled Cast Iron Grill Pan on Amazon →
3. Metal Skewers and Grill Rack Set
Flat stainless steel skewers stop the meat spinning. Use them on a barbecue or on a rack over a tray in a very hot oven for tandoor-style tikka.
Why we like it:
- Reusable
- Even cooking
- Great for paneer and vegetables too
Keep in mind:
- Hot to handle – use oven gloves
See Metal Skewers and Grill Rack Set on Amazon →
How to Make Tandoori Chicken Without a Tandoor
- Marinate twice: first lemon juice, salt and Kashmiri chilli for 20 minutes; then thick yogurt, ginger-garlic paste, garam masala and a little oil for at least 4 hours.
- Heat hard: preheat the grill pan until smoking, or the oven to its highest setting.
- Don’t crowd the pan: leave space between pieces so they char.
- Finish in the oven: 10–15 minutes at 240°C (465°F) for bone-in pieces.
- Smoke trick (optional): place a hot piece of charcoal in a small bowl in the pan, add a drop of ghee and cover for 2 minutes.
For the brightest red colour use Kashmiri chili powder and freshly ground garam masala.
Frequently Asked Questions
Can I make tandoori chicken in a normal oven?
Yes. Use the highest temperature, a rack over a tray and finish under the grill (broiler) for charred edges.
Is a grill pan better than a frying pan for tikka?
Yes. The ridges lift the chicken out of its juices so it chars and gets grill marks instead of stewing.
How long should I marinate tandoori chicken?
At least 4 hours, and ideally overnight, for the best flavour and tenderness.
