**This was really good so sharing recipe…**

**BBQ Tandoori Chicken + Punjabi Curry Sauce**

**Chicken Marinade**

For about 1–1.5kg chicken thighs.

**Ingredients**

1 tub yogurt  
2–3 tbsp tandoori spice  
1 tbsp garlic  
1 tbsp ginger  
Juice of 1 lemon  
1 tsp salt  
1 tbsp olive oil

**Method**

Mix all marinade ingredients.  
Coat chicken well and marinate for 24h  
Skewer chicken.  
Cook on charcoal BBQ at about **250–260°C** with a small chunk of applewood. Smoke with lid closed initially then open it up and crank temperature to finish.  
Use big skewers if you have them to avoid having to use the grill grate.

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**Punjabi-Style Curry Sauce**

**Ingredients**

4 large onions, finely chopped  
6 garlic cloves  
2 tbsp fresh ginger  
2 tins plumb tomatoes   
2 tbsp ghee  
Salt  
3 green chilies (optional)

**Spices**

2 tbsp tandoori spice  
2 tsp cumin  
2 tsp coriander  
1 tsp turmeric  
1–2 tsp Kashmiri chili powder or paprika  
1.5 tsp garam masala  
1 tsp kasuri methi (fenugreek powder)

**Method**

Cook onions in oil/ghee for 25–35 mins until deep golden brown.  
Add garlic, ginger, chili. Cook 1–2 mins.  
Add spices and cook briefly.  
Add tomatoes and salt.  
Simmer 60 mins until thick and oil separates. Keep on low until you have chicken done.  
Blend if desired   
Add 300–500ml hot water for desired consistency.  
Remove chicken from skewers and simmer in sauce 5–10 mins.  
Finish with coriander 

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**Coriander Yogurt Dip**

Yogurt  
Fresh coriander  
Garlic  
Ginger  
Salt

Blend or finely chop and mix. Optional green chili or mint.

Tandoori BBQ chicken curry