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;
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
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My oven Tandoori chicken brunch
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My oven Tandoori chicken brunch
Last edited by rik on Sat Apr 02, 2016 8:56 am, edited 1 time in total.
Nicholas Parsons!
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Re: My oven Tandoori chicken brunch
Mouth watering!
- Westy
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Re: My oven Tandoori chicken brunch
Credit where due - that looks delicious rik
A curry can never be ‘too garlicky’ or ‘too hot’ .....
Re: My oven Tandoori chicken brunch
delicious indeed,
I'm chomping the wing bits right now!
Rik
I'm chomping the wing bits right now!
Rik
Nicholas Parsons!
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Re: My oven Tandoori chicken brunch
Looks tasty. Which recipe did you use, please, Rik?
CA (aka Admin)
Re: My oven Tandoori chicken brunch
recipe as follows;
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
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.
Nicholas Parsons!
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Re: My oven Tandoori chicken brunch
Thanks for your reply, Rik. Wouldn't you like to post your recipe in the recipe section (where other members will more easily find it)?
CA (aka Admin)
Re: My oven Tandoori chicken brunch
I'll do this recipe again first before posting it! Control purposes, also one upping the flavour intensity and keep accurate notes too,
But yes, if it all works out I'll add a recipe.
Also this is the madras powder i used;
http://www.mysupermarketbulgaria.com/shopexd.asp?id=425
Rik
But yes, if it all works out I'll add a recipe.
Also this is the madras powder i used;
http://www.mysupermarketbulgaria.com/shopexd.asp?id=425
Rik
Nicholas Parsons!
Re: My oven Tandoori chicken brunch
I'm definitely going to try the onion trick soon. Looks absolutely fantastic!
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