Tandoori barbecued chicken

    1 hour

    This is my adaptation of tandoori chicken. Marinate the chicken overnight for a deliciously flavourful and tender chicken dish.

    47 people made this

    Serves: 6 

    • 1.5kg bone-in chicken pieces
    • 2 tablespoons lemon juice
    • 3 teaspoons salt
    • 500ml (2 cups) natural yoghurt
    • 2 tablespoons ground cumin
    • 1½ tablespoons ground coriander
    • handful chopped fresh coriander
    • 2 teaspoons paprika
    • ½ teaspoon ground turmeric
    • 3 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 6 cloves garlic, crushed

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Score the chicken parts to help absorb more flavour. Mix together the lemon juice and salt; rub into the chicken meat and place pieces into a shallow dish.
    2. Place ½ of the yoghurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth.
    3. Transfer to a bowl, and stir in remaining yoghurt. Pour over the chicken pieces, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
    4. Preheat barbecue for medium heat.
    5. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken for 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

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    Reviews in English (38)


    Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out, marinated for 6 hours, then grilled it over a charcoal fire. A really nice recipe!  -  19 Nov 2003  (Review from Allrecipes US | Canada)


    Excellent! I used boneless skinless breasts for this. The chicken was tender and flavorful. I do have one complaint...too much salt. I would cut the salt by at least half, if not more. It didn't make the chicken too salty, it just made the salt flavor overwhelm the other spices.  -  29 Mar 2003  (Review from Allrecipes US | Canada)


    Almost identical to a recipe given me by an Indian friend. I omit the meat tenderizer and use chicken thighs or goat meat(which is traditional). Re marinating: 2 tips. Cut a slash into the chicken pieces, then use your hands to smush the marinade into all crevices. Second tip: Put the chicken and marinade into a ziplock bag for at least overnight in the fridge. I have also frozen the chicken at this point, then thawed out at later time.  -  12 Aug 2008  (Review from Allrecipes US | Canada)