Tandori Chicken?

[question everything]

We love them but never thought I could make it at home.

Found what looks like an easy recipe - from Kraft - with all the ingredients are Kraft products, OK. (Except the chicken, of course).

The problem is that it is for chicken wings. I don't eat chicken wings. I wonder whether if I will use legs or thighs whether I will have to change the duration of the baking.

Thanks

[Lochloosa]

1. Yes about 2 weeks. That's how long it will take to build the tandoori oven.

[question everything]

2. Ha! serious, though..

[Lochloosa]

3. Yes, you will need to increase the cooking time.

Thighs will take longer than breast. Legs will be a little longer than the wings.

[question everything]

9. Thanks. I suppose will use a fork to check it it is done

[yellowdogintexas]

17. use boneless chicken breast or tenders. Definitely grill it.

it will be wonderful.

Any type of wing recipe I just substitute chicken tenders. We don't like wings.

[JCMach1]

7. You are correct, not tandoori chicken without tandoor

The recipe is for baked chicken with Indian Spices.

[mr_lebowski]

4. Marinate it for way longer than the recipe says ...

Unless the recipe says like '24 hours'. Seriously. Good tandoori needs like a 2 day marinade in the spice/yogurt mix, IMHO. And since you don't have a Tandoori oven, I would at least grill it. Without some 'char', it's just not going to be like Tandoori chicken. Chicken thighs grilled on shish-ka-bob skewers is my favorite (outside of real tandoori from the Indian place).

[question everything]

10. Now that's a good idea to grill it

Instead of having a 450 oven at heat index of 100.. yes, outside, still..

The recipe calls for marinate 2 hours.

[mr_lebowski]

12. Yeah, not NEARLY long enough to give you proper flavor ...

It does involve plain yogurt, the marinade, yes?

[question everything]

13. Yes, of course.

[question everything]

14. Again, thank you for your advice

I switched back and forth between three recipes, including the one printed on the spice mix from Whole Foods.

The one that indicated grilling - we use charcoal grill - directed to pile the briquette on one side. To first char the pieces for 2-3 minutes, turning around until golden and then to move all of them to the other side so they were not on direct heat. And to cover. I suppose this is equivalent to using a hot oven inside. And, yes, yesterday was 92 with heat index of over 100 but, thankfully, no rain.

And, yes, were delicious. I included Naan, too.

[mr_lebowski]

15. Not a problem ... I've made it a few times ... & it's meant to be a grilled dish

A tandoori oven is basically a special type of barbeque, so ...

And if you do it with a yogurt-based marinade (which is traditional), it definitely takes a good while of marination for the flavor to really penetrate the chicken, I've tried at various lengths ... seems like the longer the better. I like 2 days, but 1 day pretty good too.

[yellowdogintexas]

16. I have a Weight Watchers version that is yogurt based

and it is really good. Calls for chicken tenders or boneless skinless chicken thighs
Now that chicken breast are a zero point food it is a terrific WW dish (plain fat free yogurt is also zero points!)

[yellowdogintexas]

18. are there any good Indian or Middle Eastern markets in your area?

We have a really good one near our house that probably has 150 different types of curry and tea. ALso 50 pound bags of rice LOL They do have smaller bags of rice though. I buy Persian rice with the antelope on the side of the package.

Anyway all your ingredients will be much less expensive there than at Whole Paycheck.

[Kablooie]

5. Try this:

https://www.bonappetit.com/recipe/tandoori-style-grilled-chicken

Bon Appetit always tests their recipes before publishing them so it should work pretty well.

[Paladin]

6. Tandoori paste is available at many grocery stores---Whole Foods, etc.

Just mix it with plain yoghurt and have at it.

[question everything]

11. Great! Will look for it

Had a different dish - Persian - that called for turmeric, I am still trying to remove the yellow stains from my sink...

[Thyla]

8. We have the makings for Tandoori chicken marinating right now

Except it is the basis for a Butter chicken recipe.

Have been doing a lot of Indian lately from scratch.
2 books I can highly recommend are...

Rick Steins India

and

Dan Toombs, The Curry Guy

The latter of those two is really insightful in how to replicate proper British Indian from the curry houses. A bit of work involved but if you ever wonder why you can't replicate the taste from the Indian take away it's because we're all doing it wrong.