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Barbecue Tandoori Chicken
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.
Ingredients
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
Directions
Preparation:25min ›
Cook:20min ›
Ready in:45min
- 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.
- In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring.
- Place chicken pieces into shallow dish. Spread yoghurt mixture over chicken. Cover and marinate in the fridge overnight if possible.
- Preheat the barbecue for medium high heat and lightly oil the grill hotplate.
- Barbecue the chicken until no longer pink and juices run clear. Garnish with coriander and lemon wedges.
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Reviews and Ratings
Global Ratings:
(320)
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)