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BBQ Recipe - How To Make Tandoori Chicken On The Grill

Updated on November 7, 2011

Tandoori Chicken

Tandoori Chicken gets it's name from the clay oven called a "tandoor". Originally the tandoor was only used for cooking naan bread, but in the 1940s, Kundan Lal Gujral experimented with cooking chicken in the tandoor. His restaurant in Delhi was a favourite of the Prime Minister of India. Nowadays you will find Tandoori Chicken on the menu at most Indian restaurants. Chances are that you will not have a tandoor oven laying around at home, but you can make Tandoori Chicken on the barbecue. Below is a simple and easy to follow recipe for making Tandoori Chicken on a gas grill.


How To Make Tandoori Chicken
Cooking Tandoori Chicken is actually quite easy, the hardest part is finding all the right ingredients. You may have to have a good look around as some stores may not sell all these Indian spices. It is important to make 3 horizontal cuts along the leg of the chicken, to allow the marinade to better soak into the meat. You will want to let the chicken marinate for several hours prior to cooking. Cook the chicken at low heat making sure you do not burn the meat. Tandoori Chicken is normally served in Indian restaurants accompanied with Indian curries, naan breads and rice.


1 KG of chicken legs
1 tablespoon of chopped garlic
1 tablespoon of chopped ginger
1 tablespoons of olive oil
1/2 tablespoon of coriander
1 tablespoon of turmeric
1 tablespoon of chili powder
1/2 tablespoon of cumin
1 tablespoon of black pepper
1/2 tablespoon of salt
1 1/2 tablespoons of garam masala
1 cup of yogurt
1 lemon or lime
1 tablespoon of paprika
A few drops of red food coloring

Cooking Instructions:

1: Place the chicken in a large bowl.

2: First add all the dry ingredients

3: Then squeeze the lemon or lime juice over the chicken.

4: Add the yogurt and mix well.

5: Last add the food coloring.

6: Grill the chicken at low heat for approx. 7-10 minutes per side.

7: Serve with Indian curries and naan bread.


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