Tandoori BBQ chicken with a fresh yoghurt dip and naan

Prep time
Cook time


For the chicken marinade
  • 2 cups (500ml) plain yoghurt
  • 6 cloves garlic, finely chopped
  • 1 large thumb ginger, finely chopped
  • 1 Tbsp (15ml) chilli flakes
  • 2 Tbsp (30ml) paprika
  • 2 Tbsp (30ml) garam masala
  • 1 ½ Tbsp (20ml) ground turmeric
  • 2 tsp (10ml0 ground cinnamon
  • Juice and zest of 1 lemon
  • 16 chicken pieces braai pack
For the yoghurt dip
  • 1 cup (250ml) plain yoghurt
  • 1 tsp (5ml) garam masala
  • Juice and zest of ½ lemon
  • 1 Tbsp (15ml) chutney
  • 10g coriander, finely chopped
  • Salt and milled pepper


  • In a bowl, whisk together all the marinade ingredients. Add the chicken pieces and massage them through the marinade. Cover marinate in the fridge overnight.
  • Allow the chicken to come to room temperature while the fire is lit and medium heat is reached.
  • Grill the chicken first skin side down, then continue cooking, turning frequently until cooked through.
  • In the meantime, prepare the yoghurt dip – Whisk all the ingredients together, seasoning with salt and pepper.
  • Finish by grilling the naan pieces of bread over the fire until slightly charred and warm.
  • Serve the grilled chicken garnished with coriander and lemon wedges with the dip and naan bread.