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Moose's Tandoori Chicken: Qview & Recipe

post #1 of 7
Thread Starter 

I've been looking at a number of tandoori chicken recipes, which I sort of eyeballed and integrated the best of each, along with my own modifications. The last cook was the best so far, and I'm pretty happy with it. I used chicken thighs for this one, but you can also use cut up pieces, or a smaller halved bird. Either way, I remove the skin and score the meat in crosswise on all surfaces, as is traditionally done in Northern Indian tandoori style chicken. Sorry I didn't take pics of that part, but I do have these:

After marinating the chicken in the tandoori paste/marinade for 8 hours, I fired up the Kingsford Oval with some oak. I then put the thighs on the cool side so they could cook slowly and absorb the oaky smoky goodness:

After about 15 mins, I turned them:

Another 10mins and I moved them closer to the hot side of the grill:

Finally, I moved them to the hot side, turning every few mins so they could get a nice "crust" on the outside:

After I let the chicken rest, I served it with fresh Garlic Naan, cilantro garnish, and fresh homemade mint chutney:


Here's the recipe and instructions:


Moose’s Tandoori Chicken


  • 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)
  • 2 tablespoons olive oil
  • 1/2 white onion, quartered
  • 4-6 whole Garlic cloves
  • 2 tablespoons chopped ginger
  • 1 tablespoon paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne (optional)
  • 1/2 cup plain yogurt
  • 1-2 tablespoons fresh lemon juice

Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.

Combine the oil, onion, garlic, ginger, lemon juice and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.

Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.

post #2 of 7

Man... that there is a plate of heaven! I loooove tandoori chicken, thanks for the recipe.

post #3 of 7

I have been thinking about trying to smoke some Tandoori  Chicken after having some from a restaurant.  Copied your recipe and will have to give it a try.  Thanks.

post #4 of 7

you made me drool a little on my shirt! thats some great QView

post #5 of 7

oh hell yeah that looks good.  Great job, thanks for the great pics recipe and inspiration.

post #6 of 7
Wow that looks great! What wood?
post #7 of 7

Very nice ,indeed , my Mooseman friend .  And thank you for the recipe , will give it a whirl :drool , grilling I enjoy as much as Smoking.


Have fun and. . .

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