Chicken Tandoori

Birdman · March 2004

Does anyone have a recipe for chicken tandoori for my BGE? Thanks!

Wingnut · March 2004

Birdman,[p]I buy tandoori paste at the market and mix with plain yogurt. I mix in a zip lock bag and add chicken with deep cuts and marinate for several hours. [p]Tandoori mix[p]2 tsp red chili powder
1 tbsp paprika
2 tbsp garam masala[p]Wingnut[p]

Julie · March 2004

Birdman,
Try Sukhi's Tandoori Marinade from the supermarket. Mix with yogurt. My kids love it!

Borders · March 2004

Birdman, I buy Sharwood's Tandoori spice. THe instructions call for:
3 tbsp spice
3 tbsp yogurt
3 tbsp corn oil (i use canola)
3 tbsp white wine vinegar
3 tbsp lemon juice[p]I brought some Egged Tandoori chicken to an Indian friend of mine at work, and he said it was the real deal.

Borders · March 2004

One more thing-I spatchcocked the chicken.

QBabe · March 2004

Borders,[p]That sounds delicious...! I've never heard of the tandoori spice, though. Do you get it somewhere locally, or mail order?[p]Tonia
:~)

BluesnBBQ · March 2004

Patak's tandoori paste is also good. You mix it with yogurt and marinade the chicken in it.

Borders · March 2004

QBabe, I got it "The Fresh Market". Would you like me to bring a jar of it to the fest???

Wise One · March 2004

Birdman, here are two recipes that have been previously posted:
Tandoori Chicken

Here is a great Tandoori chicken recipe I did over the weekend.
[p]Garam Masala
2 Tbs black peppercorns
2 Tbs whole coriander seeds
1.5 Tbs caraway seeds
0.5 Tbs cloves
20 or so whole cardamoms
0.5 Tbs cinnamon
Tandoori Masala
1 Tbs cumin seeds
1 Tbs coriander seeds
1 Tbs red (cayenne) pepper or whole dried peppers
few drops of red food coloring (optional)
The marinade:
1 Tbs lime juice
salt to taste
1 small onion
1 Tbs Tandoori Masala
2 tsp Garam Masala
1 1-inch piece of fresh ginger
1.25 cups plain yogurt
cilantro and lime wedges

2.5 lbs skinned bone in or boneless chicken pieces in any combination

Procedure
1 First I made Garam Masala from Indian Cooking by Savriti Chowdery). This is a mixture that is used in a lot of Indian cooking. You can buy it pre-made but fresh ground masalas from whole seeds are just killer. Only make what you will use in a few weeks or so. There are many variations of this particular mixture - this is just one I like.
Garam Masala
1 Grind ingredients together in a coffee grinder (or mortar and pestle) until it is a powder.
Tandoori Masala
1 Grind ingredients together. Add a few drops of red food coloring (optional).
The marinade:
1 Mix all ingrients in a food processor:
The chicken:
1 Make some deep slices in the chicken pieces.
2 Marinate the chicken for 6 hours or overnight (I do it overnight).
3 The book says to roast it at 400 for 25-30 minutes until tender and browned. I cooked it in my K at 350-375 direct on the grill for about 10-15 minutes each side, turning once.
4 Use cilantro and lime wedges as a garnish.
5 The results were just incredible - juicy, tender, and very flavorful. This weekend I made it for an Indian friend who said it was the best Tandoori chicken he has ever had anywhere!

Servings: 1

Recipe Source
Author: KimW (Kim Walker)[p]Source: Priomo Forum/Indian Cooking by Savriti Chowdery/Curries and Indian Foods by Linda Fraser[p]The Garam Masala is from Indian Cooking by Savriti Chowdery. The rest is from from the cookbook Curries and Indian Foods by Linda Fraser.
***************************************************[p]Tandoori Spathcocked Chicken
[p]Ingredients
8 peeled cloves of garlic
1 Tbs finely chopped ginger
1 Tbs lemon juice
1/2 tsp saffron
1 Tbs boiling water
1/2 tsp chili powder
1 tsp paprika
1 1/2 tsp garam masala
2 tsp salt

Procedure
1 Put garlic, ginger and lemon juice in a blender and blend till smooth (the actual recipe calls for soaking the saffron in the boiling water as well, but we almost never do that)
2 Mix the above with the chili powder, paprika, garam masala and salt.
3 Spatchcock and skin the chicken. Cut slits in the breasts, thighs and drumsticks.
4 Rub the above mixture well all over the bird, especially into the slits. Let marinate in the refrigerator overnight.
5 Cook at 350 degrees on a raised grid, direct to a temp of about 165. It should take about an hour and a half for a fairly large bird.

Recipe Source
Author: Posted by singram on October 23, 2003 (Steve Ingram)

QBabe · March 2004

Borders,[p]Sure, bring it on! Thanks![p]Tonia
:~)

Borders · March 2004

QBabe, I knew you'd say yes, and I already picked it up. Now, if I can only find an extra 3 inch space in the car to pack it.

QBabe · March 2004

Borders,[p]Yeah, I hear ya! If you camp like we do, it'll take all week just to get the vehicle packed, then there won't be a square inch of unused space, LOL![p]I've started gathering stuff together in the spare room, and am already wondering if we should take both of our vehicles, especially since we want to make a stop at the Royal Oak factory and pick up some lump. At $6.79/20 lb bag, it's worth a stop...[p]Tonia
:~)

Banker John · March 2004

Birdman,
If I remember correct, Steve Ingram, (Singram) is our resident expert on Tandoori chicken. [p]There was a thread I remember reading...[p]Banker John
[ul][li]Singram's Tandoori Chicken[/ul]

Chicken Tandoori

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