Everyone knows butter chicken and Tikka Masala .
Oh , it's so nice .
You're gonna skip out on one of the greatest of all time .
Let's learn together today .
We're making a traditional tandoori chicken .
I know I say , oh traditional most of the time we hit the mark every once in a while .
It's like , yeah , maybe not so much .
But we try this one .
We're going all out .
I bought an actual tan and it was extremely expensive but I'm doing it to do justice .
You think I have the uncle title for no reason ?
You're God .
I'm gonna flex it .
We've got every element we need to make the greatest tandoori chicken of all time as well as an alternative if you don't have a tandoor .
So with all that being said , let's make this , shall we ?
All right , pal .
We're not just slapping this chicken and goodies on a grill like all the basic tandoori recipes out there .
I bought an actual tandoor .
Am I pronouncing this right ?
By the way , please let me know I did this for you .
But don't worry , I'll give you alternatives on how to make this without a tandoor .
Let's begin with our prize possession .
Buttery garlic .
Starting with half a cup or 100 and 12 g of water around 95 °F add two tablespoons or 25 g of sugar .
2.5 teaspoons or 9 g of instant yeast whisk that together until dissolved .
Then add half a cup or 100 and 12 g of full fat yogurt .
Finally whisk in three tablespoons of 45 g of vegetable oil and 1.5 teaspoons or 11 g of fine sea salt in a large bowl , add 2.5 cups or 380 g of bread .
Add in your yeasty yogurt , creamy juices .
Nice to your bread , flour and mix by hand until you get a rough dough .
Different flour brands are gonna react differently .
So it might be a little dry , it might be a little flaky and if it's feeling a little , then you may need to add additional water about a tablespoon at a time until you get a nice cohesive dough .
Need that for about three minutes by hand or until your dough is beautifully smooth and extensible .
Roll into a light bowl , grease and medium sized bowl pop that brother in there cover with plastic wrap and rise at room tempt for one hour or in the fridge overnight .
You want it puffy , festively plump and nearly doubled .
Now , since your dough is extraordinarily knotty , punch it down , teach you a lesson .
Once it's degassed , pop it onto a lightly flowered work and divide your dough into eight even pieces .
For those that are extra like me and you want it to be exact , then you want it to be 87 g per piece of dough .
Give or take a few grams .
Shout out to the metric system .
I really appreciate the rest of the world that uses it .
Roll each piece of dough into a light bulb and rest for five minutes .
Now , flour work surface and a piece of dough roll that out into eight inch circles .
Using a flour rolling pin .
Should look something like this .
If the dough is resisting your rolling , please just let it rest another 10 minutes before you keep going .
The dough is saying no , just give it a break anyway , once you've rolled out all of your pieces of dough , place it on a plate and use pieces of wax paper to separate each piece .
Now , a very quick luscious garlic butter .
Well , clarified butter to be specific in a small sauce pan , it melts a quarter cup or 60 g of Gee until hot but not searingly hot .
We're not frying over here 200 °F .
If you're a stickler there as well , Josh , what is G , I don't know what that is .
Gee is clarified butter .
You can buy it at the store or you can make it and we've done it before .
You're Welcome to use regular butter if you don't have it or you can't find it , Josh , what's the problem with using regular butter ?
Well , I'm glad you asked because water contains a little bit of milk solids and water that it may have the tendency to add a slight bit of sogginess to your nan .
Is it permissible ?
Of course , but it's not perfect .
And Joshi loves perfect cut off the heat and add three cloves of very finely chopped garlic .
Let that cool slightly and then add one tablespoon or 3 g of very finely chopped cilantro .
Now for the moment of truth , how do you cook in a tour ?
Well , we're gonna learn together .
Alright , because uh this is actually my first time ever using one .
So here we go , reminder the alternative to this is coming but why not enjoy this moment .
This to door wasn't cheap .
So please enjoy it .
You need a nice hot wood coal base inside your tan door .
The goal is to get the part closest to the coals around 600 °F and taper to around 400 °F towards the top .
Then you need a non pillow also called Aga .
Am I pronouncing that right ?
Look , I'm trying , ok , I'm trying for you .
Search your non over your non pillow .
Don't want to go to sleep on it then quickly plant your non directly on the surface of the inside of your tan door .
Really makes sure to press against the wall .
So it hears and sticks nicely and watch this .
Good Lord .
Beautiful mountainous terrain erupts from the non getting it closer to the coal base .
Thus browning the face of your non as it gently falls into my hand while I nearly burn the ever loving shit out of myself .
It's very hot in there in just a few brief seconds .
It's done .
Brush that bad boy with your clarified garlic butter while it's still piping hot .
So it absorbs every last ounce of flavor .
And now on for the non tandoor homies , you're gonna recreate the tandoor by heating a medium to large cast iron skillet over medium high heat until hotter than a metal park bench sitting in the open sun .
Get a rolled piece of non slap it in there once it's puffed nicely , about 30 to 40 seconds simply flip and cook on the other side for another 30 seconds .
Immediately brush with your garlic butter .
Fill it out and that's it .
Keep those bad boys warmed on a plate in the oven or covered with foil .
Listen , this next part is extremely important and no , it's not the chicken .
It's the rice .
Not only is Uncle Roger watching what people are watching .
Rice is one of the greatest things to grace this earth .
So please begin with one cup of 200 g of aged basmati rice which you irrefutably must wash .
Not negotiate with yourself once washed heat one tablespoon or 15 g of Gee in a medium sized pan over medium heat once hot , add in your rice in a pinch of salt to taste toast .
