Photo of your dinner (vol 2)
Discussion
Adenauer said:
escargot said:
KFC said:
Griff Boy said:
Here's how I made them, lots of different ideas, but after many research exercises this is the recipe I've finished up with!
First I make up a batch of dry ingredients by dry frying some cumin seeds, peppercorns, cloves and coriander seeds until toasted, then add them to a grinder (I use a coffee grinder just for spices, not authentic but a lot easier!) then add chilli powder, cinnamon, paprika and turmeric and grind the whole lot down.
Rough qtys are
2 tbs of cumin
2 tbs of coriander seeds
I tbs paprika
1 tbs hot chilli
4-5 cloves
1 tbs turmeric
Pinch of cinnamon, salt and all spice
Tip 3-4 table spoons of the dry spices in a bowl, and 4-5 crushed garlic cloves, a lump of grated ginger and a couple of mild chillis (I stick the garlic chillies and ginger in a processor and blitz with a bit of water until a paste) most recipes don't have chillies in them but I like them spicy. Add a few large tablespoons of nat yoghurt or double cream and mix the whole lot up, if you want it resturant red, add a few drops of food colouring here.
Then add the chicken, lamb or whatever you want and mix, then leave overnight ideally, although I've done it in the morning and it's fine for tea, does need time to marinade though, makes a lot of difference.
To cook, put into flat metal skewers and drivel over oil, heat BBQ to seriously hot then grill fast and hard, as soon as they are cooked (and should be slightly charred outside) squeeze fresh lemon juice over them..... Lovely!
I like mine with sliced tomatoes, red onions, coriander more chillies, sour cream and some naan.
Top tip. Make loads more than you need, then next day knock up a simple curry sauce and drop the cold chicken tikka in it and reheat slowly.
t app. Tried looking for alternatives but haven't managed to find one. What do you lot use from an iOS device?
induction.
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