Moose's Tandoori Chicken

Moose · 06-23-2010, 12:50 PM

I've been looking at a number of tandoori chicken recipes, which I sort of eyeballed and integrated the best of each, along with my own modifications. The last cook was the best so far, and I'm pretty happy with it. I used chicken thighs for this one, but you can also use cut up pieces, or a smaller halved bird. Either way, I remove the skin and score the meat in crosswise on all surfaces, as is traditionally done in Northern Indian tandoori style chicken. Sorry I didn't take pics of that part, but I do have these:

After marinating the chicken in the tandoori paste/marinade for 8 hours, I fired up the Kingsford Oval with some oak. I then put the thighs on the cool side so they could cook slowly and absorb the oaky smoky goodness:

After about 15 mins, I turned them:

Another 10mins and I moved them closer to the hot side of the grill:

Finally, I moved them to the hot side, turning every few mins so they could get a nice "crust" on the outside:

After I let the chicken rest, I served it with fresh Garlic Naan, cilantro garnish, and fresh homemade mint chutney:

This was some really good Tandoori Chicken, and I will be doing it again soon!

chambersuac · 06-23-2010, 12:53 PM

looks nothing short of delicious!

deguerre · 06-23-2010, 01:07 PM

Dang Moose! Just...dang!

BigButzBBQ · 06-23-2010, 01:11 PM

That is some awesome looking chicken! I can see why you plan on making it again real soon.

Big_AL · 06-23-2010, 01:12 PM

Chicken looks delicious! Cool pics of the grill!! Well done all around!

Smokey Al Gold · 06-23-2010, 01:21 PM

Holy cow that looks amazing! Great job and I'm liking that oval grill you got there. Looks like lots of cooking space.

Alan in Ga · 06-23-2010, 01:48 PM

Great Job that looks fantastic

Grillman · 06-23-2010, 01:48 PM

That looks great... and it's a good thing you used thighs; because
as they say...."The Thigh's the Limit"

landarc · 06-23-2010, 02:23 PM

I been really wanting to do some tandoori, I really got try it, that looks good.

Moose · 06-23-2010, 02:54 PM

Quote:

Originally Posted by Smokey Al Gold

Holy cow that looks amazing! Great job and I'm liking that oval grill you got there. Looks like lots of cooking space.

Al, I LOVE my Kingsford Oval. Too bad they don't make them anymore...I like it even more than my Weber Performer. I've had this for 7 years now and still going strong. anyway, here's a pic of the whole thing:

Smokey Al Gold · 06-23-2010, 03:01 PM

Thanks! Everytime I see your posts I've wondered what that kingsford oval looks like. That sucks they don't make it I sure wouldn't mind having one in the backyard. Thanks for the pic!

Moose · 06-23-2010, 03:25 PM

Quote:

Originally Posted by Smokey Al Gold

Thanks! Everytime I see your posts I've wondered what that kingsford oval looks like. That sucks they don't make it I sure wouldn't mind having one in the backyard. Thanks for the pic!

If you ever see one for sale on CL or a yardsale, BUY IT! It is a super reverse searing machine. It circulates heat differently than a weber kettle which makes it ideal for reverse sear, plus the height of the lid permits for larger roasts, beer can chickens etc.

wlh3 · 06-23-2010, 03:59 PM

The chicken is looking super! Naan bread is a nice touch

milehigh · 06-23-2010, 04:03 PM

Great tutorial! And with homemade naan and chutney!
Care to share your marinade recipe?

Paul

SmokeJumper · 06-23-2010, 04:05 PM

That is some beautiful tandoori! I've tried this a few times as well and I'm still improving the recipe so it would be great to hear what you put into the marinade.

06-23-2010, 12:50 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Moose's Tandoori Chicken I've been looking at a number of tandoori chicken recipes, which I sort of eyeballed and integrated the best of each, along with my own modifications. The last cook was the best so far, and I'm pretty happy with it. I used chicken thighs for this one, but you can also use cut up pieces, or a smaller halved bird. Either way, I remove the skin and score the meat in crosswise on all surfaces, as is traditionally done in Northern Indian tandoori style chicken. Sorry I didn't take pics of that part, but I do have these: After marinating the chicken in the tandoori paste/marinade for 8 hours, I fired up the Kingsford Oval with some oak. I then put the thighs on the cool side so they could cook slowly and absorb the oaky smoky goodness: After about 15 mins, I turned them: Another 10mins and I moved them closer to the hot side of the grill: Finally, I moved them to the hot side, turning every few mins so they could get a nice "crust" on the outside: After I let the chicken rest, I served it with fresh Garlic Naan, cilantro garnish, and fresh homemade mint chutney: This was some really good Tandoori Chicken, and I will be doing it again soon! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

06-23-2010, 12:53 PM	#2
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	looks nothing short of delicious! __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

06-23-2010, 01:07 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Dang Moose! Just...dang! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-23-2010, 01:11 PM	#4
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	That is some awesome looking chicken! I can see why you plan on making it again real soon. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

06-23-2010, 01:12 PM	#5
Big_AL Full Fledged Farker Join Date: 05-13-10 Location: O'Fallon, MO	Chicken looks delicious! Cool pics of the grill!! Well done all around! __________________ Big AL SLBS CBJ Compete on (2) 18" WSM Code 3 Spices BBQ Team

06-23-2010, 01:21 PM	#6
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Holy cow that looks amazing! Great job and I'm liking that oval grill you got there. Looks like lots of cooking space. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

06-23-2010, 01:48 PM	#7
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	Great Job that looks fantastic __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

06-23-2010, 01:48 PM	#8
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	That looks great... and it's a good thing you used thighs; because as they say...."The Thigh's the Limit" __________________ ........................

06-23-2010, 02:23 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I been really wanting to do some tandoori, I really got try it, that looks good. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

06-23-2010, 03:01 PM	#11
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Thanks! Everytime I see your posts I've wondered what that kingsford oval looks like. That sucks they don't make it I sure wouldn't mind having one in the backyard. Thanks for the pic! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

06-23-2010, 03:59 PM	#13
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	The chicken is looking super! Naan bread is a nice touch __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

06-23-2010, 04:03 PM	#14
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Great tutorial! And with homemade naan and chutney! Care to share your marinade recipe? Paul __________________ There is a huge difference between the guy who knows it all and the one who wants to know it all.

06-23-2010, 04:05 PM	#15
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	That is some beautiful tandoori! I've tried this a few times as well and I'm still improving the recipe so it would be great to hear what you put into the marinade.

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