Restaurant Style Tandoori Chicken
These are my eight steps to making restaurant quality tandoori flavor. If you have a tandoori oven then you are getting the same restaurant quality flavored tandoori chicken with my spices. Most people do not have a tandoori oven (also known as a tandoor) hence we tend to use a barbecue or a regular oven. The tandoori oven gives the meat a smoky flavor, cooks the meat without losing moisture and also cooks the meat evenly. Some ovens can cook the meat evenly but most home ovens tend to have pockets where the temperature is not consistent which leaves you with a dry kebab, unevenly cooked and without the smoky flavor. However, if you have a barbecue then you are in luck because we can get that restaurant style quality with a few simple steps.
Let’s get started to make the Restaurant Style Tandoori Chicken:
Get wood chips to smoke. Something that can provide a sweet and smoky flavor without overpowering is what you are looking for. My recommendation is to use Apple wood chips. If you can’t find any near you, take a look at these from Home Depot.
Soak your wood chips in a bowl of water for 30 minutes.
Get aluminum foil and take out the wood chips and put them into the foils. Close the foil up completely and then poke a few holes in it.
Preheat the grill for 15 minutes or until it reaches 500 degrees. Once you turn on the grill place the packet of wood chips onto the grill. By the time the grill is hot the chips should be lightly smoking. If the chips are not smoking wait till they do before putting on your meat.
Make sure you have marinated your meat with the Tandoori Masala and your favorite recipe for close to 8 hours. A long marination is essential. There are arguments out there that marinades don’t matter but I disagree. Using yogurt or papaya paste act like meat tenderizers allows you to have a wonderful product at the end hence your marinade is essential.
If you are making tandoori chicken, use a natural and organic food coloring. Most natural food coloring uses Beet powder color to give it that red.
Once your grill is hot from pre-heating, turn the heat down to medium and begin to cook your meat.
You need Ghee or also known as Clarified Butter. Melt some ghee before you start to cook your meat. With the melted ghee, brush it onto your meat as it cooks about once every 2 minutes or each time you rotate your meat on the grill.
Follow those essential steps and you will have great tandoori tasting products.