Tandoori Chicken

Unknown · October 2007

Hi all,
I am a new egger and have been trying a lot of recipes some with success but one was an absolute disaster.
I used Paul Kirk’s recipe for Tandoori Chicken Breasts. The result was very bitter.
It looked swell but I question if using yogurt with smoke can work. It seemed to concentrate all the smokes bitterness.
Has anyone tried this recipe with a better result? Any recipe suggestions for Tandoori chicken?
Thanks

mad max beyond eggdome · October 2007

Willie Lump Lump,
while i don't have a recipe for you, i have eaten tandoor chicken from the egg that was excellent ... .maybe mr. earl will weigh in with his recipe for you. .. [p]one thing you might try is to make sure you have a really well established fire before you put the chicken on. . . let your fire burn for a good 45 minutes to an hour before starting. . .. should take care of any bitter smoke you may be experiencing. . . [p]and remember. . ."if it was all great, it would all be average". .. .

gdenby · October 2007

Willie Lump Lump,[p]I haven't used the recipe you mention, but have cooked tandoori style several times without bitterness. The best results have been from some Indian made tandoori paste, and lots of yoghurt left on the pieces. Bitterness was not a problem. [p]Bitterness can also be caused by burnt sugars, and, to my taste, too much allspice.[p]gdenby

Roudy · October 2007

Willie Lump Lump,[p]I recently made an excellent tandoori boneless leg of lamb. I am out of town today and can't put my hands on the recipe, but could forward to you in the next couple of days. I coated the lamb with a yoghurt/spice mixture hours ahead of cooking. The spice mixture included about every "c" spice you could name - cumin, coriander, cilantro, cinnamon, etc. I agree with the others that you need to settle the fire down before cooking, and I don't believe I used any smoking chips for the dish I made.

Unknown · October 2007

Willie Lump Lump,[p]Here is one we did last weekend.[p]Hope this helps.[p]Chicken, Pieces, Tandoori, Richard

[p]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, 10/21/07

BabyBoomBBQ · October 2007

Willie Lump Lump,[p]I've had great luck with Sara Moulton's recipe. I tried her green papaya salad but didn't care for it. You could skip the salad part, but the yogurt sauce is a must. Good luck..

[ul][li]Here's a link to the food network recipe.[/ul]

Cap'n · October 2007

Roudy,
Would love to see that recipe! Please do post.[p]Cap'n

Unknown · October 2007

Cap'n,
8 oz yogurt
1/4 cup lemon juice
2 teaspoons grated ginger
2 cloves garlic pressed
1/2 tsp crushed red pepper
1/4 tsp ground cumin
1/4 tsp tumeric
1/4 tsp cayenne pepper[p] marinate chicken in half of the recipe for 3 hrs
cook indirect 230 to 250 for three hours
baste with remaining marinade every 10 minutes during last 30 minutes
Now that I am writing this out I can't help but notice that there is no mention of what wood to smoke with.
In fact no place in the recipe is smoke mentioned, could be why I didn't get the result I had hoped for.

An Egg Downunder · October 2007

Willie Lump Lump,[p]An Indian restaurant owner told me there are three secrets to really good Tandoori.[p]1. Use full fat yoghurt.2. Let the meat marinate for around 48 hours - overnight is not enough. 3. Cook it fast at a high temp.[p]Here's a link to my recipe.[p]
[ul][li]Tandoori recipe[/ul]

Shishkaknob · October 2007

Willie Lump Lump,[p]Don't have the recipe handy but I did some tandoori chicken that wasn't bitter at all. I'll see if I can dig the recipe up for you.[p]John[p]In the marinade
[p]Over a good hot fire
[p]Ready to serve
[p]And on the plate.

Unknown · October 2007

An Egg Downunder,
WOW I have added this site to my favorites!
Thanks

mb168 · October 2007

Willie Lump Lump,[p]I order my spice in bulk from Spices Etc and they have a tandoori powder. If you click the link or use promo code TSP7 it will give you 15% off your entire order too. I buy my rub ingredients from them to mix my own.

Tandoori Chicken

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