Tandoori recipes required
Discussion
Tandoori is best prepared 24 hours in advance.
Into some natural set yoghurt, add garam masala, fresh ginger, garlic, tomato puree, juice of lime, salt and chopped green chillies if you like it hot. This recipe is good for lamb - adding papaya into the marinade is great too.
For chicken, use yoghurt, ground cumin, lime, salt, dried fenugreek leaves, garlic.
Yummy.
Shaan is a brand of mixed spices which make life so much easier.
Into some natural set yoghurt, add garam masala, fresh ginger, garlic, tomato puree, juice of lime, salt and chopped green chillies if you like it hot. This recipe is good for lamb - adding papaya into the marinade is great too.
For chicken, use yoghurt, ground cumin, lime, salt, dried fenugreek leaves, garlic.
Yummy.
Shaan is a brand of mixed spices which make life so much easier.
First off marinate skinned and slashed chicken portions in lemon, fresh ginger and garlic puree for 24 hours then add (powdered) ground coriander, chilli, paprika, turmeric, tomato paste and yoghurt then chopped fresh mint and corriander. Leave for another 24 hours. I cook mine twice which I find works in a domestic oven okay, once at about 140 then again in a preheated oven at maximum. You could substitute the last bit for the BBQ.
Works well with lamb as well but chicken seems to be best.
Works well with lamb as well but chicken seems to be best.
Glassman said:
It is piss easy to make, and costs pennies when you pick up spices from you local Asian food store, so no need for packet stuff!smack said:
Glassman said:
It is piss easy to make, and costs pennies when you pick up spices from you local Asian food store, so no need for packet stuff!Mobile Chicane said:
Looks good, however I think your BBQ needs to be hotter: the meat should be slightly charred on the edges.
I agree, next time I'll probably give it a last blast directly over the hot coals to char them up a bit. I struggle to get the weber hot enough when cooking indirectly for charring to happen. They were deliciously moist though.Glassman said:
smack said:
Glassman said:
It is piss easy to make, and costs pennies when you pick up spices from you local Asian food store, so no need for packet stuff!It is like those Chilli Con Carne mixes done by Schwartz and Co., they have a very nice markup on 35g of ground spices, when you can make your own and control what goes into it.
Edited by smack on Tuesday 29th June 12:28
SVX said:
I've always wanted to try a Raan of lamb in a tandoor oven. Did you build a tandoor, or use a BBQ with a lid?
I just used my weber one touch. It really does need to be super hot though (mine wasn't) to get the charring on the meat. Don't be shy with the coal and leave all the vents fully open.smack said:
garam masala
Garam Masala is a blend of the most common / core spices - a bit like five spice. But GM will vary from region to region and according to personal tastes. The 'packet mix' is an elaborate version of garam masala which removes the need to add all the other things you'd need to make a Tandoori marinade. It saves so much time and gives a real authentic taste to home cooking (for those who either don't have the culinary know-how, or for those that are looking for convenience).
Tesco sell a few versions of the Shan 'mix' but pop into many Indian shops and you'll find that these packet mixes are flying off the shelves, bought by Indians and Pakistanis (as well as curry houses).
A very good friend of mine is a South Indian chef. He uses them all the time (as well as blending his own).
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