Tandoori Barbecued Chicken

Tandoori Barbecued Chicken


56 people made this

About this recipe: This is an adaptation of tandoori chicken using store-cupboard staples. Marinate the chicken overnight for a deliciously flavourful and tender chicken dish.


Serves: 6 

  • 1.25kg (3 lb) chicken pieces, bone in
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon salt
  • 450g (16 oz) natural yoghurt, divided
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • handful chopped fresh coriander
  • 1 dessertspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Score the chicken parts to help absorb more flavour. Mix together the lemon juice and salt; rub into the chicken meat. Place chicken into a shallow dish.
  2. Place 1/2 of the yoghurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining yoghurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  3. Preheat barbecue for medium heat.
  4. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

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Reviews (6)


Used different ingredients. Excellent! I've made it several times, my family loves it. The last time I also added 2 chili peppers (chopped) to the marinade, which added some nice heat. Love it both ways!! As suggested, definitely brush off most of the marinade before bbq'ing - 01 Mar 2010


Something else. Absolutely delicious! We didn't use the meat tenderiser and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a plastic freezer bag with about 2 kilos of organic drumsticks and squeezed the air out, marinated for 6 hours, then barbecued it over a charcoal fire. A really nice recipe! - 15 Sep 2008


Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The chicken was moist, but not what I was expecting. I will not make this again. - 15 Sep 2008

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