BBQ tandoori-style chicken

BBQ tandoori-style chicken

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(4 ratings)

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

Easy

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
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Ingredients

  • 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

    Yogurt

    yog-ert

    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
    Ginger

    Ginger

    jin-jer

    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
    Cumin

    Cumin

    q-min

    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

Method

  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.

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Comments, questions and tips

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meenal_p
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...
meenal_p
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...
understated
6th Feb, 2016
0.05
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
5.05
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 http://www.vegetablegardener.com/item/16010/vegetables-with-rice-healthy-cooking-tips . It would taste so nice! Great recipe!
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