Just something me and my cousin used to do in absence of a tandoor was Fill the grill with coal and put the pieces in a skewer and hang/put em horizontally over the coal at some height and apply a little oil/butter. every few minutes I know its not the most comfortable method but keeping them horizontally over the grill in the air does the job pretty close to a tandoor
this looks really good! thanks Sonny! Thanks Sonny's brother! I'm going to reverse sear these on my Weber in the next few weeks. I'll come back and update this comment and let you know what I thought. Thank you again.
With chicken in general on the grill keep it moving and flipped constantly so you cook all sides the chicken evenly perfectly Edit understand that with cooki g food the grill those coals are so hot that it range from 1000 to 2000 degrees hotter than any stove or oven
I absolutely watch every video you post and I loved it cuz you were so enthusiastic about it... I'm just a regular person in Michigan and I take bits and pieces of what you do... cuz if I bought all the spices I'd be in debt..... but me and my mom are in love with your Rosemary salt .. if you know you know😁😁😁
These videos can also just serve as inspiration for you so if you don't have all the proper ingredients it's totally ok!! Just use what you have around and do your best
Hi Jeremy, you can take the short-cut I take by purchasing a spice blend. I personally have used Everest brand (an Indian company) since 1999, and have loved them forever. Their Tandoori chicken masala is all you'll need for the marinade, and it comes with instructions on the box. Cheers, I hope you're able to find it on Amazon.
As an Indian home cook I love this recipe but traditionally we add mustard oil and a little roux made using gram flour and mustard oil into the marinade. And after cooking the chicken we apply butter so that it doesn't dry out and gives a good flavour
thats hilarious you mentioned that because a couple years ago i tried making tandoori chicken and was looking high and low for mustard oil. fast forward and my grocery store now carries tons of south asian ingredients, i'm gonna have to go back and get some
Probably the best chicken I’ve ever made. Such depth of flavour, and pairs beautifully with the green yoghurt sauce!! My go to channel now for weekly recipes.
A trick for the Weber , always bank the coals to the outer edges , and put a stainless bowl medium size in the middle of the burn grate with water in it . This will allow you to control the heat much better, while also allowing for direct heat around the edges, and reciprocal heat in the middle. You can also pile on the wood / coals as much as you like because now you can vent both the heat and humidity to your liking, giving you far more longevity in cook time , and temperature control. Hope this helps , Webers are fantastic with this technique , especially for smoking turkeys/ chicken etc.
Easier option is to just shift coal evenly to one side. You can then even rotate the grill mesh instead of touching the food. And overall it's better for control, you can go all the way from high sear to passive heat. Where as placing bowl on middle is seems unnecessarily complex. Or if you have almost full grill, you can grill normally with coal spread out, then totally move all coal to one side as much as possible so majority of grill is indirect heat.
@@mukkaar that creates uneven heat , what I do creates a more even heat , whether it be direct or reciprocal. So I’m gonna have to respectfully disagree.
this has very quickly become my favorite cooking channel. I like the fast delivery and the jokes. The two parts that make it work are the down to earth and honest approach and some very good recipes. Keep it up and you've got me as long as you want to keep going.
For the green chutney or sauce that you made add some palm sugar and rock salt instead of normal sea salt. And traditional tandoori chicken is always without skin. If you did this in a tandoor. The skin would be charcoal. The sinews and tendons at the end of the leg gets ashed. The ashy flavor is more typical of tandoori. The spice mix is kinda do your thing. The marinade is very different in different places in India. The cooking technique is what makes it tandoori chicken.
Tip: Tandoori chicken in India is almost never done with skin on. I have never had tandoori chicken with skin ever in my life. Most likely because they cooked in a Tandoor oven which has extremely high temp and chicken skin would burn and cause flare-ups. So as a signature thing about tandoori chicken, they never have skin. And there's also a huge difference in flavor profile when skin on and when skin off.
@@mattymattffs Not where I'm from. I eaten Tandoori Chicken all my life from Indian restaurants, including ones the locals eat at, and no skin. I was honestly shocked. So, there you go. Just check out the Indian restaurant channels here on RUclips. No skin. But you do you.
I am an Indian and yes it's traditionally not made with the skin on however fat always add flavour so it's better to always keep it on if it's not cooked on a tandoor.
