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    Rejina Sabur's barbecued tandoori chicken

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    Rejina Sabur's barbecued tandoori chicken

    Make your tandoori masala paste from scratch for an authentic dish

    • Preparation time: 15 minutes plus overnight marinating
    • Cooking time: 1 minutes

    Serves: 4


    • 1 tsp garam masala
    • ½ tsp ground mace
    • A pinch of saffron
    • 250 g natural yogurt
    • ½ red chilli, deseeded and roughly sliced
    • 3 tbsp chopped coriander
    • 4cm piece of fresh root ginger, peeled and roughly chopped
    • 1 onion, peeled and roughly chopped
    • 1 tsp salt
    • 5 garlic cloves, crushed
    • ¼ tsp turmeric
    • 1 lemon, juice
    • 1 kg chicken thighs and drumsticks, skinned
    • Tandoori masala paste
    • 1 tsp red food colouring
    • ¼ tsp paprika
    • 2 tsp tamarind paste
    • 2 tbsp tomato puree
    • 2 Cooks' Ingredients dried Kashmiri chillies, chopped
    • 1 tsp coriander seeds
    • 1 tsp cumin seeds


    1. Cut deep slashes in the chicken pieces, down to the bone. Combine the lemon juice, turmeric, garlic and salt. Rub this marinade all over the chicken, working well into the slashes.
    2. For the tandoori masala paste, dry-roast the cumin seeds, coriander seeds and chilli in a hot pan, then grind with a pestle and mortar. Mix to a paste with the tomato puree, tamarind, paprika and red colouring.
    3. In a blender, whiz the onion, ginger, coriander and chilli with 1 tbsp water. Combine in a large bowl with the remaining ingredients and tandoori masala paste. Toss in the chicken pieces, cover and leave to marinate overnight in the fridge.
    4. To cook, preheat the oven to 200°C, gas mark 6, and start the barbecue. Transfer the chicken pieces to a roasting tray and cook for 40 minutes in the oven, until cooked through. Then cook the chicken on the barbecue over a medium-high heat for about 8-10 minutes on each side until nicely charred all over.
    5. Serve with lemon wedges, coriander and a simple raita of cucumber, tomato, spring onion and yoghurt.

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