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I really like Tandoori dishes when I go out for Indian food. The spices are delicious. I would like to get something similar at home. This introduces two problems.
First, I don’t have a tandoor. These wonderful ovens are highly specialized and I have been given clear instructions from a higher power that I can not get another cooker. Without one, getting the great texture of Tandoori chicken will be difficult.
Second, She Who Must Be Obeyed doesn’t like really hot food. I would have to give it a full seasoning to get the great taste but hold back on the heat.
Here is my effort.
I used 0.5 kg or about a pound of wing segments.
I put the following in a blender (you could use a food processor):
125 ml (1/2 cup) yogurt
3 cloves garlic
12 ml (2 1/2 teaspoons) lemon juice
10 ml (2 teaspoons) ground ginger
10 ml (2 teaspoons) garam masala
5 ml (1 teaspoon) canola oil
4 ml (3/4 teaspoon) paprika
2 ml (1/2 teaspoon) sriracha
1 ml (1/4 teaspoon) cumin
1 ml (1/4 teaspoon) tumeric
0.5 ml (1/8 teaspoon) ground coriander
I pureed it into a smooth paste.
I tossed the wings in it and put them in the fridge, covered, overnight.
I fired my smoker up to 375 F. I shook any excess marinade off and put them in the smoker. I cooked for 15 to 20 minutes, until the wings were browned on one side and then turned them.
I cooked 15 to 20 minutes on the other side and made sure the internal temperature was over 175 F.
I did learn something about my pellet smoker. It was -14 C when I did this cook. Us Canadians are tough! However, while the lid was open to put the chicken in, the temperature of the smoker dropped a lot! So, when I closed it back up, the unit dutifully pumped pellets into the firebox. The fast burn under the plate gave off a lot of direct heat and I almost over-browned the chicken. If I am doing these again in that cold weather, I will use the top rack or will put a rack on a tray and put the chicken on the rack for some protection from the direct heat. I don't have any problem in more normal temperatures.
I put them on a serving plate and let them sit for 5 minutes and served.
The Verdict
These were delicious. Even She Who Must Be Obeyed was pleased. They have a great complex flavour like authentic Tandoori Chicken but weren’t too high in heat. If you wanted more heat you can add more Sriracha but I think you will find there is so much great flavour you won’t need it.
The Old Fat Guy
First, I don’t have a tandoor. These wonderful ovens are highly specialized and I have been given clear instructions from a higher power that I can not get another cooker. Without one, getting the great texture of Tandoori chicken will be difficult.
Second, She Who Must Be Obeyed doesn’t like really hot food. I would have to give it a full seasoning to get the great taste but hold back on the heat.
Here is my effort.
I used 0.5 kg or about a pound of wing segments.
I put the following in a blender (you could use a food processor):
125 ml (1/2 cup) yogurt
3 cloves garlic
12 ml (2 1/2 teaspoons) lemon juice
10 ml (2 teaspoons) ground ginger
10 ml (2 teaspoons) garam masala
5 ml (1 teaspoon) canola oil
4 ml (3/4 teaspoon) paprika
2 ml (1/2 teaspoon) sriracha
1 ml (1/4 teaspoon) cumin
1 ml (1/4 teaspoon) tumeric
0.5 ml (1/8 teaspoon) ground coriander
I pureed it into a smooth paste.
I tossed the wings in it and put them in the fridge, covered, overnight.
I fired my smoker up to 375 F. I shook any excess marinade off and put them in the smoker. I cooked for 15 to 20 minutes, until the wings were browned on one side and then turned them.
I cooked 15 to 20 minutes on the other side and made sure the internal temperature was over 175 F.
I did learn something about my pellet smoker. It was -14 C when I did this cook. Us Canadians are tough! However, while the lid was open to put the chicken in, the temperature of the smoker dropped a lot! So, when I closed it back up, the unit dutifully pumped pellets into the firebox. The fast burn under the plate gave off a lot of direct heat and I almost over-browned the chicken. If I am doing these again in that cold weather, I will use the top rack or will put a rack on a tray and put the chicken on the rack for some protection from the direct heat. I don't have any problem in more normal temperatures.
I put them on a serving plate and let them sit for 5 minutes and served.
The Verdict
These were delicious. Even She Who Must Be Obeyed was pleased. They have a great complex flavour like authentic Tandoori Chicken but weren’t too high in heat. If you wanted more heat you can add more Sriracha but I think you will find there is so much great flavour you won’t need it.
The Old Fat Guy
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