Tandoori Beer Can Chicken with Rice Salad

This Tandoori Beer Can Chicken with Rice Salad is perfect for BBQs and gatherings. The secret to the flavour is in the marinade which is made with Greek yoghurt, coriander, turmeric, chilli powder, chaat masala, nutmeg, saffron, garam masala and ground cardamom. Serve with flavoursome pilaf rice.

Ingredients

1 large corn fed chicken, slashed
1 can of beer

Marinade

400g thick Greek yoghurt
25g ground coriander
1 tsp turmeric
30g mild red chilli powder
15g chaat masala
Pinch nutmeg
Pinch saffron
5g garam masala
10g ground cardamom

Pilaf Rice

15ml vegetable oil
200g basmati rice
½ tsp cumin seeds
1 cinnamon stick
½ tsp turmeric
2 cloves
4 cardamom pods, crushed
1 bay leaf
Pinch saffron
500ml water
25g butter

To serve

Mint yoghurt
Tamarind

Method

Print Recipe

Mix all the spices together with the yoghurt and lime juice, cover the chicken in the marinade, cover in cling film and pop in the fridge overnight.
Heat a BBQ until hot and the coals are grey, place the chicken in the opened can on the BBQ for 1 hour.
Preheat the oven to 160c
For the rice, dry fry the spices for 30 seconds, add the onion and oil and cook for 5 minutes. Add the rice and 500ml water, cover with a cartouche or a lid and cook for 20 minutes .
Remove the cartouche and dot with butter.

Ingredients

1 large corn fed chicken, slashed
1 can of beer

Marinade

400g thick Greek yoghurt
25g ground coriander
1 tsp turmeric
30g mild red chilli powder
15g chaat masala
Pinch nutmeg
Pinch saffron
5g garam masala
10g ground cardamom

Pilaf Rice

15ml vegetable oil
200g basmati rice
½ tsp cumin seeds
1 cinnamon stick
½ tsp turmeric
2 cloves
4 cardamom pods, crushed
1 bay leaf
Pinch saffron
500ml water
25g butter

To serve

Mint yoghurt
Tamarind

Method

Mix all the spices together with the yoghurt and lime juice, cover the chicken in the marinade, cover in cling film and pop in the fridge overnight.
Heat a BBQ until hot and the coals are grey, place the chicken in the opened can on the BBQ for 1 hour.
Preheat the oven to 160c
For the rice, dry fry the spices for 30 seconds, add the onion and oil and cook for 5 minutes. Add the rice and 500ml water, cover with a cartouche or a lid and cook for 20 minutes .
Remove the cartouche and dot with butter.