and remember. . ."if it was all great, it would all be average". .. .

gdenby

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.

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

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..

• Here's a link to the food network recipe.

Cap'n

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.

• Tandoori recipe

And on the plate.

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.