Wood-Fired Oven How To: Tandoori Chicken & Garlic Naan Cooked in a Pizza Oven
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- Опубліковано 16 тра 2020
- In this video, I share the recipe and the process I go through to to simulate a tandoor oven environment to make tandoori chicken and garlic naan in our wood-fired brick oven (pizza oven) that we built at home.
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TANDOORI CHICKEN
INGREDIENTS
4 whole bone-in chicken legs (we used 4 Bone-in Chicken Thighs and 2 Boneless Chicken Breasts in the video)
1 tbsp Red Chili Powder
1 tbsp Garam Masala
1 tbsp Hungarian Paprika
1 tsp Cayenne Pepper
1 tsp Ground Turmeric
1 tsp Ground Cumin
1 tsp Ground Coriander
3 tbsp of Vegetable Oil
1 cup Plain Whole-Milk Yogurt
Juice of 1 Lemon
4 Garlic Cloves (minced)
2 tbsp Fresh Ginger (we used 1 tsp ground ginger in the video)
1 tsp salt
RECIPE
- Heat all spices in oil for about 3 minutes, until fragrant
- Whisk spices into yogurt, lemon juice, garlic, ginger, and salt
- Cut deep slashes into the chicken, down to the bone
- Marinade chicken in mixture overnight
- Grill at very high temperature for 15-20 minutes (after baking the garlic naan)
GARLIC NAAN
INGREDIENTS
4 cups all-purpose flour
7 grams active dry yeast
2 tsp sugar
2 tsp kosher salt
1 tsp baking powder
4 tbsp whole-milk yogurt
1 cup whole milk
6 garlic cloves (minced)
Fresh Cilantro (optional)
Ghee to top
RECIPE
- Combine dough ingredients and mix (not garlic, cilantro, or ghee)
- Knead until soft
- Cover and let rest for 90 minutes or until about double in size
- Divide into 12 equal size pieces (or 8 if you want larger naan)
- Pre-shape each piece into a tight ball
- Rest dough balls for about 15 minutes
- Head outside to the oven
- Flatten dough into very thin flat-breads using your hands or a rolling pin, stretching them very thin
- Add garlic and cilantro to tops of flat-breads and press toppings into the dough so they stick
- Place naan on metal peel with plain side facing out with one corner of the naan wrapped around to the back of the peel
- Spray plain side of naan with a spritz of water
- Flip naan out onto the hearth of the oven so the plain side sticks to the hearth. Do this confidently to ensure the naan stays flat against the hearth
- Cook in hot oven (pizza stage) directly on hearth for about 40 seconds
- Lift the naan up into the top of the dome for about 20 seconds to cook the top of it a little more
- Remove from oven and top with ghee immediately
#tandoor #tandoori_chicken #tandoornaanrecipe #tandoorinaan #tandoorirecipe #woodfiredoven #woodfiredovencooking #pizzaoven
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I got exactly the same oven so I'm qualified to give you some advice. First dont try to cook it too fast. If you do it would char from the outside but wont cook so much from the inside. Next time dont place it on top of too much coal just a little if your oven is hot enough. the surface of the wall will do the cooking for you. Use coal just to add a little char. Secondly close the oven door when you cook even if you are cooking a stake or barbeque. Doing so will let you retain the moisture and also will cook evenly and your stuff wont stick too much too the surface of the grill. You can spray some water with the water spray to add in some moisture while you are cooking. As far as nan you did a great job. happy cooking!!
Thanks for the advice! It's definitely not a bad idea to cook chicken at a lower temperature. I probably did have the oven a little too hot in this video, but I do like quite a bit of char on the chicken when I'm doing tandoori chicken. I haven't tried closing the door when grilling, so I'll give that a try next time for sure.
Looks AMAZING! Makes me wish we had a wood fired oven too!
Great video. I have been looking at getting a tandoor so it's good to know you can achieve a similar result in a wood fired oven!
you have mad cooking skills I am impressed.
Thanks. Building horno in NM.
You rock
Great video
Thanks
Cool Naan technique!
Your oven was a little too hot. Place the grill over to one side similarly to where you would place the pizza. Near the end of cooking then place the chicken directly over the coals to get that char without burning/over cooking it
Wood fired pizza oven is more useful than a tandoori oven as it can cook more dishes.
Hey Anderson! I’m still figuring out if I prefer my Napoleon kettle grill or my woodfired Valoriani for this kind of food - The kettle is somehow more convenient to work with but the equal cook in the woodfired oven is still a game changer… Nice videos though! Keep it up! Greetings from Vienna - Austria hinze
Woohoo yummy 😀
Looks yummy! Great job.
Like the blooper reel also. 😁
This video vastly improved after the soundtrack was eliminated.
Very nice. Great info...🔥🔥🔥👍
Glad you liked it!
Nice
Thanks
Looks good! Quite likes the water tip for the naan! Also, curious as to what this cast iron grate is? Looks perfect for me but can’t find one
Thanks! It's a 14 inch Tuscan Grill. I think I got this one, but it's unavailable now.
www.amazon.com/Steven-Raichlen-Best-Barbecue-Tuscan/dp/B0007ZGUL6
Pompeii oven? What size? Looks nice!
