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Indian Barbeque Chicken

Indian Barbeque Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    9 h
SHECOOKS2

SHECOOKS2

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

DAVISB
31

DAVISB

1/25/2004

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 sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out, marinated for 6 hours, then grilled it over a charcoal fire. A really nice recipe!

Cook to the max
20

Cook to the max

8/12/2008

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 chicken pieces, then use your hands to smush the marinade into all crevices. Second tip: Put the chicken and marinade into a ziplock bag for at least overnight in the fridge. I have also frozen the chicken at this point, then thawed out at later time.

flowersandcandy4me
20

flowersandcandy4me

1/25/2004

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 didn't make the chicken too salty, it just made the salt flavor overwhelm the other spices.

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