Historical TastyMaza recipe by LinkUp, February 3, 2012.

Food-safety update (2026): Original ingredient quantities are preserved. Cook chicken to at least 165°F (74°C), measured with a food thermometer in the thickest breast and innermost thigh and wing, avoiding bone; the historical times are estimates. If partially cooking in an oven before grilling, transfer immediately to the hot grill. Basting and relish-storage corrections are marked below. Sources: USDA grilling guidance, USDA leftovers guidance and USDA home-canning guidance.

Ingredients

  • 2 medium roasting chickens
  • ( 3 lb or 1 1/2 kg ea)
  • 1/4 cup ( 2 fl oz / 60 ml ) lemon juice
  • endive leaves for serving
  • tomato and chili relish for serving

For The Tandoori Paste

  • 2 cloves garlic, peeled
  • 1 in ( 2 1/2 cm ) peeled,
  • fresh ginger, chopped
  • 1 tsp salt
  • 2 tsp coriander seeds
  • 2 tbsp lemon juice
  • 2 tbsp vinegar
  • 1 tsp cumin seeds
  • 1/2 tsp chili powder
  • 1 tsp tumeric
  • 1/2 cup ( 4 oz / 120 g ) plain yogurt

Delicious Tandoori Chicken for the Barbecue! (TastyMaza)

Hello Guys Please Never fret, you can also use an inside grill, just bake first in (350- F) oven for the first half-hour then finish off the scrumptiousness on your indoor grill.

Recipe of Tandoori Chicken

Split chickens in half, cutting through the breast bone and back bone with a cleaver or a large sharp knife. Place cut-side down on a board, and press down the breast with the heel of your hand, to flatten.Place in a non metallic, wide container. Prepare the Tandoori Paste and rub it all over your chicken. Cover and marinate for 4 – 6 hours or overnight in the refrigerator.

Heat the barbecue and place chicken, skin-side up, on grill over the drip tray, using indirect heat. Cook with lid on for 40 – 45 minutes. Food-safety correction (2026): Baste only with a separate portion of Tandoori Paste reserved before it touches raw chicken. Discard used raw-chicken marinade.

Serve on a bed of endive. Accompany with tomato and chili relish or other relish of your choice and Nann Bread.

TANDOORI PASTE FOR TANDOORI CHICKEN 

Blend all ingredients except the yogurt in an electric blender to a smooth paste.

Stir in the yogurt.

HINTS: 

I get my butcher to cut up my chickens for me, saves loads of time and effort.

In winter, I use my indoor grill. First I bake the marinated chicken in a 350 F oven for 1 /2 hour and then I finish the chicken off on my indoor grill for the last 15 or 20 minutes, turning twice and basting with Tandoori Paste.

I also suggest making an extra batch of Tandoori Paste while chicken is marinating to use for the basting.

If you want to make your own Tomato and Chili Relish, here is mine, will make a separate post soon.

9 ripe tomatoes
3 onions
1 green sweet (bell) pepper
2 pods of hot pepper
1/2 cup sugar
1 teaspoon salt
1/2 t. cinnamon
1/4 t. cloves (powder)
1/2 t. nutmeg
1/2 t. allspice
1 1/2 cups white vinegar

Peel tomatoes, core them and put in food processor, grind fine. Pour in large pan on medium heat. Peel onions. grind them in processor and pour juice and onions in pan with tomatoes. Core the peppers and grind, add them and all other ingredients and cook over medium heat until it has only a little liquid. Food-safety correction (2026): This historical relish is not a tested canning recipe. The original instruction to can it in sterilized jars has been removed. Do not can or store it at room temperature. Refrigerate promptly within two hours in shallow containers and use within 3–4 days, or freeze. Historical yield: about 3 pints.