I appreciate you saying coriander instead of cilantro. You've earned extra Brit/Yorkshireman points today, Sonny. Sadly I live in a flat and have no outdoor grill to make this with, but looks delish.
*I'm new to your channel and you are blowing my mind with your kitchen/cooking knowledge. I tried two of your recipes on items I make all the time and yours blew mine away, so I became a fan. You really know what you are talking about and I'm so happy I found your channel. Cheers brother!* 😎👍
This is pretty good. Spice mix looks good too. Without a tandoor, this is the way to make it at home. Just fyi, in India, they cook this twice. Whole chicken is marinated and slow cooked in a tandoor first. It is not fully cooked yet. This slow cooked chicken just hangs out on top of the tandoor on street side stalls. After a customer's order comes in, they stick it in the tandoor one more time to char it on the outside and finish cooking. Also the cuts are deep into the meat to get the marinade in all nooks and crannies.
The Chutney is quite traditional, however in Northern India, we specially like to add raw mango to bring out that sourness of that chutney and really awaken the deep flavors of that mint and coriander. Love the Vids!
For better results with your Weber / Put all your charcoal to one side of the can..nice big fire..put all your chicken on the other side, close the lids and open all the vents - they will roast at 350-400 degrees and not get burnt but get all that smokey goodness
One of the few channels I actually ring the bell for, and religiously watch as he uploads! Absolutely my fave cooking channel I’ve ever watched on RUclips
I’ve made tandoori chicken quite a few times over charcoal and my Indian wife loves it. You have nailed this recipe. I once subbed fenugreek seeds for the leaves and the flavour difference is totally different. I don’t know which is better to be honest. And I LOVE what you did with the sauce and will definitely try this next time.
I love watching you beat the hell out of that poor fridge. Chicken looks amazing & that sauce is VIBRANT. Thanks for taking the time to make all of this incredible content.
Get yourself some charcoal baskets or just put the charcoal over to one side, about 1/3 of the grill to create cooking zones. I’m definitely going to give this a try. Thanks Sonny, you are awesome.
Dude - made this for the BBQ yesterday. Was able to get hold of fenugreek leaves for the chicken marinade, and added a little mustard oil. The chicken and the green sauce were a total hit. Thanks for sharing. This stuff is AWESOME
Love the sauce, bro just put your coals offset to one side and when you're done searing pull it to the side and lid up... you'll get so much more life out of your coals.
This recipe is absolutely delicious, I cook a lot and especially like Indian curries as I’m originally from England. And the sauce was great, the combination of the two things is just perfect.
You have single handedly blessed us with 3 of probably the most iconic chicken recipes lately and I just cannot wait to make them. I am going to have my first BBQ soon and I will be trying the peri peri and jerk chicken recipes first. I lovee the effort you put into these vids and how you keep the dishes authentic and true to the cultures they come from. So Thanks dude!! As an Indian myself I am stoked to see this recipe :)
As an Indian... This is still an amazing recipe! 👏 Keep up the great work. I love your enthusiasm for food and energy to share that love ❤️! Muahz brother
Hey Sony Guga, from Guga foods, made one of yours recipe as a side dish and sad to make a video with you! That would be dope!! Please make a vídeo with him!!!
Bro you're the man, i am obsessed with Indian food, mostly the only good videos are in Hindi or some other Indian language, I've tried finding good ones in English for my friends but it's hard You got every ingredient. You even know about the Kasuri Methi, westerners usually forget that one. Huge props
I highly recommend checking out Sanjyot Keer from YFL. He’s authentic and modern at the same time, he’s got a knack for teaching and he has quite the Indian following. He does speak in Hindi, but lists the ingredients in English so it is possible to follow.
Just cooked this tonight Sonny, and it rocks. And that was without the funky chili mix so I bodged it with paprika and cayenne. The mint sauce is fantastic and makes regular raita seem very tame by comparison. The only weird thing was I didn't want to hurt my fridge afterwards. Am I missing something? 🤨
I'm totally in love with Kashmir red chili!! I used it in a stuffed pepper recipe the other day, and my husband just flipped. Gives it that Indian flavor, just a skosh. You are so wonderful to turn people on to these things! I couldn't believe that my new favorite chili was the first thing you said on this recipe 😋 lol
I made something very similar tonight for supper, however a South African version. Ever heard of mrs balls chutney… get some it is South African made with apricots. It is Devine with this sort of food x Ps I live in London and there are plenty of amazing Indian places round here!
