Tandoori Chicken - Indian BBQ

Traditionally, Tandoori recipes are cooked in a charcoal fired clay oven called a Tandoor. Because of the fierce heat, it enables the meat to cook quickly, forming a light crust on the outside but leaving the inside moist and succulent. We have achieved great success cooking this dish in a closeable hood barbecue grill. A conventional gas or electric oven at the highest temperature setting can also be used.



Mix the spices, lemon juice, garlic and ginger into a paste with a little water. Stir well into the yogurt to make a tandoori marinade.

Score the flesh of the chicken in several places and place in a bowl. Pour over the marinade, thoroughly covering each piece of chicken. Cover and refrigerate for 2 hours if you are hungry (we always are for Tandoori) or overnight.

Grill in a closeable hood charcoal fired barbecue grill. For cooking in a conventional oven preheat the oven to highest heat for 20 minutes. Place on a wire rack in the oven and cook until done.

To check that the chicken is cooked, pierce the thickest piece with a skewer. If the juices run clear then the chicken is done.

Serve with wedges of lemon.

Tip: Chicken Shashlick is another flavourful Tandoori recipe.

Here is a print friendly version of this recipe.