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best tandoori to date - KISS method
Canugghead
Posts: 13,661
After experimenting tandoori many different fancy schmancy ways, including inserting 40-in long 1/2" square rods through the dome, my tandoori turned out quite nice today. Best to date I must say 
Removed skin on leg quarters, few slashes to the bone, marinated in lemon and salt for an hour, followed by a 4-hour marinate in minced garlic, ginger, yogurt and commercial spices from Bangalore. Grilled direct on stock grid at 350-400 till 170ish in about 25 min. KISS rules!
Like I said before, authentic tandoor needs skewers out of necessity because it has no lid to open.
Removed skin on leg quarters, few slashes to the bone, marinated in lemon and salt for an hour, followed by a 4-hour marinate in minced garlic, ginger, yogurt and commercial spices from Bangalore. Grilled direct on stock grid at 350-400 till 170ish in about 25 min. KISS rules!
Like I said before, authentic tandoor needs skewers out of necessity because it has no lid to open.
canuckland
Comments
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Gary, That looks really tasty! I hope your cooking that at NiEGGara!Molly
Colorado Springs
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LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
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Thanks Molly, I thought about doing it at NiEGGara, the challenge is it'll turn into mush if marinaded overnight!
Garycanuckland -
Gary, appreciate your testing all the possible tandoori technique permutations. That will save me a lot of time and aggrevation. The tandoori looks authentic to me!
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Thanks Rebecca, yes with this method it's so much easier, you can also cook more chicken more evenly than any vertical skewers, S-hooks, etc. The few slashes really helped the marinade to penetrate and cut down cook time, it's kind of like cooking kebabs on bone skewers.
Garycanuckland -
Wow, that looks great. Tandoori is a favorite of mine, need to try it.
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