Tandoori Whole Chicken

Tandoori Whole Chicken

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the Marinade

  • 4tbsp Greek yoghurt
  • 2tbsp mixed garlic and ginger paste
  • 2tsp paprika
  • 1 heaped tbsp. tandoori masala

For the Chicken

  • 1 chicken
  • Melted butter plus a knob of butter
  • 1 lemon

Method

Preparing the Tandoori Whole Chicken

1

Mix the ingredients for the marinade together

2

Place 2tbs of marinade inside the chicken along with the lemon halved and a knob of butter

3

Make incisions in the chicken to allow the marinade to penetrate

4

Rub the marinade all over, cover and refrigerate over night

5

Prepare your BBQ for an indirect cooking for 350f

6

Place the chicken on BBQ and roast for approx. 1h 15

Basting with the melted butter regularly. The internal temperature of the chicken should reach 165f or 74c when ready

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

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BBQ Chicken Tandoori

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BBQ Tandoori Chicken

BBQ Chicken Tandoori

BBQ Tandoori Chicken

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

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

Method

Preparing the BBQ Tandoori Chicken

1

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.

2

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.

3

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.

4

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.

5

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).

6

Sprinkle with salt and pepper to taste and top with chopped coriander.

7

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.

8

Place a couple of pieces of chicken each plate and top with the sauce, serve with fresh naan heated on the BBQ or rice.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com based on an original recipe from Dan Toombs on www.greatcurryrecipes.net. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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BBQ Chicken Tandoori

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BBQ Tandoori Whole Fish

Tandoori Whole Fish

BBQ Tandoori Whole Fish

  • Prep Time45 min
  • Cook Time15 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Whole Fish

  • 2 whole bream or sea bass, cleaned
  • 1 tbsp garlic and ginger paste
  • 4 tbsp white wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp chilli powder
  • 2 tbsp tandoori masala (see separate
  • recipe sheet)
  • 1 tsp garam masala (see separate
  • recipe sheet)
  • 1½ tbsp plain yoghurt
  • 1 lemon, quartered
  • Salt

Method

Preparing the BBQ Tandoori Whole Fish

1

Make shallow slits on each side of the fish.

2

Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.

3

Meanwhile, prepare your barbecue for direct grilling.

4

Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through.

5

Serve with a squeeze of lemon.

Recipe kindly supplied from The Curry Guy by Dan Toombs, published by Quadrille Publishing. Photography © Kris Kirkham Purchase the book from Amazon: http://amzn.eu/dWSu1Oc

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Tandoori Whole Fish

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