Tandoori Chicken
- 1
Score every thigh. 2–3 deep cuts through the skin down to the bone. Lets marinade penetrate and gives the yogurt crust char points on the griddle.
- 2
Mix marinade. Whisk yogurt, lemon juice, avocado oil, all spices, garlic, and ginger together. Taste it — it should be aggressively seasoned. It mellows significantly on the chicken.
- 3
Coat and refrigerate 24 hours. Work marinade into every surface and the score cuts. Place uncovered on racks in fridge 1 hour to start the pellicle, then cover overnight.
- 4
Traeger at 450–500°F. Cook to 155°F internal — roughly 25–30 min per Traeger load. You get smoke penetration and colour here. Cool uncovered 20 min. Refrigerate uncovered 1 hour then cover. This is your night-before cook.
- 5
Day-of: griddle on high, lightly oiled. A 20"×40" surface fits ~30 thighs per run — two runs for 60. 2–3 min per side. You are charring and finishing, not cooking raw. Pull at 165°F internal. Rest 5 min. Serve.
The Traeger smoke is your depth of flavour. The griddle is only there for crust. Don't rush it — you want actual dark char on the yogurt crust. Keep a thermometer on you.
Tandoori Cauliflower
- 1
Cut into steaks, not florets. Slice each head into ¾–1 inch slabs straight through the core. Flat surface = direct griddle contact = proper char. Florets roll and char unevenly.
- 2
Coat with marinade. Mix the ingredients above and brush onto every surface including into the layers. Let sit at least 30 min.
- 3
Pre-cook night before. Oven or Traeger at 425°F, 20–25 min. Cooked through but not fully soft — it finishes on the griddle. Cool and refrigerate.
- 4
Griddle finish first — before the chicken runs, while heat is at peak. 2–3 min per side. Hard dark char is the goal. Label the tray vegetarian before it hits the table.
- 5
Finish with sumac and flaky salt right off the griddle. Serve on a clearly labelled plate alongside the same yogurt sauce as the chicken.
This is the same flavour profile as the chicken — not a consolation dish. Plate it identically with yogurt sauce and fresh herbs so vegetarian guests don't feel like an afterthought.
Turmeric Rice
- 1
Cook in two pots. Split the batch — 4 cups rice per pot. Trying to do 8 cups in one pot causes uneven cooking. Each pot gets half of every ingredient.
- 2
Rinse each batch until water runs clear — 3 to 4 rinses. Soak 20 min then drain. Removes surface starch, prevents gummy rice.
- 3
Bloom spices per pot. Heat oil or ghee over medium. Cumin seeds 60 sec until fragrant. Add garlic 1 min. Add turmeric and coriander 30 sec. This is the step that makes the rice taste like a dish, not a side.
- 4
Toast then cook. Add drained rice, stir to coat every grain. Toast 2 min until slightly translucent at edges. Add liquid and salt. Bring to boil, then lowest heat, lid on tight, 15 min. Do not lift the lid.
- 5
Steam 10 min off heat, lid still on. Fluff with a fork. Add lemon juice and cilantro. Combine both pots. Holds covered 30–45 min. Reheat on-site with a splash of stock on low heat.
Good stock is the biggest variable in this recipe. The rice absorbs everything — weak stock = flat rice. Use homemade or a quality low-sodium store-bought and season to taste after fluffing.
Herbed Yogurt
- 1
Mix the base. Combine yogurt, garlic, lemon juice, mint, cilantro, and salt. Stir gently — don't overwork or yogurt thins. Taste and adjust — it should be bright and herby with a clean acid finish.
- 2
Refrigerate overnight minimum. The sauce is noticeably better the next day. Garlic and herbs integrate into the yogurt. Make it 48 hours ahead if you can.
- 3
Serve in two bowls. For 40 people, split into two serving vessels. Keep one cold in a cooler. Drizzle olive oil on top — not mixed in. Finish with sumac. Refresh oil and sumac when swapping bowls mid-service.
The olive oil on top is a finishing layer — mixing it in loses the visual and the flavour. Use your best olive oil here. It's the last thing guests taste before they walk away.