Indian Barbeque Chicken

Indian Barbeque Chicken

27
SHECOOKS2 96

"Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring."

Ingredients

9 h servings 368 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
  2. Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  3. Preheat grill for medium heat.
  4. Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Reviews

27
  1. 32 Ratings

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Most helpful

Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon si...

Most helpful critical

Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The c...

Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon si...

Excellent! I used boneless skinless breasts for this. The chicken was tender and flavorful. I do have one complaint...too much salt. I would cut the salt by at least half, if not more. It d...

Almost identical to a recipe given me by an Indian friend. I omit the meat tenderizer and use chicken thighs or goat meat(which is traditional). Re marinating: 2 tips. Cut a slash into the chic...

Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The c...

I made this for my family, and it was a hit. We eat alot of chicken, and get tired of the same old things. Be sure to marinade as long as you can. I used bone in breasts, tonight i'll trya it...

We were delighted to find a tandoori-like recipe so we could enjoy it at home. It is wonderful. Just make it up the night before to allow enough marinade time for the flavor to develop.

Great recipe - Great dish! Five stars for certain! I cut up chicken thighs, and marinated overnight in the refrigerator until dinner time the next day. I threaded the chicken onto skewers wit...

It was a bit salty. I removed the chicken from the bones and served it in pita bread with lettuce,tomato and caesar dressing. My husband thought it was great.

I reduced the salt down to 3/4 tablespoon and used bone-in thighs. It had a delicious flavor, probably the closest to tandoori possible in a home kitchen! It was cold and rainy outside, so I jus...