my 1st tandoori chicken

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

artyb

Landlord.
Joined
Jan 23, 2010
Messages
1,660
Reaction score
1
Location
Brewing in a bag ,in Northampton
i bought some tandori spices from a indian wholesalers,[also on ebag]

mixed them with some olive oil, lemon juice,vinegar and marinaded the chicken thighs for 20+ hrs,

then put them under a very hot grill for 10 mins on each side ...
they become a low fat dish as most oil/fat drops into the grill pan

and they were bloody excellent :party:



IMAG0591.jpg
 
They look beautiful! I personally love marinating chicken in hot Peri Peri sauce, blows your socks off.

Can't wait for summer, get the BBQ back out and get the homebrew on tap!
 
Should try making your own peri peri marinade it's easy and the taste is defiantly worth it. When the sun arrives I thing I'm going to spatchcock a chicken and BBQ it with a marinade. Might even buy a brush and keep pasting it with flavour :D
 
MmM Yeah, I like to get the spices, garam masala, plenty turmeric, coriander seed, asafoetida, garlic, chilli powder, salt and pepper, mix it in some yoghurt and paint a spatchcock chook with it then fridge it for the night. Take it out an hour before grilling it. MmM yeah!!
 
what is it about the snug and food today!!!

looks great artyb, you got me drooling at my desk now!

drooling-5.gif
 
MmM, I'm getting curry starved, not had a decent one yet this year, maybe I'll check this site out and get one ready for Saturday... A real cobweb head clearer!!
 
artyb said:
nice find that site,
i like the look of the indian style kfc... :party:

Its REALLY nice, pretty easy to make too. we do ours with extra hot chilli powder from sainsburys and it makes it a right lip tingler :twisted:
 
If you're marinating chicken in spices you should always mix them with yoghurt, the acidity starts to break down the meat fibres and makes it really tender. The flavour gets right through the meat. Always take the skin off the chicken though, otherwise the marinde is pointless as it can't get through the fatty skin so all you get is highly flavoured but soggy mess of skin on top of chicken that tastes of bland flavourless meat.
 
Back
Top