Tandoori Chicken

here is a good read on Tandoori Chicken. I haven't tried it but all of the recipes I have tried by FX have turned out great. Be sure to read/scan thru the comments as FX does follow up with more details.

So, if it calls for high/direct heat, how does smoking work? I think the point is Tandori is as much the method as the marinade.

Oh, check out this statement from the page:

quote:

Do not worry about carcinogenic effects, all research agrees that after even 15 minutes marination there is no risk.

huh

thought that was really wierd where it came in as well; could be something got crossed in translation. I think if you can get 400 degrees in an FEC100 it should produce decent tandoori chicken.

TN Q thanks for the link...good read.

SmokinO, my plan is to coax the FEC as high as it will go, with screwdriver in hand...ready to hit the reset button Traditional Tandoors are fired with coals so I'm guessing pellets fired at a high temp will be within the ballpark.

The chicken is marinating as we speak and I'm hunting down a recipe for coconut milk Basmati rice as a side. I'll take some pics and report back with results.

I'll tell ya, this forum community is a blessing and holds a wealth of knowledge.

if you skin the chicken as suggested by FX, be sure to make yourself some schmaltz and gribenes.

A tandoor oven gets very hot and the fire is in the oven itself. It's not the indirect smoking/BBQing these CS units are designed to do. My humble opinion. I'd be interested to hear what your results are tho since it seems what drives many of the folks on this forum is to test the limits of things and to try different things.

quote:

Originally posted by TN Q:
if you skin the chicken as suggested by FX, be sure to make yourself some schmaltz and gribenes.

That stuff's bad for you...hehe. I left the skin on though I did slash the skin and meat (and brought the Jacardi out) to get the marinade in and help maintain moisture. 30 minutes left to go.

OK we're waiting for photos and a report

Hope the pic makes it....not the best camera.

The chicken was good, not great. Could have used more marination time...it only got 4 hrs. Smoke temp was just below 400 and the 3.5# quartered bird took about 55 minutes.

Hard to tell but the center of the plate was Basmati rice simmed with coconut milk, water and spiced...chopped cashews on top. The rice was tasty

looks tasty! one of the things FX mentioned was that he felt it important to remove the skin to get more of the flavor into the meat during the marinating.

I was hoping to overcome that by using a Jacardi but now agree with the original premise.

quote:

if you skin the chicken as suggested by FX, be sure to make yourself some schmaltz and gribenes.

TN Q

Love gribenes,but you also need to add chopped onion, the best were my Grandmother's and my Mom's!! Guess that atributed to all my heart problems!!

as fats go chicken fats is not all that bad as it does include a good share of unsat fats. Just throwing out the suggestion to try using the skin rather than discard; not sure that many may even be familiar with schmaltz and gribenes.

TN Q,

I guess I'm one of those stupid ones, cause I was wondering what the heck you was trying to spell? lol!

Sooo, ya telling me that eating that crispy skin on thighs won't hurt me?

all things in moderation, Cal my friend.

Cal...
schmaltz is rendered chicken fat...gribenes is cooked chicken skin...at least that's how I remember it.

THANKS!

Just think of gribenes as Jewish porkskins!!

that would make schmaltz Jewish lard

Not really, chilled chicken fat has the consistency of sour cream. Not sure if you're busting our chops, or not

chicken schmaltz is used much like pork lard. The chicken fat is not solid at room temp 'cause it has more unsat fat than does pork. Cooking with lard or butter is not kosher; so chicken fats is used.