BBQ tandoori-style chicken

BBQ tandoori-style chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 10 mins Cook: 25 mins plus at least 3 hrs marinating


Serves 8
This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal167
  • fat10g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein18g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 8 chicken thighs, on the bone, skin removed
  • 2 tbsp lemon juice, plus wedges to serve
  • large knob of butter, to serve

For the marinade

  • 125g pot full-fat plain yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 fat garlic cloves
  • thumb-sized piece ginger, peeled



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ - ¾ tsp red chilli powder
  • 1 tsp cumin powder



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp vegetable oil


  1. Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone – this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.

  2. Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).

  3. Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Feb, 2016
The bitter taste would have been because of over squeezing of lemon, which would have released the oil that is bitter and weird to taste... No other ingredient listed above has bitter taste to it...
26th Feb, 2016
The bitter taste would have been simply because of over-squeezing of lemon, while extracting lemon juice, which releases the oils thats extremely bitter... No other ingredient has any tendency towards bitterness...
6th Feb, 2016
Having made the marinade I found it had a nasty bitter taste and so discarded it and started again with another recipe I'd used before. It's a shame that with the star rating system on this site, to post a comment, you have to give it one star even if it's ghastly - there should be a zero star option...
Maggie's Oven's picture
Maggie's Oven
3rd Sep, 2014
That looks so delicious. I like recipes which take long because usually the final result is fantastic. For me personally, a cup of white wine in accompaniment with veggies will culminate in spectacular meal. Something like this for example . It would taste so nice! Great recipe!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?