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Tandoori Chicken - Adapted for the BGE.

Hey all,

Tonight I made homemade naan and tandoori chicken from CooksIllustrated, both great recipes.  I liked the naan, but I didn't like the ROI (return on investment) and plan on buying naan next time.  The tandoori chicken will be sent to my regular rotation, and both my wife and I really enjoyed it.  Next time, I make this recipe I will be using a yogurt sauce, or something to go with the rice and to make it not as dry. 

I adjusted the recipe and cooked indirect at 350 until temp and didn't do any broiling.

Here are the recipes:

Serves 4

We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.


  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon garam masala (see note)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup plain whole-milk yogurt (see note)
  • 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
  • 2 teaspoons table salt
  • 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed


  1. 1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.

  2. 2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.

  3. 3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)

  4. 4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.


Makes 4 pieces

This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking. This variation, which can be prepared in about two hours, forgoes the overnight rest, but the dough may be a little harder to roll out.


  • 1/2 cup ice water
  • 1/3 cup plain whole-milk yogurt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • 1 large egg yolk
  • 2 cups (10 ounces) all-purpose flour
  • 1 1/4 teaspoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/4 teaspoons salt
  • 1 1/2 tablespoons unsalted butter, melted


  1. 1. In measuring cup or small bowl, combine water, yogurt, 3 tablespoons oil, and egg yolk. Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
  2. 2. Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Transfer dough to lightly floured work surface and knead until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Let dough rise at room temperature for 30 minutes. Fold partially risen dough over itself 8 times by gently lifting and folding edge of dough toward middle, turning bowl 90 degrees after each fold. Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising one more time, for total of three 30-minute rises.
  3. 3. Adjust oven rack to middle position and heat oven to 200 degrees. Place heatproof plate on rack. Transfer dough to lightly floured work surface and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with plastic coated with vegetable oil spray. Let stand for 15 to 20 minutes.
  4. 4. Transfer 1 ball to lightly floured work surface and sprinkle with flour. Using hands and rolling pin, press and roll piece of dough into 9-inch round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking. Using fork, poke entire surface of round 20 to 25 times. Heat remaining 1 teaspoon oil in 12-inch cast-iron skillet over medium heat until shimmering. Wipe oil out of skillet completely with paper towels. Mist top of dough lightly with water. Place dough in pan, moistened side down; mist top surface of dough with water; and cover. Cook until bottom is browned in spots across surface, 2 to 4 minutes. Flip naan, cover, and continue to cook on second side until lightly browned, 2 to 3 minutes. (If naan puffs up, gently poke with fork to deflate.) Flip naan, brush top with about 1 teaspoon melted butter, transfer to plate in oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking remaining 3 dough balls. Once last naan is baked, serve immediately.


  • Yes! Ver good work. Bookmarked
    Be careful, man! I've got a beverage here.
  • Thanks for posting.  I'll be making this for dinner tonight!
  • BYS1981BYS1981 Posts: 2,530
    Welcome guys, I didn't do a veggie with this cook, so if you pair one that works let me know!
  • Aloo gobi, channa dal, dal fry, bhindi bhaji, palak paneer and chili paneer are all easy and less intensive than the tandoori. Vegetable biryani is a great starch comliment as well. Most Indian vegetarian recipes are intended to be a main course so they can be held at a serving temp for a while.


    Caledon, ON


  • Great write up.
  • Naan is well worth the effort on the egg too. You gotta get up to tandoor temps though.

    I tried with multiple setups. Best results by far were with this. Every thing wide open and a lot of lump.




    Caledon, ON


  • BYS1981BYS1981 Posts: 2,530
    Awesome, thanks LS. How hot we talking for the naan?
  • Little StevenLittle Steven Posts: 28,817
    edited November 2012
    Hot as you can get it. Fawgettabout your gasket. Probably 1000* I played with a lot of setups til I got this right. That was pre-adjustable rig so it might be as good with a fire stop undeneath the pizza stone.


    Caledon, ON


  • BYS1981BYS1981 Posts: 2,530
    My gasket is already peeling, so that isn't an issue. I'll play around with it.
  • I'll get my wife's dough recipe on if you want it. Won't be till tomorrow


    Caledon, ON


  • BYS1981BYS1981 Posts: 2,530
    That'd be great. Thanks
  • Dyal_SCDyal_SC Posts: 4,734
    Excellent!  Gonna have to give this a try. 
  • I'll get my wife's dough recipe on if you want it. Won't be till tomorrow
    Your naan looked real good.  My egg has been setup for similar temp to cook pizza so it should be an easy adaptation.

    Waiting on that naan recipe! :)
  • Little StevenLittle Steven Posts: 28,817
    edited November 2012

    <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 

    4 cups White Flour (Maida)

    1/2 tsp Baking powder

    1 tsp Salt

    1/4 cup Milk

    1/4 cup plain yoghurt

    1 tbsp Sugar

    1 Egg

    4 tbsp Ghee


    Sift the flour, salt and baking powder into a bowl and make a well in the middle.

    Mix the sugar, milk, yoghurt, eggs 2tbsp of ghee in a bowl.

    Pour this into the center of the flour and knead adding water if necessary to form soft dough.

    Add the remaining ghee, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

    Get the egg to nuke temps half an hour before

    Divide the dough into 8 balls and allow rest for 3-4 minutes.

    Shape each ball of dough with the palms to make an oval shape.

    Toss on the hot platesetter until browning on the bottom, brush with ghee and flip

    Cook til bottom is brown/black brush with ghee and pull.

    Wrap in foil til all breads are done.


    Caledon, ON


  • Thank you for that, friend!  (Also thanks to BYS1981!)
  • Cheers, sorry I forgot to do it sooner.


    Caledon, ON


  • BYS1981BYS1981 Posts: 2,530
    I made this again the other night, I really enjoy the simplicity of it, and how delicious it is! 
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