Barbecue Tandoori Chicken

Cuisine: Indian

Prep time:

Cook time:

Serves: 4

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.


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

Nutritional Information Per 100g
Serving size: 340g
Calories: 314 cal
Fat: 9.6g
Saturated fat: 5.6g
Carbohydrates: 5.4g
Sugar: 5.4g
Sodium: .1g
Fiber: 1.6g
Protein: 46g

  • 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

  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.