After seeing Ahron's Tandoori Chicken, and knowing I had everything but a pizza oven to make it I wanted to give it a shot.
I only made a few minor substitutions, first I used greek yogurt which is thicker to skip draining the yogurt. I also made my own garlic and ginger paste by chopping smashing and adding salt to each. Lastly, I didn't have mustard oil so I used mustard powder and olive oil mixture, not sure if just yellow mustard would have been better, but it worked out well for me this way.
So I mixed the yogurt, with chili powder, paprika, garlic and ginger paste, lemon juice, garam marsla, olive oil and mustard powder, and added, two drumsticks, and a chicken breast cut in half with the skin and rib bones still on. Added everything to a ziplock and put in the fridge overnight, turning once before bed, again when I woke up, and finally one more time mid day.
Setting up the grill I put some cherry chunks on the side of my Jumbo Joe that a tab to help keep the lid cracked (
http://www.bbqdryrubs.com/wp-content/uploads/2012/11/Weber-Jumbo-Joe-vs-Smokey-Joe-Gold1.jpg the one of the left has the extension I am talking about). I topped the cherry wood with two handfuls of Kingford Blue, then a couple small pieces of maple wood. I used old charcoal in my chimney to get the fire going. I added the chicken on indirect heat and kept flipping and rotating them every 10-15 minutes or so for 70 minutes until done. The top holes on the lid I kept over the chicken and only slightly cracked, and the side vents I had one side fully open the other opened half way. I was able to keep flames from the wood an orangy-yellow to simulate wood burning oven.The meal turned out fantastic, and I served with brown rice and steamed broccoli, and not pictured was some red onion, lemon wedges, and pita bread acting at naan or roti bread (which ever you prefer). I will definitely be doing this again, thanks Ahron.
Yogurt marinade:
On the grill:
Almost finished!
Plated