I am making this for my brother for his birthday, tomorrow evening, we are also in SA. I was actually wondering about Mrs Balls, so I was happy to see you mention it here. What side dishes did you have? Apart from Yasmine rice, I am a bit stumped for ideas.
Try a vortex for your weber man. Hands down the best accessory for it. Perfect crispy chicken with zero burn every time. A vortex is a must for chicken, especially wings. 👌👌
Great preparation- and great idea to serve with green sauce. That chicken also good with diced english cucumber/mint/lemon mixed into yogurt. Thanks for sharing
Of course this guy uploads this days after I was looking for tandoori chicken recipes. I did mine pretty much the exact same way anyway though, even down to the mint chutney
That's decided what we're having this weekend, thanks for a great looking recipe Sonny. Now, if you could just put up a quick naan bread we'd be golden!
Man I really love your videos. I almost one-inch-punched my refrigerator the other day after I outdid myself on a brisket. I’ve been needing to up my chicken game for a while, and your chicken recipes have been remarkable lately!
These look amazing, I will be definetely trying these in the next week ro so, but I will reverse sear the chicken, as for me personally that is an easier way of making sure the temp and skin will be correct. Thanks for the rceipe.
Green sauce is called chutney. Typically yogurt, cilantro (coriander), mint base. pretty traditional nice job Kashmiri chili powder is my favorite spice. Absolutely amazing.
Didn't get a chance to watch it in full yet cause I'm at work, but I had to stop by to give my favorite RUclips Kitchen God a thumbs up. Love you Sonny! 💖
So. Made this today. In a real Tandoor. Amazing recipe!! The sauce is heavenly if you ask me. The miss thought is what extremely strong. But I do love it endlessly. Chicken: great marinade. Salted it just before putting it in the Tandoor. 20 minutes Made it perfect. Thanks for the inspiring idea 🙏🏻
You can get similar results to a traditional tandoor oven with a ceramic grill (e.g. "Big Green Egg" is one commercial variety available in America). Traditionally tandoori products are cooked around 450-500C 🙂 Good thing about ceramic (and clay, ala Tandoor) grills is that they can get super hot compared to metal grills (like Weber etc) - but they are also extremely versatile in that they can also maintain "low and slow" (200F) overnight without having to add charcoal with proper heat management/ventilation control. One day you can have 2 minute wood fired pizza, the next you have pulled pork cooked for 16 hours... with the same tool, just different technique. Keep up the fantastic videos, love your channel. cheers.
Can get redder marinade by heating oil up to smoking point (I believe mustard oil is the go to for Indian dishes) then pulling it from the heat and after about 10 seconds whisk the chili powder into the oil and enjoy
Anyone who thinks he's lying when he says it's the best he ever had over and over... he just keeps getting better. Practice makes better! He's a vet and hitting a new stride
That looks amazing Sonny!!!I can say that as an Indian....but if you just used some mustard oil in the marinade and then basted it with ghee using some coriander or parsley it would've given the dish the Indian touch... And also I would say my favourite dish from your channel are The Shrimp Scampi and The Aglio-olio the original video of yours from like 2years ago...I found your channel like in the end of 2020 and i think i watched almost every single video of yours.... Love your content and mindset , admire your principles about cooking...So, please keep making your content...❤much love....
Tandoori is a vertical earthenware oven used in Indian cooking. He uses a barbecue grill, which does the job, but generally the skin is to be blackened.
SO looking forward to this one Sonny! As always, thanks for putting yourself out there. PS. Kneepads when attacking the fridge my friend. You'll miss those when they are gone ;-)
First time I see one of your videos click on it then bang my bother has a restaurant in Newcastle and I only moved here how mad, definitely going to check it out
If you put the hot coals to 1 side of the Weber the chicken on the opposite side will cook without burning, once it reaches temp put it direct over coals for a minute or 2 each side, it’ll be oerfect
It's so delicious he is whooping the refrigerator ass lol keep doing your thing dude have a great day God bless you keeping posting these lit videos have a great year ☺️
Dude! Your videos are amazing! You make food look beyond delicious and your humor is spot on brother!! I actually was watching one of your videos the other day where you had mentioned you’re located here in Austin and to let ya know if any of us do video editing? Wasn’t sure if you were in need of a video editor but I’d be interested. I live in north Austin, and I’d love to show you my work. I’m loving the content, my favorite so far is the Chicken Satay. Incredible cooking skills my friend. -Dan
Green sauce isn't completely authentic BUT recipes adapt AND that's how things get better! That's a cracking tutorial in how to marinade & folk would be crazy not to try it! Looks yum x
You magnificent bastard -- recent subscriber and this recipe just blew my mind. Have already tried a half dozen of your recipes and hope this one is as epic as those.
