Tandoori barbecue chicken

Serves  4
This vibrant, tangy, and spicy chicken dish is perfect for BBQ season!
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This vibrant and flavourful dish is sure to satisfy your taste buds!

Tandoori Masala is a versatile spice blend that can elevate nearly any ingredient for BBQ season. Try Chef Dev’s Tandoori barbecue chicken recipe the next time you barbecue, or make a vegetarian version by substituting the chicken for eggplant!

Ingredients

1
whole chicken, cut into 8-12 pieces (*can substitute with eggplant below for a vegetarian recipe)
1 large
eggplant, cut into 3/4" slices (*can be substituted for chicken*)
1/4 cup
tandoori masala
1/2 cup
Greek yogurt
1 tbsp
garlic puree
1 tbsp
ginger puree
3 tsp
kosher salt
1 cup
BBQ sauce

Tandoori Masala

2 tbsp
Kashmiri red chili powder
2 tsp
ginger powder
2 tsp
garlic powder
1 1/2 tsp
cumin powder
1 tsp
turmeric powder
2 tsp
beetroot powder
3 tbsp + 1 tsp
kasoori methi
2 tsp
clove powder
2 tsp
black pepper
1 tbsp
coriander powder
1 tbsp
cardamom powder
3/4 tsp
mace powder
1/2 tsp
nutmeg powder

Creamy Cumin Yogurt Dressing

1 cup
Greek yogurt
1 tsp
cumin seeds, toasted and ground
2 tbsp
finely chopped fresh cilantro
1 tbsp
finely chopped fresh mint
3/4 tsp
chaat masala
1 tbsp
lemon juice
1 tsp
lemon zest
2 tsp
extra virgin olive oil
1/2 tsp
honey
3/4 tsp
kosher salt
  1. Combine all ingredients for tandoori masala in a mixing bowl. Store additional masala in an airtight container in a cool dry place. 
  2. Add chicken to a mixing bowl. 
  3. To mixing bowl add grapeseed oil, tandoori masala, yogurt, garlic puree, ginger puree, salt and gently massage into chicken. Marinate minimum two hours and for best results overnight. 
  4. Remove chicken from fridge at least one hour prior to cooking. 
  5. Pre-heat BBQ to medium heat or oven to 400F convection.
  6. Cook chicken flipping intermittently, and when internal temperature reaches 140F begin to brush with BBQ sauce. Cook until chicken reaches 165F. 
  7. Remove and allow to rest. 
  8. Meanwhile, in another mixing bowl add Greek yogurt, ground cumin seed, cilantro, mint, chaat masala, lemon juice, lemon zest, extra virgin olive oil, honey, salt, mix well and set aside.  
  9. Plate chicken and serve with yogurt dressing.   
  Instructions for Eggplant
  1. Trim the stem of the eggplant and dice into 1.5” cubes, add to a mixing bowl.
  2. To mixing bowl add 1 tsp grapeseed oil, tandoori masala, yogurt, garlic puree, ginger puree, salt, pepper and mix well. 
  3. Pre-heat BBQ to medium heat or Oven to 400F convection.
  4. Lay eggplant slices on BBQ or on a baking tray lined with parchment for the oven. Flip as required intermittently until eggplant is fully cooked, approximately 7-10 minutes on BBQ and 15-20 minutes in oven.  
  5. Brush with BBQ sauce towards the end of the cooking. 
  6. Meanwhile, in another mixing bowl add Greek yogurt, ground cumin seed, cilantro, mint, chaat masala, lemon juice, lemon zest, extra virgin olive oil, honey, salt, mix well and set aside.  
  7. Plate eggplant and serve with yogurt dressing.
  Creamy Cumin Yogurt Dressing
  1. In a mixing bowl add Greek yogurt, ground cumin seed, cilantro, mint, chaat masala, lemon juice, lemon zest, extra virgin olive oil, honey, and salt.
  2. Mix well and set aside.
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