Tandoori Chicken

Eoin

I'm not exactly following a recipe here, just got some chicken breast meat in chunks with yoghurt, chilli and spices. Tempted to give this a try hanging down through the top vent but not sure how evenly it will cook like that.

jtcBoynton

I have tried semi-vertical using a spider and horizontal using a spider.  Worked ok.  Part of the Tandoori cooking process is using the radiant heat coming off the tandoor walls.  Hanging from the top vent may cause the chicken to be too far away from radiant sources and cooking will be done by conductive heat.  You should get ok results, but not sure if it would be worth the trouble of setting it up that way.  The dimensions of the egg are not ideal.  You should try it and report back - with pictures of how you set it up.





And don't forget the naan.

Eoin

jtcBoynton said:

I have tried semi-vertical using a spider and horizontal using a spider.  Worked ok.  Part of the Tandoori cooking process is using the radiant heat coming off the tandoor walls.  Hanging from the top vent may cause the chicken to be too far away from radiant sources and cooking will be done by conductive heat.  You should get ok results, but not sure if it would be worth the trouble of setting it up that way.  The dimensions of the egg are not ideal.  You should try it and report back - with pictures of how you set it up.





And don't forget the naan.

Nan is off the menu, diet. I like chapatis, will do these on the Egg when I'm back on carbs.

Eoin

Set up like this. Ran fully open top and bottom to get really hot (flames out of the top) then closed the bottom down so hot but no flames to try and replicate a tandoor. The shape of the egg is not exactly right, but giving it a go!

Eoin

First one out. Got 2 in together now, tried more but they are not clear of each other. 

Eoin

These were really good. Soft tender chicken, great coating creamy and spicy and charred. Next time will do more!

Eoin

Repeat performance tonight. Marinading now, same as before just twice as much chicken.

caliking

Looks mighty fine! Not sure how I missed this the first time.

The vertical placement is key, as the meat then bastes itself. Just a bit tricky to do in the egg.

pgprescott

caliking said:

Looks mighty fine! Not sure how I missed this the first time.

The vertical placement is key, as the meat then bastes itself. Just a bit tricky to do in the egg.

My brother has a colleague who does this cook. He swears a really long marinade is key. Yes or no? Tells me his buddy lets it almost get funky? My brothers is ok, but his buddies is a whole other level. This looks tasty. 

Eoin

pgprescott said:

caliking said:

Looks mighty fine! Not sure how I missed this the first time.

The vertical placement is key, as the meat then bastes itself. Just a bit tricky to do in the egg.

My brother has a colleague who does this cook. He swears a really long marinade is key. Yes or no? Tells me his buddy lets it almost get funky? My brothers is ok, but his buddies is a whole other level. This looks tasty. 

I only had a couple of hours last time, this time the marinade will be about 8 hours.

Never tried this at home before the Egg, you need too much heat to make it cook properly.  It is a really good way to cook chicken. Will post pictures again later when we have dinner.

Eoin

Hot now, reduced the vent to get rid of the flames so we're working on radiant heat. Got some cheesey skins to do as well but I think they will end up as charcoal on a 700F Egg.

Eoin

Ready to eat. Last post today, had way too much G&T and going to attack this pile of tandoori chicken now. For some reaon it's much hotter today as well, different batch of chilli!

caliking

pgprescott said:

caliking said:

Looks mighty fine! Not sure how I missed this the first time.

The vertical placement is key, as the meat then bastes itself. Just a bit tricky to do in the egg.

My brother has a colleague who does this cook. He swears a really long marinade is key. Yes or no? Tells me his buddy lets it almost get funky? My brothers is ok, but his buddies is a whole other level. This looks tasty. 

It depends. If their is any kind of tenderizer in the marinade (papaya, yogurt, pineapple) I don't like what happens to the texture after about 4hrs.

Eoin

caliking said:

pgprescott said:

caliking said:

Looks mighty fine! Not sure how I missed this the first time.

The vertical placement is key, as the meat then bastes itself. Just a bit tricky to do in the egg.

My brother has a colleague who does this cook. He swears a really long marinade is key. Yes or no? Tells me his buddy lets it almost get funky? My brothers is ok, but his buddies is a whole other level. This looks tasty. 

It depends. If their is any kind of tenderizer in the marinade (papaya, yogurt, pineapple) I don't like what happens to the texture after about 4hrs.

It's a yoghurt marinade. Today's was also good, but much hotter. I assume the scotch bonnet and birds eyes were just hotter, always a lottery with chilli.