Tandoori-style chicken

[jhapka]

kill2grill had a series of turkey hanger experiments that inspired me to get a turkey hanger and make some tandoori chicken in the PBC. I got a pack of boneless skinless chicken thighs (~6.5 lbs) from Sam's club and used a paring knife to poke a slit in all the thighs.

It was marinated overnight in a paste shared from a friend of the family. I had an excuse to explore a new section of the int'l market.

2 tsp curry powder
2 tsp chili powder
1 Tbsp dried fenugreek (kasoor methi) 1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp turmeric
1 Tbsp garlic ginger paste
1 tsp mint chutney
1 Tbsp chopped coriander leaf/stem
1-3 Tbsp Patak's tandoori paste (for color and can help inflate the marinade to cover more chicken)
3 Tbsp oil

This recipe has no yogurt because it is the opinion of our friend that the marinating in yogurt makes the chicken mushy. Her recipe, her rules. This is the same reason why a squeeze of lemon over the chicken was reserved until the time of serving. Garnished with chopped cilantro and served on top of basmati rice with a side of garlic naan from trader joe's. I will freeze the leftovers to make said friend's rendition of butter chicken. I wasn't sure if I wanted to leave the whole hunk alone until the center reached 165 or if I wanted to shave as I went, but the outside was getting very crispy at IT 140 so I shaved at 140, 150, and chopped the remainder.

[mountainsmoker]

I have never had tandoori chicken without the yogurt but will take your word for it. The spices are definitely are all there.

[jhapka]

It ain’t my word it’s my friend’s word. I was skeptical but this was delicious!

[barelfly]

This looks so good! Going to have to print this recipe off and try it.

Thanks for sharing!

[Henrik]

Now this looks good! The PBC must be the perfect tool for making chicken like this. Awesome!

[Polarbear777]

How hot was the barrel running? Did you do anything to get the temps up?

[jhapka]

I ran it pretty hot especially once I decided to slice the edges. It was up and down playing the lid cracking game but the average was probably 365.

[fzxdoc]

Wow. Looks awesome. Was all the chicken delicious? Did you hold the sliced edges until the whole hunk was done? How long did the cook take? Was all the chicken moist? You can tell that Polarbear777 and I are hungry for details.

I have been inspired by kill2grill 's post as well but haven't gotten around to trying it. Your cook is nudging me ever closer! Thanks for posting your cook.

Kathryn

[jhapka]

All of the chicken was delicious. There was a very interesting spectrum in textures and flavors from the outside in. The grilled flavor dominated the crunchy exterior, the intermediary layer was a good balance of grill flavor and marinade, the inner layer was all marinade flavor and very tender/moist. I tossed the pieces thoroughly after adding the lemon juice for a good mix. I kept everything on the pan in my oven using the warm setting.

[jhapka]

Missed your other question. The cook took 90-120 minutes I was watching the Vikings play so I wasn’t tracking time and temp super closely and did everything over commercial breaks. The IT rose at a progressively faster rate as more of the outer layer was sliced off.

[fzxdoc]

Thanks for all the additional information, jhapka . It will come in handy when I copycat your cook. It's great you helped blaze the trail.

K.

[Thunder77]

That looks crazy good! Makes me want to go out and buy a PBC!

[Troutman]

I really like this, not only the Tandoori but your technique. I've been dying to make do some lamb in this manner to make gyros wraps. Lot of work but the chicken looks like it came out great.

[kill2grill]

Looks great!

[Spinaker]

This is my favorite way to do chicken. Incredible flavor! Thanks for sharing!

You should have Troutman take a look at this one and see what he thinks. Maybe it can make it into the member recipe program!

[Sweaty Paul]

Nice cook!