Thought I'd share my weekend cook with you all, can't really call it Tandoori Chicken without a Tandoor but the Weber kettle does the job just fine.
I'll give a brief rundown of my process but am happy to elaborate if needed.
First I start with diced chicken breast, could be thighs too and it gets a brief marinade in lemon juice, garlic and ginger paste and salt. Red food colouring is optional at this point if wanted.
I only leave it while I mix up the main marinade which is a mix of Greek yogurt, a list of ground spices and masalas as long as your arm and a couple of chopped chillies. Then add the chicken to the yogurt mix and whack it in the fridge.
You can leave it for a couple of hours or up to 48, I'm impatient so overnight is good enough for me.
When ready to cook thread onto skewers.
Then cook on the Weber over charcoal until ready.
Now you have perfect Weberdoori Chicken Tikka ready to be served with whatever tickles your fancy.
What I like about this is you get two dishes out of them as I went on to add pieces of these to create a Chicken Tikka Masala curry which was my best one yet.
Often tandoori chicken is used as the basis for many chicken curries and it does make a huge difference imo.
The final product.
Of course you can do this over gas or in an oven but over the coals is as close to a Tandoor as you'll find.
Anyway, thanks for looking.