Tandoori Chicken
HTML-код
- Опубликовано: 25 июл 2024
- This Tandoori Chicken is one of Chef Tom's new favorites; and for good reason. Marinaded in Greek yogurt and a shipload of spices, this chicken is grilled on the Yoder Smokers Adjustable Flat Top Charcoal Grill and combined with homemade naan. Mix it with marinated vegetables & a creamy avocado raita and you have yourself a delicious Indian delicacy.
► PRINT RECIPE: www.atbbq.com/thesauce/tandoo...
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/2SeudNq
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
HOW TO MAKE NAAN: www.atbbq.com/thesauce/recipe...
HOW TO BUTCHER A WHOLE CHICKEN: www.atbbq.com/thesauce/tips-t...
*FEATURED PRODUCTS*
CHILE COLONIAL INFUSED SPICY OIL: bit.ly/3vwYIBM
VITAMIX 12-CUP FOOD PROCESSOR ATTACHMENT: bit.ly/3KganNL
CATTLEMAN'S GRILL CALIFORNIA TRI-TIP SEASONING: bit.ly/3WBPsrx
ALL THINGS BARBECUE NITRILE GLOVES: bit.ly/3lMZLMc
CLARK AND HOPKINS NAGALAND PEPPER HOT SAUCE: bit.ly/3LTcGr8
** FOLLOW US **
FACEBOOK: / allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
00:00 Chicken Tandoori
00:52 Break down the chicken
03:37 Score the chicken
04:09 Build the marinade
05:57 Work the marinade into the chicken
06:40 Heat up the grill
07:28 Make the avocado raita
10:07 Prep the veggies
11:08 Move the chicken to the grill
13:42 Shred the chicken
14:40 Put it all together
15:43 Like and subscribe
I liked how the marinade was made using individual spices rather than pre mixed spice blends like most of the other videos. It allows us as the viewers to make it at home without going and buying overpriced spice blends. Y'all should do this more often :)
If you shop at the Indian stores you are actually saving money. If you buy your masala at a big box store, yes it's expensive. A massive bag of garam masala at the Indian store is like $4 lol. You aren't really saving much making your own.
Also traditionally this dish is made with red food coloring. He saved a little there 🤪
It’s important to remember that this RUclips channel exists for two purposes: the face value recipe videos BUT ALSO to funnel viewers to his web store where all the spice rubs and sauces and accessories are sold
Ha ha ha. Tom surely did this because ATBBQ doesn't sell a Tandoori spice blend. He doesn't show homemade rubs very often because this is a marketing channel and they want you to buy "Cattleman's Grill" rubs. I guess a Cattleman's Grill Tandoori Rub would sound kind of weird.
@@briankillebrew I'll state that I've tried many of the Cattleman's blends, and have enjoyed all but one freebie that was sent with my order (Ford made a car-truck with the same name).
It's always Chef Tom's body language that tells me how good something is. Looking forward to giving this a try.
This oe is fantastic, can't wait for you to give it a test drive. Thanks for watching!
He was definitely excited about this cook!
I love recipes that allow me to clean my kitchen ahead of guests. Not that there aren’t a lot of last minute tasks here but the bulk is done before. Looking forward to trying it.
Looks wonderful. Thanks.
Good take on Tandoori!..The raita is clearly a great innovation with this!!
Fantastic video sir, I'm new to your channel, found whilst looking up a good buffalo wing sauce, I've watched a good handful of your videos and love em, great to watch and I'll definitely be cooking up this good looking chicken. Cheers from the UK. 🌶️
Always a pleasure watching you grill Chef Tom. I’ve learned so much watching your skills and talent! 🙏 Spiral out! 🌀
Thanks so much, that's a great compliment! And thanks for being part of our community!
The Love you put in your cooking is always a pleasure to watch!
Thanks for that over and over again!
Greez from Germany✌🏼
Thank you so much. For those that do not know, Tom spends a good deal of time developing recipes. There is always one test cook, often times he will cook a recipe two times before the team shoots the video. In addition to this, he researches the history, traditions and techniques, to understand and honor the origins. You hear him talk about the history, ingredients, sometimes to say, certain ingredients are simply not available in our area. Thank you for being a part of our community!
Wow you looked so happy, thanks for sharing I may try this.
Please give it a try, you and everyone you share it with will be amazed. Thanks for watching!
Awesome recipe! One small tip - Apply butter as you cook it.. It helps chicken to remain juicy & enhances the tatse to the next level! Greetings from Canada!❤
Thanks for the great tip. Hello from Kansas and thanks for watching!
