Nice video, thanks for sharing. I am thinking about buying a tandoor. I’ve never used one. What kind of wood/coal do you recommend to use for heat? Thank you
Thanks for your comment! Also, great question! I only use hardwood charcoal. I have used briquettes before but the small size and quick burning rate do not work well for my big tandoor.
Hey Roy, thanks for the Q, sorry for the delay. That all depends on a couple factors - size of the chicken pieces, number of pieces on a skewer, number of skewers inside the oven at the same time and heat of the oven. I tend to keep my chicken pieces a consistent, medium size (like you see in the video). In case you aren't sure if it's cooked, you can slice one of the chicken pieces (choose one in the middle of the skewer) to check how much it is cooked. Typically a skewer with 5-6 pieces will take approx 10mins if the oven is med-hot temperature. You will get the right timing with practice. Hope that helps!
@@gambitmagician9477 Thankyou for reply I think I might have my tandoor too hot 700dc sometimes I just don't wanna give raw chicken in middle yours looks perfect thanks for video. can you look at my one scroll to end of my tandoor and see if you can give me advise please ua-cam.com/video/ZETCfI6Tl_0/v-deo.html
I just learned of the tandoor because I got curious after eating some tandoori chicken from a new Indian quisine restraunt in my neighborhood. It is AWSOME! I want to know more. I read up on and watched youtube videos on making a tandoor and see many varianations from using flower pots to making them out of mud clay and straw. The principles seem to be consistent with a "rocket stove" except that you cook IN it as opposed to ON it. Two other big differences is the fact that it seems that the inner portion has this "potbellied" shape (which I assume allows for space) and it uses coals as opposed to sticks. Is the pot bellied shape significant for any other reason? and can it be made to be more wide mouthed at the top, as long as you can make a top for it? Is there a specific kind of charcoal (ie, apple wood, hickory, wood, or mesquite) that should be used?
great observation and curiosity! sorry for the late response. the pot bellied shape is significant when cooking naan (bread) inside the oven... it allows space to maneuver your hands while you are placing and removing naan stuck to the inner walls of the oven. It also allows more space in between the skewers when you have many placed inside (food doesnt touch each other; contamination). you can make a wider mouth for sure just keep in mind, the wider the mouth the more heat is likely to escape (and cool your oven faster). I would create a secure lid to reduce heat loss. I use normal charcoal regularly because I don't want it to alter the taste of my tandoori chicken (or other foods). However I have recently been sampling different flavoured wood when I cook ribs/pork. Hope this helps! Good luck with your tandoor! Send me a link when it's done :)
That tandoor stove looks impressive and seems well used (unlike many diy), can you please share in words how you made it... Is it a metal vessel coated internally with clay? (looks like your building video is over due :-) )... thanks!
Thanks Test T! I have listed a description of how to make it in a reponse to another comment, you will find it if you search through the few comments there is. The metal casing has high temperature installation inside first and then a drum sitting inside. There is approx. 1" space between the drum and the casing. The tandoor gets really hot so make sure you buy a high-heat resistance installation material.
Nice job .... it looks delicious... can you tell me which chilly powder you used for red colour, I tried so many times at home but not successfull at colour Thanks 🙏🏻
Hey, thanks! So I use paprika from the Indian grocery store (has a deep red colour usually) and I use tandoori power (also has a red colour), both help give that red colour you want. I also add about 10 other ingredients for taste. Enjoy!
@@nahor88 I have never understood "diets". When I got a little overweight, I just ate all of the same shit I was eating. I just ate less of it and accounted for my caloric intake. Eventually, I got used to eating less and didn't count anymore. Lost 30 lbs in three months. Now I just maintain because I cant over eat because my stomach won't let me, due to the eating constraints I got used to. I get full easier and what not.
thanks for sharing! quick question as I'm building a tandoor soon.. it didn't look as if you flipped the skewers at all, yet all the pieces looked to have cooked quite evenly. some sort of trick to that or is it just the nature of the ovens? adding you on IG now. great work.
Hi Bushkill, there is no need to flip the skewers because of the method of cooking. The meat/vegetables is cooked through convection and not conduction (standard bbq) and so the hot air cooks the meat/vege from all sides. The only thing I need to check for are the pieces of meat at the bottom of the skewer because it is closest to the flame. Hope this helps.
