BBQ Tandoori Chicken
This fantastic BBQ Tandoori Chicken recipe uses skinless and boned chicken thighs marinated in a tandoori sauce overnight. Delicious!
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Yield4 Servings
For the BBQ Tandoori Chicken
- 8-10 free range chicken thighs, skinned and boned
For the Marinade
- Juice of two lemons
- 1 tsp sea salt
- 3 Tbs vegetable oil
- 6 cloves garlic – smashed into a paste
- 1 two-inch piece of ginger – smashed
- into a paste
- 1 Tbs (or more) red hot chilli powder
- 2 Tbs cumin seeds
- 2 TBs coriander seeds
For the Sauce
- 2 tins (800ml) chopped tomatoes
- 3 bay leaves
- 5 cloves garlic – smashed
- 1 inch piece of ginger – finely chopped
- 1 teaspoon cardamom seeds
- 4 cloves – crushed
- 1 Tbs red chilli powder
- 1 Tbs dried fenugreek leaves
- 1 tsp garam masala
Preparing the BBQ Tandoori Chicken
To prepare the chicken for the marinade, make shallow slits in each piece of chicken. This will help the chicken to marinate and cook more evenly. Pour the lemon juice over the chicken pieces along with the salt and rub deep into the flesh.
Place the rest of the marinade ingredients in a blender and blend until smooth and creamy. Pour the marinade over the chicken pieces and rub it in well. Cover and allow to marinade in the fridge as long as possible up to 48 hours.
To cook the sauce, put the chopped tomatoes, bay leaves, garlic, ginger, cardamom seeds and cloves into a large pot and bring to a boil. Simmer for about ten minutes and then remove from the heat to cool a little.
Place the tomato combination in a blender and blend for about two minutes until the sauce is very smooth then pour back into the saucepan and bring to a brisk simmer.
Add the chilli powder, garam masala, double cream and sugar and then add the butter one tablespoon at a time while stirring continuously (if you are preparing the sauce ahead of time, heat the sauce just before serving and then add the butter).
Sprinkle with salt and pepper to taste and top with chopped coriander.
Rub the marinade off the chicken pieces and skewer them on thick flat skewers with slices of red onion and peppers, place on the red hot BBQ, for about ten minutes until cooked through, with a little charring. Turn each piece several times so that they cook evenly. Be sure to cook through so that the meat reaches an internal temperature of at least 75°C.
Place a couple of pieces of chicken each plate and top with the sauce, serve with fresh naan heated on the BBQ or rice.