Barbecue Tandoori Chicken

    45 minutes

    This is a recipe for Tandoori chicken with a twist - it's cooked on the barbecue. Marinate for at least 6 hours or overnight if you can.

    327 people made this

    Serves: 4 

    • 1 kg chicken, cut into pieces
    • 1 teaspoon salt
    • juice of 1 lemon
    • 1 1/4 cups (300ml) natural yoghurt
    • 1/2 onion, peeled and finely chopped
    • 1 clove garlic, crushed
    • 1 teaspoon grated fresh ginger
    • 2 teaspoons garam masala
    • 1 teaspoon cayenne pepper
    • 1 teaspoon yellow food coloring
    • 1 teaspoon red food coloring
    • 2 teaspoons finely chopped coriander
    • 1 lemon, cut into wedges

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside for 20 minutes.
    2. In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring.
    3. Place chicken pieces into shallow dish. Spread yoghurt mixture over chicken. Cover and marinate in the fridge overnight if possible.
    4. Preheat the barbecue for medium high heat and lightly oil the grill hotplate.
    5. Barbecue the chicken until no longer pink and juices run clear. Garnish with coriander and lemon wedges.

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    Reviews in English (235)


    This was my first time venturing into the world of Indian cooking. What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro to the marinade, in addition to putting it on after. I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends. Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.  -  29 May 2007  (Review from Allrecipes USA and Canada)


    This was the best, most flavorful chicken tandoori I have ever made. I used skinless breasts on the bone, marinated them for 24 hours, and broiled them for 10-12 minutes on each side.  -  30 Mar 2003  (Review from Allrecipes USA and Canada)


    My husband is from Pakistan and he loved this recipe! It was VERY easy and delicious! As a matter of fact, it was the best Tandoori chicken I've had anywhere. I used boneless, skinless chicken breasts and they were very moist and tasty. For dessert, try Simmi's Kulfi recipe.  -  23 Jun 2003  (Review from Allrecipes USA and Canada)