Tandoori Whole Chicken on the BBQ
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- Опубликовано: 9 июл 2024
- Give this tandoori whole chicken on the barbecue recipe a try! This is just one of over 100 new recipes in my latest cookbook 'The Curry Guy BBQ'. Normally, the chicken skin is removed when cooking tandoori but here it is left on which makes the tandoori chicken extra juicy and crispy. I promise you are going to love this. When it comes to cooking tandoori whole chicken on the BBQ, this is my go-to recipe!
MARINADE INFO: This is a quick marinade that uses NO YOGHURT. Yoghurt is used to tenderise the meat but that isn't really important for the chickens we get in the West. It does add some flavour too. Yoghurt also stops the lemon from cooking the meat so a yoghurt marinade can be left on for one or two days. This marinade should only marinate the meat for 30 minutes to two hours.
PLEASE BE SURE TO LIKE AND SUBSCRIBE. THANK YOU.
0:00 Introduction
1:07 Preparing the marinade
3:57 Preparing the chicken
5:25 Marinating the chicken
9:42 Tasting the tandoori roast chicken!
10:18 How to set up a kettle BBQ for indirect cooking
13:23 Finishing the video off
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I have over 1000 tried and tested recipes on my blog. www.greatcurryrecipes.net
Bless him - I guess nowadays you gotta do the whole social media bit, but this is clearly his book publisher cracking the whip cos he's not exactly born to it🥰🥰 It was charming to see someone whose natural environment is clearly not in front of the camera in spite of the California origins🤣🤣🤣
It really cheered me up and, having willed him all the way through it, thought the recipe was superlative... I shall now try to see whether he can help me make a peshwari naan, which is really why I came on line😀
Yum! This looks delicious!
I smoked a makhani sauce on the Weber kettle in a cast iron dish. Then served it with tandoori chicken. Took it to a different level.
Also added a couple of secret ingredients…
Bought the curry bible and bbq books off Amazon your cooking looks amazing
Hi Dan! I got your new book on Kindle today and the printed copy is on its way. Awesome! This will be an exciting BBQ summer. Thanks for all your enthusiasm… it is quite addictive.
Looks fantastic, Dan!
Looks amazing dude 👊🏻
What a great setting, video and recipe! Love your recipes!
Thank you very much Loril. :-)
Can you make a video on how you put your shack together - I am planning on building one
Hi Dan, love your vids keep up the good work.
Is that Kamado the classic or the big joe? I’m getting one soon and looking at the classic II. Cheers
Glad to see you back! I apparently had notifications turned off so I didn't realize you started posting more videos a few months ago. I guess I'll be spending the holiday weekend binge watching to catch up, and I think I'll make this recipe on my SnS Kamado. BTW - Just bought the BBQ book.
Thanks very much for picking up my book. I'm planning videos for many of the recipes in there. Hope you enjoy the book and recipes. 🙂
Definitely giving this a go. Usually I’ve used plain yogurt with the spices in the past so will be interesting to see the difference!
Most tandoori recipes call for yogurt. That is used more as a tenderiser than a flavouring. It does have some flavour though. It also stops the lemon juice from cooking the bird so a yogurt marinade can be left on for a couple of days where this marinade should only be left on for a couple of hours at the most.
We have your latest book, and the back catalogue! What we really liked were the production values (Sorry, Caroline) and the advice on how to BBQ if we don't have your high end equipment (ie Webber). Keep up the great work. We look forward to next instructionals.
Thanks very much Warren. I hope you enjoy the book and recipes. 🙂
Tandoori chicken is on the menu this weekend - I'll try this recipe on the Weber (that has a Kamado Joe type deflector!)
Hi Dan. In your book the recipe has 4 tbsp rapeseed oil in the marinade, but on your video it does not look like you use it in the marinade. Should I add this to the marinade or not. Thanks
HI Dan, how do you think marinated cauliflower florets would go being cooked in the Tandoor oven similar to how chicken tikka is cooked. I'm on a plant-based diet and miss Chicken Tikka Masala and butter chicken, if I could achieve something similar when using cauliflower i'd consider getting a Tandoor oven. Cheers.
Cauliflower with this marinade work great!
A spatula will get under the skin easily and is great for getting every last bit of marinade out of the bowl
Hi Dan can you cook the sauces on a bbq and if so what sort of pan should I use please?
I cook a lot of sauces over direct heat in my new cookbook The Curry Guy BBQ. Any pan will do but I use curry house style stainless steel pans for curry house curries. I also use clay pots which work fantastically well.
@@DanToombs thanks Dan! I’ll get the book today , love your books and taking curry’s out to the bbq is a game changer
Hi Dan, I've a rotisserie for my Weber, could I leave the chicken whole and send it for a spin or do you think this spatchcocked method works better from a marination and cooking point of view? Thanks
Hi Matt - I wrote the recipes in my book so that people don't have to own any special equipment to cook them. Your rotisserie will work perfectly for this recipe.
@@DanToombs Thanks Dan. Flicked through the book the other day and it looks excellent. Looking forward to giving it a full read tonight ahead of planning some recipes for the long weekend.
Hi Dan, how long ideally should the marinade be left before cooking?
Ideally 24 hours. Don't let that stop you though. A good 30 minutes will do fine.
Why did you add all those spices instead of just your tandoori masala
Surprised you didn't score the chicken with a sharp knife
In the video I mention that as an option. I usually do but find this high heat recipe works perfectly well without going to all the fuss.