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Tandoori Chicken
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Date: 2007/10/24 07:05
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By: Willie Lump Lump
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Status: Visitor
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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
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Tandoori Chicken
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Date: 2007/10/24 08:48
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By: gdenby
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Status: User
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 Gold Egger  | Posts: 921 |   | |
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Willie Lump Lump,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. Bitterness can also be caused by burnt sugars, and, to my taste, too much allspice.gdenby
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Tandoori Chicken
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Date: 2007/10/24 09:15
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By: Richard Fl
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Status: Visitor
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Willie Lump Lump,Here is one we did last weekend.Hope this helps.Chicken, Pieces, Tandoori, Richard 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
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Tandoori Chicken
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Date: 2007/10/24 18:04
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By: Willie Lump Lump
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Status: Visitor
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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 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.
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Willie Lump Lump,An Indian restaurant owner told me there are three secrets to really good Tandoori.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.Here's a link to my recipe.
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Tandoori Chicken
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Date: 2007/10/25 04:19
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By: Shishkaknob
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Status: User
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Newbie Egger  | Posts: 0 |   | |
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Willie Lump Lump,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.JohnIn the marinade
Over a good hot fire
Ready to serve
And on the plate.

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Tandoori Chicken
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Date: 2007/10/25 08:53
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By: Willie Lump Lump
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Status: Visitor
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An Egg Downunder, WOW I have added this site to my favorites! Thanks
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