Thank you, will definitely try out a few. I like to compare a handful of recipes to see where they differ in ingredients and techniques. He actually has a video about making tandoori chicken tikka without a tandoori oven and does something very similar to what I planned. I often use a little bit tandoori spice mixes / masalas to chicken marinades to give it a hint of the taste but really looking forward to this one. I’m making extra
It’s hot. Held back on chilli added a bit of cayenne.
Definitely going to do this again soon but with rice and veggies too.
Oooh next time make a double batch and make some chicken bhuna or murgh makhani with it. You just can't go wrong. Even throwing it on salad is great with some thinned cucumber raita as dressing.(clockwise) fresh garlic (and some garlic powder cause I was out of fresh), turmeric, chilli powder, cardemom, tandoori spice mix, garam masala, some crushed fenugreek seeds, ginger, tomato paste, paprika powder, with in the center some himalayen salt. No cumin cause I don’t like it much and it’s already in the garam masala. Roughly a big teaspoon of everything except 1/2 tsp garam masala and fenugreek, and some extra tomato paste and paprika. Not pictured is a tsp of ground koriander I added later cause I forgot.
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+ oil + yoghurt + mustard + freshly squeezed lemon juice. Made some lemonade while I was at it.
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Looks like satay peanut sauce… tastes nothing like it
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Marinared in fridge for a few hours. No food die so won’t have that traditional red look.
I used my doublesided 2000w contact grill to cook them. The idea was to char them up first, then put the grill in mini oven mode, lower temp, chicken covered with foil, and finish slowly so the chicken breast doesn’t dry out. Worked like a plan from the A-Team,
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Tandoori murgh tikka with cucumber+mint Raita and a naan bread, and freshly made lemonade with a little mint
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I figured it would be tasty but still surprised how much it tastes like proper tandoori chicken. I was going to save some chicken for tomorrow, flake it up and throw it in fried rice but it’s all gone
Tender little thing. Might be a little early to keep it out 24/7.
I'll bring her in for the wind and if the night drops below 45. That block wall is my west wall so it's heat soaked and wind protected, but I'm still careful. I have a nice LED, just for her too.
Cookbook picturesque.
Nicolas Cage is such a multitalented man.Kashmir kebab chef
neat glaze on that bowl
It's made by a Pennsylvania potter named Willi Singleton. He apprenticed in Japan and came back and built a kiln. Digs his own clay and makes glazes from farm waste. I like pots. Always have room for more. Here's another of his.
"Slow Clay" never heard that term
www.copper.org
Is that a phalaenopsis in the background?
