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Tandori chicken Recipie

Young Gun
Young Gun Posts: 16
edited November -0001 in EggHead Forum
Whiz,
Do you have a good recipe for Tandori chicken with cooking instructions on the BGE? I have never tried this chicken and would like to give it a shot. Any input would be a big help thanks.
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Comments

  • Wise One
    Wise One Posts: 2,645
    Young Gun , here is one that wa sposted some time back:
    Tandoori Chicken

    Here is a great Tandoori chicken recipe I did over the weekend. [p]Garam Masala
    2 Tbs black peppercorns
    2 Tbs whole coriander seeds
    1.5 Tbs caraway seeds
    0.5 Tbs cloves
    20 or so whole cardamoms
    0.5 Tbs cinnamon
    Tandoori Masala
    1 Tbs cumin seeds
    1 Tbs coriander seeds
    1 Tbs red (cayenne) pepper or whole dried peppers
    few drops of red food coloring (optional)
    The marinade:
    1 Tbs lime juice
    salt to taste
    1 small onion
    1 Tbs Tandoori Masala
    2 tsp Garam Masala
    1 1-inch piece of fresh ginger
    1.25 cups plain yogurt
    cilantro and lime wedges
    2.5 lbs skinned bone in or boneless chicken pieces in any combination

    Procedure
    1 First I made Garam Masala from Indian Cooking by Savriti Chowdery). This is a mixture that is used in a lot of Indian cooking. You can buy it pre-made but fresh ground masalas from whole seeds are just killer. Only make what you will use in a few weeks or so. There are many variations of this particular mixture - this is just one I like.
    Garam Masala
    1 Grind ingredients together in a coffee grinder (or mortar and pestle) until it is a powder.
    Tandoori Masala
    1 Grind ingredients together. Add a few drops of red food coloring (optional).
    The marinade:
    1 Mix all ingrients in a food processor:
    The chicken:
    1 Make some deep slices in the chicken pieces.
    2 Marinate the chicken for 6 hours or overnight (I do it overnight).
    3 The book says to roast it at 400 for 25-30 minutes until tender and browned. I cooked it in my K at 350-375 direct on the grill for about 10-15 minutes each side, turning once.
    4 Use cilantro and lime wedges as a garnish.
    5 The results were just incredible - juicy, tender, and very flavorful. This weekend I made it for an Indian friend who said it was the best Tandoori chicken he has ever had anywhere!

    Recipe Source
    Author: KimW (Kim Walker)
    Source: Priomo Forum/Indian Cooking by Savriti Chowdery/Curries and Indian Foods by Linda Fraser[p]The Garam Masala is from Indian Cooking by Savriti Chowdery. The rest is from from the cookbook Curries and Indian Foods by Linda Fraser.

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  • Unknown
    Unknown
    Young Gun ,[p]Haven't tried it yet, but I've got this one bookmarked -[p]http://www.bbqblue.com.au/smoke_woods/site_files/cordon_blue_roasting_chicken.html[p]p.s. I've Chicken Tikka going on the egg tonight!
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  • Young Gun
    Young Gun Posts: 16
    Wise One,
    Thanks guys. I will be trying some soon and I will keep you posted.

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Wise One,
    Did you miss something out or did the post not contain the spices for the two masalas? [p]TNW
    The Naked Whiz
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  • ShortRib
    ShortRib Posts: 180
    Wise One,
    I purchased the spices premixed from Penzeys. I find that locating and purchasing all the different spices is expensive and difficult. Especially if you are just trying something new. They have a Vindaloo and Tandori spice too. Pretty good stuff!

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  • Wise One
    Wise One Posts: 2,645
    The Naked Whiz, they're there. You must have missed something in reading.

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