tlinder Posted October 1, 2006 Report Share Posted October 1, 2006 I did tandoori chicken in the KK Yesterday and it was a real success! Tandoori chicken are traditionally prepared in very hot tandoor ovens, but the KK is also very well qualified for this task. Here the recipe for tandoori in the KK: -Buy a jar of Tandoori paste and prepare a marinade with the paste, yogurt, and lemon juice (see recipe on the jar). -Cover chicken legs with the marinade and let them in there for at least 6 hours -Heat up the KK to 650 Fahrenheit, put the heat reflector, the main grill and the upper grill in and let it at this temperature for a while, so the walls get heated up well. -Put the chicken legs on the upper grill with the marinade on that sticks to them, when you lift them out of the marinade. Close the dome -Let the meat in the KK till it reaches 190 Fahrenheit (aprox 20 minutes depending on the size of the chicken legs), -Take it out and serve the meat with basmati rice, naan, raita and chutneys. Quote Link to comment Share on other sites More sharing options...
rorkin Posted October 2, 2006 Report Share Posted October 2, 2006 Why do you put the lower grill in when you are cooking on the upper ??? Did I miss something ?? Quote Link to comment Share on other sites More sharing options...
tlinder Posted October 3, 2006 Author Report Share Posted October 3, 2006 Why do you put the lower grill in when you are cooking on the upper ??? Did I miss something ?? I don't put the lower grill in. I put the main grill in, so I can place the upper grill on it (see picture). Quote Link to comment Share on other sites More sharing options...
rorkin Posted October 3, 2006 Report Share Posted October 3, 2006 Got it.. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 17, 2007 Report Share Posted December 17, 2007 I did Tandoori chicken today but with one small difference, I did it direct. The Tandoori ovens I have seen do the chicken direct so I though I would give it a try. When the KK hit 600° I put the chicken on and pulled it off after 20 mins. We can't stop eating the stuff it is so good. I think I'm going to pop I'm so full. Quote Link to comment Share on other sites More sharing options...
Majestik Posted December 17, 2007 Report Share Posted December 17, 2007 Pix please. Quote Link to comment Share on other sites More sharing options...
trish Posted December 17, 2007 Report Share Posted December 17, 2007 LeadDog...when I stop by and pick up some of that wine you might include a tandoori chicken with it. Do you have drive through service? Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 18, 2007 Report Share Posted December 18, 2007 You know the chicken didn't look that great so I didn't take a picture of it. I'll try harder next time. trish you want some wine with tandoori chicken to go? We don't even have sit down service here. I'm not sure what to think now. Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 18, 2007 Report Share Posted December 18, 2007 trish you want some wine with tandoori chicken to go? We don't even have sit down service here. I'm not sure what to think now. Oh, just give her a straw and a napkin. Or even a paper towel. Quote Link to comment Share on other sites More sharing options...
trish Posted December 18, 2007 Report Share Posted December 18, 2007 That is right Sanny! Quote Link to comment Share on other sites More sharing options...
Porkchop Posted December 19, 2007 Report Share Posted December 19, 2007 as much as i hate the idea of spending the bones to get out there, i think a cali winery would be a great venue for a KomodoKamado Convention (as long as we dont get crazy and spell convention with a "k"!) Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 20, 2007 Report Share Posted December 20, 2007 Did someone say something about a party? I guess we should have tandoori chicken at the party to keep the thread on subject. What else do you want? Wine? Now if there was venison ribs I would show up. Quote Link to comment Share on other sites More sharing options...
primeats Posted December 20, 2007 Report Share Posted December 20, 2007 Just bought some frenched elk rib racks to try after the new year. Does that count? Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 20, 2007 Report Share Posted December 20, 2007 Just bought some frenched elk rib racks to try after the new year. Does that count? Ah! Mai oui!! Bon jour and all that other frenchified stuff. You don't have to wear a little beret, or sing marseilles when you prepare em, do you? Quote Link to comment Share on other sites More sharing options...
primeats Posted December 20, 2007 Report Share Posted December 20, 2007 You can dress me up, but you may not want to hear me sing. Some find it irresistable--others find it nauseating. Lucky for me my wife is tone deaf! Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 20, 2007 Report Share Posted December 20, 2007 ...Lucky for me my wife is tone deaf!All that matters is she loves you, and loves your cooking. Any tone deafness is just an added bonus. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 22, 2007 Report Share Posted December 22, 2007 Just bought some frenched elk rib racks to try after the new year. Does that count? Only if they taste as good or better than Buck Ribs. Quote Link to comment Share on other sites More sharing options...
Saucier Posted December 25, 2007 Report Share Posted December 25, 2007 Frenched elk ribs Who would French a rib, I mean kissing raw meat is a bit on the wild side Quote Link to comment Share on other sites More sharing options...
