🍗 Juicy Tandoori Chicken Stir-Fry with Spinach

Serves: 3–4
Prep time: 10 minutes
Cooking time: 20 minutes
Total: 30 minutes
Difficulty: Easy

🛒 Ingredients

For the chicken

  • 500 g boneless chicken breast or thighs, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1½ tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1½ tsp tandoori masala
  • 1 tsp Kashmiri red chili powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp salt, or to taste
  • 1 tbsp oil
  • 1 tsp cornstarch — optional, for extra juicy, lightly crisp chicken

For the stir-fry

  • 2 tbsp cooking oil
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 3–4 garlic cloves, finely chopped
  • 1 green chili, sliced — optional
  • 150–200 g fresh spinach
  • 1 medium tomato, chopped
  • ½ tsp cumin seeds
  • ½ tsp tandoori masala
  • ½ tsp Kashmiri chili powder
  • ¼ tsp black pepper
  • Salt to taste
  • 2–3 tbsp water, if needed
  • 1 tbsp butter — optional, but highly recommended
  • 1 tbsp cream or 2 tbsp thick yogurt — optional

For finishing

  • Fresh coriander
  • Lemon wedges
  • A pinch of chaat masala, optional

👩‍🍳 Step-by-Step Method

1. Marinate the chicken

Put the chicken pieces into a large bowl.

Add:

  • yogurt
  • lemon juice
  • ginger-garlic paste
  • tandoori masala
  • Kashmiri chili powder
  • cumin
  • coriander
  • garam masala
  • salt
  • oil
  • cornstarch, if using

Mix everything thoroughly so every piece of chicken is coated.

Tip: If you have a few extra minutes, let it sit for 15–20 minutes. Even a short marinade makes the chicken more flavorful and tender.

2. Get your pan very hot

Place a large skillet, wok, or frying pan over medium-high to high heat.

Add about 1½ tbsp oil.

You want the pan hot before adding the chicken. This helps the chicken develop those delicious browned, slightly charred edges instead of releasing too much water and steaming.

3. Cook the chicken

Add the marinated chicken in a single layer.

Don’t overcrowd the pan. If necessary, cook in two batches.

Cook for approximately:

  • 3–4 minutes on the first side
  • Turn the pieces and cook another 3–4 minutes

The outside should become beautifully browned and slightly charred.

The chicken should be cooked through, reaching 74°C / 165°F internally.

Remove the chicken from the pan and set aside.

Important: Don’t cook the chicken until it’s dry. It will return to the pan later, so keeping it juicy at this stage is key.

4. Start the stir-fry

Reduce the heat to medium-high.

Add another ½–1 tbsp oil to the same pan.

Add the cumin seeds and let them sizzle for about 20 seconds.

Then add the chopped garlic and green chili.

Stir-fry for about 30–45 seconds, just until fragrant.

Don’t let the garlic burn.

5. Add the onions

Add the sliced onion.

Cook for around 2–3 minutes, stirring frequently.

You want the onions to soften while retaining a little bite.

For a more caramelized flavor, cook them another couple of minutes until the edges become golden.

6. Add the bell pepper

Add the sliced bell pepper.

Stir-fry for 2 minutes.

The peppers should be slightly softened but still have some crunch.

7. Add the tomatoes and spices

Add the chopped tomato.

Then add:

  • ½ tsp tandoori masala
  • ½ tsp Kashmiri chili powder
  • ¼ tsp black pepper
  • a little salt

Cook for 2–3 minutes until the tomato softens and starts forming a light masala coating.

If the pan looks dry, add 2–3 tablespoons of water.

You don’t want a watery curry—the goal is a thick, clingy sauce that coats the chicken and vegetables.

8. Load it up with spinach 🌿

Now add the fresh spinach.

It may look like a huge amount at first, but don’t worry—it will shrink quickly.

Add it in handfuls, stirring after each addition.

Cook for about 1–2 minutes, just until the spinach wilts.

Don’t overcook it. Keeping the spinach bright and slightly fresh gives the dish a much better texture.

9. Return the tandoori chicken

Add the cooked chicken back into the pan.

Toss everything together so the chicken becomes coated in the spicy spinach masala.

Cook for another 2–3 minutes.

This allows the chicken to absorb all those flavors without becoming dry.

10. Add the finishing touch

Turn the heat to low.

Add 1 tablespoon butter and stir until melted.

For a richer, creamier finish, add 1 tablespoon cream or 2 tablespoons thick yogurt.

Mix gently.

Taste and adjust the seasoning.

You can add:

  • More lemon juice for brightness
  • More chili for heat
  • A little salt if needed
  • A pinch of chaat masala for a tangy Pakistani/Indian-style finish

11. Garnish and serve

Turn off the heat.

Sprinkle generously with fresh coriander.

Add a squeeze of fresh lemon over the top.

For an extra tandoori-style finish, sprinkle a small pinch of chaat masala over the chicken.

This stir-fry works beautifully with:

  • Steamed basmati rice
  • Garlic naan
  • Plain naan
  • Roti or chapati
  • Jeera rice
  • Paratha
  • A simple cucumber-yogurt raita

🔥 For maximum tandoori flavor

If you want that restaurant-style smoky taste, place a small piece of heated charcoal in a heatproof bowl inside the finished chicken. Add ½ teaspoon oil onto the charcoal, immediately cover the pan with a lid, and let it smoke for 1–2 minutes.

Remove the charcoal carefully before serving.

⭐ My key tips for juicy chicken

  1. Use chicken thighs if you want the juiciest result.
  2. Don’t overcrowd the pan.
  3. Cook the chicken over high heat for browning.
  4. Don’t cook the chicken to dryness before adding it back.
  5. Add spinach near the end so it doesn’t become mushy.
  6. Finish with butter + lemon for that rich, tangy tandoori flavo

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