This entire menu is tandem-cooked on the barbecue over charcoal or on a gas grill. The different woods that add a deep, smoky flavor to grilled foods are not appropriate for this cooking; the flavors here come from the spices and herbs just as they do when these same foods are cooked in a tandoori oven heated by a charcoal fire. As you and your guests sit around drinking beer and talking, the cooking takes care of itself with minimal attention. Here`s the cooking countdown, predicated on continued hot coals through the cooking of the meal:
– 1 hour, 15 minutes before serving, place the potatoes around the edge of the barbecue, not directly over the coals, but where it`s hot.
– 25 minutes before serving, start cooking the chicken over the coals.
– 8 minutes before serving, cook the tandoori ”salad” over the coals.
– 5 minutes before serving, brown the butter stovetop. This is a tasty barbecued chicken.