Thank you for such excellent content! On your Weber, I recommend doing a two zone cook. Put your coals on one side so you have hot and cool zones. After getting some color on the meat on the hot side, move it to the cool zone to finish. Much more control that way. Best wishes!
Thank you so much for your cooking skills and ideas,how so you find such inspiration and menu ideas,definitely a true CHEF@your CRAFT..Love your Funny Videos with refrigerator and Mr.Peppet tool
Sonny, that looks like a 22” grill. Grab yourself a Slow n’ Sear charcoal basket. It’s the best thing for indirect heat and seating on a Weber style grill. You’ll never have the problem with heat regulation again
Hope you all will cook and enjoy some of this tandoori chicken for yourselves as this is truly a must-make chicken recipe for the summer and beyond!
Just something me and my cousin used to do in absence of a tandoor was
Fill the grill with coal and put the pieces in a skewer and hang/put em horizontally over the coal at some height and apply a little oil/butter. every few minutes
I know its not the most comfortable method but keeping them horizontally over the grill in the air does the job pretty close to a tandoor
I've been meaning to try this or some lamb marinated in a similar style with lemon and herbs.
this looks really good! thanks Sonny! Thanks Sonny's brother! I'm going to reverse sear these on my Weber in the next few weeks. I'll come back and update this comment and let you know what I thought. Thank you again.
I am Indian and think you did a good job on this chicken. However, you need more practice on the grill. 😁
With chicken in general on the grill keep it moving and flipped constantly so you cook all sides the chicken evenly perfectly
Edit understand that with cooki g food the grill those coals are so hot that it range from 1000 to 2000 degrees hotter than any stove or oven
I absolutely watch every video you post and I loved it cuz you were so enthusiastic about it... I'm just a regular person in Michigan and I take bits and pieces of what you do... cuz if I bought all the spices I'd be in debt..... but me and my mom are in love with your Rosemary salt .. if you know you know😁😁😁
These videos can also just serve as inspiration for you so if you don't have all the proper ingredients it's totally ok!! Just use what you have around and do your best
Good luck. So sorry to hear how everyone’s freedoms have been treated in that state last two and a half years. Love the channel too
You are not a regular person. You are a special person.
Hi Jeremy, you can take the short-cut I take by purchasing a spice blend. I personally have used Everest brand (an Indian company) since 1999, and have loved them forever. Their Tandoori chicken masala is all you'll need for the marinade, and it comes with instructions on the box. Cheers, I hope you're able to find it on Amazon.
@@jayanthkumar7964 thank you!
As an Indian home cook I love this recipe but traditionally we add mustard oil and a little roux made using gram flour and mustard oil into the marinade. And after cooking the chicken we apply butter so that it doesn't dry out and gives a good flavour
Thanks for the tip
thats hilarious you mentioned that because a couple years ago i tried making tandoori chicken and was looking high and low for mustard oil. fast forward and my grocery store now carries tons of south asian ingredients, i'm gonna have to go back and get some
Interesting. What's the purpose of the roux? And what is gram flour (🇭🇲🙋🏻♀️)
This is the way
@@gmacc7042 think it's flour made from chickpeas.
It's really light and makes my pakoras non greasy.
If only we all have a tandoori oven 😫
Fingers crossed 🤞🏼 for a Guga/Gully/Sonny crossover
the only thing that wasn't there in this tandoori chicken recipe is a TANDOOR 🤣
Honestly a barbecue and a pizza stone will do the same thing, also making a tandoor oven very easy and cheap to make if you have the time
only charcoal is real
@@DonTrell not for tandoori. Clay is real
Probably the best chicken I’ve ever made. Such depth of flavour, and pairs beautifully with the green yoghurt sauce!! My go to channel now for weekly recipes.
