Tandoori Barbecued Chicken
This is an adaptation of tandoori chicken using store-cupboard staples. Marinate the chicken overnight for a deliciously flavourful and tender chicken dish.
Ingredients
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
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- 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.
- 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.
- Preheat barbecue for medium heat.
- 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 & ratings
Average global rating:
(44)
Reviews in English (38)
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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