tandoori bbq chicken

[frogs n chickens]

I work with a lot of people of Indian heritage and enjoy cooking. One of their recipes called for tandoori powder. When bbqing chicken I remove the skin and sprinkle on tandoori powder, then refridgerate for a couple of hours. I then cook as normal on the grill, applying my favorite bbq sauce. The tandoori powder adds another flavor demension to the chicken. In fact my brother-in-law now requests this chicken when ever I am bbqing.

 

[NancyP]

I found the Indian flavors to be something to get used to. I do like the spicy hot though.

 

[Rolsjo]

I never cared for Indian food until I tried some Northern Indian dishes. They use lots of coriander, cardamom, garlic and ginger. It's just very flavorful without a massive amount of curry. Curry is so strong and it is an acquired taste. I now like it in small amounts.

 

[2DogsFarm]

My tandoori recipe calls for a mix of the spices Rolsjo mentions plus cinnamon & paprika (for the red color) - you marinate skinless chicken pieces in the spice mix and plain yogurt for at least an hour - overnight is better.
Then wipe off the marinade and grill as usual.

The yogurt makes it really moist