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tandoori chicken cooked on charcoal, biryani rice

BBQ, Salted, Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

A delicious way to prepare chicken thighs.  A yogourt and tandori spice mix that is sure to please.

Ingredients

Recipe for 4

Chicken

4 Unit(s)
Boneless chicken thigh
50 Ml
Plain yogurt 2%
2 Clove(s)
Garlic
1 Tsp
Sriracha sauce
1 Tbsp
Masala tandori
0.50 Unit(s)
Lime

Biryani rice

2 Unit(s)
Onion
4 Clove(s)
Chopped garlic
250 Ml
Basmati rice
1.50 Tsp
Red cari paste
1 Tbsp
Fresh ginger
500 Ml
Chicken stock
0.25 Unit(s)
Cauliflower
3 Unit(s)
Carrot
0.25 Cup(s)
Frozen green peas
0.25 Cup(s)
Sultana raisin
0.25 Cup(s)
Pistachios
  • Salt and pepper
  • Vegetable oil

Preparation time: 30 min

Preheat your barbecue at 550 °F

  • Preparation

    Finely mince the garlic.  Squeeze the lime and set the juice aside.

    Combine all of the ingredients in a mixing bowl, season with salt and let the chicken marinate for at least one hour.  

  • Cooking the chicken

    Before grilling, remove the chicken from the bowl to get rid of excess sauce.  Season the grill with vegetable oil.  Cook for roughly 3-4 minutes on high, direct heat and then finish cooking on indirect heat if necessary.  The internal temperature of the chicken should reach at least 80°C.

  • Biryani rice

Tandoori chicken should always be cooked on a wood fire or charcoal grill to get that authentic smoky taste but the recipe will work well on a traditional gas BBQ as well or oven.

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