BBQ Tandoori Chicken

BBQ Tandoori Chicken


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This tandoori chicken recipe has a long marinating time (24 hours) but the succulent results are worth it!


Serves: 2 

  • 1 small onion
  • 1 clove garlic
  • 1/4 teaspoon fresh ginger
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon cayenne pepper
  • 1/2 teaspoon Madras curry powder
  • 1/2 teaspoon paprika
  • pinch cinnamon
  • pinch ground cloves
  • salt and pepper, to taste
  • juice of 1/2 lemon
  • 1/2 cup natural plain yoghurt
  • 1 teaspoon tomato paste
  • pinch garam masala
  • 1 tablespoon red food colouring (optional)
  • 2 chicken quarters, skin on

Preparation:15min  ›  Cook:45min  ›  Extra time:1day marinating  ›  Ready in:1day1hour 

  1. In a blender, puree the onion, garlic and ginger.
  2. 1 vegetable oil in a small frypan. Add the puree and cook gently for 2 minutes. Add the spices and cook another 2 minutes. If needed, add a splash of water so the mixture resembles curry paste.
  3. Pour mixture into a bowl and add all remaining ingredients except the chicken. Stir well and allow to cool to room temperature.
  4. Make a few incisions in the chicken but don't cut to the bone. In a non-metallic bowl combine the chicken and marinade and turn to coat evenly. Cover with plastic wrap and marinate in the fridge 24 hours.
  5. Heat BBQ and cook gently until cooked through and slightly charred, about 45 minutes.

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