Dad's barbecue tandoori chicken with rice salad

    2 hours 30 min

    My dad used to cook this at parties and it was quite famous. Sadly he died a couple of years ago so now I carry on the tradition. It is nice served with loads of mango chutney and it can be cooked in the oven if it's raining.


    Gloucestershire, England, UK
    5 people made this

    Serves: 6 

    • 12 chicken thighs and drumsticks, bone-in and skin-on
    • For the marinade
    • 8 tablespoons plain yoghurt
    • 4 tablespoons garam masala
    • 2 teaspoon crushed cumin seeds
    • 2 teaspoon paprika
    • 1 teaspoon chilli powder
    • juice half lime
    • 2 tablespoons honey
    • For the rice salad
    • 300g rice
    • salt
    • small jar good mayonnaise
    • 1/2 teaspoon turmeric
    • 2 cardamom pods
    • 150g cooked frozen peas
    • 1 tin sweetcorn, drained
    • 3 hard boiled eggs

    Prep:2hr  ›  Cook:30min  ›  Ready in:2hr30min 

    1. In a large bowl mix all the marinade ingredients and massage into chicken pieces. Cover bowl and put in fridge till ready to cook. The longer chicken marinates the better.
    2. For the rice salad: Cook rice in salted boiling water with the turmeric and cardamom for flavour. Drain and leave to cool.
    3. Mix in peas, drained sweetcorn and mayonnaise. Cut the hard boiled eggs into quarters and arrange on top of rice in a nice big bowl.
    4. Cook chicken on barbie for 15 to 20 minutes, turning frequently, till no longer pink at the bone. Serve with rice salad.

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