"Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring." — SHECOOKS2
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bone-in chicken pieces
fresh lemon juice
plain yogurt, divided
chopped fresh cilantro
ground black pepper
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!
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 chicken was moist, but not what I was expecting. I will not make this again.
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.
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.
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 again with skinless boneless breasts...delicious.
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 with some onion chucks, and grilled them. We LOVED the glorious Indian flavors that came through! Thanks much for the recipe, Karen...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Barbeque Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 175
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