Tandoori Chicken


We love having a braai and relaxing with a glass of wine or a cold beer. There is something special about sitting outside watching the flames of the fire and smelling the delicious aroma of the meat as it starts to cook.

This tandoori chicken is exceptionally tasty when cooked on a Weber. If you don’t have access to one you can cook it in the oven; I’m a little cautious with this specific recipe on a regular braai as the tandoori might cause it to burn on the outside and stay uncooked on the inside.

If you are a little fearful of curries the tandoori will suit you well, it is quite subtle.



1 chicken, cut in pieces

3 teaspoons masala

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon ground breyani mix

1 teaspoon garlic

1 teaspoon ginger

2  bay leaves

Pinch of chilli powder

250 g plain yogurt

3 tablespoons lemon juice


  1. Lay the chicken in a flat dish.
  2. Mix the rest of the ingredients to form a pasty substance.
  3. Cover the chicken with the mixture and marinate for 1 day.
  4. Toss the marinated chicken pieces on the Weber or pop it in the oven until cooked.  Serve with a salad.



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