A trick for the Weber , always bank the coals to the outer edges , and put a stainless bowl medium size in the middle of the burn grate with water in it . This will allow you to control the heat much better, while also allowing for direct heat around the edges, and reciprocal heat in the middle. You can also pile on the wood / coals as much as you like because now you can vent both the heat and humidity to your liking, giving you far more longevity in cook time , and temperature control. Hope this helps , Webers are fantastic with this technique , especially for smoking turkeys/ chicken etc.
I always cook 2 zone
I wish I could save this comment ... good tips to investigate thanks!
Easier option is to just shift coal evenly to one side. You can then even rotate the grill mesh instead of touching the food. And overall it's better for control, you can go all the way from high sear to passive heat. Where as placing bowl on middle is seems unnecessarily complex. Or if you have almost full grill, you can grill normally with coal spread out, then totally move all coal to one side as much as possible so majority of grill is indirect heat.
@@mukkaar yep 2 zone
@@mukkaar that creates uneven heat , what I do creates a more even heat , whether it be direct or reciprocal. So I’m gonna have to respectfully disagree.
this has very quickly become my favorite cooking channel. I like the fast delivery and the jokes. The two parts that make it work are the down to earth and honest approach and some very good recipes. Keep it up and you've got me as long as you want to keep going.
For the green chutney or sauce that you made add some palm sugar and rock salt instead of normal sea salt. And traditional tandoori chicken is always without skin. If you did this in a tandoor. The skin would be charcoal. The sinews and tendons at the end of the leg gets ashed. The ashy flavor is more typical of tandoori. The spice mix is kinda do your thing. The marinade is very different in different places in India. The cooking technique is what makes it tandoori chicken.
Bro your channel is the go to food channel on RUclips! It’s exciting, fun, informative, and tasty. Love it bro!
Tip: Tandoori chicken in India is almost never done with skin on. I have never had tandoori chicken with skin ever in my life. Most likely because they cooked in a Tandoor oven which has extremely high temp and chicken skin would burn and cause flare-ups. So as a signature thing about tandoori chicken, they never have skin. And there's also a huge difference in flavor profile when skin on and when skin off.
I actually like the fatty skin flavor so ill keep them on for added taste👍
That's interesting. Many Indian restaurants here keep the skin on
@@mattymattffs Not where I'm from. I eaten Tandoori Chicken all my life from Indian restaurants, including ones the locals eat at, and no skin. I was honestly shocked. So, there you go. Just check out the Indian restaurant channels here on RUclips. No skin. But you do you.
Have you considered the possibility that traditional is not as good?
I am an Indian and yes it's traditionally not made with the skin on however fat always add flavour so it's better to always keep it on if it's not cooked on a tandoor.
I LOVE when you do random fridge beating. Pull out a ice tray and smash it in the door. THAT MAKES my day. Thank you
I appreciate you saying coriander instead of cilantro. You've earned extra Brit/Yorkshireman points today, Sonny. Sadly I live in a flat and have no outdoor grill to make this with, but looks delish.
Works in an oven with a broiler too
*I'm new to your channel and you are blowing my mind with your kitchen/cooking knowledge. I tried two of your recipes on items I make all the time and yours blew mine away, so I became a fan. You really know what you are talking about and I'm so happy I found your channel. Cheers brother!* 😎👍
As Mr Ballen. Says: "Always say YES to tandoori chicken "
This is pretty good. Spice mix looks good too. Without a tandoor, this is the way to make it at home. Just fyi, in India, they cook this twice. Whole chicken is marinated and slow cooked in a tandoor first. It is not fully cooked yet. This slow cooked chicken just hangs out on top of the tandoor on street side stalls. After a customer's order comes in, they stick it in the tandoor one more time to char it on the outside and finish cooking. Also the cuts are deep into the meat to get the marinade in all nooks and crannies.
The Chutney is quite traditional, however in Northern India, we specially like to add raw mango to bring out that sourness of that chutney and really awaken the deep flavors of that mint and coriander. Love the Vids!
Do you blend the raw mango into the chutney? How much would you say you add proportionally? I'm very curious to try this
@@Pamijay half a raw mango would do for 250 gram of coriander and 250 gram of mint
That was hilarious with the lid falling in the bowl! Love Sonny’s videos!
