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.
- Juice and rind of 1 lemon
- 1 inch ginger root, grated
- 1 Tbsp garam massala
- 4 pieces chicken on the bone, skinned
- 8 cloves garlic, crushed
- 1 pint natural yogurt
- 1 tsp coriander powder
- 1 Tbsp cumin powder
- 1 lemon for garnish
- 1 tsp chilli powder
- 1 tsp turmeric powder
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.