Spicy Tandoori BBQ Chicken

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Servings: 15 Total Time: 1 hr Difficulty: Intermediate
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Spicy Tandoori BBQ Chicken

Category:
Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Total Time 1 hr
Servings: 15

Description

This spicy tandoori BBQ chicken is marinated in thick yogurt, aromatic spices, ginger-garlic, and lemon juice for a flavorful, smoky finish. Grilled until charred and juicy, it is perfect for Pakistani BBQ gatherings and dawat meals.

Ingredients

1st marinade (30–45 min):

Second Marinade

Optional:

Optional spicy boost:

For basting:

For finishing:

For serving:

Instructions

  1. Make deep cuts in the 5 kg chicken.
  2. Mix 4 tbsp lemon juice, 3 tbsp salt, 2 tbsp Kashmiri chili powder, and 2 tbsp ginger-garlic paste to prepare the first marinade.
  3. Apply the first marinade to the chicken and leave for 30–45 minutes.
  4. After 30 minutes, prepare the second marinade using 3 cups thick yogurt, 5 tbsp ginger-garlic paste, 4 tbsp Kashmiri chili powder, 4 tbsp hot red chili powder, 2 tbsp chili flakes, 2–3 tbsp green chili paste, 4 tbsp tandoori masala, 2 tbsp cumin powder, 2 tbsp coriander powder, 1 tbsp garam masala, 2 tsp turmeric, 1 tbsp black pepper, 3 tbsp kasuri methi, 3 tbsp lemon juice, 3 tbsp mustard oil, 2 tbsp melted butter, 2 tbsp cream/mayo, and salt to taste.
  5. Add 1 tbsp extra black pepper for more heat, if desired.
  6. Optionally add 1 tbsp chaat masala, a few drops of color, and either 1 tbsp pickle oil or schezwan chutney for an extra spicy flavor.
  7. Coat the chicken thoroughly with the second marinade.
  8. Marinate for at least 6 hours; 12–24 hours is best.
  9. Preheat the grill to medium-high heat.
  10. Grill the chicken until charred and juicy, approximately 15–40 minutes depending on the cut.
  11. Baste with butter, mustard oil, chili powder, and chaat masala while grilling.
  12. Finish with butter, a squeeze of lemon, and a sprinkle of chaat masala.
  13. Cover and rest for 5 minutes.
  14. Serve with onions, green chilies, and mint chutney.Make deep cuts in the 5 kg chicken.
  15. Mix 4 tbsp lemon juice, 3 tbsp salt, 2 tbsp Kashmiri chili powder, and 2 tbsp ginger-garlic paste to prepare the first marinade.
  16. Apply the first marinade to the chicken and leave for 30–45 minutes.
  17. After 30 minutes, prepare the second marinade using 3 cups thick yogurt, 5 tbsp ginger-garlic paste, 4 tbsp Kashmiri chili powder, 4 tbsp hot red chili powder, 2 tbsp chili flakes, 2–3 tbsp green chili paste, 4 tbsp tandoori masala, 2 tbsp cumin powder, 2 tbsp coriander powder, 1 tbsp garam masala, 2 tsp turmeric, 1 tbsp black pepper, 3 tbsp kasuri methi, 3 tbsp lemon juice, 3 tbsp mustard oil, 2 tbsp melted butter, 2 tbsp cream/mayo, and salt to taste.
  18. Add 1 tbsp extra black pepper for more heat, if desired.
  19. Optionally add 1 tbsp chaat masala, a few drops of color, and either 1 tbsp pickle oil or schezwan chutney for an extra spicy flavor.
  20. Coat the chicken thoroughly with the second marinade.
  21. Marinate for at least 6 hours; 12–24 hours is best.
  22. Preheat the grill to medium-high heat.
  23. Grill the chicken until charred and juicy, approximately 15–40 minutes depending on the cut.
  24. Baste with butter, mustard oil, chili powder, and chaat masala while grilling.
  25. Finish with butter, a squeeze of lemon, and a sprinkle of chaat masala.
  26. Cover and rest for 5 minutes.
  27. Serve with onions, green chilies, and mint chutney.Make deep cuts in the 5 kg chicken.
  28. Mix 4 tbsp lemon juice, 3 tbsp salt, 2 tbsp Kashmiri chili powder, and 2 tbsp ginger-garlic paste to prepare the first marinade.
  29. Apply the first marinade to the chicken and leave for 30–45 minutes.
  30. After 30 minutes, prepare the second marinade using 3 cups thick yogurt, 5 tbsp ginger-garlic paste, 4 tbsp Kashmiri chili powder, 4 tbsp hot red chili powder, 2 tbsp chili flakes, 2–3 tbsp green chili paste, 4 tbsp tandoori masala, 2 tbsp cumin powder, 2 tbsp coriander powder, 1 tbsp garam masala, 2 tsp turmeric, 1 tbsp black pepper, 3 tbsp kasuri methi, 3 tbsp lemon juice, 3 tbsp mustard oil, 2 tbsp melted butter, 2 tbsp cream/mayo, and salt to taste.
