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Tandoori Chicken with Raita


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When I was first looking into getting a Kamado, the guy at BBQ's Galore shop was listing off all the things that a Kamado could do, and the final thing he mentioned was Tandoor. SOLD! Ever since then, I've been wanting to make this dish, and the July challenge was the perfect opportunity.

 

Tandoori Chicken

 

The smell of this marinade was incredible.  I will definitely be making this again on a  regular basis. Absolutely delicious!  I don't know what else I'm going to use that massive bag of chilli powder for!! :-D

 

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1 kg skinless, boneless chicken thighs

1/2 cup plain yoghurt

juice of one lime

1 tablespoon garam Masala

1/2 tablespoon ginger powder

1/2 tablespoon kashmiri chilli powder

1/2 tablespoon methi (fenugreek leaves)

1/2 teaspoon ground nutmeg

4 cloves garlic, minced

grated fresh ginger, approx 1/2 Tablespoon once grated

1/2 Tablespoon salt

1/4 teaspoon red food colouring (optional) - you will notice in the photo of the ingredients, that I bought a packet of this but decided against using it.  When I looked up what food colour 124 was and found out that it's made from synthetic coal tar :wacko:,  I chose to leave it out.  Therein is the beauty of making things from scratch - you have the power to choose what goes in and what doesn't. :)

 

Basically, i mixed together all the marinade ingredients, and cut some deep slashes in the thighs so that the marinade could penetrate the chicken, mixed together and refrigerated for a few hours.

 

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by the time the marinading was done, it was pretty dark outside.

 

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I fired her up and the smell emanating from this chicken is something everyone should experience coming from their Kamado at some point in their lives.

 

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The perfect accompaniment for the chicken is  a cucumber and herb yoghurt sauce.

 

Raita

 

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1 cup plain yoghurt

1 lebanese cucumber peeled, de-seeded and finely chopped

1 clove of garlic minced

juice of half a lime

a big bunch of mint and coriander finely chopped

small grating of fresh ginger for a bit of warmth

salt to taste

 

this is a pic of the amount of herbs that went in to this tasty sauce.

 

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This was the first time ever that my husband and I ate a whole kg of chicken in one sitting!  LOL ... he said "i just can.not stop eating this". ha haaa

 

The next time I make this, I will take it to the next level by making my own garam masala spice blend. I can't wait because I'm sure it will be mind-blowing.

 

Garam Masala Spice Blend recipe by Vijaya Selvaraju

 

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 teaspoons black pepper corns

1 star anise

1/4 of a whole nutmeg

10 green cardamon pods

1 stick cinnamon

 

don't toast the spices. Just whiz them up in a spice grinder and store in fridge or freezer.

 

The money shot was supposed to include slices of cucumber but I couldn't control myself and started eating this before setting it up properly. ha haaa!!

 

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1 minute ago, gotzero said:

Yum! This reminds me I keep threatening to weld up my version of a kamado tandoor skewer system. 

Hi @gotzero,  I looked at doing it that way but when I saw the difficulty that Pittmaster X had with it on you tube, I decided to play it safe and make sure all the chicken was cooked properly.  I would love to hear how you go with making the skewer system and see what it looks like. :)

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Thanks everyone, I’m glad you liked it! I hope you try it out some time.  :) I woke up early this morning so that I could post it before we departed for our holiday. 

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16 hours ago, Scott Roberts said:

Great entry @Lydia! Something for me to try in the near future.

 

Scott

Thanks Scott! I hope you do and please let me know how you go. You can get the Kashmiri chilli and fenugreek from Indian grocer and some Asian grocers.

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