Uncle Bill's Barbecue Tandoori Chicken

Total Time
5hrs 25mins
Prep 5 hrs
Cook 25 mins

I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area.

Ingredients Nutrition


  1. Remove all skin and fat particles from chicken pieces and discard.
  2. Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
  3. In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
  4. Add chicken pieces to mixture and turn to coat on all sides.
  5. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
  6. Spray barbecue grill with a no-stick vegetable spray.
  7. Preheat barbecue to medium-hight heat.
  8. Place chicken pieces directly on grill.
  9. Barbecue on medium-high heat for 20 to 25 minutes, turning once.
  10. While barbecuing, baste chicken with any left over sauce.
  11. To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
  12. Serve hot or cold.
  13. Saffron strands may be purchased at most super markets.
  14. I do not use saffron powder.
  15. If desired, leave the skin on the chicken pieces.
  16. You may also make this recipe using all chicken breasts, (boneless or bone-in).
Most Helpful

5 5

I loved this recipe, thanks for posting Uncle Bill.

4 5

Uncle Bill. This was pretty good. I used a cut up fryer. If I make it again, I think I will use skinless boneless breast meat. The flavor didn't penetrate the thighs or the wings very well. I think the version in the Joy of Cooking is closer in flavor to true Tandoori Chicken. Thanks again.

5 5

I made this without saffron, which I didn't have on hand, but it was still absolutely delectable. The flavor was great and my relatives couldn't stop commenting on how tender the chicken was. There's just a subtle curry taste, which makes it a good accompaniment to Indian style dishes with a more powerful curry presence. Spicy but only mildly hot.