Indian BBQ Chicken! | Chuds BBQ

Byamazingfoodstv



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Today I make my version of Tandoori Chicken at home. Besides the marinating time this recipe comes together rather quickly. Incredibly tender chicken with scratch made garlic naan and a homemade raita. This is a good recipe to have in your back pocket. Definitely recommend giving this one a try folks!

Marinade
1C (350g) Full Fat Yogurt
1/4C (60g) Oil
1” Knob Ginger
3-6 Cloves Garlic
1t (4g) Turmeric
1T (10g) Tandoori Masala
2t (6g) Garam Masala
10g Salt
1t (8g) Black Pepper
1T(6g) Paprika
2t (1g) Fenugreek
2T (20g) Kashmiri Chile
Zest / Juice of 1 Lemon
5-10 Drops Red Food Color

Garlic Naan 90g Dough Balls
110g Water
6g Sugar
7g Yeast
1T Garlic Butter
335g bread flour
70g yogurt
6g salt
cilantro
Raita
1 Cup Full Fat Yogurt
1 Cup English Cucumber
4T Red Onion
1T Salt
1 Serrano
1T Cilantro
1/2t Cumin
1/2 Lemon Juice
►Full list of things I use and recommend:

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Pots & Pans
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►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Knives
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►8″ Chef’s Knife

►6″ Nakiri

►Boning Knife

►Bone Saw

Meat Processing
_________________________________________
►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
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►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper

►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
_________________________________________
►Garlic Mandolin

►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
_________________________________________
►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
_________________________________________
►Camera

►Camera Lens

►Tripod

►Drone

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49 Comments

  5. I've recently gotten into cooking Indian also. Cannot recommend Vijaya Selvaraju and Curries With Bumbi here on YouTube enough. Both are excellent chefs who explain everything incredibly well. And I did learn from them that when using fenugreek leaves, you MUST crush the leaves to release the aroma.

  10. Hey, Bradley, great episode. I think I'm going to try all of these since the Naan looks pretty easy. I don't have a Chudd grill but think maybe using the Vortex on my 22" Weber would create a nice high temp oven to duplicate the tandoori oven.

  15. I learned about Kashmiri chilli powder recently, maybe everyone knew this already but me… we ran out of regular chilli powder, I found Kashmiri chilli powder at the store and thought 'that sounds good and fiery' and bought it. Turns out it is very mild, much more akin to paprika than chilli powder, so much so that if your 'Kashmiri' chilli powder is hot, then you got scammed and it is not true Kashmiri chilli powder. Still tasty 🙂

  23. Not related to this video but please consider. It would be nice if you did a series on making sausage but do it with the cuisine art stand mixer, grinder attachment and sausage maker. Kind of like you did with the pellet grill since you realized most people have that and not a pit. We’d love you for it. Please.

  25. Outstanding video. Your skills are exemplary! I can't wait to experiment with this on my weber. Thank you Bradley & Bones for another fun show … from Portland, Oregon … living tree adjacent …

  28. Excellent recipe, need to try it soon. I have tried Kashmiri chili powder in the past and it was super hot, and i like hot foods. Have seen recipes that say it’s just for color, but holy s@#$, the stuff i have bought was out of control hot. Need to try what you used. Thanks!!

  29. I've given up on the whole garlic bulbs. I now get the 48 ounces of minced garlic from Sam's Club.
    In a tiny Mason jar, add 1 stick of butter & a heaping tsp of minced garlic. Give it a steam bath until melted & pulverize with an emersion blender.
    I might add parsley next time.

  34. I love this. Something totally different from the norrn. It'd be cool if you were to do an entire series on Indian cooking. Most of us Americans dont have the first clue, including me. I think it would be an awesome change of pace and finally give us bbq veterans a new challenge. Thanks for posting this bother. It looks and sounds incredible

  40. Going to be trying this recipe!! I had the pleasure of having Tandoori lobster while I was in India years ago. Some of the best lobster I ever had. Thoughts…. I wonder if you could use Annatto Paste (Achiote) for a beautiful red hue. I may try that when I fix this!

  44. I enjoy your videos because they aren't all low and slow. Cilantro tastes like dish soap to me. There are many of us who have that taste and it sucks because cilantro is common in Indian and Mexican food and Tex/Mex. What's the difference between the Chud Box and the Chud grill? I thought the grill could move the fire to lower levels?

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