Barbecue Indian Chicken

This BBQ Indian Chicken brings together warming spices, creamy yoghurt, and the smoky magic of the barbecue. Inspired by Chicken Tikka, it delivers tender, slightly spicy chicken with beautiful charred edges and bold colour. It is simple to prepare, full of flavour, and perfect for relaxed family meals or summer gatherings with friends.

Prep Time 20

Cook Time 20

Marinating 2

Total Time 2 40

Servings People

Ingredients

The Chicken:

1 kg chicken thighs boneless, skinless or breast, cut into large chunks

The Marinade:

200 g natural yoghurt full-fat
3 cloves garlic crushed
1 tbsp ginger freshly grated
2 tsp ground cumin
2 tsp ground coriander
1½ tsp paprika
1 tsp turmeric
1 tsp mild chilli powder adjust to taste
1 medium lemon juice only
2 tbsp vegetable oil
1 tsp salt
½ tsp black pepper

To Serve: (Optional but Recommended)

Instructions

Prepare the chicken:

Trim any excess fat. Cut the chicken into evenly sized pieces, roughly 4–5 cm wide. Even pieces cook more evenly on the barbecue.
1 kg chicken thighs

Make the marinade:

Place the yoghurt in a large bowl. Add the garlic, ginger, cumin, coriander, paprika, turmeric and chilli powder.
200 g natural yoghurt, 3 cloves garlic, 1 tbsp ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1½ tsp paprika, 1 tsp turmeric, 1 tsp mild chilli powder
Pour in the lemon juice and oil. Add the salt and pepper. Stir well until smooth and evenly coloured.
1 medium lemon, 1 tsp salt, ½ tsp black pepper

Coat the chicken:

Add the chicken pieces to the bowl. Use your hands or a spoon to coat every piece thoroughly. Make sure the marinade gets into all the crevices.

Marinate:

Cover the bowl and place it in the fridge for at least 4 hours. Overnight gives the best flavour and tenderness.

Prepare the barbecue:

Preheat the barbecue to medium heat. You want steady heat rather than fierce flames. Lightly oil the grill grates to prevent sticking.
2 tbsp vegetable oil

Skewer or place directly on the grill:

Thread the chicken onto metal or soaked wooden skewers if you like. Alternatively, place the pieces directly on the grill.

Cook the chicken:

Cook for 15–20 minutes, turning every few minutes. Keep the lid closed where possible to help the chicken cook through.
The outside should develop slight charring. The inside must be fully cooked with clear juices and no pink remaining.

Rest before serving:

Remove the chicken from the barbecue and let it rest for 5 minutes. This keeps it juicy.

Serve:

Scatter over fresh coriander and a squeeze of lemon.
Fresh coriander, lemon
Serve with warm flatbreads, salad, and a cooling yoghurt dip.
flatbreads, red onion, yoghurt

Equipment

Barbecue, charcoal or gas
large mixing bowl
Measuring spoons
Metal skewers or soaked wooden skewers optional
Pastry Brush , optional, for oiling the grill or brushing the chicken
Meat thermometer optional

Notes

Helpful Tips:

If the barbecue flares up, move the chicken to a cooler part of the grill.

For extra colour, brush lightly with oil during the last few minutes of cooking.

If the weather turns, cook the chicken under a hot grill (broiler) indoors.

Nutrition