Hi Gambit, Do you think you could list the ingredients you used to make the marinade please? I am looking for a good marinade like the one you have created :) Thanks Kate
Katy Paul hey Katy, thanks for your message...here are the ingredients I use in my recipe: -tandoori powder -fresh ground garlic -fresh ground ginger -fresh ground chillis -salt -fresh coriander (chopped) -garam masala -ground cumin seeds -ground dry coriander -tumeric powder -yogourt -dry chilli powder -lemon juice -2 tbs oil -fresh mint leaves (chopped) unfortunately I cant list quantities because I eye ball my amounts accordingly to the quantity of chicken i use. let me know how it tastes!!
Hey Sergey, I dont really measure my ingredients (freehand it, Grandma style) but I can try to give you approx measures if you tell me how much chicken you plan on preparing.
Hey Pradeep, thanks for the message. If you look at my response to Katy Paul in this comments section, you will see the full ingredients list for this recipe.
@@tastysnack1 yeah, 10-13mins usually. There are a few factors- size of chicken pieces; number of pieces per skewer; number of skewers inside the tandoor; temperature of the tandoor; etc. What sort of grill do you have?
Hey Amrik, I had the skewers made by a local metal shop. I'm sure if you go to your nearby shop, and give them dimensions, the blacksmith can make something for you. Just make sure they have a high melting point because a tandoor can get really hot and you don't want the skewer to bend/melt.
Fugees ready or not and genuine pony lol u have excellent taste in food and music and man excuse my language but ur food looks so fucking delicious and yes can smell it all the way in nz lol cheers mate
Hi Nitin, we made this oven using a clay vase (inside) surrounded by high heat insulation and an outer metal shell. I also cut holes into the bottom of the clay pot to allow ventilation and easy clean-up. The clay pot is sitting on a (half) a metal tank because it is heavy. The half tank is secured to a bottom base. There are also wheels on the bottom to make moving easier. Hope this helps!
nice job bro but earliar in the video i think u are from bihar but when u spoke english i get shocked ,just kidding dont take it seriouly ,keep rocking
Good point! Thank you for bringing it to my attention. Always be careful and safe when working around sharp objects! I've done this for many years and been trained by a few chefs from Indian restaurants.
Man, that looks amazing. I swear I can taste it from here! Also, hanging the skewers on a hook to pull the meat off is a stroke of genius.
@hux2000 thanks for the message 🙏🏾yeah, it's really tasty ngl. The cooking technique is mine and the recipe is from my mother.
Nice video, thanks for sharing. I am thinking about buying a tandoor. I’ve never used one. What kind of wood/coal do you recommend to use for heat? Thank you
Thanks for your comment! Also, great question! I only use hardwood charcoal. I have used briquettes before but the small size and quick burning rate do not work well for my big tandoor.
Thank you!
How long do you leave chicken in how do you know its not under cooked
Hey Roy, thanks for the Q, sorry for the delay. That all depends on a couple factors - size of the chicken pieces, number of pieces on a skewer, number of skewers inside the oven at the same time and heat of the oven. I tend to keep my chicken pieces a consistent, medium size (like you see in the video). In case you aren't sure if it's cooked, you can slice one of the chicken pieces (choose one in the middle of the skewer) to check how much it is cooked. Typically a skewer with 5-6 pieces will take approx 10mins if the oven is med-hot temperature. You will get the right timing with practice. Hope that helps!
@@gambitmagician9477 Thankyou for reply I think I might have my tandoor too hot 700dc sometimes I just don't wanna give raw chicken in middle yours looks perfect thanks for video. can you look at my one scroll to end of my tandoor and see if you can give me advise please ua-cam.com/video/ZETCfI6Tl_0/v-deo.html
It came out super dope
That's amazing!! Thanks for your feedback!
What is the length of tandoor skewers ? 39in ?
I just learned of the tandoor because I got curious after eating some tandoori chicken from a new Indian quisine restraunt in my neighborhood. It is AWSOME! I want to know more. I read up on and watched youtube videos on making a tandoor and see many varianations from using flower pots to making them out of mud clay and straw. The principles seem to be consistent with a "rocket stove" except that you cook IN it as opposed to ON it. Two other big differences is the fact that it seems that the inner portion has this "potbellied" shape (which I assume allows for space) and it uses coals as opposed to sticks. Is the pot bellied shape significant for any other reason? and can it be made to be more wide mouthed at the top, as long as you can make a top for it? Is there a specific kind of charcoal (ie, apple wood, hickory, wood, or mesquite) that should be used?
great observation and curiosity! sorry for the late response.
the pot bellied shape is significant when cooking naan (bread) inside the oven... it allows space to maneuver your hands while you are placing and removing naan stuck to the inner walls of the oven. It also allows more space in between the skewers when you have many placed inside (food doesnt touch each other; contamination).
you can make a wider mouth for sure just keep in mind, the wider the mouth the more heat is likely to escape (and cool your oven faster). I would create a secure lid to reduce heat loss.