Stirring off for about five minutes or until you start to see some light golden hues intensify from the rice .
Pour that into a rice cooker along with one cup of 225 g of water .
Of course , at this point , you can add cumin seeds if you like close the lid , turn on the rice cooker and let it do its little tang .
If you got a Zoi , she it's gonna play that good old fashioned dole and you'll be given the gift of lovely fragrant rice .
Now , we must run through two very important sauces before we get to precious chicken tandoori .
And thankfully both can be done in 10 minutes .
First , Aria in a medium sized bowl , add one cup or 140 g of full fat yogurt .
The zest of one lemon , two tablespoons or 5 g of finely chopped fresh cilantro .
Half a seedless cucumber .
Finally diced a generous pinch of ground coriander , a generous pinch of ground cumin .
The juice of one lemon and salt to taste was together and that's it .
It's tangy , salty and more refreshing than the finest hydration supplement on the market .
Moving on to Green chutney again .
Stupid easy in a blender .
Add one bunch or 80 g of fresh , one cup or 15 g of mint leaves , three cloves of garlic , two tablespoons of 25 g of roasted peanuts .
Two Serrano chilies , rough chop , a quarter inch snob of ginger peeled , one teaspoon or 1 g of ground fennel powder .
The juice of half a lime top your lid and begin blending on medium speed , adding water as needed to loosen and just as soon as the starts of vortex blend on high speed until as smooth as possible .
Seasoned tastes with salt , mix it in and places to the side for your tandoori chicken .
Yes , it's time .
Ideally you want to start this the day before , but you can do it the day of if that's all you got in a large bowl , add 1.5 cups of 336 grams of full fat yogurt .
A one in snob or 23 g of grated ginger , five cloves of garlic grated a generous pinch of fresh ground black pepper , one tablespoon or 15 g of lemon juice , two teaspoons or 8 g of coriander powder .
Let me just explain .
There's a lot of spices in here .
That's OK .
Chill out and don't forget to subscribe .
I hope you're having a fantastic day .
Anyway , 1.5 teaspoons or 13 g of garam masala powder , 1.5 teaspoons or 9 g of cumin powder , two tablespoons or 34 g of Cashmere chili powder , two tablespoons or 40 g of Kosher salt optionally which you see this quite a lot in traditional recipes .
About a half teaspoon of red food coloring .
Whisk that bad boy in and then finally whisk in two tablespoons or 30 g of paprika , half a cup or 120 mL of vegetable oil and whisk the brother until homogenous .
Now let's talk chicken leg quarter .
The iconic piece of chicken for tandoori chicken .
Judge what that chicken ?
That quarter .
Well , that's what happens when you remove the chicken leg and the goddamn drumsticks attached to the thigh .
It's iconic .
It looks great and you can always cut it apart after cooking .
Now , the next part is a little unusual for us because I love the skin , but you're gonna need to wriggle your little thingy under the chicken skin and carefully peel it off all the way should come off quite easily .
Actually repeat with four total chicken leg quarters .
Plop those in your marinade , cook those thoroughly every little crevice , an ideally marinade covered overnight in the fridge or you can cook them right away .
It's fine .
They just won't be as well flavored .
Now , for the to door method , you're gonna need one of these big to door skewers skew your chicken running down the thigh bone and then out the drumstick .
Repeat with all your chicken pieces .
You may only be able to fit three depending on the depth of your tan door , which means you'll have to do a separate one .
It's fine , then create a stopper by wrapping a long thread of cooking twine at the base of your last chicken leg quarter .
Be sure to tie off your twine by the way .
So it's not it .
Then pop that bad boy into your to door and let it roast for about 15 to 20 minutes .
Moving it around to avoid burning until it reaches an internal temperature of 165 °F .
And it's nicely charred in randomized spots .
The other alternative would be to well cook this on a ripping hot grill or a grill pan .
Heat up , whichever the two over medium high until it's so God dang hot .
Do you want to pull your hand back ?
Just looking at it .
Now , grease those grates or grill pan generously with oil .
Add your chicken and sear for 2 to 3 minutes or until it nicely colored and charred flip and sear for two more minutes .
Now , if it's on a grill , close the lid of your grill , lower the heat or you can toss your grill pan in and ovens at the 375 °F and cook for 8 to 10 minutes or until the internal temperature of 165 °F is achieved .
All that's left to do is get sauces and rains plate up your rice .
Gaze upon the glistening non pop on a plate .
Get everything looking beautiful .
Add your chicken leg quarter shingled on a plate .
Feel free to add some thinly sliced white onion and lemon wedges .
Maybe a little fresh bundle of cilantro .
Why not ?
And now we taste test .
We've unveiled the mystery of tandoori chicken and here it is .
Wow , you're not gonna get a tandoori flavored chicken without a tan , right .
I burned myself .
Was it worth it ?
If you could smell this right now , you need to wear two layers of underwear .
I know this is about the tandoori chicken but this non is like the main course .
It's like buttery , flaky .
It melts in your mouth .
The chew is like , I , I , I can't even think of a term that solidifies how good it is .
Obviously the rice .
It's buttery , it's toasty .
You got , you get the fragrance from the basmati .
Normally , what I do is I put a little lemon on this , take a little piece of the chicken off there .
You could put it with the non or you can eat it straight up .
There's a certain char that you will not get anywhere else .
It's juicy , it's tender .
I feel like a nice chicken leg and this is obviously one of the best ways to have it , period .
The one thing that we can walk away learning is that if you take the time to do things the right way , then you might just end up with something really dope .
But you wanna know what else is dope , bro .