Make this your summer recipe.. me sitting in the South of South Africa.. freezing.. "Sure Sonny! Just a whole four months to go!"
Congrats on the million subs Sonny! Keep hitting that fridge!
m a sag too
For better results with your Weber / Put all your charcoal to one side of the can..nice big fire..put all your chicken on the other side, close the lids and open all the vents - they will roast at 350-400 degrees and not get burnt but get all that smokey goodness
and maybe add some smokewood
One of the few channels I actually ring the bell for, and religiously watch as he uploads!
Absolutely my fave cooking channel I’ve ever watched on RUclips
I’ve made tandoori chicken quite a few times over charcoal and my Indian wife loves it. You have nailed this recipe.
I once subbed fenugreek seeds for the leaves and the flavour difference is totally different. I don’t know which is better to be honest.
And I LOVE what you did with the sauce and will definitely try this next time.
Leaves lol
So it's herbs and spices on the shopping list this week - never had tandoori but I'm about to - that dish looks so good
I love watching you beat the hell out of that poor fridge. Chicken looks amazing & that sauce is VIBRANT. Thanks for taking the time to make all of this incredible content.
Get yourself some charcoal baskets or just put the charcoal over to one side, about 1/3 of the grill to create cooking zones. I’m definitely going to give this a try. Thanks Sonny, you are awesome.
Dude - made this for the BBQ yesterday. Was able to get hold of fenugreek leaves for the chicken marinade, and added a little mustard oil. The chicken and the green sauce were a total hit. Thanks for sharing. This stuff is AWESOME
Love the sauce, bro just put your coals offset to one side and when you're done searing pull it to the side and lid up... you'll get so much more life out of your coals.
This recipe is absolutely delicious, I cook a lot and especially like Indian curries as I’m originally from England. And the sauce was great, the combination of the two things is just perfect.
Barrio Comida looks awesome! Thanks. On the list. Newcastle resident.
I watched this purely for the green sauce. I ate it once when I was overseas, loved it, and have never come across someone with the recipe!
You have single handedly blessed us with 3 of probably the most iconic chicken recipes lately and I just cannot wait to make them. I am going to have my first BBQ soon and I will be trying the peri peri and jerk chicken recipes first. I lovee the effort you put into these vids and how you keep the dishes authentic and true to the cultures they come from. So Thanks dude!! As an Indian myself I am stoked to see this recipe :)
Dude your channel is awesome!! That fridge is a tank!
I’m in Okinawa eating thai food while watching this! Gonna try it! Thank you to you and your brother
As an Indian... This is still an amazing recipe! 👏 Keep up the great work. I love your enthusiasm for food and energy to share that love ❤️! Muahz brother
Hey Sony Guga, from Guga foods, made one of yours recipe as a side dish and sad to make a video with you!
That would be dope!!
Please make a vídeo with him!!!
Bro you're the man, i am obsessed with Indian food, mostly the only good videos are in Hindi or some other Indian language, I've tried finding good ones in English for my friends but it's hard
You got every ingredient. You even know about the Kasuri Methi, westerners usually forget that one. Huge props
I highly recommend checking out Sanjyot Keer from YFL. He’s authentic and modern at the same time, he’s got a knack for teaching and he has quite the Indian following. He does speak in Hindi, but lists the ingredients in English so it is possible to follow.
Just ordered a Tandoori oven. First recipe to try when it arrives. This one from Sonny. Thanks dude! Greetings from The Netherlands 🎉
It’s grilling season, baby! 🔥This recipe looks too good.
Just cooked this tonight Sonny, and it rocks. And that was without the funky chili mix so I bodged it with paprika and cayenne. The mint sauce is fantastic and makes regular raita seem very tame by comparison. The only weird thing was I didn't want to hurt my fridge afterwards. Am I missing something? 🤨
I'm totally in love with Kashmir red chili!! I used it in a stuffed pepper recipe the other day, and my husband just flipped. Gives it that Indian flavor, just a skosh. You are so wonderful to turn people on to these things! I couldn't believe that my new favorite chili was the first thing you said on this recipe 😋 lol
I made something very similar tonight for supper, however a South African version. Ever heard of mrs balls chutney… get some it is South African made with apricots. It is Devine with this sort of food x
Ps I live in London and there are plenty of amazing Indian places round here!
