Tandoori BBQ represents one of India’s most iconic culinary exports, featuring succulent chicken marinated in a vibrant blend of yogurt, aromatic spices, and traditional tandoori masala that creates that signature bright red color and smoky flavor. This ancient cooking method originated in the Punjab region and traditionally requires a clay tandoor oven that reaches scorching temperatures, but our adapted recipe brings these authentic flavors to your backyard grill. The secret lies in the yogurt-based marinade that tenderizes the meat while infusing it with complex layers of spice, creating chicken that’s incredibly juicy on the inside with a beautifully charred, flavorful exterior. The combination of garam masala, cayenne, and paprika delivers a perfect balance of heat and warmth, while the yogurt keeps everything moist and tangy.
Serves: 6-8 people
Ingredients for the Tandoori Marinade
- 2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons tandoori masala powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- Red food coloring (optional, for traditional appearance)
Ingredients for the BBQ
- 3 pounds chicken pieces (thighs, drumsticks, and breasts)
- 2 large onions, cut into thick rings
- 2 bell peppers, cut into chunks
- Fresh cilantro for garnish
- Lemon wedges for serving
- Butter for basting
Preparing the Tandoori Marinade
Begin by creating the heart of this dish – the tandoori marinade that will transform ordinary chicken into an extraordinary feast. In a large mixing bowl, whisk the Greek yogurt until smooth and creamy. The thick consistency of Greek yogurt is essential as it clings better to the chicken and provides superior tenderizing power.
Add the fresh lemon juice to the yogurt, whisking continuously to prevent curdling. The acidity from the lemon works together with the yogurt to break down tough muscle fibers, ensuring incredibly tender results.
Create a paste with the minced garlic and grated ginger by mashing them together with the flat side of a knife. This releases their essential oils and creates a more intense flavor than simply mincing them separately. Add this aromatic paste to the yogurt mixture.
Building the Spice Blend
Combine all the dry spices – tandoori masala, paprika, cayenne, cumin, coriander, turmeric, garam masala, and salt – in a small bowl. Mix them thoroughly to ensure even distribution. This blend creates the complex flavor profile that makes tandoori chicken so distinctive.
Add the spice mixture to the yogurt base along with the vegetable oil. Whisk everything together until you achieve a smooth, well-combined marinade with a beautiful orange-red color. If you prefer the traditional bright red appearance, add a few drops of red food coloring, though this is purely aesthetic.
Preparing the Chicken
Clean the chicken pieces thoroughly and pat them completely dry with paper towels. Using a sharp knife, make deep diagonal cuts in the thickest parts of the meat, about 1/2 inch deep and 1 inch apart. This technique, called scoring, allows the marinade to penetrate deeper into the meat and helps it cook more evenly.
For chicken breasts, make 3-4 cuts per piece. For thighs and drumsticks, make 2-3 cuts on each side. Be careful not to cut too deeply, as this can cause the meat to fall apart during cooking.
Marinating Process
Place the scored chicken pieces in a large zip-lock bag or shallow dish. Pour the tandoori marinade over the chicken, making sure every piece is thoroughly coated. Massage the marinade into the cuts and under any loose skin, ensuring maximum flavor penetration.
Seal the bag or cover the dish and refrigerate for at least 4 hours, though overnight marination produces the best results. For maximum flavor development, marinate for up to 24 hours, turning the chicken occasionally to ensure even coating.
The yogurt’s enzymes will continue to tenderize the meat throughout the marination period, while the spices develop deeper, more complex flavors.
Preparing Your Grill
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures more even cooking and prevents the outside from charring before the inside is done.
Set up your grill for medium-high heat. For gas grills, preheat to about 400 degrees Fahrenheit. For charcoal grills, let the coals burn until they’re covered with white ash and you can hold your hand 5 inches above the grate for only 3-4 seconds.
Clean and oil the grill grates thoroughly to prevent sticking. Tandoori chicken can stick easily due to the yogurt in the marinade, so proper grate preparation is essential.
Grilling the Tandoori Chicken
Remove the chicken from the marinade, allowing excess to drip off but leaving a good coating on the meat. Reserve some marinade for basting if desired, but never use marinade that has touched raw chicken for basting without cooking it first.
Place the chicken pieces on the grill, skin-side down first. Don’t move them for the first 5-6 minutes to allow proper searing and prevent sticking. You should hear a satisfying sizzle when the chicken hits the grates.
Cook for 6-8 minutes per side for thighs and drumsticks, and 5-6 minutes per side for breast pieces. The chicken should develop a beautiful charred exterior while remaining juicy inside.
Adding Vegetables and Final Touches
During the last 10 minutes of cooking, add the onion rings and bell pepper chunks to the grill. These vegetables complement the spiced chicken perfectly and soak up the smoky flavors from the grill.
In the final few minutes, brush the chicken with melted butter for extra richness and to enhance the charring. This also helps prevent the spices from burning during the last high-heat phase.
Checking for Doneness
Use a meat thermometer to ensure the chicken is fully cooked. Thighs and drumsticks should reach an internal temperature of 175 degrees Fahrenheit, while breast meat should reach 165 degrees Fahrenheit. The juices should run clear, and the meat should feel firm but not tough.
The exterior should be beautifully charred with a deep reddish-brown color, while the interior remains moist and tender.
Serving Your Tandoori BBQ
Transfer the grilled chicken and vegetables to a serving platter and let rest for 5 minutes. This brief resting period allows the juices to redistribute throughout the meat.
Garnish generously with fresh cilantro and serve with lemon wedges on the side. The bright citrus cuts through the rich spices and adds a fresh finish to each bite.
Traditional Accompaniments
Serve your Tandoori BBQ with warm naan bread, basmati rice, or both. Cooling accompaniments like cucumber raita, sliced red onions, and mint chutney provide perfect balance to the spiced chicken.
A simple salad of thinly sliced cucumbers, tomatoes, and red onions dressed with lemon juice and chat masala makes an excellent side dish that complements the rich, spiced flavors.
Tips for Perfect Tandoori BBQ
The key to authentic tandoori flavor lies in the quality and freshness of your spices. If your spices have been sitting in the pantry for over a year, replace them for the best flavor development.
Don’t skip the scoring step, as this dramatically improves both flavor penetration and cooking evenness. The deeper the marinade can penetrate, the more flavorful your final result will be.
Control the heat carefully during grilling. Tandoori chicken should cook relatively quickly over medium-high heat to achieve that characteristic charred exterior without drying out the meat.
If you notice excessive charring before the chicken is cooked through, move it to a cooler part of the grill and continue cooking with indirect heat until done.
This Tandoori BBQ recipe brings the vibrant flavors of Indian street food and restaurant favorites to your home grill, creating a meal that’s both exotic and accessible. The combination of aromatic spices, tender yogurt-marinated chicken, and smoky grilled flavors makes this dish perfect for entertaining or elevating your weeknight dinner routine.
