Tandoori Chicken on the BBQ — Recipe and Tips | The Rub Kitchen
Tandoori chicken is one of the most recognizable grilled dishes in the world — originating from North Indian cuisine, prepared in a traditional clay tandoor oven at over 400°C. At home, on the BBQ, you can get surprisingly close to the original: the high heat, the smoky environment, and the yogurt marinade that keeps the meat juicy all combine to deliver a result that surpasses any oven.
What is tandoori chicken?
Tandoori chicken is chicken marinated in yogurt and a mixture of spices — primarily cumin, coriander, garam masala, turmeric, and chili — and then roasted at very high heat. The yogurt tenderizes the meat (lactic acid breaks down proteins), the spices provide color and flavor, and the heat creates a slightly charred, aromatic surface. The red-orange color traditionally comes from red chili and Kashmiri chili powder — not artificial coloring, although that is sometimes used in restaurants.
Tandoori Chicken Recipe — for the BBQ
For 4 people:
- 8 bone-in, skin-on chicken thighs, or 1 whole chicken cut into pieces
- 200g full-fat yogurt (Greek yogurt also works)
- 3 cloves garlic, grated
- 2 cm fresh ginger, grated (or 1 tsp ginger powder)
- Juice of 1 lemon
- 2 tsp cumin (ground)
- 2 tsp coriander (ground)
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder (or 1 tsp paprika powder + ½ tsp cayenne)
- 1 tsp salt
- 2 tbsp oil (neutral oil)
Marinade: Mix all ingredients. Cut the chicken meat down to the bone — this allows the marinade to penetrate deeper. Rub the marinade generously over and into the meat. Marinate for at least 4 hours, preferably overnight in the refrigerator.
On the BBQ: Grill over indirect-medium heat (180–200°C) for 25–35 minutes until the internal temperature reaches 75°C. For the last 5 minutes, move to direct heat for a lightly charred exterior. Do not let it burn completely — a slight char is authentic and desired.
Quick variant with dry rub
No time for a long marinade? Use a dry rub as a quick alternative seasoning layer — directly on the chicken meat, let it sit for 30 minutes, then grill. The flavor profiles closest to tandoori are:
- Shawarma BBQ Rub — cumin, coriander, turmeric — the same Middle Eastern spice world as tandoori. Gives a beautiful yellow-brown bark on chicken.
- Jamaican Jerk BBQ Rub — spicy, aromatic, with allspice — for those who want the heat of tandoori but without the marinade
Rub the chicken thighs generously, let rest for 30 minutes, and grill indirectly at 180°C. → More rub suggestions for chicken
Serving
- Naan bread or rice
- Mint-coriander chutney (blend fresh mint, coriander, green chili, lemon juice, and salt)
- Thin slices of red onion with lemon juice and sumac
- Raita (yogurt with cucumber and cumin)
Where to buy Kashmiri chili powder in the Netherlands?
- Indian or Pakistani toko (in larger cities)
- Amazing Oriental (online and in-store)
- Online (search for “Kashmiri chili powder”)
- Substitute: equal parts mild paprika powder and cayenne pepper yields a similar result