Tandoori Chicken Spit Roast

Tandoori chicken on a spit cooking over coals with a small flame flareup.

Tandoori chicken is a popular Indian take out and this recipe builds on that to be a great meal for a large group in the outdoors. The large spit of layered chicken covered in the tandoori flavor is cooked don a rotisserie before being served as desired.

Traditionally cooked in the Indian fire pit known as a tandoor this version isn’t too far from the original. The bulk volume of the chicken is more however so needs time to cook all the way through.

The chicken can be served with other traditional Indian dishes such as curries, dhal, rice, or naan bread. Alternatively, you can create your own spin by creating a wrap with tandoori chicken and yogurt raita as a hand food option.

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Looking down a spit with tandoori chicken on it over coals.
Try to keep the chicken distributed evenly so there is consistent cooking throughout.
A spit with two clamps holding raw tandoori marinated chicken in place.
This recipe can be adapted to make as much or as little tandoori chicken as the spit can accommodate or needed for the meal.
Tandoori chicken on a spit cooking over coals with a small flame flareup.
The chicken is cooked on moderate temperature coals to ensure the chicken is cooked all the way through. Watch out for flareups.

Tandoori Chicken Spit Roast Recipe

Tandoori chicken on a spit cooking over coals with a small flame flareup.
Cooked on a rotisseri this tandoori seasoned chicken is great to make for an Indian themed BBQ.
Preparation 30 minutes
Cook 2 hours
Ready in 2 hours 30 minutes
Servings 12 Servings


Tandoori Marinade

  • 1 teaspoon turmeric
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon garam marsala
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon ground chili finely diced
  • 3 teaspoons paprika
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 lemon juiced
  • 1 teaspoon dried fenugreek leaves
  • 2 tablespoons oil
  • salt to taste
  • 4 tablespoons Greek yogurt

To Cook

  • 4 pounds chicken breast


  • rotisserie


Tandoori Marinade

  • In a bowl combine the turmeric, coriander, garam masala, ground fennel seed, chili, paprika, garlic, ginger, lemon, juice, fenugreek, oil, and salt. Mix until well combined.
  • Combine the tandoori paste with the yogurt to create the marinade.
  • Add the chicken to the tandoori marinade then let rest for two hours.

To Cook

  • Set and light a rotisserie grill, and adjust the height to a medium temperature.
  • Set one end of the spit with the bracing clamp slowly adding the chicken one slice at a time making sure each piece is fully covered in the marinade.
  • When all the chicken is on the spit add the other end of the bracing clap and secure. Place on the preheated rotisserie.
  • Let the rotisserie spin and cook for two hours making sure the heat does not burn the outside yet cooks the meat all the way through to the center.
  • Serve slicing off the chicken with your favorite Indian curries and rice dishes to make a complete meal.

Nutritional Information

Calories: 189kcalCarbohydrates: 1gProtein: 33gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 97mgSodium: 179mgPotassium: 571mgFiber: 1gSugar: 1gVitamin A: 1598IUVitamin C: 3mgCalcium: 31mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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