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Tandoori Chicken

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
This turned out well, but not really like Tandori flavor (even using spice mix for Indian market). The Joetisserie worked well. 

LBGE & SBGE.  Central Texas.  
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Comments

  • 20stone
    20stone Posts: 1,961
    Did you use a marinade?  That is a key element. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • CPARKTX
    CPARKTX Posts: 2,095
    20stone said:
    Did you use a marinade?  That is a key element. 
    It was a dry spice mix that the instructions had me combine with you, oil and lemon juice. What do you recommend?
    LBGE & SBGE.  Central Texas.  
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  • Hub
    Hub Posts: 927
    Looks good to me.
    Beautiful and lovely Villa Rica, Georgia
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  • caliking
    caliking Posts: 19,241
    That looks pretty good to me!

    I'm going to leave this here as a starting point:

    https://www.washingtonpost.com/recipes/tandoori-chicken/16268/?utm_term=.50dcb631ba6c

    There are many iterations of tandoori chicken. So do what you want with it :)

    I don't add lime juice in the marinade, because it messes up the texture of the chicken. And add some mayo to the marinade instead of oil. 

    Someone compared different brands of ready-made tandoori marinades a while back, but I can't remember who it was.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
    Here is one that is (relatively) quick and easy. 


    As with many ethnic cookbooks, you may need to make substitutions based on ingredient availability (but not in Houston).  Alao, I am anti-food colo(u)ring.

    Other possinle mods:
    - Chop the chicken into pieces before you marinade (better flavor distribution)
    - Per @caliking , reduce time in yogurt, as it can overmush the chicken

    Last - the recipe came from this cookbook:


    Good luck
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 19,241
    edited May 2018
    I was going to reference the recipe above but was too lazy to take the requisite pics and post (gracias @20stone :smiley: )

    i think the food coloring crept into recipes to fake the red color that Kashmiri peppers ( can easily sub paprika) impart to the chicken . It’s an abomination. 

    Slashing the meat prior to marinating really helps with flavor penetration as well. 

    Lastly, I’m not a fan of over tenderized meat, I would consider skipping the papaya paste if using yogurt. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Richard Fl
    Richard Fl Posts: 8,297
    NICE LOOKING MEAL GREAT W/BASMATI RICE.  HERE IS ONE I LIKE FOR INDIDUAL PIECES.  http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=490741&catid=1

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