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Here's the Tandori Chicken Recipe from the Texas Eggfest

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edited November -1 in EggHead Forum
Tandoori Chicken Drumsticks[p] [p]Ingredients[p]20 chicken drumsticks[p]Juice of 1 Lemon[p]1tsp of salt [p] [p]Marinade[p]4 tbsp Tandoori Paste or powder (Look for Pataks brand)[p]4 tbsp Plain yogurt [p]1 tbsp of olive oil (or melted butter)[p]2 in piece Ginger minced/chopped.[p]1 large jalapeno (2 for extra spicy)[p]1 tsp of tamarind powder (optional for tangy flavor) [p] [p] [p]Method[p]1. Remove the skin. Make two/three deep slits crossways on the meaty parts.[p]2. Apply lemon juice and salt to it and leave it for at least 45 minutes in the refrigerator.[p]3. Meanwhile, make the marinade: combine the Tandoori paste/powder, yoghurt, ginger, jalapenos, and tamarind powder. [p]4. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Use gloves or tongs as the powder has food coloring.[p]5. Cook the chicken drumsticks in the Green Egg at 400F 20 - 25 minutes. Turn it every 5 minutes.[p] [p] [p]Yogurt Mint Chutney[p]4 tbsp of plain yogurt.[p]1 tbsp Cross and Blackwell Mint Sauce (or chopped fresh mint plus salt to taste).[p] [p]Mix to create a yogurt chutney that can be used as a condiment/dipping sauce with Tandoori Chicken or Jeera Chicken.[p] [p]Jeera Chicken[p]Ingredients[p]2 lb Chicken Cut into 1in small pieces
4 tbsp Jeera (Cumin seeds)
2 tbsp Black Peppercorns
1/3 cup fresh Ginger [p]1/3 cup fresh Garlic[p]1/3 cup Green Chilies or Jalapenos
3 medium sized Onions (finely chopped)
1 Lemons juiced
1 tsp Salt
3 tbsp Olive Oil[p]1 cup chopped cilantro[p]Method[p] [p]Apply lemon juice and salt to the chicken pieces and leave it for at least 45 minutes in the refrigerator.
Roast Cumin seeds and black pepper in a pan and grind well in a blender.
Mince the ginger, garlic and jalapenos in a blender.
Marinate the chicken pieces with ground spices; add ginger, garlic and chili paste. Marinate for another 45 minutes (or longer).
Heat the oil in a skillet at high heat in the Green Egg. Add chopped onions and fry till light golden brown. (Note: if the skillet is small, cook in two batches).
Add the marinated chicken and cook on medium high heat. Stir till the chicken becomes tender.
Put the Green Egg lid down for a couple of minutes. Open lid stir and repeat until chicken is fully cooked.
Garnish with fresh cilantro.
[p]
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