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Tandoori Beer Can Chicken

Introduction & method

This recipe is from Easy, by The Curry Guy Dan Toombs. I've followed Dan's blog for a while and made a few of his recipes. Recently he sent me a copy of Easy, his new book, and Idecided to try something from it. Unfortunately, I'm the world's worst barbecue cook, but this recipe works just as well in the oven.

Tandoori Beer Can Chicken Recipe


Finely chop the coriander and add it to a blender with all the other marined ingredients. Blitz to a smooth paste. Generously coat the chicken with it, inside and out, and try to get some under the skin on the breasts too. Leave to marinate in the fridge for at least 8 hours, preferably overnight.


When the chicken has marinaded, preheat your oven to 210°C (410°F) for a fan oven, 230°C  (450°F) for a conventional one, gas mark 8. Open the can of beer (any kind of beer you like) and drink half of it. Place the half-full can on a baking sheet and wiggle the cavity of the chicken over the can - the legs should be pointing down. Cook in the hot oven for 20 minutes, then turn down the temperature to 180°C (356°F) fan, 200°C  (400°F) conventional, gas mark 6. Continue to cook until the juices run clear when you stab the chicken and/or the internal temperature reaches 82°C (180°F). Tent the chicken in foil and rest for 10 minutes. Serve with naan and raita.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Tandoori Beer Can Chicken on YouTube.

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Ingredients & Info

 1 1½ kilo chicken
 1 400 ml can of beer
 125 ml rapeseed or olive oil
 3 tbsp ginger/garlic paste
 1½ tsp smoked paprika
 1½ tsp ground cumin
 1½ tsp oregano
 1½ tsp turmeric
 ¾ tsp red chilli flakes or powder
 small handful of fresh coriander


Salt and pepper to taste

US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
marinading time: min 8 hours.
Cooking time: about 1 hour.
Total time: 9 hours 10 minutes.