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.
Tandoori Chicken Spit Roast Recipe
- 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
- 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.
- 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.