Tandoori Style Barbecue Chicken
Infuse your backyard barbecue with bold, aromatic flavors by whipping up this irresistible Tandoori Style Barbecue Chicken. Juicy chicken drumsticks or thighs are marinated in a rich blend of traditional Indian spices like garam masala, cumin, turmeric, and Kashmiri red chili powder, combined with creamy yogurt and zesty lemon juice to ensure maximum tenderness and flavor. The marinade seeps deep into the meat, thanks to strategic scoring, and grills to perfection with beautiful char marks on the barbecue. The optional touch of red food coloring gives this dish its signature vibrant hue, while fresh cilantro adds a finishing burst of freshness. Ideal for summer cookouts or weeknight dinners, this dish pairs wonderfully with warm naan, steamed basmati rice, or a crisp side salad. Elevate your grilling game with this easy-to-make, smoky, and spicy classic inspired by authentic Indian cuisine!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 2 drops Optional red food coloring
Instructions
Start by cleaning and patting the chicken dry with a paper towel. Using a sharp knife, make 2-3 deep cuts in each piece of chicken. This helps the marinade penetrate and ensures even cooking.
In a large mixing bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, garam masala, smoked paprika, Kashmiri red chili powder, vegetable oil, salt, and optional red food coloring. Mix until smooth.
Add the chicken to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to infuse.
Preheat your barbecue or grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken pieces on the grill and cook for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C), and the chicken is fully cooked with slight char marks.
Baste the chicken with a little oil or leftover marinade during the cooking process for extra moisture and flavor. Discard any unused marinade afterward.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve hot with naan, rice, or your favorite sides.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.3 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