I use normal charcoal regularly because I don't want it to alter the taste of my tandoori chicken (or other foods). However I have recently been sampling different flavoured wood when I cook ribs/pork.
Hope this helps! Good luck with your tandoor! Send me a link when it's done :)
What did you use to get the red colour?
That tandoor stove looks impressive and seems well used (unlike many diy), can you please share in words how you made it... Is it a metal vessel coated internally with clay? (looks like your building video is over due :-) )... thanks!
Thanks Test T! I have listed a description of how to make it in a reponse to another comment, you will find it if you search through the few comments there is. The metal casing has high temperature installation inside first and then a drum sitting inside. There is approx. 1" space between the drum and the casing. The tandoor gets really hot so make sure you buy a high-heat resistance installation material.
Nice job .... it looks delicious... can you tell me which chilly powder you used for red colour, I tried so many times at home but not successfull at colour
Thanks 🙏🏻
Hey, thanks! So I use paprika from the Indian grocery store (has a deep red colour usually) and I use tandoori power (also has a red colour), both help give that red colour you want. I also add about 10 other ingredients for taste. Enjoy!
GambitMagician thanks 🙏🏻 can you tell me where you get tandoori powder and which brand???
I'm watching this on my diet lol 😁
Haha you must be strong with the force
Tandoori chicken is actually pretty healthy, lol. It's baked, not fried, and the marinade is yogurt, herbs and spices.
@@nahor88 I have never understood "diets". When I got a little overweight, I just ate all of the same shit I was eating.
I just ate less of it and accounted for my caloric intake. Eventually, I got used to eating less and didn't count anymore. Lost 30 lbs in three months. Now I just maintain because I cant over eat because my stomach won't let me, due to the eating constraints I got used to. I get full easier and what not.
Damn that chicken looks amazing!! I just built a tandoor oven in the ground using a clay pot!
Awesome.. how did it turn out?
@@gambitmagician9477 It turned out great!! The Naan was perfect and the Chicken Tikka and Tandoori was juicy!!
@@CxsG90 awesome. Sometimes Ill brush on a thin layer of garlic/chilli butter on the chicken, let cook for a final 15-30secs and serve.
@@CxsG90 amazing! Keep cooking delicious foods my friend!
thanks for sharing! quick question as I'm building a tandoor soon.. it didn't look as if you flipped the skewers at all, yet all the pieces looked to have cooked quite evenly. some sort of trick to that or is it just the nature of the ovens? adding you on IG now. great work.
Hi Bushkill, there is no need to flip the skewers because of the method of cooking. The meat/vegetables is cooked through convection and not conduction (standard bbq) and so the hot air cooks the meat/vege from all sides. The only thing I need to check for are the pieces of meat at the bottom of the skewer because it is closest to the flame. Hope this helps.
I wondered the same thing
Hi Gambit, Do you think you could list the ingredients you used to make the marinade please? I am looking for a good marinade like the one you have created :)
Thanks Kate
Katy Paul hey Katy, thanks for your message...here are the ingredients I use in my recipe:
-tandoori powder
-fresh ground garlic
-fresh ground ginger
-fresh ground chillis
-salt
-fresh coriander (chopped)
-garam masala
-ground cumin seeds
-ground dry coriander
-tumeric powder
-yogourt
-dry chilli powder
-lemon juice
-2 tbs oil
-fresh mint leaves (chopped)
unfortunately I cant list quantities because I eye ball my amounts accordingly to the quantity of chicken i use.
let me know how it tastes!!
can you put up the amount of each spice?
Hey Sergey, I dont really measure my ingredients (freehand it, Grandma style) but I can try to give you approx measures if you tell me how much chicken you plan on preparing.
@@gambitmagician9477 5lbs. I just need a base, I will eventually be gooding around 50lb of chicken thighs.
what are the products u r adding for receipe
Hey Pradeep, thanks for the message. If you look at my response to Katy Paul in this comments section, you will see the full ingredients list for this recipe.
I use in my recipe:
-tandoori powder
-fresh ground garlic
-fresh ground ginger
-fresh ground chillis
-salt
-fresh coriander (chopped)
-garam masala
-ground cumin seeds
-ground dry coriander
-tumeric powder
-yogourt
-dry chilli powder
-lemon juice
-2 tbs oil
-fresh mint leaves (chopped)
thx bro, can u tell me about goat leg soup
Which goat leg soup are you referring to?
bakra feet soup
How long it will take cook in this bhati?
