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Tikka Chicken and Naan

CPARKTX
CPARKTX Posts: 2,095
edited June 2014 in EggHead Forum
This was my first attempt at Indian food, and I made everything from scratch. The naan used fat free yogurt instead of water in the dough. I hand shape half and used a rolling pin for half (the final cooked naan that was rolled with pin was better). I cooked it raised direct at about 450 dome. I'd like next time to try a pizza stone , but I follower a recipe here and had been wanting to try grilled bread for a while.

The chicken was good...but at least to me didn't seem like Tandori chicken.

The naan was also good, but again not like real naan's I've had before.

Still, everyone enjoyed dinner and it was a fun cook.
LBGE & SBGE.  Central Texas.  
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Comments

  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    That looks good - I love Indian food. 
    A buddy and I go for a curry every Friday night and now I've been threatening to do something like yours soon.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Canugghead
    Canugghead Posts: 13,710
    Both Tikka and naan look amazing, and it's your first attempt!  I usually do tandoori chicken, one big visual difference is the red colour in tandoori that could turn off some folks.  After trying naan with different stone configurations, I settled on direct grilling, I call it the KISS naan, quick and easy and you don't need to burn huge load of lump to go nuclear.
    canuckland
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    Noted. Thanks @Canugghead.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • caliking
    caliking Posts: 19,780
    That's a good looking cook!

    I don't know what the difference between chicken tikka and tandoori chicken is except that tandoori chicken is quite red, from a paprika like chili powder (Kashmiri mirch) and that chicken tikka is usually cubed or cut in smaller pieces than tandoori chicken.

    Some folks here have different setups for making naans in the egg, @travisstrick‌ and Little Steven are a couple of guys who come to mind. But @Canugghead‌ makes a good point about using less lump to cook naans at 450F. Tandoori cooking is done at nuclear temps because there isn't a great way to regulate temp in a tandoor.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Aviator
    Aviator Posts: 1,757
    edited June 2014
    Agree with what Cali said, also tikka traditionally uses breast meat and tandoori chicken uses dark meat, unless you are doing a whole hen.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • thetrim
    thetrim Posts: 11,387
    Doesn't @travisstrick boil his naan?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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