I don’t own a tandoor but do have plans to make my own and I’ll make sure to create a video showing how.
Step 1: To Start Off You’ll Need Skinless Chicken Drum and Thighs.
Cut into the sides.
Then cut through the tendons at the base of the drumstick.
This will help the tandoori sauce penetrate the chicken.
Add to a bowl.
Step 2: For the First Marinade, Season With Salt.
Then half table spoon of chilli powder.
Let it marinade for 15 minutes.
Step 3: Next the Tandoori Sauce
In a bowl add:
- 1 cup yogurt
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger
- 1 Tbsp powder
- 1/2 Tbsp salt
- 1/2 Tbsp black pepper
- 1 Tbsp Turmeric
- 1 Tsp Garam-masla
- 1 Tbsp cumin
- 1 Tsp coriander powder
- 1 Tbsp sweet paprika
- 1/2 lime juice
Step 4: Pour Over the Chicken Pieces and Mix Them Through.
Cover with cling wrap and leave to marinate for 1 hour or even better overnight.
Step 5: Set Up the BBQ Indirect.
I’ve added some apple wood from SA BBQ Woods.
You’ll want to get the BBQ as hot as you can, it's never as hot as a tandoor but you can try.
Place the chicken opposite the charcoal.
Cover with the lid and Cook for 25 minutes.
There are cooked through and just need one more thing.
Step 6: Move the Chicken Directly Over the Charcoal
Sear on both side giving the chicken a little more flavour.
Step 7: Remove and Serve With Coconut Rice and Garish With Coriander.
There you have it! Tandoori Chicken.
This is the closest you’ll get without a tandoor.
The rich and hot flavour of the sauce makes this chicken one of my favourites.