Tandoori Chicken

We really love Indian food, so we wanted to find a way to make tandoori-style chicken over a fire (at least until we break down and buy a tandoor oven). The yogurt marinade full of garam masala flavor made this chicken juicy and delicious and the smoky flavor from the fire made it feel like a summer barbecue. If you marinade your chicken beforehand, you can cook this anywhere you can build a fire, so use this recipe to astound your friends at your next campout.


  • 2 lbs chicken breast or thighs, cut into bite-size chunks
  • 1 teaspoon salt
  • 1 Tablespoon turmeric
  • 1 Tablespoon  lemon juice
  • 1 cup plain Greek yogurt
  • 1 shallot, finely chopped (or 1/2 onion)
  • 1 clove garlic, minced
  • 1 Tablespoon garam masala
  • 1 teaspoon ground or grated ginger
  • Cayenne pepper to taste
  • 1/4 cup chopped cilantro


  1. Sprinkle chicken pieces with salt, turmeric, and lemon juice. Mix to coat and set aside while you prep the marinade.
  2. In a separate bowl, combine yogurt, shallot, garlic, garam masala, ginger, and cayenne.
  3. Pour yogurt mixture over chicken, stir to coat thoroughly. Refrigerate for at least two hours, but preferably longer or even overnight.
  4. Build a fire, let it burn for 30 minutes or until you’ve got a good bed of coals going.
  5. Thread chicken onto skewers and place on a grate over indirect heat until chicken is almost cooked through.
  6. Just before the chicken is done, move it over the flames to blacken each side.
  7. Serve with chopped cilantro, yogurt, lemon wedges, and rice or naan.

Tandoori Chicken

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