Unless you are somehow elevating your firebasket on your UDS, it's going to be hard to get the high heat you want with tandoori style chicken, and even still, I doubt it's going to get you what you are looking for.
When I got my kamado, I finally felt like I nailed the flavor and texture I was looking for from my tandoori chicken, and it tastes as good as any I've had from Indian restaurants. I think a lot of it has to do with the fact that a kamado and tandoori are similar in function - ceramic/clay cookers that are designed to withstand really high heat that almost bakes the marinade into the meat.
If you have a Weber kettle, I think you could closely approximate this by doing a VERY high heat indirect, and move your chicken fairly close to the hot side in the last 10 mins of the cook. I'd also use lump for this as well.
Here's the marinade I use:
[FONT="]Moose’s Tandoori Chicken[/FONT]
[FONT="] [/FONT]
[FONT="]Ingredients[/FONT]
- [FONT="]1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)[/FONT]
- [FONT="]2 tablespoons olive oil[/FONT]
- [FONT="]1/2 white onion, quartered[/FONT]
- [FONT="]4-6 whole Garlic cloves[/FONT]
- [FONT="]2 tablespoons chopped ginger[/FONT]
- [FONT="]1 tablespoon paprika[/FONT]
- [FONT="]2 1/2 teaspoons salt[/FONT]
- [FONT="]1 teaspoon ground cumin[/FONT]
- [FONT="]1 teaspoon chili powder[/FONT]
- [FONT="]1 teaspoon turmeric[/FONT]
- [FONT="]1 teaspoon ground coriander[/FONT]
- [FONT="]1 teaspoon garam masala[/FONT]
- [FONT="]1/2 teaspoon cayenne (optional)[/FONT]
- [FONT="]1/2 cup plain yogurt[/FONT]
- [FONT="]1-2 tablespoons fresh lemon juice[/FONT]
[FONT="]Directions[/FONT]
[FONT="]Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. [/FONT]
[FONT="]Combine the oil, onion, garlic, ginger, and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.[/FONT]