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Tandoori Chicken Results - Pics

DMWDMW Posts: 6,348
Technique seemed to work well. However, not happy with the marinade. The chicken texture was great, but distinct tandoori flavor was lacking. So, I get to try again! Here are some pics; rice, cucumber, etc was courtesy of SWMBO prepared inside. Naan was provided by my neighbor done on a cast iron skillet inside using a dutch oven lid directly on top of the naan.

My Facebook Place where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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Comments

  • It looks great!
    You may want to marinate the chicken overnight to get the flavour to the bone.
    Keep on mixing it up!
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  • DMWDMW Posts: 6,348
    @Trini_in_Ottawa That's the thing, it was marinating about 24 hrs. I think we need to try different spice mix...
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • DMW said:

    @Trini_in_Ottawa That's the thing, it was marinating about 24 hrs. I think we need to try different spice mix...

    Agreed. Seems a shame after 24 hour marinate the flavour did not pop!
    Did you make the marinate or was it store bought?
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  • DMWDMW Posts: 6,348
    Store bought seasoning packets mixed with Greek yogurt. I think I need to look for an Indian grocery and get spices and mix my own. Someone recommend tandoori paste mixed with yogurt, need to find that. Also, I noticed the marinade seemed really thin and a bit watery when I was skewering the chicken. SWMBO followed the instructions on the seasoning, so not sure, but want to try something different next time.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • CanuggheadCanugghead Posts: 4,542
    Looks great! I'm sure our resident tandoori guru @caliking will chime in.
    To kick up the commercial tandoori mix a notch, I add lemon juice and minced fresh garlic and ginger.  I also use strainer with coffee filter to remove excess liquid from the yogurt.
    canuckland
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  • calikingcaliking Posts: 6,738
    @DMW - chicken looks good! Sounds like your setup worked well.

    I'm not a fan of the tandoori pastes. They don't taste that good IMO. If you have an Indian/Pakistani grocery store near you look for Shan mix http://www.amazon.com/Shan-Chicken-Tikka-BBQ-Masala/dp/B000MSS6C4. They are usually $2-$3 per box in stores. I have even found them at my local Kroger sometimes. With the dry mix, you can make the marinade as thick or as runny as you like, plus you can make it spicy or mild according to taste.

    My usual MO is to add as much dry spice mix for the amountof chicken I'm cooking, along with 1-2 tbsp each of mayonnaise, yogurt, ginger paste, and garlic paste. I don't like the texture of the meat after marinating overnight (the yogurt turns it into mush), so I marinate for 4-6hours now.

    If you want to make your spice mix, search for chicken tikka recipes also - tandoori chicken and chicken tikka are close to being the same thing. Don't add red food coloring like some recipes ask you to do - the red color of tandoori chicken comes from Kashmiri peppers (I think paprika is the closest thing) not from adding food color. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Chris_WangChris_Wang Posts: 1,253
    Your apron is awesome.

    Ball Ground, GA

    ATL Sports Homer

     

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  • calikingcaliking Posts: 6,738
    Oh, and your pics are pretty amazing too!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • ZickZick Posts: 171
    That was awesome Calking!!!! Thanks for sharing.
    When was the last time you did something for the first time? - Zick Boulder, CO
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  • DMWDMW Posts: 6,348
    @caliking Thanks so much for the tips there, especially on the red coloring. I was really tempted tonight to add food coloring next time just because I like the red color on tandoori for some reason. I will avoid the coloring.

    And thanks for the comment on the pics, though I didn't take them. ;) My neighbor shot them with my Canon T3 using one of her lenses. She is semi-pro, shoots weddings, family photos, etc.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
    ·
  • GriffinGriffin Posts: 6,768
    Looks really, really good. Bummer it didn't have the flavor you were looking for. Sweet apron. I was wondering about the set up you used, but did a search and found your previous post about your set up. Looks like it worked out pretty well.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • yzziyzzi Posts: 1,793
    edited October 2013
    I agree with @caliking about using Shan mix. Here's what I normally do for tandoori chicken:

    1-2 pounds Chicken thighs or breasts sliced deep every couple inches
    - 5-6 tablespoons yogurt (one for each piece of chicken, plus one or two extra)
    - 4-5 tablespoons ginger/garlic paste
    - ¼ cup lemon/lime juice
    - 1-2 tablespoons garam masala
    - ½ package of tandoori masala
    - 1 teaspoon salt to taste
    - Couple tablespoons of white vinegar

    The key on marinading is scoring the skin nearly to the bone so that the marinade penetrates much better.
    Dunedin, FL
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  • calikingcaliking Posts: 6,738
    I agree with @yzzi on most points, except the skin. Tandoori chicken is never cooked with the skin-on - that's a Western thing. In India/Pakistan/Bangladesh chicken is always cooked/grilled skinless.

    Scoring the meat down to the bone is key though, and really helps the marinade get deeper in. I would suggest trying the Shan first, then seeing how you like it with any extras (garam masala, salt, etc.)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • yzziyzzi Posts: 1,793
    Yeah @caliking, you're right on that, I meant score the meat, not skin. And probably a good call on holding off on garam masala, especially since my wife says the chicken is usually too hot. The heat is mostly in the mix, but the garam masala will definitely add some more bite to it.
    Dunedin, FL
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  • Little StevenLittle Steven Posts: 27,271
    caliking said:
    I agree with @yzzi on most points, except the skin. Tandoori chicken is never cooked with the skin-on - that's a Western thing. In India/Pakistan/Bangladesh chicken is always cooked/grilled skinless.

    Scoring the meat down to the bone is key though, and really helps the marinade get deeper in. I would suggest trying the Shan first, then seeing how you like it with any extras (garam masala, salt, etc.)

    Really not hard to make your own tandoori masala. Just pulled this off the net. I don't really care for the dish (I love everything in Indian cuisine, I should say I don't care for it enough to order from a menu instead of something else or take it at a buffet and lose the stomach room to eliminate me having lamb goat or fish). When I cook Indian I always toast the seeds, pods, roots or bark and grind the spice myself.

    1 teaspoon garlic powder (Lasun)

    1 teaspoon ground ginger (Adrak) 1 teaspoon ground cloves (Lavang) 1/2 teaspoon grated nutmeg (Jaiphal) 1 teaspoon mace (Javitri) 1 1/2 tablespoons ground cumin (Jeera) 2 tablespoons ground coriander (Dhania) 1 teaspoon ground fenugreek (Methi) 1 teaspoon ground cinnamon (Tuj or Dalchini) 1 teaspoon fresh ground black pepper (Kalimirchi) 1 teaspoon ground brown cardamom (Elaichi) 1 teaspoon red food coloring                     

    Steve 

    Caledon, ON

     

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  • fljoemonfljoemon Posts: 465
    Watch this for some pointers: http://www.youtube.com/watch?v=vCODeJt9gvc
    LBGE & Mini
    Orlando, FL
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  • DMWDMW Posts: 6,348
    Thanks everyone for all the tips, will try again in a couple weeks.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • pflugpflug Posts: 25
    Do you just put the skewers across the felt gasket?
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