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Tandoori Chicken

Prep Time:

1 hour - overnight

Cook Time:

20-25 minutes

Serves:

Serves 6-8

Level:

BBQ

About the Recipe

Ingredients

For the Tandoori 

1.5kg Chicken Thighs and Drumsticks, skin removed 

½ Lemon, juiced

1-2 tbsp ghee, optional but lovely


For the Marinade

1 tbsp Cumin Powder

1 tbsp Coriander Powder 

2 tsp Madras Curry Powder 

1 tsp Turmeric Powder 

2 tsp Chili Powder

1 tbsp Kasuri Methi

2 tsp Salt 

1 tbsp Coriander Leaves 

1 tsp Mint Leaves 

½ tbsp Ginger, grated

½ tbsp Garlic, grated 

3 tbsp Vegetable Oil 

4-6 tbsp Water, enough to form a runny paste

Preparation

Base

  • Combine all the marinade ingredients together until you form a runny paste. 

  • Add the tandoori marinade to the chicken, make sure it covers all the surface area and into any nooks and crannies. Marinade for 1 hour up to overnight. 

  • Just before you're ready to cook add the lemon juice to the mixture and combine. 


On the BBQ

  • Light your grill and build a two zone fire with the charcoal. 

  • Different pieces of chicken cook at different rates, thighs take longer so start them first, the drumsticks. Cook on the indirect heat section until tender - around 20-25 minutes depending on how hot the grill is. 

  • Finish on the direct heat and grill for an additional 2-4 minutes, turning every minute until developing a bit of char. 

  • Brush with Ghee, if using, and garnish with coriander leaves. Serve with Rice, Roti and some slice white onion. 


In the Oven

  • Preheat your oven to 230C. Place your baking dish in the oven to get nice and hot. 

  • Cook the chicken pieces in the oven with a touch of oil for 20-25 minutes. Flip once the chicken releases from the pan. 

  • Finish under the grill to give the chicken a touch of char. 

  • Brush with Ghee, if using, and garnish with coriander leaves. Serve with Rice, Roti and some slice white onion. 

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