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Barbecue Tandoori Chicken
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Tandoori Chicken

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Barbecue Tandoori Chicken

Easy weekend entertaining.. everybody loves the tantalising flavours of tandoori, and a bit of char from the barbecue makes them even better. Serve as they are with raita, or with a green leaf, mango and lime salad, or just wrap in soft naan bread.

Author: Kate Hemphill
Prep Time: 15 mins
Cook Time: 15mins
Total Time: 30mins
Yield: 4 Serves 1x
Category: Indian
Scale

Ingredients

  • 700g chicken breast or tenderloins, cut into bite sized pieces
  • marinade:
  • 2 tbsp Herbie’s Tandoori Spice Mix
  • 125ml (1/2 cup) Greek yoghurt
  • 60ml (1/4 cup) tomato paste
  • raita:
  • 185ml (3/4 cup) Greek yoghurt
  • 2 tsp Herbie’s Raita Spice Blend
  • 1 lebanese cucumber, cut into .5mm dice
  • 1 tbsp lemon juice
  • salt to taste
  • mint leaves to serve, optional

Instructions

  1. Mix marinade ingredients together then add chicken pieces and cover thoroughly. If there’s time, cover and refrigerate up to 24 hours.
  2. Mix raita ingredients and season to taste, set aside or chill (this can be done up to 1 day ahead).
  3. Thread meat onto skewers and heat a barbecue to medium.
  4. Cook chicken for 5 minutes each side, until tender and cooked through, with a little blackening on the marinade.

Notes

Try this recipe with lean cubes of lamb, or shelled green prawns, adjusting cooking time accordingly.
These make a great canapé on small skewers.

Print Recipe
Nutritional Information
Serving Size 340g
Calories 314
Sugar 5.4g
Sodium 0.1g
Fat 9.6g
Saturated Fat 5.6g
Carbohydrates 5.4g
Fiber 1.6g
Protein 46g
Tandoori Spice Mix
$5.65
50g
Raita Spice Blend
$5.60
30g

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