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Tandoori Masala Style Chicken Legs

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    Tandoori Masala Style Chicken Legs

    Chicken legs were $.99/lb at the market last week so I got 3 lbs. I wanted to try something different so I bought some Tandoori Masala seasoning from Amazon and used it on the legs



    I dry brined the legs for 6 hrs, then oiled, and rubbed them for another 12 hrs.

    Placed in the smoker at 325*F and about 50 min later they were done.


    They were very good. What I would do differently the next time; I would tine the chicken before oiling and rubbing. I would rest with the rub for 24 hrs at least and I would cook them faster. Either go over to the gasser on direct medium heat or crank up the smoker to 375-400*F

    #2
    Looks great! I have an Indian family across the street who hook me up with several seasonings, been waiting to try on something, looks like chicken is a good idea.

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      #3
      Originally posted by John View Post
      Looks great! I have an Indian family across the street who hook me up with several seasonings, been waiting to try on something, looks like chicken is a good idea.
      Wow, that will be great and learn from them.

      Comment


        #4
        Looking good Barry! What grill did you cook the legs on?

        Comment


        • Marauderer
          Marauderer commented
          Editing a comment
          I used the RecTec for these. I will probably use the Davy Crockett next time as it was a small (6) amount and it is working now.

        #5
        Nice thread!

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          #6
          I really like tikka masala, when done in a pan on the stovetop, anything with high flavor and a pleasantly tolerable spice (which defines masala to the T). I had never thought of smoking whole pieces marinated in it. You never cease to inspire me Mr Reade!

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            #7
            Looks great Barry, may have to give those a try soon

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              #8
              Great idea, Barry. I bet those legs were tasty. I'm a sucker for all of the Indian spice profiles, usually the hotter the better. I'm going to try this on some chicken breasts and thighs. Keep these tasty tips coming!

              Kathryn

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                #9
                You Guys ( For this you are a guy Kathryn) are the best and really inspire me to to better. Thanks for all the encouragement!!

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                  #10
                  Those chickens look really good! I love Indican spices. If you want to, try cinnamon the next time. I find cinnamon and lemon go very well with chicken.

                  Comment


                  • Marauderer
                    Marauderer commented
                    Editing a comment
                    Thanks Henrik, that sounds like a good plan.

                  #11
                  some tandoori recipes I've looked at call for marinating the chicken in buttermilk or yogurt overnight (the acid in the buttermilk/yogurt is supposed to tenderize the meat). From what I've read from Meat Head (on the website) about marinating is that the buttermilk/yogurt marinade would have some effect, but not very much. Does anyone have any thoughts/experience on this? I have a hard time thinking that the buttermilk would really get into the meat and do much good...i.e. a waste of time.

                  M - the chicken looked delicious. Saw your thread on the turkey as well. I'm going to practice on a chicken this week. Canadian Thanksgiving is in a couple weeks (Mon Oct 13). I'm going to try my Napoleon Apollo smoker. I know it's not a Weber, but I got a great deal on it......and it's Canadian....
                  Last edited by SaskatoonBusche; September 29, 2014, 06:56 PM.

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                    #12
                    Originally posted by SaskatoonBusche View Post
                    some tandoori recipes I've looked at call for marinating the chicken in buttermilk or yogurt overnight (the acid in the buttermilk/yogurt is supposed to tenderize the meat). From what I've read from Meat Head (on the website) about marinating is that the buttermilk/yogurt marinade would have some effect, but not very much. Does anyone have any thoughts/experience on this? I have a hard time thinking that the buttermilk would really get into the meat and do much good...i.e. a waste of time.

                    M - the chicken looked delicious. Saw your thread on the turkey as well. I'm going to practice on a chicken this week. Canadian Thanksgiving is in a couple weeks (Mon Oct 13). I'm going to try my Napoleon Apollo smoker. I know it's not a Weber, but I got a great deal on it......and it's Canadian....
                    Hi Sas, I have noticed also reading around that buttermilk/yogart is used in a marianaid. I need to read up about it more. Thanks for the kind words. The chicken was excellent. I will be using a different technique on the next 6 legs I do.

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                      #13
                      Good luck on the next go around, M. We love curry dishes, but we've only made Tandoori and butter chicken at home (and when I say we, I mean my wife. Although I helped with the tandoori one time). But we only used the oven. Time to use the smoker methinks. Of course, there's a few places in town that serve outstanding East Indian food, and sometimes it's good to leave it to the professionals!!!! The naan....hot from the oven (tandoor?)......drooool.

                      Comment


                        #14
                        Originally posted by SaskatoonBusche View Post
                        Good luck on the next go around, M. We love curry dishes, but we've only made Tandoori and butter chicken at home (and when I say we, I mean my wife. Although I helped with the tandoori one time). But we only used the oven. Time to use the smoker methinks. Of course, there's a few places in town that serve outstanding East Indian food, and sometimes it's good to leave it to the professionals!!!! The naan....hot from the oven (tandoor?)......drooool.
                        I am going to make Naan on my RecTec. I have already baked an apple pie and chicken pot pies and they were great. Just a hint of smoke in the crust. The next time I make bread it will be on the RecTec also. It is a great outdoor, wood fired (even if they are pellets) oven. I am using Cookinpellets perfect mix pellets. If I had a Stick Burner I would use it as an oven also.

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