Tandoori-spiced chicken with yellow rice

Prep time
Cook time

Who said you can’t prepare this Indian classic over the coals? It’s divine.


  • 1 x chicken braai pack
  • 30ml canola oil
  • 2 cups plain yoghurt
  • 20ml cayenne pepper
  • 20ml ground turmeric
  • 20ml ground coriander
  • 20ml ground cumin
  • 30ml garam masala/curry powder
  • 30ml lemon juice
  • 20ml brown sugar
  • 4 garlic cloves, finely grated
  • salt and pepper
  Yellow rice:
  • 2 cups jasmine rice
  • chicken stock
  • 10ml turmeric
  • 200g peas, cooked
  • 5ml chilli flakes
  • salt and pepper
  • 6 naan breads, grilled
  • raitas of choice (tomato and red onion / cucumber and yoghurt)


  • Combine the oil, yoghurt, cayenne pepper, turmeric, coriander, cumin, garam masala, lemon juice, sugar, garlic, and a sizeable pinch of salt and pepper.
  • Toss through the chicken pieces to coat evenly.
  • Place in the fridge and leave to marinate overnight (at least 8 hours).
  • Remove the chicken pieces from the marinade, discarding any excess.
  • Cook over medium-hot coals.
  • Braai until cooked through and charred beautifully, turning occasionally. This takes about 30-40 minutes.
  Yellow rice:
  • Cook the rice according to the package instructions, using chicken stock instead of water.
  • Once the rice has been cooked and is still hot, stir through the turmeric and peas.
  • Season with salt, pepper, and chilli flakes.
  Serve the chicken with the yellow rice, grilled naan and your raitas. Garnish with fresh coriander.