  31. Add 1 tbsp extra black pepper for more heat, if desired.
  32. Optionally add 1 tbsp chaat masala, a few drops of color, and either 1 tbsp pickle oil or schezwan chutney for an extra spicy flavor.
  33. Coat the chicken thoroughly with the second marinade.
  34. Marinate for at least 6 hours; 12–24 hours is best.
  35. Preheat the grill to medium-high heat.
  36. Grill the chicken until charred and juicy, approximately 15–40 minutes depending on the cut.
  37. Baste with butter, mustard oil, chili powder, and chaat masala while grilling.
  38. Finish with butter, a squeeze of lemon, and a sprinkle of chaat masala.
  39. Cover and rest for 5 minutes.
  40. Serve with onions, green chilies, and mint chutney.Make deep cuts in the 5 kg chicken.
  41. Mix 4 tbsp lemon juice, 3 tbsp salt, 2 tbsp Kashmiri chili powder, and 2 tbsp ginger-garlic paste to prepare the first marinade.
  42. Apply the first marinade to the chicken and leave for 30–45 minutes.
  43. After 30 minutes, prepare the second marinade using 3 cups thick yogurt, 5 tbsp ginger-garlic paste, 4 tbsp Kashmiri chili powder, 4 tbsp hot red chili powder, 2 tbsp chili flakes, 2–3 tbsp green chili paste, 4 tbsp tandoori masala, 2 tbsp cumin powder, 2 tbsp coriander powder, 1 tbsp garam masala, 2 tsp turmeric, 1 tbsp black pepper, 3 tbsp kasuri methi, 3 tbsp lemon juice, 3 tbsp mustard oil, 2 tbsp melted butter, 2 tbsp cream/mayo, and salt to taste.
  44. Add 1 tbsp extra black pepper for more heat, if desired.
  45. Optionally add 1 tbsp chaat masala, a few drops of color, and either 1 tbsp pickle oil or schezwan chutney for an extra spicy flavor.
  46. Coat the chicken thoroughly with the second marinade.
  47. Marinate for at least 6 hours; 12–24 hours is best.
  48. Preheat the grill to medium-high heat.
  49. Grill the chicken until charred and juicy, approximately 15–40 minutes depending on the cut.
  50. Baste with butter, mustard oil, chili powder, and chaat masala while grilling.
  51. Finish with butter, a squeeze of lemon, and a sprinkle of chaat masala.
  52. Cover and rest for 5 minutes.
  53. Serve with onions, green chilies, and mint chutney.Make deep cuts in the 5 kg chicken.
  54. Mix 4 tbsp lemon juice, 3 tbsp salt, 2 tbsp Kashmiri chili powder, and 2 tbsp ginger-garlic paste to prepare the first marinade.
  55. Apply the first marinade to the chicken and leave for 30–45 minutes.
  56. After 30 minutes, prepare the second marinade using 3 cups thick yogurt, 5 tbsp ginger-garlic paste, 4 tbsp Kashmiri chili powder, 4 tbsp hot red chili powder, 2 tbsp chili flakes, 2–3 tbsp green chili paste, 4 tbsp tandoori masala, 2 tbsp cumin powder, 2 tbsp coriander powder, 1 tbsp garam masala, 2 tsp turmeric, 1 tbsp black pepper, 3 tbsp kasuri methi, 3 tbsp lemon juice, 3 tbsp mustard oil, 2 tbsp melted butter, 2 tbsp cream/mayo, and salt to taste.
  57. Add 1 tbsp extra black pepper for more heat, if desired.
  58. Optionally add 1 tbsp chaat masala, a few drops of color, and either 1 tbsp pickle oil or schezwan chutney for an extra spicy flavor.
  59. Coat the chicken thoroughly with the second marinade.
  60. Marinate for at least 6 hours; 12–24 hours is best.
  61. Preheat the grill to medium-high heat.
  62. Grill the chicken until charred and juicy, approximately 15–40 minutes depending on the cut.
  63. Baste with butter, mustard oil, chili powder, and chaat masala while grilling.
  64. Finish with butter, a squeeze of lemon, and a sprinkle of chaat masala.
  65. Cover and rest for 5 minutes.
  66. Serve with onions, green chilies, and mint chutney.
Keywords: spicy tandoori BBQ chicken, Pakistani BBQ chicken, grilled tandoori chicken, spicy chicken marinade, yogurt marinated chicken, tandoori chicken recipe, chicken BBQ recipe
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