Home made Tandoori Chicken – Indian cuisine recipe video
Saturday, September 4th, 2010 at
3:26 am
Prepare delicious authentic Tandoori style Chicken in your own kitchen – Chef Dama makes this process simple and easy to understand, and peppers it with useless facts that no one needs to know.
Tagged with: CHICKEN • Cuisine • Home • Indian • Made • Recipe • Tandoori • Video
Filed under: Uncategorized
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@richythepianoman
Awesome recipe dude.
Trying this tomorrow
@zairt Thanks for your comments. If you don’t have a grill, you can roast the chicken in your oven. While you miss out on the smokey taste, you still get a very good dish.
wow….awesome recipe but i don’t havea griller/tandoor..anyways thanks!
yes show is awesome
i tried the dish … in a home mad tandoor
it was awesome .. keep posting more bro ….
@vaibhav3001
Thanks Vaibhav,
Appreciate the comment. Glad you like the show, and I hope you try it sometime.
Awesome recipe dude
You rock
@philbx1 i am in Australia…just go to any bbq shop you can but them
@mannyrai786 Well, I live at Jack London Square in Oakland, right on the Estuary. I go to Emeryville often because it’s such a cool place. Where are you located now? Anywhere close to the area?
Sure you aren’t located in Emeryville, CA.? Its where I grew up.
@memmnock Always one for good measure, my friend. Always one for good measure. In India, it’s called ‘Andaaz’ cooking.
Glad you enjoyed the recipe.
I like they way you always say ” A couple of spoonfulls” and put 3 in lmao
@145783 No. It was seared on direct heat and then moved to the cooler side. Cooking chicken on a grill is like dealing with a live being. Some pieces get hotter than others, while some remain uncooked. It is important to rearrange the pieces based on their doneness.
The covering helps because it helps trap the smoke and thus infuse the flavor with the chicken. It also accelerates the cooking time of the chicken.
So it was put on direct heat for 20 mts covered ,no opening of lid or moving chicken to cooler side.
@philbx1 Wow! We are really at opposite sides of the world! Thank you for your comment and I do hope you try the recipe. I understand that packaged wood chips are hard to come by in Australia. However, if you have access to a hardware/ lumber store, pick up “Furniture grade wood”. Cedar, apple, cherry wood works too. And Vine trimmings from your Wine country would work too. Just soak in water and use.
Thanks again. Keep in touch and happy eating!
Excellent and eloquent!
Nice touch with the hickory chunks also, although they are not readily available here in Australia, nor cheap.
Missed the turning of the chicken on the grill but I guess that’s a gimme.
Ooh, and the raita. One of my faves with pakora.
Thanks for taking the effort to do this, much appreciated.
Thank you for your comment. I will certainly research the use of beetroot or Kanwal flower. I tend to lean towards more natural reds and your suggestions are great. Thanks.
Wood chips are available at your local barbecue stores in the US. These are actual chips of wood like Hickory, mesquite, applewood or cherry. When these come in contact with the coal, they produce smoke which thus, flavors the food being cooked.
Thanks again. Please subscribe to the channel for more exciting recipes
hi ur recipe was quite interesting,,i wanna know what is smoke chip…and for deep colour u can always try beetroot or kanwal flower..
Thank you. Please do subscribe to the channel. I will be posting another video soon with a recipe for Tandoori Chicken with a herbal twist. I am sure you would love that one too.
Thanks again.
I really enjoyed your video. Definitely will be making this tandoori chicken very soon! thanks for posting.
Thank you. I do hope you try the recipe.
looks good.
Thanks Chef. Its midnight and I feel like BBQ all of the sudden! Whats your technique for a nice channa masala. I have tried the usual recipe with onions, tomatoes and channa masala powder. The restaurants have a different taste that I love but I cant duplicate. I wish I could. Any tips? Thanks
Yes, Turmeric is the anglo name for Haldi. Glad you liked the recipe. Check out my latest video on saffron glazed chicken kababs. It’s an afghani style kabab with very little spice but a lot of flavor.
Keep cooking.
nice recipe…
i always thought haldi is turmeric…correct me if i am wrong..