We've been making Tandoori chicken for some time now, however, I was always a bit disappointed in the results as it never quite tasted like it was cooked in a tandoor. And it wasn't - I was cooking the Tandoori chicken in a kettle, which behaves very differently than clay or ceramics.
All of that changed when we got the Kamado, and the difference was very noticeable. After all, a Kamado is very similar to a tandoor, and ever since we've been cooking tandoori chicken on it, it tastes like it came from a restaurant, or better.
This time I thought it might be fun to do just wings, instead of a whole cut up chicken. Ingredients all ready to mix:
Dry spices:
Once the tandoori paste was all mixed up, I thoroughly coated the wings in the mixture and let it sit all day long.
After the wings took a six hour bath, I fired up the kamado with mesquite lump:
And on went the wings on the upper grate, away from the fire:
About 20 minutes in:
Finally, I moved the wings closer to the fire and on the lower grate for the final phase of the cook:
Served up and ready to eat:
They were really tasty!
Here's the recipe - please note that I did not skin the chicken wings, although it's advisable to skin the rest of the chicken if you're using a whole, cut up bird:
Moose’s Tandoori Chicken
Ingredients
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.
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.
The cooking process, more or less:
Remove the chicken from the marinade. Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.
All of that changed when we got the Kamado, and the difference was very noticeable. After all, a Kamado is very similar to a tandoor, and ever since we've been cooking tandoori chicken on it, it tastes like it came from a restaurant, or better.
This time I thought it might be fun to do just wings, instead of a whole cut up chicken. Ingredients all ready to mix:
Dry spices:
Once the tandoori paste was all mixed up, I thoroughly coated the wings in the mixture and let it sit all day long.
After the wings took a six hour bath, I fired up the kamado with mesquite lump:
And on went the wings on the upper grate, away from the fire:
About 20 minutes in:
Finally, I moved the wings closer to the fire and on the lower grate for the final phase of the cook:
Served up and ready to eat:
They were really tasty!
Here's the recipe - please note that I did not skin the chicken wings, although it's advisable to skin the rest of the chicken if you're using a whole, cut up bird:
Moose’s Tandoori Chicken
Ingredients
- 1 whole young chicken (about 2-3 lbs), cut into 8 pieces, skin removed (Or 8 thighs)
- 2 tablespoons olive oil
- 1/2 white onion, quartered
- 4-6 whole Garlic cloves
- 2 tablespoons chopped ginger
- 1 tablespoon paprika
- 2 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne (optional)
- 1/2 cup plain yogurt
- 1-2 tablespoons fresh lemon juice
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.
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.
The cooking process, more or less:
Remove the chicken from the marinade. Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.
