This is a winner! I made the tandoori sauce in the morning, covered the chicken and cooked this evening on indirect heat. Very good! The recipe calls for ground coriander, ground pepper and ground cloves. I put whole seeds, peppercorns and cloves into a cast iron fry pan on the stove for a few minutes until they started to smoke and then ground them all together in the coffee grinder. That idea comes from another recipe in the book, but worked well here too. The chicken took just about one hour to cook all the way through. Very moist and the spices were wonderful!
Coriander
Cloves
Peppercorns
Salt
Cinnamon
Cumin
Fresh Ginger
Garlic
Paprika
2 Cups Plain Yogurt
I also warmed some nan bread in the grill which was nice with the chicken.
- Mark
This guy from this article would never qualify as a true WisGriller.
ReplyDelete- Steve
http://articles.latimes.com/2010/mar/04/food/la-fo-smokers-20100304
The other day, I just couldn't shake the thought of slow-smoking some ribs. I was in the mood for Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly complicated with deep hickory notes, the flavors drawn out with a tart vinegar-Dijon mop.
There's a primal wonder to smoked food -- that such depth of flavor can come from so simple a technique. And then, of course, there's the lure of the sunny afternoon spent in a lawn chair with a cold beer while you're waiting, patiently, for the Weber to work its magic.
But then it started raining.
The audacity of winter. Even in Southern California, we have our seasons.
They don't know seasons in Southern California.
ReplyDeleteWow...this sounds yummy.... what season does this go best with or will it make our shore trip? Any winners?
ReplyDeleteMy mom and sister have been reading your post and loving it! :) Its been a really interesting read!
~Audrey :)
You are my hero! I am a fan of food; cooking but especially eating. Unfortunatly, I am surrounded by picky eaters. I will live vicariously through you. :-) Ashley (sister of future daughter-in-law)
ReplyDeleteThis is another of our top ten. Tandoori is a natural on the grill, and nan bread is as well. We didn't make our own, we just bought some and reheated it on the grill, but either way, it's another grilled break winner. We've served the tandoori and nan with pineapple, also grilled and very faintly sugared. A sensational combination!
ReplyDeleteVery funny to read about the California guy who doesn't grill in the rain. We have grilled through snow, sleet, rain, ice, darkness, sub-zero temperatures... Come on California! Man up!