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Tandoori Chicken

TomM24TomM24 Posts: 1,364
edited November -1 in EggHead Forum
On April Fool day my wife of 24 years asked for a divorce so I'm cooking for one now. I got to keep my Egg and its happy in its new home here in Somerset. The other night I did Tandoori chicken using this recipe. It was good but not a spicy as I like.
I do it 600F indirect placesetter legs down with the raised grate. Not sure where the color came from, there may have been some leftover cherry wood in the lump.Served with store bought Naan and Indian cauliflower and peas.

a few days ago I did a pizza but I didn't get the kitchen aid. I guess I didn't knead it enough because it didn't rise at all. I bought a recondition one from kitchen aid on ebay and I got it yesterday. It was half the price and in perfect condition. It will get its maiden voyage today when I mix up some pierogies.


  • Looks great! Let us know how the kitchen aid works out.
  • Richard FlRichard Fl Posts: 7,782
    Great looking meal. I have found that direct heat 550-600F for a 6 minutes or so high in the dome works better than a longer indirect cook. Yogurt kind of softens the texture and the fast cooking time usually works better.

    The color is probably from the cherry wood as the recipe does not mention the two most common coloring agents, tumeric and annotto. Here is one I recently did.

    Patak Indian spices has a great marinade for tandoori chicken and tikka is great with lamb.
  • TomM24TomM24 Posts: 1,364

    I'll have to get friendly with a potter to get your rig. I have used the Patak in the past and it is good.
  • Richard FlRichard Fl Posts: 7,782
    Mine was 6 inches tall and 6 inches dia. About 1/2 inch thick. Had 7 holes 1/2 inch top for skewers and several pencil size holes around the edge for air flow. The pot was fired cone 6 at 2250F and it cracked a little. Am having another made that will be about 1 inch thick and higher firing, playing at this time.
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