Anonymous wrote:I make mine in a pressure cooker and then bake it to give it a good char. Tandoori chicken is one of the usual appetizers in our punjabi parties - that's the only thing the guys chugging patiala pegs of black label want and we cook huge quantities of it.

That's genius. Could I get your method for doing this in the pressure cooker?

I make mine in a pressure cooker and then bake it to give it a good char. Tandoori chicken is one of the usual appetizers in our punjabi parties - that's the only thing the guys chugging patiala pegs of black label want and we cook huge quantities of it.

Alton Brown has an ingenious method for tandoori on the grill:

Take a large terra cotta flowerpot and cut off the bottom with an angle grinder, then soak the whole thing in a trashcan full of water overnight.

When you are ready to grill, stick the pot upside down on the bottom rack of your grill, (the one you usually dump coals on) then dump 2-3 pounds of natural hardwood lump charcoal in the bottom of the pot and let it heat up for about 20 minutes. After that you can lay skewers of chicken directly against the sides of the pot and it works just like a tandoor.

We marinate and then just grill it outside. You won't get authentic tandoori chicken without a tandoor, but it tastes pretty decent.

Love authentic tandoori chicken but don't like the smoke inside the house.