tandoori chicken and naan on XL 'kettle' with home brewed lump reducer

Canugghead

someone gave me two nice SS collars a while back ... 14.5" diameter and 9" tall.  Cut one of them into two sections: 5.75" + 3.25", perfect as XL lump reducers!  Lots of air flow with whole circle of lump grate holes exposed.

After getting the right char in direct mode, I moved them to the perimeter to finish indirect like a kettle!

frees up the centre for home made naan the KISS way, no super heated p/s, stone, etc.

Seldom use my two LARGE's these days even for small cooks.  XL with lump reducer, when teamed with grid extender, gives me direct, raised direct and kettle indirect all at the same time. Can also slip a stone under raised grid for instant raised indirect.

Canugghead

I use Kissan tandoori masala that has been around in Canada for over 30 years. It's now available to US customers online as Kisna...

original:

http://www.kissan.ca/Kisna_USA/Kisna_Foods_Tandoori_Masala_Authentic_East_Indian.html

new no artificial colour, no msg blend:

http://www.kissan.ca/Kisna_USA/Kisna_Foods_Tandoori_Masala_No_Artificial_Colours_No_MSG.html

CANMAN1976

Wow Canugggead looks awesome and I love tandoori.Did you just use the dry rub straight or did you mix the rub in yogurt and marinade the chicken?

caliking

That looks killer! Can you share the naan recipe? KISS sounds good... I've been so hung up about cooking naan the "traditional" way that I've missed out on making them. Not smart of me. 

Love the color on the chicken. 

Canugghead

@CANMAN1976 - I added yogurt, salt, lemon juice, garlic/ginger paste and a special chicken kebab spice from Bangalore. Come on down for Toronto or Niagara fest next year and you can try some!

@Caliking - I believe this is the recipe SWMBO uses. Yogurt and home made ghee, yum!

http://indianfood.about.com/od/breadrecipes/r/naan.htm

CANMAN1976

Going to try this week end.I never get that deep red color though and I hate using food colouring.i do have some kaddie red pepper flake that's supposed to be a good substitute for the Kashmiri pepper maybe that will work?

Canugghead

Do you blend your own tandoori spice from scratch like LS, or use a commercial tandoori mix?

I hear you about the colour.  We are now switching over to the new no msg, no artificial colour blend gradually, see links above, but the flavour profile is not as intense as the original 'red' blend.  For this cook, 3.8 kg (twenty small leg quarters) I used 9 TB of new blend, plus 1 TB of original 'red'.  One of these days I'm gonna try blending tandoori spice from scratch, sorry can't answer your question.

CANMAN1976

Canugghead said:

Do you blend your own tandoori spice from scratch like LS, or use a commercial tandoori mix?

I hear you about the colour.  We are now switching over to the new no msg, no artificial colour blend gradually, see links above, but the flavour profile is not as intense as the original 'red' blend.  For this cook, 3.8 kg (twenty small leg quarters) I used 9 TB of new blend, plus 1 TB of original 'red'.  One of these days I'm gonna try blending tandoori spice from scratch, sorry can't answer your question.

I usually use the tandoori blend from epice de cru spice shop in Montreal....good stuff but ends up more yellow than red.

Canugghead

Just checked spicetrekkers.com, very interesting. Their tandoori turkey recipe got my attention, think that's how I may do my next turkey!

The new Kissan is also more on the yellow (natural spice colour?) side, that's one of the reasons I added 1 TB of the original.

caliking

For the more red color, you could try to sub paprika for the Kashmiri mirch. Like paprika, Kashmiri mirch doesn't have a lot of heat. 

And thanks for the naan recipe, Gary.