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Cooking with Tallyrand

RECIPE BBQ - tandoori style chicken

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the bbq is a perfect medium for this recipe, and maybe the nearest we can get to the Indian tandoor (a clay pot oven), But it can also be cooked in an oven, preheated to its highest setting

serve this with some naan bread (warmed on the bbq, wrapped in tin foil), lettuce leaves, tomato and red onion riata and a mango lassi

For my other bbq recipes click on the links below

bbq recipe - corn cobs, mexican spiced http://www.dawlish.com/article/details/75
bbq recipe - corn cobs, on the husk http://www.dawlish.com/article/details/169
bbq recipe - doner kebabs http://www.dawlish.com/article/details/50
bbq recipe - stuffed mackeral with gooseberries http://www.dawlish.com/article/details/51
bbq recipe - chicken, tandoori styled http://www.dawlish.com/article/details/77
bbq recipe - hanger steak http://www.dawlish.com/article/details/170
bbq recipe - sauce, riata http://www.dawlish.com/article/details/78
bbq recipe - sauce, cooked bbq http://www.dawlish.com/article/details/171
bbq recipe - sauce, chimmichurri http://www.dawlish.com/article/details/60
bbq recipe - bbq'd ice cream cone http://www.dawlish.com/article/details/80
recipe        - raita http://www.dawlish.com/article/details/78
recipe        - lassi http://www.dawlish.com/article/details/79

 

whole chicken legs  10 pc
salt 2 tsp
lemon  1 pc
yoghurt - natural  1 cup
garlic clove 4 pc
ginger  2 cm
green chill 1 pc
garam masala or curry powder 3 tsp
food colour - red 2 tsp
food colour - yellow 1/2 tsp
  1. cut half a dozen long slits into each side of leg (through to the bone) or debone them and score each piece 
  2. rub in the salt and the juice of the ½ the lemon, marinade for 20 minutes
  3. combine the yoghurt with the garlic, ginger, chilli, garam masala and food colouring
  4. puree in a blender
  5. pour over the chicken legs and with hands in disposable gloves, rub the marinade into each leg, ensuring it gets into slits
  6. place in the fridge and marinade overnight

bbq cooking

  1. place onto the hottest part of the bbq, specifically the solid plate area if you have one. Do not worry about wiping off the marinade, in fact quite the opposite, if there is any remaining spoon it over the chicken as it cooks
  2. keep turning every 5 minutes until cooked, preferably allowing it to blacken slightly on the outside and allowing the sking to crispen
  3. remove, allow to rest for a few minutes, prior to serving 

oven cooking

  1. place the chicken pieces on a wire rack (such as used for cooling baked foods) or on the slatted grill tray, rested over a roasting tray (lined with tin foil) to catch any fat etc 
  2. baked for 5 minutes and then reduce heat to 180C and bake for another 20 - 30 minutes until fully cooked 
  3. remove, allow to rest for a few minutes, prior to serving