I am making this for my brother for his birthday, tomorrow evening, we are also in SA. I was actually wondering about Mrs Balls, so I was happy to see you mention it here. What side dishes did you have? Apart from Yasmine rice, I am a bit stumped for ideas.
Try a vortex for your weber man. Hands down the best accessory for it. Perfect crispy chicken with zero burn every time. A vortex is a must for chicken, especially wings. 👌👌
Great preparation- and great idea to serve with green sauce. That chicken also good with diced english cucumber/mint/lemon mixed into yogurt. Thanks for sharing
Brother, if your bro cooks anything like you I’m 100% his commercial fridges are falling apart😂. Much love and respect from south Texas ❤
You are awesome and very inspiring I love catching new videos and am always surprised that you keep making new dishes!!!!
Of course this guy uploads this days after I was looking for tandoori chicken recipes. I did mine pretty much the exact same way anyway though, even down to the mint chutney
That's decided what we're having this weekend, thanks for a great looking recipe Sonny. Now, if you could just put up a quick naan bread we'd be golden!
Amazing as always but seriously, how often do you need a new fridge?
Man I really love your videos. I almost one-inch-punched my refrigerator the other day after I outdid myself on a brisket. I’ve been needing to up my chicken game for a while, and your chicken recipes have been remarkable lately!
These look amazing, I will be definetely trying these in the next week ro so, but I will reverse sear the chicken, as for me personally that is an easier way of making sure the temp and skin will be correct.
Thanks for the rceipe.
I'm at 1:16 and I'm so looking forward to everything that is yet to come! :D
Green sauce is called chutney. Typically yogurt, cilantro (coriander), mint base. pretty traditional nice job
Kashmiri chili powder is my favorite spice. Absolutely amazing.
That sauce look amazing remindes me about green canary sauce!
Didn't get a chance to watch it in full yet cause I'm at work, but I had to stop by to give my favorite RUclips Kitchen God a thumbs up. Love you Sonny! 💖
RIGHT ON, TANDOORI CHICKEN IS AN INCREDIBLE DISH ! THANKS !
You are amazing. I have learned so much from you. Thank you!
Eh cmon!! You can’t make tandoori chicken on a grill! You can only make it in tandoori oven!!! Love you dude
especially good video today mate. I've always wanted to make "green sauce". You're a winner today, today.
So. Made this today. In a real Tandoor. Amazing recipe!! The sauce is heavenly if you ask me. The miss thought is what extremely strong. But I do love it endlessly. Chicken: great marinade. Salted it just before putting it in the Tandoor. 20 minutes Made it perfect. Thanks for the inspiring idea 🙏🏻
'Fridge-a-kickin' good! "I AM LUV-VING IT!"
Looking mouthwatering..Perfect sharing dear friend ..presentation is very well...thanks for sharing keep in touch 👍👍👍👌👌👌👍👍👍👍
You can get similar results to a traditional tandoor oven with a ceramic grill (e.g. "Big Green Egg" is one commercial variety available in America). Traditionally tandoori products are cooked around 450-500C 🙂 Good thing about ceramic (and clay, ala Tandoor) grills is that they can get super hot compared to metal grills (like Weber etc) - but they are also extremely versatile in that they can also maintain "low and slow" (200F) overnight without having to add charcoal with proper heat management/ventilation control. One day you can have 2 minute wood fired pizza, the next you have pulled pork cooked for 16 hours... with the same tool, just different technique.
Keep up the fantastic videos, love your channel. cheers.
Can get redder marinade by heating oil up to smoking point (I believe mustard oil is the go to for Indian dishes) then pulling it from the heat and after about 10 seconds whisk the chili powder into the oil and enjoy
Cant wait try this tecipe mmm just need get chicken😛love all your videos and find your bang on with describing easily what to do🤗Thank you😊
This was sooooo good my husband grilled it up I served it with Seasoned Basmahi rice an zucchini 10 out of 10 chicken an the sauce 😋 👌
Sony- Hey... We gonna make a delicious dish today
Fridge- Ah sh*t... Here we go again
Anyone who thinks he's lying when he says it's the best he ever had over and over... he just keeps getting better. Practice makes better! He's a vet and hitting a new stride
No way, this is EXACTLY how my family have been making this
You arent fkg around!! That green sauce is KILLER!
