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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.

Note

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.

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.

Cooking schedule