This Barbecue Tandoori Chicken is a must make this summer. Tender Indian Spiced chicken marinaded and then cooked over the barbeuce. Great served with fluffy Basmati rice and Spiced Zucchini & Eggplant.
If you love Indian cooking and Indian inspired cooking, you must take a look at this chicken dish. I’ve been making this a long time now. Almost the best part of two decades and it never disappoints and everyone raves about it. A great addition to your summer grilling this year.
Notes About The Chicken
- This chicken relies heavily on the marinade time, so don’t skip it. For the best results, marinade for eight hours. Overnight is even better.
- Be careful not to overcook the chicken or it will dry out and not taste so great. The flavours on this chicken are just so fantastic!
We serve it with Cucumber Raita and it goes so perfectly well together.
As always, friends, thanks for following along with the cooking adventures. I hope you like today’s recipe and get a change to try it out sometime. See you all soon!
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Barbecue Tandoori Chicken
Ingredients
- 4 Chicken thighs skin removed
- 1 teaspoon dried coriander
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 3 cloves Garlic crushed
- 2 dried red chilies chopped
- 1/2 small onion finely chopped
- 1 inch piece ginger peeled and finely chopped
- Juice of one lime divided
- Small bunch of fresh coriander finely chopped
- Salt
- 1 Tablespoon olive oil
- 1/2 cup Greek yogurt
Instructions
- First make your chicken rub. Do, this by adding the dried coriander, turmeric, garma masala, garlic, chilies, onion, ginger, Juice of 1/2 a lime, salt and fresh coriander in a mortar and pestle. Smash it around until a smooth paste forms. This will take about two minutes. Once you have done this, transfer the rub mixture to a medium sized bowl, add the yogurt and the oil. Stir well to combine.
- Place you chicken in a deep sided glass dish. Or whatever dish you are planning to marinade the chicken. Coat the chicken completely with the marinade and cover and refrigerate. I recommend this is done at least 8 hours before cooking. If you are going to make this chicken, you really do want to the flavours to come through. If you don’t marinade it long enough, you won’t get the flavour and will be disappointed. It can even be marinaded the day before cooking. What ever you do, don’t skip this step!
- I like to remove the chicken from the fridge and bring it to room temperature before cooking. Once you have done this, wrap each piece of chicken in foil. Have ready a hot barbecue. I use a gas barbecue and set it to high heat and leave it for about 10 minutes before cooking the chicken. Once the barbecue is up to temperature, add the chicken and leave to cook for about 7 minutes. With a set of tongs, turn over all the chicken and cook for a further 7 minutes. Not take your chicken off the barbecue and remove the foil wrappers. Place the chicken back on the barbecue, but only long enough to brown the outside. This will take around 5 minutes. Remove from barbecue, squeeze over lime juice and toss over fresh coriander.
- This is great served straight off the barbecue and even great as leftovers.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To see You Soon!
