I have made many tandoori chicken dishes at home, the best at the time from my gas Jen-air grill and in the oven. Today did the tandoori on the BGE (large). 35 minutes at 500 degrees. It was a bit of a struggle for me to get the temperature to hold still at 500, but after about 10 minutes it got there. I used the BGE cookbook recipe as an example for the time and temperature, but used a blend from ' Arora Creations' for the spice mix. -SUPER GOOD-
This is my third meal cook on the egg, and I am very pleased and eggcited!
no, not -that- one!