BBQ tandoori chicken

BBQ tandoori chicken


2 people made this

About this recipe: Delicious, succulent tandoori chicken. Cook on the BBQ or even better, if you have a clay oven, use that for a truly authentic taste.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 1 small onion
  • 1 clove garlic
  • 1/4 teaspoon fresh ginger or ginger paste
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh coriander (plus extra for garnish)
  • 1 tablespoon cayenne pepper
  • 1/2 teaspoon medium Madras curry powder
  • 1/2 teaspoon paprika
  • 1 good pinch cinnamon
  • 1 pinch ground cloves
  • salt and black pepper to taste
  • 1/2 small lemon, juiced
  • 120ml (1/2 cup) natural plain yoghurt
  • 1 teaspoon tomato puree
  • 1 pinch garam masala
  • 1 tablespoon red food colouring (optional)
  • 2 chicken quarters (skin on)

Prep:15min  ›  Cook:45min  ›  Extra time:1day marinating  ›  Ready in:1day1hr 

  1. Puree the onion, garlic and ginger.
  2. In a small fry pan heat 1 tablespoon vegetable oil. Add the puree mix and cook gently for 2 minutes. Add the spices and cook for another 2 minutes.
  3. If needed, added a splash of water so that the mixture resembles curry paste in texture.
  4. Remove from the pan and place into a small mixing bowl. Add the remaining ingredients (except the chicken). Mix well. Allow to come to room temperature.
  5. Make insertions into the chicken to resemble slashes but be careful not to go all the way down to the bone or do too many. This will help the chicken marinate and cook more evenly.
  6. In a non metallic dish add the chicken and cover with the marinade, spread it all over until all used. Cover dish with cling film and place in the fridge for 24 hours.
  7. Heat BBQ and cook gently until cooked through and skin is slightly charred, but not burned, about 45 minutes.

Serving suggestion

Serve as part of a tandoori mixed grill - pictured here with Lamb seekh kebabs - see separate recipe.

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