Anderson, I have been successful doing Pita Bread and I my try your Naan Recipe this week end. I also have an Italian Wood oven and made my own Tuscan Grill. Have you tried putting some oil on it to help with the meat sticking to the grill? Not sure if that will help. Any changes regarding your process. Have you made Chicken Tikka Marsala (CTM). You are 1/2 way there already with the Tandoori Chicken. I was thinking of doing chicken Kababs for the CTM. I have a low iron skillet that I use oven. I have a contact to share that has many videos on UA-cam which you may have see. he is the wood food fired over chef. The Pita Recipe I use is his. I enjoy your video. regards, Kevin
Your naan looks good. I am vegetarian so will try your chicken recipe for paneer. By the way, what kind of mitts do you use? I just started cooking outside and need to buy something to protect my hands :) Thank you for sharing.
Thanks! I just use some cheap welding gloves. They work well enough that I can handle the grill and fire for a couple seconds at a time, but after that it will start to burn my hands. I know grilling/barbeque gloves exist and apparently work pretty well, but I've never tried them. the welding gloves work well enough for me for now.
Usually naan bread is a higher hydration and that’s why you can flip it from one hand to the other
Ahh that actually makes sense. I saw some recipes with higher hydration when I was looking around, so I'll have to try that out next time.
I tried to do this recipe, but my naan mixture was too dry. What Grams of flour and milk does it equate to? I did a cup as 120g so 480g of flour, 120g of milk. Thanks
We have a similar oven.. Have you oven crack??
You can make ghee at home, just buy butter and heat it in a pan, it's that simple.
I have done very similar with Woodglut designs.
Leave a comment for any ideas to cook in the oven! I love trying out new recipes with the oven to see how it performs.
Nice video. I think I would try the chicken directly on the floor of the oven. Did you try it like that? It makes sense after watching Indian chefs plaster the chicken right on to the walls of the tandoor oven.
Lovely nailed it looks like what I would eat at my place India instead of the rise try (ritya) made of Yoghurt goes well with the nan and chicken Tandoori
One of our favorite things to cook in our pizza oven is brown butter salmon. We use cast iron fajita pans, with removable wooden bases that keep the cast iron from burning things when served. I run the oven at about 650. Preheat cast iron in pizza oven for 10 minutes. Put olive oil in cast iron. Put in salmon and half of a lemon. Cook for 3-4 minutes. Put a large pat of unsalted butter mixed with your favorite fish seasonings. I use dill and garlic butter. Let it melt over salmon and begin to brown in the cast iron. About 6-8 minutes. Let the lemon get a char on it. It turns super juicy and yummy. Be mindful of the distance of the food from the coals when cooking. Serve with cuscus or a long-grained jasmine seasoned how you like. I like to do Spanish rice and a fresh spring salad. Contact me via youtube and I'll send you pictures if you'd like.
We've used our pizza oven to cook a lot of different foods. Chicken Shwarma, steaks, leg of lamb, apple streusel in cast iron, artichoke cheese dip, cinnamon rolls. One of the ones that gave me pause but I am glad that I did it was cooking a prime rib. Cooked pizza in the oven the night before at 800 deg. My oven bleeds heat slowly with the door on, so the next morning it was still at 400. Continued to cool to 250 at about noon. Threw prime rib in a covered glass pan for 3 hours until it hit internal 135 deg. Took out and let rest covered for 30 minutes and collected drippings for au jus. Threw some wood in the oven to heat it back up to around 500. Put prime rib back in to let it crust. Simply amazing. Best prime rib I've had anywhere and I've had a lot.
“The edges of the chicken are wonderfully charred” hahaha you mean burnt!!!
Some suggestions and corrections:
Naan was brought to the South Asia (India,Pakistan, Bangladesh ) by the Mughal and other Islamic rulers. The Tandoor itself is Middle Eastern in origin and is called a Tannur.
Different types of Naan and marinated grilled meats are very common throughout South Asia, West Asia, the and Central Asia propagated by Islamic rulers from the Middle East .
So it is not accurate to call Naan,Tandoori chicken or the Tandoor “Indian “ --particularly because of the political climate in India where the right wing Hindu nationalists are very popular and powerful.
When marinating the chicken (any meat ) the spices should be added raw. The best results are obtained when the chicken is pierced with a fork all over several times during the marination.
The chicken should be covered and cooked . Basting with the marinade is good.
Towards the end grill on higher heat uncovered to achieve the charred effect.
The Naan and chicken is usually served with salad :
Cucumber yoghurt and fresh mint leaves (raita)
Or
Tomatoes,cucumber,onions,fresh green chillis with yoghurt or lime juice dressing
Your videos are very good!
It's wrong to call out naan as "Indian" thing ,,
it's something originating from Turkey, Persia, Afghanistan and Central Asia ,, then came to India via settling of Muslims of those regions in India ,,
almost similar is the case with Tandoori Chicken ,,
and nowadays, this term Tandoor and Naan is widely used in Bangladesh, India, Pakistan, Iran, Afghanistan, Turkey and Post Soviet Muslim states ,, like Azerbaijan, Tajikistan Kyrgyzstan Turkmenistan etc
yakmasaydın iyidi
Chicken is over cooked..
maybe so, if you butchered the chicken yourself. If you're dealing with mass produced salmonella infested birds like in the US, then a nicely charred 165 degrees is perfect.
@@gjbingham sounds like a good excuse
Chicken is over cooked due to temperature being around 750. U can let it cool to about 450 to 500 and also u can brush the grill with some oil prior placing the meat on top.
only on the outside