Go Back
Bengal Barbeque Recipe

Bengal Barbeque Recipe

Smoky, spice-forward Bengal-style barbecue made with yogurt and aromatic spices. Juicy, tender meat with a signature Bengali punch — perfect for grills, skewers, or broilers. Author: Use Default (Don't show) Servings: 4 people Estimated Cost: $5 Times Prep Time: 0 days 0 hours 20 minutes Marinate Time (Resting Time): 0 days 4 hours 0 minutes (recommended) Cook Time: 0 days 0 hours 20–25 minutes Total Time: 0 days 4 hours 45 minutes (includes marinating) Categories: Grilled, Barbecue, Street Food Courses: Main Dish, Appetizer Cuisines: Bengali, South Asian, Fusion Keywords: Bengal Barbeque Recipe, Bengali barbecue, spiced grilled chicken, tandoori style
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
25 minutes
Total Time 4 hours 45 minutes
Servings: 4
Course: Appetizer
Cuisine: South Asian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • Adjust quantities for beef, lamb, paneer, or fish if preferred — this version uses chicken.
  • 1 kg 2.2 lb boneless chicken thighs, cut into 1.5–2 inch pieces
  • 1 cup plain yogurt full fat or Greek
  • 2 tablespoons mustard oil or substitute vegetable/olive oil
  • 1½ tablespoons ginger-garlic paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1½ –2 teaspoons Kashmiri chili powder or paprika for milder color
  • 1 teaspoon garam masala
  • 1 teaspoon roasted cumin powder optional
  • 1 tablespoon lemon juice or vinegar
  • 1½ teaspoons salt adjust to taste
  • 1 teaspoon sugar or honey balances acidity
  • 2 tablespoons chopped fresh cilantro coriander — optional in marinade
  • 1 medium onion thinly sliced (for serving)
  • Lemon wedges for serving
  • Fresh cilantro or mint for garnish
  • 1 –2 tablespoons melted butter or ghee optional, for basting

Equipment

  • Large mixing bowl (for marinade)
  • Whisk or fork
  • Cutting board & knife
  • Skewers (if using) or grill rack
  • Grill / Charcoal grill / Broiler / Oven
  • Tongs & basting brush
  • Measuring cups & spoons

Method
 

  1. Trim & prep the meat. Pat chicken pieces dry with paper towels, discard excess fat, and place in a large mixing bowl.
  2. Make the marinade. In a bowl whisk yogurt, mustard oil, ginger-garlic paste, ground cumin, ground coriander, turmeric, Kashmiri chili powder, garam masala, lemon juice, salt, sugar, and chopped cilantro until smooth.
  3. Coat the meat. Add chicken into the marinade, toss thoroughly until every piece is well coated. Cover tightly and refrigerate at least 4 hours, preferably overnight for best flavor penetration.
  4. Soak skewers (if using wooden). If using bamboo/wood skewers, soak them 30 minutes so they don’t burn.
  5. Preheat grill or oven. For charcoal/wood grill — prepare for medium-high heat. For gas grill, preheat to medium-high. For oven broiler, set to high and place rack ~6 inches from heat source. If using oven, preheat to 220°C (425°F) for grill pan method.
  6. Assemble & sear. Thread marinated pieces onto skewers (or place on oiled grill rack). Grill 4–6 minutes per side, turning once or twice, until charred at edges and internal temperature reaches 74°C (165°F) for chicken. Baste occasionally with melted butter/ghee for glossy finish.
  7. Rest & finish. Remove from heat, transfer to plate, tent with foil and rest 5 minutes.
  8. Serve. Arrange on platter with sliced onions, lemon wedges and sprinkle chopped cilantro or mint. Serve with basmati rice, naan, or simple salad and chutney.
  9. Nutrition (approx. per serving — 1/4 recipe)
  10. Calories: 360 kcal
  11. Protein: 34 g
  12. Carbohydrates: 6 g
  13. Fat: 20 g
  14. Sodium: 640 mg (varies by salt used)
  15. (Estimates only — if you need exact nutrition facts for WP Recipe Maker, I can calculate with specific ingredient brands.)

Notes

per side, turning once or twice, until charred at edges and internal temperature reaches 74°C (165°F) for chicken. Baste occasionally with melted butter/ghee for glossy finish.
Rest & finish. Remove from heat, transfer to plate, tent with foil and rest 5 minutes.
Serve. Arrange on platter with sliced onions, lemon wedges and sprinkle chopped cilantro or mint. Serve with basmati rice, naan, or simple salad and chutney.
Nutrition (approx. per serving — 1/4 recipe)
Calories: 360 kcal
Protein: 34 g
Carbohydrates: 6 g
Fat: 20 g
Sodium: 640 mg (varies by salt used)
(Estimates only — if you need exact nutrition facts for WP Recipe Maker, I can calculate with specific ingredient brands.)
Notes & Pro Tips
Protein swaps: Works equally well with lamb cubes, beef sirloin cubes, paneer, or firm fish — adjust cook times.
Oil choice: Mustard oil gives an authentic Bengali bite; substitute if unavailable. If using mustard oil, heat it first and let it cool slightly for a mellower flavor.
Charcoal flavor: For authentic smoky notes, add a small piece of charred coal to a bowl, place in center of marinated meat, pour a teaspoon of hot oil over it, cover immediately for 2–3 minutes to trap smoke (dhungar method).
Make-ahead: Marinate up to 24 hours. Cooked barbecue can be gently reheated in oven at 180°C (350°F) for 6–8 minutes.
Spice heat: Adjust Kashmiri chili vs. regular chili powder to control heat while retaining color.
Presentation: For parties, thread mixed veggies (peppers, onion, tomato) between meat pieces for kebab skewers.