Earth Oven Real Pit BBQ

Everybody loves grilled chicken and this cook is an all time favorite.

The famous “Tandoori Chicken of Delhi” became popular when a local eatery that had been serving “Tandoori Chicken” using an Iranian Tandoor cooking style, added a “new” Indian twist of condiments!  After garnering local fame as the Prime Minister’s favorite eatery, the popularity of the dish grew far-and-wide.  The rest is history!

Here’s how it’s made (Serves 4 – 6): 

Ingredients 

• 6-8 chicken legs
• 2-tsp. Cumin powder
• 2-tsp. ginger garlic paste
• 2-tsp. Coriander powder,
• 2-tsp. Red Chili powder
• 2-tsp. fresh ground pepper
• 2-tsp. Table or Kosher Salt
• 5-tsp of vegetable or olive oil
• 2-tsp. Garam Masala
• 2-tsp. Kastoori Methi (dry Fenugreek)
• 2-tsp. Ginger garlic paste
• 2-tsp. Turmeric
• 2-tsp. Lemon or lime juice
• 1/2 cup plain white yogurt. 

Directions:

Clean and cut long slits along the sides of each piece of Chicken.  Apply lemon or lime juice (extra pulp ok), chili powder, and 1 tsp. salt all over the chicken and set aside for 30 minutes.

Next mix the marinade ingredients – Coriander powder, Cumin powder, Red Chile powder, Kastoori Methi, Turmeric garam,  and Masala powder.  Add 1-tsp salt to the paste and mix well with the yogurt.  Now apply to chicken thoroughly massaging into open slit cavities. 

Preheat your Earth Oven to approx 350 F – 425 F Place Chicken on the Earth Oven Grill Racks and cook for 25 to 35 minutes or until your “Earth Oven Tandoori Chicken” is tender.

Remove from the Earth Oven and serve hot, garnished with sliced onions and lime.

Tandoori Chicken is traditionally served with Naan bread, Dhal (lentil), Makhani (a red bean-and-lentil dish), a fresh cucumber salad with tomato, cilantro, or perhaps a Cilantro Chutney, or Mint Chutney, or Roti (a Flatbread emanating from the Indian subcontinent). 

Another great side dish to go with your mouth watering Tandoori Chicken is traditional, Makhani Palak Paneer (Buttery spinach and cheese).

Makhani Palak Paneer

Here’s how it’s made (Serves 4 – 6): 

Ingredients 

• 1.5 lbs spinach
• 1 big onion finely chopped
• 2 small tomatoes
• 4-5 garlic cloves
• 1-teaspoon fresh ginger
• 1-tsp garam masala
• ¼ – tsp turmeric powder
• 1/4-tsp red chili powder
• 4-tbsp heavy cream milk
• ½-tbsp Kasuri Meth crush. 
• Use lemon juice, salt, and water as required. 

Palak Paneer Instructions

Blanch spinach leaves by putting them in boiling water with a dash salt for a couple minutes. Take them out and quickly put them in cold water so the leaves may retain their green color.  Puree the leaves in a blender, along with tomato, ginger and 2-garlic cloves. Set aside.

Heat 5-tsp of oil in a Dutch Oven Pan.  Once hot, add chopped garlic and sauté for few minutes till it’s golden brown.  Next add the chopped onions, and briefly cook.  Add in the spinach paste, and add water according to your desired consistency. 

Next, cover the Dutch oven and cook the spinach for 15-minutes on open flame.  Stir as needed to avoid sticking to the bottom. 

Once the spinach is cooked, add Turmeric powder, Garam Masala, Red Chili Powder and salt.  Mix and cook for a few more minutes.  Next, add milk/cream, mix, and paneer pieces and let it simmer for another 5 minutes.  Lastly, remove lid and add lemon juice, Kasuri Methi and mix. 

Enjoy a native Indian Tandoor Classic!