Cooking a meal on starurday, need some help.
Discussion
Hi all. Going for the tradional tikka masla for dinner but I want to cook it tandoori style. Does anyone here know how to replicate a tandoori oven at home in a gas cooker. I've heard it can be done but can't seem to find anything on the interent that is worth looking at.
Also does anyone know what tandoori spices they use and where to get them from?
I normally just use pataks but I wanted to be a bit fancy with this one.
Also does anyone know what tandoori spices they use and where to get them from?
I normally just use pataks but I wanted to be a bit fancy with this one.
I just want an easy way to replicate the way of cooking. I have seen it on come dine with me where the bloke reckoned you get a tandoor oven if you put hot stones in a clay bowl inside and oven and the hot stones cook the chicken(chicken sits on a plate inside the clay bowl). Is that the same principal?
Hmmm... 
An approximation of tandoori marinade can be achieved by the following:
(For 1.5 Kg of meat)
2 tsp ground coriander
1 tsp ground cumin
1 onion, finely chopped
3 cloves garlic, finely chopped
1 thumb ginger, peeled and finely chopped
250 ml natural yoghurt
grated rind of 1 lemon
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon paprika
2 teaspoons garam masala
Marinate the meat (pref. skinned and boned) in the above for 24 hours, then skewer and grill.
Temps must be hotter than the sun.
An approximation of tandoori marinade can be achieved by the following:
(For 1.5 Kg of meat)
2 tsp ground coriander
1 tsp ground cumin
1 onion, finely chopped
3 cloves garlic, finely chopped
1 thumb ginger, peeled and finely chopped
250 ml natural yoghurt
grated rind of 1 lemon
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon paprika
2 teaspoons garam masala
Marinate the meat (pref. skinned and boned) in the above for 24 hours, then skewer and grill.
Temps must be hotter than the sun.
The spices are the least of your worries !
Ovens are not nearly hot enough, you won't easily get it to char nicely AND have tender meat. I dare say the radiant heat from something bricky would work a bit.
Grills are similarly tricky, as it can be difficult to not get charcoal AND not get salmonella ! (feel free to apply De Morgan's law there !).
Of the two I would grill, and line the bottom of the grill pan with a double layer of Alu Foil. And use metal skewers to conduct heat to the middle.
Or go for a combo of both, and use a BBQ for the grilling stage if possible.
So pre-cook your skewers in a medium oven, wrapped in foil, until just done in the middle. Then allow to dry and re-coat in marinade, and char on the outside under very hot grill or BBQ.
Homemade CTM is very nice
And you can experiment a bit in advance, as the chicken doesn't need to be cooked on the day.
Ovens are not nearly hot enough, you won't easily get it to char nicely AND have tender meat. I dare say the radiant heat from something bricky would work a bit.
Grills are similarly tricky, as it can be difficult to not get charcoal AND not get salmonella ! (feel free to apply De Morgan's law there !).
Of the two I would grill, and line the bottom of the grill pan with a double layer of Alu Foil. And use metal skewers to conduct heat to the middle.
Or go for a combo of both, and use a BBQ for the grilling stage if possible.
So pre-cook your skewers in a medium oven, wrapped in foil, until just done in the middle. Then allow to dry and re-coat in marinade, and char on the outside under very hot grill or BBQ.
Homemade CTM is very nice
And you can experiment a bit in advance, as the chicken doesn't need to be cooked on the day.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff