Right off the big joe, tandoori chicken
First, I skinned the chicken. Then made a marinade, traditionally it’s yogurt, my keeping kosher, I used a non-dairy yogurt. Mixed it with tandoori spice mix (from the spice house) and red food color. Marinaded it over night. Smoke / roasted it @ ~350 for about 30 min, the opened up and let it char a bit for ~7 min and there you are.The chicken looks perfect. How did you prepare/season it beforehand?
Like!
I use lump charcoal with (usually) pecan chunks. I have no problem keeping it at 225 for eight or 12 hours. A kamado holds its heat very well due to its thick ceramic walls so if it get too hot it can take a while for it to cool. It can heat up to 800 easily for searing steaks. I’ve had mine for a year and use probabally 3 or 4 times a week all year round. (Live in AZ)It looks wonderful! How was it, removing the skin and smoking? I guess if it was up at 350℉ for a short time, it wouldn't dry out. My MES goes up to only 275℉...:(...lol, so I'd just have to take the risk. Tandoori would be a great thing to smoke. I'm not so familiar with kamados? Did you use wood in the kamado? What type? How was it with tandoori?
That look's FREAK'IN GOOD, that would be a big hit in my house.
Living in Kali. I smoke and grill year round as well I'd love a Kamado, it's just not in the cards right now.
We eat lots of fowl whether it's store-bought chicken, turkey or wild birds that I kill, ducks, geese,
(mainly Mallards and Sprig and Specklebelly's/White-fronted geese) pheasant, chucker, turkey, dove or pigeon. I'm going to get my hands on some of that there tandoori spice. The only thing I have that will grill hot at fast is either my Weber gasser or my Weber kettle with lump and wood chunks. Is tandoori traditionally cooked over wood or coals? Also, what did you prepare for the rest of your meal? I'm always looking for new idea's on how to prepare fowl.
Thanks a bunch.
Dan:cool:
First, I skinned the chicken. Then mae a marinade, traditionally it’s yogurt, my keeping kosher, I used a non-dairy yogurt. Mixed it with tandoori spice mix (from the spice house) and red food color. Marinaded it over night. Smoke / roasted it @ ~350 for about 30 min, the opened up and let it char a bit for ~7 min and there you are.
Sounds very good.
As you, I also use skinned chicken which is how the dish is traditionally prepared. Usually a mix of thighs and breasts. I always make a few slits on the chicken pieces so they better absorb the marinade. For the marinade I make my own spice blend, the base of which is garam masala, which I also make. That's mixed with the yogurt along with lemon juice/zest, grated fresh ginger and minced garlic. For the red color, as well as additional flavor, I add smoked paprika, ground annatto seeds (achiote), and dried Kashmiri chiles, finely ground.
I normally cook it on the grill (or oven) ~ 450F for about 20 minutes and then, if needed, under the broiler for 3-4 minutes to char a bit.
While in fact “non-dairy” yogurt is made from soy proteins, it is not a tofu product. And it is lactose free. It is however not quite a tangy a regular yogurt, so I usually add a squeeze of lime juice.what in the world is non-dairy yogurt?? runny tofu?
would it be lactose free?