Rotisserie Tandoori Chicken
This rotisserie tandoori chicken uses a traditional yogurt-based marinade infused with garam masala, ginger, garlic, and warm spices, delivering a juicy interior with a smoky, charred exterior when cooked over open flame.
This rotisserie tandoori chicken uses a traditional yogurt-based marinade infused with garam masala, ginger, garlic, and warm spices, delivering a juicy interior with a smoky, charred exterior when cooked over open flame.
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In a large bowl, combine yogurt, ginger paste, garlic paste, chili powder, turmeric, salt, ground coriander, ground cumin, garam masala, dried fenugreek leaves, lemon juice, and vegetable oil. Whisk until the marinade is smooth.
Prepare the chickens by patting them dry. Carefully loosen the skin from the breast meat.
Rub the tandoori marinade all over the chickens, making sure to get it under the skin. Cover and let marinate in the refrigerator for at least 4 hours, or preferably overnight.
Skewer the marinated chickens onto a rotisserie spit and truss them securely. Season the outside with a little more salt.
Prepare a charcoal grill for indirect cooking.
Place the rotisserie spit on the grill. Allow the chickens to cook, turning continuously over the hot coals.
While the chicken cooks, mix the melted butter and 1 tsp of chili powder to create a basting liquid. Periodically brush the chickens with the chili butter as they cook.
Once the chicken is cooked through and has a nice char, remove it from the grill. Let it rest for at least 10 minutes before carving and serving.
Store cooked tandoori chicken in an airtight container for up to 4 days; reheat gently in a low oven or on the stovetop to avoid drying out.
rotisserie setup or open fire grill · meat thermometer
Marinate for at least 4-6 hours, or preferably overnight, to allow the yogurt and spices to penetrate the meat fully.
Yes. Roast at 425°F for 45-60 minutes, or use a broiler to mimic the charring effect, though you'll sacrifice some smokiness.
Dried fenugreek leaves (kasuri methi) contribute a subtle bitter, maple-like note that deepens the spice profile and adds authenticity.
Internal temperature should reach 165°F (74°C) at the thickest part. The skin should be charred and blistered.
Yes, but thin it slightly with water—Greek yogurt is thicker and may not coat evenly.
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