Topic: Trials and Tribulations of a Steel Tandoor

[littlechilie]

Hi StuPot, taking about using smaller pieces of chicken, I would avoid this if at all  possible, the smaller the pieces of chicken then the dryer they they will be!
This was a tip I picked up and have put in to practice at home,for size I use one chicken breast cut in two, then skewed.
This will give a slight charred but juicy and tender tandoor chicken breast
 
Getting it right is the hard part and I use a grill.
 ;D

LC.   

[Gav Iscon]

What's happening with the gas your end?  Have you got the opposite problem?

I've no problem with the gas. At the minute its propane with a low pressure regulator. Theres a quarter turn knob for each burner and I can turn them down with no problem. I'll be cutting the next batch of chicken breast into 3 which will be this weekend. Also going to pick up the small chickens they sell at the indian butchers to try plus more naans.

[Stu-pot]

This was a tip I picked up and have put in to practice at home,for size I use one chicken breast cut in two, then skewed.
This will give a slight charred but juicy and tender tandoor chicken breast
 
Getting it right is the hard part and I use a grill.
 ;D

LC.   

Hi LC

Thanks.  That's what I did yesterday and it worked perfectly.  The chicken was very soft and succulent.  Here's a pic of before and after......

[Stu-pot]

What's happening with the gas your end?  Have you got the opposite problem?

I've no problem with the gas. At the minute its propane with a low pressure regulator. Theres a quarter turn knob for each burner and I can turn them down with no problem. I'll be cutting the next batch of chicken breast into 3 which will be this weekend. Also going to pick up the small chickens they sell at the indian butchers to try plus more naans.

Nice...  Enjoy... Here's to a good weekend 

[littlechilie]

looks like perfection to me. Happy cooking
LC

[Naga]

...The chicken was very soft and succulent...

Looks perfect, Stu!

[mickdabass]

Another excellent thread!

That chicken looks lovely Stu.
Personally I cut my chicken breasts into about 7 pieces before I marinate them.
Smaller pieces obviously cook quicker - usually about 6 - 8 minutes in my charcoal tandoor, and look more like the chicken tikka from my local birs

Gav-iscon Your tandoor looks spot on to me. I would have probably bought a steel one if they had been available at the time I bought mine. I know you are going to have a lot of fun with that. 

Re: naans. I dont bother wetting the back of the naans. Providing you have wiped any soot off the inside of the tandoor first, you should be ok imo, although steel liners are going to be different from clay

One thing I have noticed cooking chicken tikka in my tandoor is that the aromas coming off it smell completely different to when I grill it in my oven.
My tandoor is charcoal and I find that it does cool down quite quickly. This sometimes means that the first piece of meat put on the skewer is sometimes slightly undercooked. I compensate by putting a smaller piece of meat on first. I also put a smaller piece on last too because it is usually frazzled - even when I cap the skewer with a piece of potato or onion

Im still debating a gas conversion but think

[Gav Iscon]

....... what happened to that guy from puri who was posting on this forum? cant think of his name now? Thought he would be busy on this thread...

You mean SumeetPuri.  ;D  He only posted twice though.



And @ Stu-pot, that chicken does look good. Just as well you didn't have to do all that under your oven grill 

[Onions]

....... what happened to that guy from puri who was posting on this forum? cant think of his name now? Thought he would be busy on this thread...

You mean SumeetPuri.  ;D  He only posted twice though.

I thought you meant this fellow... are far more recently-active troublemaker!!! 

 

[Gav Iscon]

I thought you meant this fellow... are far more recently-active troublemaker!!! 

 

Without a doubt...Ban him I say.... Off with his head................  ;D ;D ;D ;D