Name: Tandoori Chicken Spit Roast
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 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; 4 pounds chicken breast

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

Saffron Hodgson

reviews

Cooked on a rotisseri this tandoori seasoned chicken is great to make for an Indian themed BBQ.

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Preparation 30

Cook 2

Ready in 2 30

Servings Servings

CourseDinner

InfluenceIndian

DifficultySeasoned

MethodGrill

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Ingredients

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

Equipment

rotisserie

Directions

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