Come to Delhi once. Will be honoured to host you here and introduce you to some really special punjabi and mughlai food 😊
Love to see that!
Brilliant! The chili oil was interesting & would definitely enhance the flavor!
Once again you nailed it
Grocery list made. Gonna try this Sunday! Awesome stuff guys.
let us know how it goes!!
The best news ever? "Gonna try this Sunday!" Thanks so much for watching!
Absolutely loved this guy and took me back to my Punjabi roots nut just in the method but his passion for flavours ❤
brother excellent video i trying this next weekend
This is one your better recipes. Easy to follow not a bunch of niche mixed up ingrideints with many many steps good job buddy
Glad you enjoyed this one and hope you put it to the test! Thanks for watching!
I haven cooked it yet but the mix smells and taste perfect. Bravo.
Oh man, the flavors are fantastic! Thanks for being part of our community.
Chef Tom bringing fire as always. I am absolutely doing this one.
Thanks so much! Great to hear you'll be putting this one to work! Thanks for watching!
Giving it a go this weekend, thanks!!!
That is awesome! Look forward to hearing how it goes. Thanks for being part of our community.
Here in Leicester UK, I am very lucky to have access to some incredible Indian and Pakistani food, In fact I have a few award winning restaurants within a few minutes walking distance. When the kitchens open and start making food, the smell drives me almost feral 🤣. I can taste that chicken through the screen mate, nicely done!
Hey Adam! Appreciate the great compliment, I'm envious of your proximity to great Indian and Pakistani food. Thanks for watching!
Same in Birmingham! Love seeing Americans cooking this
@@bluebob81 Some amazing places in Birmingham!
Aww man, i started drooling🤤 Definity making this asap!
Fantastic! Hope you enjoy it!
Chef Tom has mentioned working in an Indian Restaurant in the past. I’ve been waiting for some Indian dishes to break into the channel. Thank You!!
Good catch. He worked in an Indian Restaurant while he was in Culinary School. We are reaping the rewards :). Thanks for being a part of our community!
@@allthingsbbq an Indian restaurant in Kansas? Who woulda thunk?
Looks pretty good. That chicken looks amazing.
You are spot on. The chicken was amazing. Thanks for watching!
While learning how to apply ingredients, the versatility of yogurt probably surprised me most of all. Great demonstration Tom!
Yes, the traditional Greek Yogurt is so versatile. It is exceptional in a marinade and is used in many different recipes forms dips to Curry Salad and so much more. Thanks for watching!
Brilliant job chef..
Thank you so much! And of course, thanks for watching!
broooooo that looks amazing
OMG,I'd Reckon,Explosion of flavors...Man That Looks Delicious.
Explosion of flavors! That is perfectly said. Thanks for being a part of our community!
Look delicious Tom thank you
Thanks so much, this one is easy enough to make and the flavors are truly exceptional. Thanks for being a part of our community!
Thanks for sharing this recipe and the naan recipe. My daughter’s birthday is this week and we are having her birthday party Friday. I’m making ribs and this recipe! Super pumped. Love making different types of food for our party’s. This will blow our guests minds!
Also tried getting the black garlic sea salt but it wouldn’t arrive till May.
I love tandoori chicken! I have never seen it shredded. Only in chunks or thick slices
We do too! Chunked, sliced or shredded, it's all amazing. Thanks for watching!
That turned on an instant craving 😋
Totally understand. This is an amazing recipe; hope you will give it a try. Thanks for watching!
@@allthingsbbq I definitely will and I look forward to it.
Awesome cook!
Thanks so much, and thanks for watching!
You are killing me!! Oh man...looks beyond fantasetic!
You are spot on. It was amazing, thanks for watching!
Cooking done with heart
Outcome is really good 👍
Thank you
🇮🇳🙏
Thank you so much, and of course, thanks for watching!
great recipe.
Thanks so much. This one was really excellent.
your my fave chef
That is too kind! Hope you'll gibe this one a try, it's amazing. Thanks for watching!
These ingredients sound like a perfect combination of Mexican and Asian flavors.
We just got called out on that from a purist :). You nailed it, there's definitely a little fusion going on in this recipe. It was amazing BTW. Thanks for watching!
NOM! Looks amazing!
You must have smell-a-vision! Amazing pretty well sums it up. Thanks for watchng!
Great video!
Thanks so much! And thanks for being a part of our community!
Killer video chef thanks for sharing.
Glad you liked it, hope you will make it!
Yumm! I learned how to dress down a whole chicken! Thanks!