Depends on how many skewers (and chicken) is inside at once but usually takes less than 10mins per skewer.
@@gambitmagician9477 thank you!
@@gambitmagician9477 10 minutes? That is crazy heat all at once. Usually, with my grill at cranked up to 220 C it will take about 35
@@tastysnack1 yeah, 10-13mins usually. There are a few factors- size of chicken pieces; number of pieces per skewer; number of skewers inside the tandoor; temperature of the tandoor; etc. What sort of grill do you have?
How did you make
That tandoor ?
where you got those skewers ? any website link ? and if you can share links for material you use to make this tandoor that will be awesome.
Hey Amrik, I had the skewers made by a local metal shop. I'm sure if
you go to your nearby shop, and give them dimensions, the blacksmith can
make something for you. Just make sure they have a high melting point
because a tandoor can get really hot and you don't want the skewer to
bend/melt.
Thank you so much
amrik singh
my pleasure sir.
We deal in all type of tandoor related products. Please visit www.buytandoors.com/.
@@BuyTandoors need skewers
Hey man that tandoor looks awesome compared to other diy ones I've seen. I'de love to see a step by step vid on your construction method.
Junaid Qureshi thanks. i am planning on building another tandoor this summer. i will try to record it.
Looks yummy !!
Thanks Kanwar! How's everything going??
This guy is listening to gangsta music
lol which songs did you recognize?
Fugees ready or not and genuine pony lol u have excellent taste in food and music and man excuse my language but ur food looks so fucking delicious and yes can smell it all the way in nz lol cheers mate
Great video. Thanks for posting
Were it's the recipe? Sir
Pedro Pedro thanks for the comment... the ingredients is in the reply to Katy Paul below (or above)
I love the food from India!
Your chicken seems very tasty. Greetings from Brazil.
Awesome! Thank you! Greetings from Canada :)
what is it's overall cooking time?
cooking time varies depending on the size of the pieces and number of skewers i place in the oven... cooking time starts at approx 6 mins per skewer.
How did you make this oven? Instructions please? :)
Hi Nitin, we made this oven using a clay vase (inside) surrounded by high heat insulation and an outer metal shell. I also cut holes into the bottom of the clay pot to allow ventilation and easy clean-up. The clay pot is sitting on a (half) a metal tank because it is heavy. The half tank is secured to a bottom base. There are also wheels on the bottom to make moving easier. Hope this helps!
00:50 haha the FUGEES!!!
bro, that looks amazing!
any tips on buying a tandoori oven? I need one, those nans are like the best thing in the world!
are some better than others?
Zach Maddern yes of course. Where are you buying it from?
Are u putting coal before cooking the chicken
Yes. Very important to heat up the tandoor before placing the chicken inside.
Cool video. I'm hungry now.
Come over any time, always happy to feed you.
This got a thumbs up just because the Ginuwine playing.
anthony prato haha thanks!
😂😂👌🏽
Had me with the Fugees!
how you give this deep red color
I add some tandoori powder and chilli powder before adding the rest of the ingredients
Taaaaaaan dooooori chicken
Hahah yess!! Love it! 🔥🐔
I hear old school Fugees
Yes!!
Droolllll
lol thanks!
hi bro , beautiful workk.
woul you have an email for talking i would have a few questions ?
hey, feel free to leave any questions here and I will be sure to respond asap!
nice job bro but earliar in the video i think u are from bihar but when u spoke english i get shocked ,just kidding dont take it seriouly ,keep rocking
neeti gupta haha thanks Neeti! Glad you enjoyed my vid!
lol thanks Neeti...I'm from Gujarat not Bihar.
what's the hell is this...lm desperate...going to restaurant
think genuine haha thanks! Hope the restaurant food was good!
GambitMagician 👍👍😀😀
It's not a tandoor in which the chicken is being cooked.
Sandeepsingh Thakur ?
This has 116k views damn
that's what I said! Lol
@@gambitmagician9477 I swear there was like 40k lol
It Bijal why not invite !!!! XD
lol sorry Bijal, this was a last minute plan to make a video, not to feed family/friends. Next time :)
Recepie is OK but sharp ends near to your eyes 🤔
Good point! Thank you for bringing it to my attention. Always be careful and safe when working around sharp objects! I've done this for many years and been trained by a few chefs from Indian restaurants.
I uh.... Need a tandoor... For reasons...
Best idea ever!
its incomplete
Dude you know how to cook make another recipe video
Thanks! Yeah definitely want to when I get some time. Thanks for the support!
T