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Author Topic: Whole Tandoori Chicken  (Read 428 times)

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Offline chewytikka

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Whole Tandoori Chicken
« on: March 13, 2019, 06:59 PM »
Whole Tandoori Chicken
In the Hut cooking spring chickens



12 hour marinade, double skewered up, with a Tatty ;D



30min cook



Cooked, released and hung



Lovely little Chuck

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline mickyp

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Re: Whole Tandoori Chicken
« Reply #1 on: March 13, 2019, 07:16 PM »
Looks like you have charcoal briquettes in there chewy, do you prefer using those to restaurant charcoal?


Offline chewytikka

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Re: Whole Tandoori Chicken
« Reply #2 on: March 13, 2019, 08:12 PM »
No I usually use lump wood in the summer season and
also pick up the odd bags of cheap briquettes at Aldi
when they drop the price to get rid of it.

Do like those 1kg easy light bags you can get, use 3 for a good session.

I cook on Gas, but ran out earlier, so just fired it up with charcoal.
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline livo

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Re: Whole Tandoori Chicken
« Reply #3 on: March 13, 2019, 11:18 PM »
Looks delicious CT. The whole bird is on my to do list when I'm a bit more mobile.  I have 2 small chooks in the freezer waiting for the appropriate marination day.
Whiskey is the answer, but what was the question?

Offline Sverige

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Re: Whole Tandoori Chicken
« Reply #4 on: March 19, 2019, 12:34 PM »
Awesome looking tandooori chicken there. You’ve inspired me to have a go, but would it cook ok in a conventional oven, as I have no tandoor?

Did you use your “2012 Tikka marinade” or a different marinade to differentiate tandoori from Tikka?


 


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