Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Tandoori style chicken

gdenby
gdenby Posts: 6,239
edited November -0001 in EggHead Forum
GoodTandoori.jpg
<p />Hi all,[p]A few weeks ago there was a post about doing tandoori in the Egg. That reminded me that I had a package of a commercial mix stashed away, and so I tried some skineless chicken thighs. The picture above shows the result of the second attempt. Although I think I've a way to go before getting the best result, I post this because of my family's response. I did as many thighs as I could fit on my medium, and my wife thought I was making enough for 2 dinners. As it turned out, there was only enough left for lunch for 1.[p]The recipe I used was a blend of the instructions on the mixture package, which was for oven baking, and various recipes I found on the web. I added oil to the yogurt/spice mix, which was an option. I don't think it helped, but was not objectionable. I did add lime juice, and for color, turmeric extract, which I thought improved the chicken. When I try it again, I'll add annato too for its color.[p]I took the egg up to 500 dome. The thighs were placed direct on a raised grill. Most of the cooking happened at about 450. I turned them once after 10 minutes, which was a tad too long, because a few pieces in a hot spot were a little burnt onto the grill. I flipped them twice more, once after about 5 minutes, and again after a bit more than 2. They were cooked through, slightly crisp where I'd left a bit of fat, and juicy throughout.[p]gdenby
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    gdenby,[p] Your results look darned good ..... except for color (as you noted). We tried this using spatchcocked chicken with pretty poor results ... stuck badly to grate. I will try your temps and turning times soon since this is a very desirable cook on the BGE.[p]Thanks,[p]Tom B (EggSport)

    · Share on FacebookShare on Twitter
  • WooDoggies
    WooDoggies Posts: 2,390
    gdenby,[p]Looks and sounds wonderful. We have done skewered tandoori marinated chicken breast strips on the grill using pretty much your cooking temps and times and they turned out really well. Very easy to do, too. [p]Thanks for the food photo a couple of hours before lunch. :~)

    john

    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    Tom B. (EggSport),[p]At 450, the fire really began flaring up before I could turn all the pieces, even with them being skinless. On the later turns, I would slide the bottom vent to about 1" shut from 2 1/2" open, pop the lid, turn quickly, close and re-open the vent. The fire was going strongly enough that it would bounce back in less than a minute.[p]I think I should have turned them the first time just as I began smelling the meat cooking more than the spice aroma.
    Also, I should have had a spatula on hand, along with my tongs.[p]practice makes perfect
    gdenby
    · Share on FacebookShare on Twitter
  • GenesGrill
    GenesGrill Posts: 308
    gdenby,
    Is tandoori normally done with the skin off??? The one time I tried some at an Indian restaurant it had the skin on it....
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    GenesGrill,[p]As far as I know, tandoori is done skin off. I looked at a bunch of recipes, and several specified skinless. I've eaten at three of the four Indian restaurants in out area, and all have been skinless, with the exeption of some wing "drumettes," which were partially skinless.

    [ul][li]gdenby@nd.edu[/ul]
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    gdenby,
    Very nice![p]Mike
    · Share on FacebookShare on Twitter
  • An Egg Downunder
    An Egg Downunder Posts: 152
    gdenby,[p]Looks great - and don't worry too much about burnt bits. An Indian friend says that tandoori should have some crunchy black bits. He said that a real 'tandoor' cooks at extremely high temps.[p]He recommends a long marinating period (around two days) and cooks mainly chicken drumsticks (skinned with slashes cut for the yoghurt and spices to penetrate),lamb fillets and prawns(oh alright - shrimp).[p]FWIW he put me onto Sharwood's tandoori paste. He uses it himelf when he doesn't have the time to make his own. But it may not be available in the US. [p]Another tip he gave me is not to use low fat yoghurt - apparently the marinating/cooking process requires fat to give the best outcome.[p]He thinks the egg would be ideal for making naan bread - anyone tried that?
    · Share on FacebookShare on Twitter
  • icemncmth
    icemncmth Posts: 1,165
    gdenby,[p]I love tandorri chicken..and to get the red color most use red foodcoloring....[p]I have talked to several indian friends and when they do tandoori they marinate...and then brush the red foodcoloring on right before it goes on the grill..[p]
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    gdenby,[p]I often cook Tandoori chicken on egg. After trying many commercially available & homemade spices, I like "Shan" brand spices the best. Here is what I do...[p]for 6 chicken leg quarters,
    1 cup yougert
    2 tbsp lemon juice
    1 tbsp melted butter
    3 tbsp. "Shan" Tandoori spices
    "Red" food color as needed
    1 tsp. of papaya powder or 2-3 tbsp. fresh papaya paste[p]Merinate for atleast 8 hrs. in refrigerator[p]pull chicken out of marinade & let it dry for about an hour & grill it on BGE indirect at 350-400 for 25 min. turning once & brushing light amount of butter..[p]
    Eventhough i have built tandoor at home, bge is much easier...
    · Share on FacebookShare on Twitter

Categories