Loving your videos Sonny! Can I make a request? I would love to see your eggs Benedict recipe!
That looks amazing Sonny!!!I can say that as an Indian....but if you just used some mustard oil in the marinade and then basted it with ghee using some coriander or parsley it would've given the dish the Indian touch...
And also I would say my favourite dish from your channel are The Shrimp Scampi and The Aglio-olio the original video of yours from like 2years ago...I found your channel like in the end of 2020 and i think i watched almost every single video of yours....
Love your content and mindset , admire your principles about cooking...So, please keep making your content...❤much love....
Oohh and also the carbonara....absolutely loved that.....that dish made my mouth water so hard...😋
Never heard of it so the name alone intrigues me to make it 👍
Tandoori is a vertical earthenware oven used in Indian cooking. He uses a barbecue grill, which does the job, but generally the skin is to be blackened.
I will definitely try this..add some ice with mint to preserve the green color and taste..blender produces heat..
SO looking forward to this one Sonny! As always, thanks for putting yourself out there. PS. Kneepads when attacking the fridge my friend. You'll miss those when they are gone ;-)
Newcastle here I come.
Am up that way in few weeks.
TOON ARMY
Always look forward to your videos. Great stuff.
I just try to stop by every other day to see what we're having..u never disappoint. Love you back sweet friend ❤️
that chicken looked extremely tender. I would really enjoy a video on larb
0:31 Man’s just casually flipping us all off lmfaoooooo
Love grilling chicken on the Weber , thanks for sharing 👌👌
First time I see one of your videos click on it then bang my bother has a restaurant in Newcastle and I only moved here how mad, definitely going to check it out
Really enjoyed this! Greeting from Greece
If you put the hot coals to 1 side of the Weber the chicken on the opposite side will cook without burning, once it reaches temp put it direct over coals for a minute or 2 each side, it’ll be oerfect
Just put all the coals to one side and you can go from direct to indirect heat. With skin on chicken, indirect will still crisp up the skin.
It's so delicious he is whooping the refrigerator ass lol keep doing your thing dude have a great day God bless you keeping posting these lit videos have a great year ☺️
Can you use coconut yoghurt instead of the Greek yoghurt?
This recipe looks amazing!!
Dude! Your videos are amazing! You make food look beyond delicious and your humor is spot on brother!! I actually was watching one of your videos the other day where you had mentioned you’re located here in Austin and to let ya know if any of us do video editing?
Wasn’t sure if you were in need of a video editor but I’d be interested. I live in north Austin, and I’d love to show you my work. I’m loving the content, my favorite so far is the Chicken Satay. Incredible cooking skills my friend. -Dan
I've never seen the onion-in-oil method of cleaning/oiling a grill. I'm going to add that to my repertoire.
Green sauce isn't completely authentic BUT recipes adapt AND that's how things get better! That's a cracking tutorial in how to marinade & folk would be crazy not to try it! Looks yum x
Props for always creating new ways to hit your fridge!
You magnificent bastard -- recent subscriber and this recipe just blew my mind. Have already tried a half dozen of your recipes and hope this one is as epic as those.
..you did it again..you do it all the time
Thank you for such excellent content! On your Weber, I recommend doing a two zone cook. Put your coals on one side so you have hot and cool zones. After getting some color on the meat on the hot side, move it to the cool zone to finish. Much more control that way. Best wishes!
All your grilling problems can be resolved with a propane grill. I use a weber genesis and never going back to charcoal for these types of meals.
I use a propane grill too but you just don’t get that subtle wood or charcoal flavor which is really nice.
dude keep making videos, my fiance and I absolutely love all of your recipes
Best. Food. Content. Creator. Ever.
Thank you so much for your cooking skills and ideas,how so you find such inspiration and menu ideas,definitely a true CHEF@your CRAFT..Love your Funny Videos with refrigerator and Mr.Peppet tool
Sonny, that looks like a 22” grill. Grab yourself a Slow n’ Sear charcoal basket. It’s the best thing for indirect heat and seating on a Weber style grill. You’ll never have the problem with heat regulation again
Been to Barrio Comida in Durham a couple of times - can defo recommend it! Small world haha
Next time put your fire to one side, and cook with indirect heat, you can put them on the hot side later to crisp up the skin.