Grill & BBQ
Tandoori Chicken
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A yoghurt marinade with tandoori spice and lemon defines this Indian-inspired barbecue chicken. It cooks over indirect heat first, then browns briefly over direct heat.
Timing
- Preparation: 25 min.
- Marinating in the refrigerator: 4 hours.
- Cooking: 35 min.
- Minimum core temperature for poultry: 74 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 345 kcal
- Protein
- ≈ 48.1 g
- Carbohydrates
- ≈ 2.9 g
- Fat
- ≈ 14.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 900 g boneless chicken legs · ≈ 900 g · Assumed quantity / reference product
Hähnchen Fleisch, ohne Haut, roh (V413000) - 200 g plain yoghurt · ≈ 200 g · Assumed quantity / reference product
Joghurt mild, mind. 3,5 % Fett (M141300) - 2 tbsp lemon juice · ≈ 30 g · Assumed quantity / reference product
Zitronensaft (F601600) - 2 tbsp tandoori spice mix · ≈ 14 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 2 garlic cloves · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 900 g boneless chicken legs
- 200 g plain yoghurt
- 2 tbsp lemon juice
- 2 tbsp tandoori spice mix
- 2 garlic cloves
- 1 tsp salt
Instructions
- Mix the yoghurt, lemon juice, spices, grated garlic and salt.
- Place the chicken in the marinade and refrigerate covered for 4 hours.
- Cook in the indirect zone at about 180–200 °C and lightly sear over direct heat at the end.
- Reach at least 74 °C at the thickest point.
Tips
- Equipment: Tandoor / kettle barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Red colouring is unnecessary; balanced seasoning and safe cooking matter more.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