Yes indeed. A video inside of the video. Thanks for watching!
Looking good 👍
Thanks so much and thanks for watching!
I knew I subscribed to the right channel years ago and this just cements that.
That's an amazing compliment! Thanks for that and thanks for being part of our community!
one of my fave chicken cooks, a whole tandoori chicken on the rotisserie may well be on the cards for the weekend
Let us know when it's done :)! Thanks for watching!
@@allthingsbbq rottiseried it this morning and it looks ok. Left out the food colouring as i forgot to go to the shop. I’ll be trying it again
Nice work dude! I like your take on raita. A suggestion, try blooming the spices in a lil' bit of oil, or even warm water. This keeps the grainy-ness of the spices down, makes them easier on digestion, and brings out their flavor more. True, this complicates things since you can't simply reserve a bit of the marinade to add in.
Well done!
Thanks so much, and thanks for watching!
Follow Chef Tom's lead and you will not be disappointed. My next BBQ experience will be to these rich flavors.
You are exactly right, Tom will never lead you astray! This marinade alone will make you a hero. I know, just made it at home. Thanks for being a part of our community!
Can’t wait. My next yard bird cook. Best part, I have an Indian brother in law… let ya know what he thinks!! Keep up the good work
Awesome! Looking forward to your feedback. Thanks for watching!
Chef tom is amazing person. Me and my kid always watch ATB. Lots of love and good wishes from India.
Excellent. Looks like I could use for Spiedies sandwiches. Appreciate highlighting the chicken oyster (chef's treat). Great marinade debate continues - how far does flavor (other than salt) penetrate meat? Scoring helps immensely.
Oh no doubt about that! Scoring does help immensely. This marinade benefits from at least 24-hours in the fridge. Here are some solid articles on the basics of injecting, marinading, brining and the use of rubs:
www.atbbq.com/thesauce/tips-techniques/basics-of-injections/
www.atbbq.com/thesauce/tips-techniques/rub-basics/
www.atbbq.com/thesauce/tips-techniques/basics-of-marinades/
www.atbbq.com/thesauce/tips-techniques/brining-basics/
Thanks for watching!
Awesome. Thanks! I need to try injecting again. I like a wet brine for poultry and pork. I usually dry-brine my beef unless I'm making corned beef. Briner Buckets are the best.
good job, when i made tandoori-chicken i went with the recommendation to marinade 48 hours and it definitely made it better because the next time i did 24 hours and its was not as good
You have made a good point. This marinade needs a minimum of 24-hours to do its work, additional time is a plus. Thanks for watching!
I´m actually salivating so profusely and heavy that I think I´m gonna dehydrate before finisihing this video..... 🤤🤤🤤🤤🤤🤤
I totally get it; this one was fantastic. Thanks for watching!
This was awesome. Can you make something with paneer please?
Your request has been submitted! Thanks for the great compliment and thanks for watching!
Would love to see flannel and aprons in your merch store
Request submitted!
Champion chef
He's a dang good one for sure! Thanks for watching!
I was just thinking, wouldn't Mexican achiote paste (pretty available) be a good red coloring for the tandoor chicken? I have it on hand to make pastor tacos but seems like would be a good add in this marinade.
You mention Mexican or Latin flavors on this channel, there won't be any arm twisting necessary! You probably realize, that is our jam. Put it to work and let us know how it turns out. Thanks for being part of our community!
Leaves seeds in pepper; big reaction to pepper 9:50-10:07
I used to work with a guy from Punjab and the way he pronounces this dish is soooo much different I didn’t even think it was the same thing at first haha it is a tasty dish though. Looks great
I bet it does! You are right, it's a very tasty dish. Thanks for watching!
Where did you get that hoodie? I know you've had it forever, I want it!
As an Indian i would just suggest baste the chicken wth some melted butter when you flip your chicken on the grill it would just elevate the flavours
Great suggestion, and thanks for watching!
Chef Tom, if using the Yoder Smoker, what temperature would you recommend?
Great question. If you're using one of the pellet grills, set it up direct with the GrillGrates and set the temperature at 400 to 450. Thanks for watching!
You always know when Chef Tom says it has just a little kick, and his face shows he's just shy of tears, that it has a good bit more than "a little kick"... lol
That's a "strong kick!" Thanks for being part of our community!
Chef Tom! Your the boss! So it’s ryyytha for ritha
Yep, long "i." Thanks for watching!
@@allthingsbbq always you guys are the best!
You can add green lemon juice too in the marinate
What was the Indian hot sauce you had at the end of the video?
