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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.

Simmi Gupta

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 

  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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