BBQ Tandoori Chicken Recipe
This recipe takes a whole chicken and breaks it down to form the most incredibly glorious meal, nothing short of a Tandoor oven cooks tandoori chicken quite like a BBQ!
Servings 4 Servings
Calories 700kcal
Ingredients
- 1.2 kg Whole Chicken 2.5 lb
- Pinch Chaat Masala
For the Marinade:
- 2 tablespoon Lemon Juice
- 4-5 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Salt
- 150 g Plain Yoghurt ⅔ Cup
- 6 Garlic Cloves
- 35 g Ginger 1 Thumb Sized Piece
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
Instructions
- Break down the chicken into drumsticks, thighs, wings, breasts and chicken tenders. Cut the chicken breasts into 3 pieces.
- Peel the garlic and ginger and place in a blender with the salt and blend to a smooth paste, and then transfer to a large bowl. You can do this with a pestle and mortar too.
- Add the remaining ingredients for the marinade and mix well.
- Throw in the chicken and massage the mix marinade into the meat, cover the bowl with film and then place in the fridge for at least 4 hours, you can leave it for up to 24.
- Get your BBQ as hot as you can, making sure you have both a direct and indirect heat zone.
- Place the chicken thighs and drumsticks in the indirect heat zone, close the lid and cook for 5 minutes.
- After 5 minutes, add the wings and cook for 15-17 minutes.
- Finally, add the chicken breast pieces and the chicken tenders and cook for 12-15 minutes.
- Check that the internal temperature of the chicken has reached 74°C or 165°F.
- Set aside to rest for 5 minutes and sprinkle with a pinch of chat masala before serving.
Nutrition
Serving: 1 | Calories: 700kcal | Carbohydrates: 7g | Protein: 74g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 284mg | Sodium: 875mg | Fiber: 1g | Sugar: 2g