My wife can’t have cilantro. Would parsley be a good substitute? Or something else? Love the channel and your creativity.
Thanks for your great compliment! Now to your question: Even though they look similar, the flavors are very different. In this instance, parsley wouldn't be bad, but we would likely leave it out and let the rest of the ingredients carry the flavor. Thanks for watching!
@@allthingsbbq thanks for the response. We are always dealing with the “cilantro issue” in our home.
Can u make smoked beef cheek barbacoa?
Request noted. Check this one out -- ruclips.net/video/1npDmnI_Pow/видео.html. Thanks for watching!
Yeah man filed for future reference, nice job ...
Thanks o much. This is an outstanding recipe; you will not be disappointed. Thanks for watching!
Need to know the knife you’re using to score the chicken
Here's the link - www.atbbq.com/accessories/cutlery/knives/boning-knives/cangshan-haku-6in-boning-knife-with-sheath.html. Thanks for watching!
Try making chicken malai tikka 😀
Dude's funny as heck- ''Dont forget to turn the meat...its not gonna hurt it ''
Yes he is, and hey, cooking is supposed to be fun :)! Let's keep it that way. Thanks for watching!
🤤
That was my face after the first taste! Thanks for watching!
is there a way to make this dairy free or lactose free? thanks
I believe the only dairy in the tandoori chicken recipe is the Greek yogurt, and that's naturally lactose free, so no problems for the lactose intolerant. If dairy in general is an issue, I'd be hard pressed to find a replacement. The yogurt is pretty key in the marination and tenderization of the chicken. Thanks for watching!
What kind of fire starters do you use for the chimney? I don't buy newspaper so I end up using notebook paper. Feels like a waste of good paper.
Is it spicy or sweet paprika?
👍👍👍👍
Thanks so much, and thanks for watching!
CHef Tom I really like your videos and your skills and you did a damn good job being authentic to the tandoori Chicken recipe (well until you shredded the chicken like a shawarma meat haha). But still this was great to watch and I can guarantee you this is going to get you some good Indian followers. Oh and to make it 100% authentic, once the chicken is done it requires a generous sprinkling of Chat Masala and some lime.
Thanks for the great compliment and the tips! This is what makes cooking for the channel so much fun. And of course, thanks for being part of our community!
If it had proper nan it would be amazing.
Here's Chef Tom's take on Naan - ruclips.net/video/X7KOn9o43Xg/видео.html. No Tandoor oven, but take it from the taste test team, it was awesome. Little known fact ... Chef Tom worked as a line cook at an Indian restaurant in Portland while he was in Culinary School. Thanks for watching!
Everything looked great but I'm just so confused about where the idea of raita as a thick sauce came about. I see it in cooking videos from non-Indian people everywhere on youtube so I'm genuinely curious. I actually prefer my raita thick but it should be way more liquidy than this, maybe like a soupy consistency. You should be able to eat it on its own or pour it over biriyani or w/e else. This reminds me more of something like tzatziki.
I might just be ignorant of some region in India that makes their raita like this but I've just never seen it like this at home or at any Indian restaurant I've been to.
😊
Pretty heavy on the citrus, Chef. Substitute for that?
Why would you want to?
@@CowboyCree63 Because it's an iron binder, and I can't eat it anymore.
@Chris Pile from what I know, sometimes you can use things like red wine vinegar, white wine, or Celery juice in place of lemon, but it's not going to taste the same.
@@CowboyCree63 Naturally. I can't eat beef or nuts, either. But I'm a good cook always looking for a better, tastier way to eat.
We've discussed this amongst the team. We would agree w/ Chris H's suggestion below, some form of vinegar or just leave it our altogether. That's a tough one. Thanks!
What do you mean I don't know what a tan door oven is?
@@johnlebzelter4208 pretty sure it is sarcasm lol
A tan door oven 😊! That's a good one, thanks for watching!
Need a couple drops of red food colouring
Noted. Thanks for watching!
Still waiting on some leftover pork rib meat, white sauce cheesy enchiladas!
Leftover pork? Who has that 😊? Request noted just in case.