LarryR Posted February 7, 2009 Report Share Posted February 7, 2009 I'll be trying some Tandoori chicken this weekend. going to be shooting for around 750/800 dome and doing them direct on the upper grate, any tips? I'm thinking boneless thighs will work well. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted February 8, 2009 Report Share Posted February 8, 2009 (edited) I wouldn't go 750/800 F dome for tandoori chicken in a ceramic cooker, at least for any recipe I know. Every 50 F step above 550 F is pretty dramatic, I'd take them one at a time. Temperature is only one element of the puzzle, and more is not always better; every cooker is different in its heat delivery characteristics. This is not a single variable (temperature) problem. For an example which is approximately two variables, take a pizza stone, where the temperature and the thermal transfer rate of the stone material work together to determine how the stone cooks. A ceramic cooker is a more complex system, closer to a tandoor than to a conventional oven, but not the same. I can't use the same pizza temperatures in my cooker that I saw Sicilians use in room-sized wood fired ovens, and I can't use the same tandoor temperatures that an Indian would use in an authentic tandoor. Nevertheless, if one makes an adjustment to one's cooker, the results can be delicious. Here are some pictures of a tandoori chicken recipe that I like: Here are some notes of mine from 2005, that I've edited a bit for this post: "Tandoor" by Ranjit Rai (ISBN 1585671444; addall.com, overstock.com) is a definitive treatise on Indian Tandoor barbecue, written originally for publication in India. It is quite approachable, particularly if one has cooked other Indian dishes before. Nevertheless, he assumes that one is using ingredients as found in India, and actually cooking in a Tandoor. I find this refreshing; I'm comfortable making adaptations to my circumstances, but I cringe at the idea of others making adjustments for me, that may not be relevant to my circumstances. For example, a ceramic cooker is very much like a Tandoor; much could get lost in translation by starting with a recipe adapted to a conventional oven. The following is my adaptation for a ceramic cooker of his "Tandoori Chicken"; I have tried to be as faithful as possible to his original intent, e.g. bringing into this recipe comments on technique made elsewhere in the book. There are many other recipes given for poultry, lamb, fish, vegetables, bread, accompaniments; I hope that this adaptation serves as an advertisement for the book, which belongs on any comprehensive barbecue bookshelf. This chicken is the first dish I've made on my cooker that is both exciting enough for me, and exciting to Laurie's nine year old daughter, who has requested that we make it every night. 1 whole chicken, 3-4 lbs 2 TB vinegar 3 TB oil 1/2 TB ground chile or hot paprika 1 tsp salt This is a typical size for a U.S. chicken, but roughly twice the size of the chicken specified in the recipe, so I give cooking times longer than the book. Nevertheless, quantities here yield plenty of marinade; I'd double everything for three chickens. One can follow the book's cooking times more closely for "tikka", or uniform chunks of meat. Quarter and skin the chicken, and pierce various places with a knife. Trim the quarters of any extraneous extremities, setting the scraps aside to freeze with the wings and backbone for stock. Mix the marinade ingredients, toss the chicken quarters in the marinade, and chill for an hour or so. Arrange the ingredients for the second marinade: 1 cup yogurt 1 tsp salt 2 TB ginger 2 TB garlic 1 bay leaf 3 cloves 4 green cardamom pods 1/4 tsp mace 1/4 tsp nutmeg 1 TB black peppercorns 1 tsp caraway seeds 3 red chiles 1 TB oil Drain the yogurt through a paper towel and a strainer. In a large Thai mortar and pestle or equivalent machine, pound the ginger and garlic with the salt to a paste. Use only the black insides of the cardamom pods; seed the chiles. In a heavy frying pan, gently roast each of the dry spices until fragrant, grind in a spice grinder, and pound into the mortar paste. Mix in the oil and yogurt. Drain the original marinade from the chicken, coat with the new marinade, and chill for six hours or as long as practical. ("White" cardamom is simply a bleached version of the green, so stock one kind, green. If you can find mace in strands as shown in the picture, it is far superior to preground mace.) 4 to 8 TB ghee (or clarified butter) Preheat the cooker to 600 F, and set up the upper grill for direct cooking. Have a mop and melted ghee at the ready for basting. Put on the quarters, adjust the cooker to 550 F or so, and turn and baste every 5 minutes. The chicken will be done in 20 to 30 minutes, a matter of taste, the actual cooking temperature, and the size of the bird. As tempting as it is to apply this approach to spatchcocked (butterflied) chicken, at these temperatures either the legs or the breast can finish first. In my opinion the breasts are done when a Thermapen registers in the 140's to 150's F anywhere one probes, and the legs are done in the 150's to 160's. Some may regard these temperatures as undercooked, so cook instead to your liking. The quarters will continue to cook a bit after they come off. Edited June 28, 2016 by Syzygies Restore lost pictures 1 1 Quote Link to comment Share on other sites More sharing options...
