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Tandoori Chicken

Tandoori Chicken

This Tandoori Chicken recipe was cooked on the OFYR during Grace’s debut on our live cook but is easily cooked on the Big Green Egg or other kamado grill as shown below.

The chicken was beautifully succulent and Grace served it with a curry dipping sauce. Nic made some roti, which were so easy to make with just 3 ingredients.

This would be great for a quick mid week supper or for sharing with friends for an easy meal at the weekend.

Recipe Credit:  Grace Swindell

Cooking surfaces

Cast Iron Grid
Cast Iron Grid

THEN

Cast Iron Grid

BBQ Temperature

200C

Ingredients

For the chicken

For the curry dipping sauce

  • 2 large onions
  • 3 garlic cloves
  • thumb sized piece of ginger
  • 1 red chilli
  • A splash of white wine vinegar
  • 1 can full fat coconut milk
  • 1 chicken stock cube
  • Angus & Oink Tandoori Tikka Gold Rub
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tbsp mango chutney
  • Salt to taste

Equipment

Method

For the curry dipping sauce

  1. Set up your Big Green Egg for a direct cook at 180°C with just your stainless steel grid.
  2. Peel and roughly chop the onions, garlic, chilli and ginger.
  3. Add 1 tbsp vegetable oil to a pan and add the chopped ingredients. Cook off on a medium heat for 5 minutes.
  4. Add a splash of white wine vinegar, then add the tandoori seasoning and other spices and continue to cook for another 3 minutes.
  5. Then add the chicken stock and coconut milk, and once this is stirred in add the mango chutney.
  6. Gently simmer until thickened to your liking.

For the chicken

  1. Spatchcock your chicken through the back bone.  To do this, cut out the back bone with a pair of poultry shears, turn the chicken over, twist the legs out and push down on the breastbone of the chicken.
  2. Take your knife and score the breasts and legs of the chicken in readiness for seasoning. By cutting the meat, this helps the flavour penetrate the meat better and makes it look nice.  Drizzle the oil over the chicken. Sprinkle and rub the spices, seasoning and salt into the chicken.  Flip the chicken and do the same ie season the underside of the chicken.  Pop in the fridge and leave to marinate for a couple of hours.
  3. When ready to cook, set up your Big Green Egg for a direct cook at 180°C with just your stainless steel grid.
  4. Start by cooking your chicken bone side down.  Cook your chicken until the underside has a good colour about 30 minutes.  Flip the chicken to crisp up the skin and the internal temperature of the breasts has reached at least 74°C.
  5. Allow your chicken to rest for 10 minutes before portioning.
  6. Serve with your dipping sauce and some roti breads.
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