Indian Tandoori Chicken

    (305)
    7 hours

    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


    286 people made this

    Ingredients
    Serves: 4 

    • 1 kg chicken, cut into pieces
    • 1 teaspoon salt
    • Juice of 1 lemon
    • 300ml (1¼ cups) 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
    Prep:25min  ›  Cook:20min  ›  Extra time:6hr15min  ›  Ready in:7hr 

    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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    Reviews and ratings
    Global ratings:
    (305)

    Reviews in English (225)

    malichan
    1

    Good recipe but too much lemon juice  -  10 Sep 2012

    by
    199

    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 US | Canada)

    by
    149

    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 US | Canada)

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