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Tandorri Chicken.

RaeboRaebo Posts: 47
edited 2:53PM in EggHead Forum
Its very hard to do traditional tandoori chicken in house or on a gas job as it's the clay ovens and their incredible heat used by the people of Afghanistan/Pakistan that gives this skinless chicken it's unique texture and crispness.
Has anyone done tandoori chicken? if so what was your set up and heat settings?

Comments

  • Richard FlRichard Fl Posts: 8,181
    This works for me. Am investigating some large Skewers, but so far only see pics in Google, no sources to buy them found yet.

    Chicken, Pieces, Tandoori, Richard Fl



    FINISH1.jpg




    INGREDIENTS:
    20-30 Pieces Chicken, Skin on of off, your choice
    2-3 Cups PLAIN Yogurt
    4-6 Tbs Tandoori Paste, PATAK'S Spicy Ginger & Garlic, Marinade & Grill Sauce




    Procedure:
    Marinade:
    1 Take the chicken pieces and score deep cuts into the meat to allow the tandoori marinade to penetrate the meat.
    2 Mix the yogurt and tandoori paste together, about 2 parts yogurt and 1 part tandoori sauce, and spoon into the cuts and all over. Place in a non-reactive container, I used a gallon ziploc bag.

    TANDOORI2.jpg


    3 Place in refrigerator 8 hours, overnight is OK but not longer. Remove from refrigerator 1 hour before cooking and let come to room temperature.
    Cooking:
    1 Set large BGE up indirect, plate setter legs up, got BGE to 400°F w/ apple wood for smoke, and placed the chicken in the BGE. Had 2 full size grills with the chicken layed out over the aluminum mesh from Wally World. Keeps things from falling down.



    TANDOORI3.jpg


    2 Temperature dropped to 250°F, due to mass of cold meat. Got back to 400°F and let cook for 45 minutes.
    3 After 45 minutes removed the indirect set-up and cooked all on one grill another 25 minutes direct at 350°F. Pulled when the breasts reached 160°F and the thighs/drumsticks 170°F.





    TANDOORI4.jpg


    4 Served with split red lentil soup and french fries with curry sauce. Yes, Curry Sauce, not bad.


    Yield: 6-8 Servings
    Cooking time: 1 hour and 20 minutes

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Source: BGE Forum, Richard FL, 2007/10/21
  • I had the same question a couple years ago and got this from far away! http://www.bbqblue.com.au/smoke_woods/site_files/cordon_blue_roasting_chicken.html
    It worked.
    TTFN WLL
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