In the final part of The Love of Barbecue: Grilling vs. Tandoor Chef Hemant Mathur shares his recipe for tender Classic Chicken Tikka and flavorful Tandoori Paneer with Vegetables.
Classic Chicken Tikka
2 lbs chicken, 2 inch cubes
Combine chicken and marinade in mixing bowl until chicken is fully coated. Refrigerate for 2 hours before cooking. Heat the Homdoor to above 600˚ F. Skewer the chicken onto the rods leaving about 1-inch space in between pieces. Cook for about 12-15 minutes until somewhat charred on the outside and tender on the inside.
Conventional Grill Cook Time: Grill 7-8 minutes on each side.
Tandoori Paneer with Vegetables
Choose a variety of vegetables such as:
1 eggplant, 2 green peppers, 2 red bell pepper, 1 squash, 2 tomatoes, 2 apples, 1 onion, a handful large mushrooms, about 5 lbs total and 1 lb two inch cubes of paneer.
Cut vegetables into about 1-inch thick slices. Cut paneer into 1-inch cubes. This makes it easier to skewer. Combine vegetables and marinade ingredients into a large bowl. Mix well until all vegetables are evenly coated with the spices. Refrigerate for about 2 hours. Heat the Homdoor to above 600˚F. Skewer and let cook for about 7-8 minutes or until slightly charred.
Conventional Grill Cook Time: Grill 5-6 minutes on each side.
Conventional Oven Cook Time: Pre heat oven to 400˚ F and cook for 8-10 minutes per side.
*Garam masala is a spice blend typically found in South Asian dishes and can be made at home or purchased at an international market or Indian grocery store.
** Chaat masala is a blend of 4-5 spices found in South Asian dishes and can also be purchased at an international market or Indian grocery store.
Hope you’ve enjoyed this three part series of Barbecuing basics & delicious recipes from Chef Hemant Mathur!