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Tandoori chicken is one of my favourite dishes, so marinaded up the (skinned) legs and wings from the whole chicken I broke down for the curries I made Thursday night. Sat in the marinade for 40 hours;
Skewered and ready to go
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Ready to serve
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My word this is good!
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It just gets better and better
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I need more!
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The onions were fried on high heat with a little oil for a minute moved around once or twice, the legs placed on top and brushed with melted ghee and any juice from the cooking and poured over (maybe around a teaspoon). Just before serving a mixture of lemon juice and salt poured over for that restaurant sizzle.
I quite impressed myself.
Rik
Last edited by rik on Sat Apr 02, 2016 8:56 am, edited 1 time in total.
3 or 4 tablespoons thick yoghurt (I cant remember exactly)
1 rounded tsp garlic ginger puree (60/40)
1 tsp Tandoori masala powder
1 tsp kashmiri chili powder
3/4 tsp madras curry powder (one with fenugreek in it)
1/3 tsp ground white pepper
3/4 individual sachet mint sauce
1/2 tsp chili powder
1/4 tsp paprika
1/2 tsp salt
big squeeze of lemon juice, a generous desert spoon.
red food colouring powder
I think that's it. Worked out just enough to do the two legs and stretched out the marinade scrapings to cover the wing bits. The raw marinade tasted great, cooked it was good, a bit of heat and spice coming through. The marinade was on the thicker and clingy side, not dripping everywhere which was good.
No oil added or extra fenugreek as the madras powder has fenugreek in it. No coriander as I don't have any (yet) has just started sprouting though.
I am planning to do this again next week but with a whole chicken portioned up, maybe up the spicing quantity a bit more. i'll post that too.
Rik
Last edited by rik on Sun Apr 03, 2016 6:29 am, edited 1 time in total.
