You don’t need a tandoor to make mouth-watering tandoori chicken
This is a tandoori chicken recipe without the tandoor oven. Instead, I recommend barbecuing it though it can be cooked in the oven. It’s easy and the marinade only takes minutes to make.
One of the most difficult things about barbecuing chicken is the fat from the skin dripping into the coals and flaring up. You shouldn’t have that problem with tandoori chicken as the skin is removed. In Indian cookery, the skin is usually removed which is much better for you and still tastes awesome.
No… you won’t miss the skin. This tandoori chicken recipe is succulent and full of flavour.
If you like this recipe, you might like to check out my garlic and coriander tandoori chicken recipe too.
International & UK Orders
- 12 free range chicken thighs skinned and left on the bone
- Juice of two lemons
- 1 tablespoon salt
- red food colouring (optional)
- 2 cups plain yogurt
- 2 tablespoons garlic puree
- 1 tablespoon ginger puree
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
- 2 green chillies finely chopped
- 1 bunch of coriander leaves finely chopped
- Remove the skin from the chicken thighs.
- Using a sharp knife, make three slits in each thigh. This is done so that the thighs marinate better.
- Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade. You should also add a couple drops of food colouring at this stage if using.
- Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken.
- Allow to marinaded for six hours or up to 48 hours - the longer the better.
- When ready to cook, build a log fire in a kettle barbecue for best results. The flavour of the burning wood together with the marinated chicken is phenomenal!
- You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot. On a gas barbecue, set the grill to medium high heat.
- Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
I like to serve tandoori chicken with saffron rice and a green salad. I also use it in my restaurant style (BIR) curries instead of using pre-cooked chicken done the curry house way.
Tandoori chicken is the most popular Indian barbecue recipe so enjoy and have fun!