All that you may require
Fuel & Tools:
1. Charcoal
2. Kerosine/
Paraffin
3. Steel
Pipe
4. BBQ
Rods
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=
1 kg
= 200 ml
= to blow at the coal
= 2
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(wood coal used in most Indian Restaurants)
(to light up coal. Don't use inflammable stuff)
(say 1 inch in diameter & 18 inches
of length)
(available in any utensils stores)
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Raw materials:
5. Fresh Chicken
6. ChickenTandoor 7. Masala
7. Ginger & Garlic Paste
8. Thick Curd/ Yogurt
9. Lime
10. Chilly & Salt
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= 750 gms
= 50 gms
= 1 Table spoon
= 2 Table spoon
= 1
= to taste
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(to serves 3 people, cut in medium size)
(I use SRR brand, tastes real good)
(leveled)
(heaped)
(juiced)
(if needed)
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OPTIONAL (for garnishing):
11. Black Pepper Powder
12. Mint
13. Onion
14. Lime
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= 1⁄2 teaspoon
= few leaves
= 1 sliced
= 1-2
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(cut in half)
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5 easy steps to Light the Charcoal
1.
Take 3 large stones and arrange it to construct a make-shift stove on
the ground keeping the level in mind to place the BBQ rods. I have made
my own stove by bending a thick metallic sheet for my convenience.
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2. At
the center of your stove place few thin & long pieces of charcoal
and arrange these pieces to form a conical shape (as shown in the
image). This will ensure faster lighting up of the charcoal.
3. Now pour, say 10-20 ml of Kerosine in the center of the coal and
light it up with the help of a matchbox. If the fire subsides, put more
Kerosine and reignite. Repeat this until the coal has turned red-hot
and is of the size of your fist.
4. Use the steel pipe to blow air smoothly & regularly at the
center of hot coal. With in a few minutes you will see the fire
spreading and the coal burning by it self and probably see & hear
the coal crackling.
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5. Finally, make sure the charcoal is evenly spread and lit up covering
the area where you will be placing your BBQ rods loaded with chicken
pieces.
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Tandoorifying the Chicken
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1. Mix all the stuff as
mentioned in items 5 to 10 and marinate the chicken well in advance for
at least 4 hrs in the refrigerator (but not in the freezer). While
traveling make sure you store the chicken in an ice pack.
2. Once ready with
burning coal, pierce the BBQ rod in to 5-6 chicken pieces in an orderly
fashion and place it at least 2-3 inches above the red-hot coal (with
no flames and no freshly added Kerosine to the coal).
3. The moment the bottom
edges of the chicken pieces darken, rotate the rods on to the opposite
side. Repeat until the chicken is fully cooked. Keep in mind, over
cooking may burn the chicken and render it dry. Once done squeeze lime
and add a little pepper powder. Serve hot along with garnishing.
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Remember,
only experience will make you a better chef. I am sure, every body
along with you would like to be a part of the tandoori process. In-fact
all my camping friends are now great tandoori-chefs.
Moderator- blog.marshal.net
(this article is subjected to following disclaimer)
Safety & Tips:
1. Do not keep
combustible materials close-by while working with fire. Avoid synthetic
clothing. Keep safe distance from the fire. Keep children away.
2. This is an external activity and do not exercise the above inside
any enclosure/ house/ tent. Accompany a person with good experience to
guide.
3. Do not attempt the above under the influence of alcohol/drugs. Keep
fire extinguisher as standby. Get prerequisite permission form local
authorities.
4. This article is not a guide and is only the opinion of the author
alone. The author of this article, blog.marshal.net, marshal.net and
their owners or their siblings, representatives, take no responsibility
in an event of any kind of accidents/ conditions/ reactions caused for
any reasons what so ever.
5. You are advised to use commercially available professional material
and equipments with high safety standards with proper certification.
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