I really like Tandoori dishes when I go out for Indian food. The spices are delicious. I would like to get something similar at home. This introduces two problems.
First, I don’t have a tandoor. These wonderful ovens are highly specialized and I have been given clear instructions from a higher power that I can not get another cooker. Without one, getting the great texture of Tandoori chicken will be difficult.
Second, She Who Must Be Obeyed doesn’t like really hot food. I would have to give it a full seasoning to get the great taste but hold back on the heat.
Here is my effort.
I used 0.5 kg or about a pound of wing segments.
I put the following in a blender (you could use a food processor):
- 125 ml (1/2 cup) yogurt
- 3 cloves garlic
- 12 ml (2 1/2 teaspoons) lemon juice
- 10 ml (2 teaspoons) ground ginger
- 10 ml (2 teaspoons) garam masala
- 5 ml (1 teaspoon) canola oil
- 4 ml (3/4 teaspoon) paprika
- 2 ml (1/2 teaspoon) sriracha
- 1 ml (1/4 teaspoon) cumin
- 1 ml (1/4 teaspoon) tumeric
- 0.5 ml (1/8 teaspoon) ground coriander
I pureed it into a smooth paste.
I tossed the wings in it and put them in the fridge, covered, overnight.
I fired my smoker up to 375 F. I shook any excess marinade off and put them in the smoker. I cooked for 15 to 20 minutes, until the wings were browned on one side and then turned them.
You could also grill these in a barbecue over medium heat or on a rack in a 375 F oven.
I cooked 15 to 20 minutes on the other side and made sure the internal temperature was over 175 F.
I put them on a serving plate and let them sit for 5 minutes and served.
The Verdict
These were delicious. Even She Who Must Be Obeyed was pleased. They have a great complex flavour like authentic Tandoori Chicken but weren’t too high in heat. If you wanted more heat you can add more Sriracha but I think you will find there is so much great flavour you won’t need it.
The Old Fat Guy
Ingredients
- 0.5 kg (1 pound) chicken wing segments
- 125 ml (1/2 cup) yogurt
- 3 cloves garlic
- 12 ml (2 1/2 teaspoons) lemon juice
- 10 ml (2 teaspoons) ground ginger
- 10 ml (2 teaspoons) garam masala
- 5 ml (1 teaspoon) canola oil
- 4 ml (3/4 teaspoon) paprika
- 2 ml (1/2 teaspoon) sriracha
- 1 ml (1/4 teaspoon) cumin
- 1 ml (1/4 teaspoon) tumeric
- 0.5 ml (1/8 teaspoon) ground coriander
Instructions
- Put all ingredients except chicken in a blender or food processor. Puree until smooth.
- Toss the wings in the mixture, cover and refrigerate over night.
- Shake any excess marinade off but leave a good coating.
- To cook in a smoker, preheat the smoker to 375 F, cook for 15 to 20 minutes, turn and cook 15 to 20 minutes more, until the internal temperature is 175 F.
- To cook on a barbecue, heat the barbecue to medium. Cook the wings, turning once, until the internal temperature is over 175 F, 15 to 20 minutes.
- To cook in an oven, preheat the oven to 375 F. Put a rack on a baking sheet and put the chicken on the rack. Bake for 20 minutes. Turn and bake for 20 minutes more or until the internal temperature is over 175 F.
- Let cool for 5 minutes and serve.
4 Responses
These sound good…We all love a bit of spice but they sound tasty ?
Thanks so much! I have made this on the low end of the heat scale. It is easy to ratchet the heat up with more Sriracha.
Unique style, love it
Thanks so much!