Tondoori chicken

Lewklein

I am going to cook a whole tondoori chicken;
How hot can I get the egg with the ceramic plate inserted?

Do I need to use the plate?

civil eggineer

Basically as hot as you want but it takes a little longer since the platesetter absorbs a lot of heat. I would use the platesetter, preheated with egg, and cook around 350 degree dome temp. Direct cooking has a tendency to burn the chicken. A whole chicken takes around 1.5 hours at 350 dome temp.

civil eggineer

I looked it up and classic tandori chicken is cooked at 800 degrees! If it is a new egg I definitely would not go over 400 or so to protect your gasket. I doubt there would be much taste change if it were cooked at lower temp but never done one. Good luck!

Richard Fl

I do mine at 400F but am sure 500 would work.

Chicken, Pieces, Tandoori, Richard




INGREDIENTS:
20-30 Pieces Chicken, Skin on of off, your choice
2-3 Cups PLAIN Yogurt
4-6 Tbs Tandoori Paste, PATAK'S Spicy Ginger & Garlic, Marinade & Grill Sauce




Procedure:
Marinade:
1 Take the chicken pieces and score deep cuts into the meat to allow the tandoori marinade to penetrate the meat.
2 Mix the yogurt and tandoori paste together, about 2 parts yogurt and 1 part tandoori sauce, and spoon into the cuts and all over. Place in a non-reactive container, I used a gallon ziploc bag.
3 Place in refrigerator 8 hours, overnight is OK but not longer. Remove from refrigerator 1 hour before cooking and let come to room temperature.
Cooking:
1 Set large BGE up indirect, plate setter legs up, got BGE to 400°F w/ apple wood for smoke, and placed the chicken in the BGE. Had 2 full size grills with the chicken layed out over the aluminum mesh from Wally World. Keeps things from falling down.
2 Temperature dropped to 250°F, due to mass of cold meat. Got back to 400°F and let cook for 45 minutes.
3 After 45 minutes removed the indirect set-up and cooked all on one grill another 25 minutes direct at 350°F. Pulled when the breasts reached 160°F and the thighs/drumsticks 170°F.
4 Served with split red lentil soup and french fries with curry sauce. Yes, Curry Sauce, not bad.


Yield: 6-8 Servings
Cooking time: 1 hour and 20 minutes

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard FL, 2007/10/21

Angela

My hubby is the one that grills it, and we haven't made our tandoori chicken since we bought our egg a couple weeks ago so I can't say how it might be different than on our regular charcoal grill.

here is my recipe for Tandoori Chicken

2 1/2 inch piece of fresh ginger
12 cloves of garlic
1/4 cup fresh lime juice
2 medium onions
3 Tablespoons vegetable oil
2 teaspoons salt
2 teaspoons ground cumin
1 1/2 teaspoons paprika ( I used smoked paprika)
1/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup plain whole milk yogurt

Prep chicken by removing the skin. We usually do chicken thighs although we have done a whole chicken before I personally prefer it made with thighs, it has a better flavor on the thinner meat than on the whole chicken. This is enough marinate for a large family pack of thighs.

For marinade

Put the ginger, onion and garlic in the food processor with steel blade and process until relatively smooth add remaining ingredients and process until evenly blended. Marinate chicken for 24 hours and then grill.

I don't use the red food coloring, so it won't be that red color you get at the Indian restaurants.

Lewklein

Thanks I appreciate it. I have gotten the egg up to 650 once so I think I will push the envelope a little
lewKLEIN

Lewklein

Thanks I was however thinking of cooking it at a very hi temp. I will take your advice about the plate.
lewKLEIN

Lewklein

Thanks great recepie

Lewklein

Thanks
I've loved Tondoori since England 30 years ago.
I'll give your recipe a try