Tandoori barbecued chicken

    Tandoori barbecued chicken


    47 people made this

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

    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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