Barbecue Chicken



Barbecue chicken - recipe for less spicy dish

Ingredients we will require for barbecue chicken:

Chicken (cut into four pieces) : . . (approximate) 1 kg

Red chili powder (lal mirchi) : . . . . . . . . 1 tea spoon

Ginger and garlic paste (adrak, lasoon) : 2 table spoon

Curd (dahi) : . . . . . . . . . . . . . . . . . 1/4 cup

Vinegar : . . . . . . . . . . . . . . . . 1 table spoon

Lime juice (nimboo) : . . . . . . . . . . . 1/4 cup

Cumin powder (jeera) : . . . . . . . . 1 tea spoon

Coriander powder (dhania) : . . . . . 1 tea spoon

Tandoori chicken masala : . . . . 1 tea spoon

Butter or ghee : . . . . . . . 1 tea spoon

Salt (namak) as per your taste

Mix red chili powder, ginger garlic paste, cumin powder, coriander powder, tandoori chicken masala powder and salt in curd. Add vinegar and lime juice and mix it.

Now apply this paste on chicken pieces. Make sure to cover each and every corners and if required, make additional cuts in chicken for proper penetration of spices. Let it season for at least ten to twelve hours.

Apply melted butter or ghee with brush and cook it on open charcoal fire.

Serve barbecue chicken with onion rings and mint leaves.


Barbecue chicken - recipe for hot and spicy dish

Ingredients we will require for barbecue chicken:

Chicken (cut into four pieces) : . . (approximate) 1 kg

Red chili powder (lal mirchi) : . . . . . . . . 2 tea spoon

Ginger and garlic paste (adrak, lasoon) : 3 table spoon

Curd (dahi) : . . . . . . . . . . . . . . . . . 1/4 cup

Vinegar : . . . . . . . . . . . . . . . . 1 table spoon

Lime juice (nimboo) : . . . . . . . . . . . 1/4 cup

Cumin powder (jeera) : . . . . . . . . 1 tea spoon

Coriander powder (dhania) : . . . . . 1 tea spoon

Tandoori chicken masala : . . . . 3 table spoon

Garam masala powder : . . . . . . . 1 tea spoon

Butter or ghee : . . . . . . . . 1 table spoon

Salt (namak) as per your taste

Mix red chili powder, ginger garlic paste, cumin powder, coriander powder, tandoori chicken masala powder, garam masala powder and salt in curd. Add vinegar and lime juice and mix it.

Now apply this paste on chicken pieces. Make sure to cover each and every corners and if required, make additional cuts in chicken for proper penetration of spices. Let it season for at least ten to twelve hours.

Apply melted butter or ghee with brush and cook it on open charcoal fire.

Serve barbecue chicken with onion rings, mint leaves and green chutney.

This is one of the simplest barbecue recipe for a night camp.





Looking for another chicken recipe? Go to Chicken Cutlet


Return back to Home Page from Barbecue chicken

Return back to Chicken recipes from Barbecue chicken