Funny you should say that Phil, I love the taste of the smokiness from a BBQ but have also pondered about the fact that it is not good for you.....
I only ever cook my Chicken Tikka this way on the BBQ, the rest of the time I just use the gas.
So, I was thinking the other day, how can I make Chicken Tikka with that smokey taste without using the charcoal, and then I suddenly thought, I have quite a large quantity of dried Chippotle chilli's. When soaked in hot water for about 15 minutes they re-hydrate and consequently give a wonderful smokey taste to anything I use them with.
The next time I make Chicken Tikka, instead of using chilli powder in the marinade, I'm going to soak a couple of those chilli's, cut them into quarters and use these in the marinade. I always marinade my Chicken Tikka for 48 hours in the fridge for full flavour, so this should allow the chilli to infuse the chicken and the marinade.
I'll let everyone know how this turns out