Would you wanna serve that with something Leica a rice or a couscous? I mean I’m dreaming of a couscous with maybe mandarin orange zest orange juice chicken stock white raisins pinenuts lots of parsley and we need lots of parsley maybe a little broccoli puréed lemongrass a lot of pomegranate seeds car to cardamom and cinnamon and clove maybe a little five space pods maybe a slight touch of a clove honey and I will see just a few bagel knobs of butter ? Now that’s just right off the top of my head but is that something we would pair well with them? And what kind of cocktail would you serve prior to the meal I don’t know I’m wondering if the little man with a pins cup with work? And as for the meal what would you pair with it what kind of beer for example I was thinking of maybe a Yingling or a darker beer like bass as hall ? And I can’t wrap my brain around what would you serve? Is the perfect accompaniment for like a dessert? I’m thinking also maybe a mint tea with a dessert? And leftover marinade which clearly there is some is there any quick interesting ways to use it safely like paint some onion rounds and toast them off of the grill or something like that I don’t think you can just put it in a sauce pan and heat it up so that it safe ? Lol lol I am one of those crazy people who bought two twin Dory oven dishes or whatever you call them LOL never used him don’t know how probably would heat them up and serve the dish the chicken in it ! 😮 finally getting some use out of them besides having him as a decorative item in May dispensary is this a culture that all she uses a great deal of rosewater? Is there may be some really cool cocktail or there’s a dessert item that might be able to utilize rosewater?
But I don't have a tandor oven, and it will take at least 4 weeks to build one.
😊. That's not so bad! That is an interesting way to cook Naan, skewered chicken, etc., it looks like that would take a moment to get the hang of? Thanks for being part of our community.
Those look very dry. Keep basting the chicken with Ghee or Mustard Oil while grilling. That's how it gets juicy, otherwise it'll become dry and chewy.
Don't forget to render the fat out of the chicken skin for potatoes!
In this dish you’re pulling all of the skin off it brings up at A thought I don’t like the idea of wasting it so could you maybe show us how to make chicken skin chips meaning with the sort of drying sort of crisping them in the oven like that perfect part that you always want to pick up the chicken secondly maybe show us how to make schmaltz which is chicken fat but in our own homes?
It's a little too charred. Don't use chilli oil. Use mustard oil. No onions in the marinade please. Use a little chaat masala. Fresh coriander is not indicated. Coriander seed powder is used.
Thank you for your insights on this one. And of course, thanks for watching!
This is NOT tandoori chicken marinade. It will not taste anything like tandoori chicken.
Use a traditional tandoori marinade and put the chicken on the grill. It works just fine.
And the raita doesn't use avocado for green, it's mint and cilantro.
Fortunately, we have good Indian restaurants in our city :). At times Tom and his team work tirelessly to produce recipes that true to their origin. Most of the time, Tom's culinary creativity results in a fusion of flavors, which many times crosses cultures. This dish was amazing, I hope you will give it a try. Thanks for sharing your thoughts and as always, thanks for watching!
Hey not authentic but fantastic nonetheless
We'll take it! Thanks for commenting, and of course, thanks for watching!
I normally love your videos. But this time it was a bit weird and I lost the plot on the avacado condiment 😂. One more thing you don't add garam masala to tandoori chicken. Just because it's Indian doesn't mean everything has garam masala🤣.
A bit deeper research might give you better results for Indian recipes.
It is Indian. Period!
👍. Thanks for watching!
There is no chili oil and cayenne in indian tandoori chicken use mustard oil and kashmiri chili . Its misleading the indian recipe instead say american version of indian tandoori chicken
We appreciate your insights! Shoot us a link to your video for review. And as always, thanks for watching!
What you made isn't chicken tandoori but chicken bbq. Tandoori chicken is cooked inside a tandoor which uses apple wood as the fire not charcoal and the tandoor is really important because the chicken is cooked deep inside the tandoor oven, not in a flat grill, heaven and hell difference. Also the meat is skewered with rods to be placed inside vertically. What a mess you made.
We appreciate you taking the time to watch and to comment on our video. Thanks for watching!
@@allthingsbbq I know you mean well while making this video. The tandoori chicken has been bastardized into many different recipes, where slowly the traditional way of cooking has been lost. I suggest you try authentic tandoori chicken once, cooked inside of an tandoor. You'll see a tremendous difference.
Gandu it's not tenduri
Pronounce it like 'tannnndoooooriii'
Better oder trs tandoori spice. Thats all but not tandoori spice. Normal Joghurt is enough. Missing Lemon juice and garlic. Onions never in tandoori chicken.👎👎🇩🇪
Thanks for your wisdom and thank you for watching!
Punjab region of india correct yourself
We stand corrected! There are ~ 800 videos on out channel, we hope a few of them will inspire you to cook for fun. Thanks for the comment, and of course, thanks for watching!
Shit. The Indian place I go to doesn't use a tandoor either.
Right! It's a commitment for sure. Thanks for watching!