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Found 2 results

  1. When I was first looking into getting a Kamado, the guy at BBQ's Galore shop was listing off all the things that a Kamado could do, and the final thing he mentioned was Tandoor. SOLD! Ever since then, I've been wanting to make this dish, and the July challenge was the perfect opportunity. Tandoori Chicken The smell of this marinade was incredible. I will definitely be making this again on a regular basis. Absolutely delicious! I don't know what else I'm going to use that massive bag of chilli powder for!! 1 kg skinless, boneless chicken thighs 1/2 cup plain yoghurt juice of one lime 1 tablespoon garam Masala 1/2 tablespoon ginger powder 1/2 tablespoon kashmiri chilli powder 1/2 tablespoon methi (fenugreek leaves) 1/2 teaspoon ground nutmeg 4 cloves garlic, minced grated fresh ginger, approx 1/2 Tablespoon once grated 1/2 Tablespoon salt 1/4 teaspoon red food colouring (optional) - you will notice in the photo of the ingredients, that I bought a packet of this but decided against using it. When I looked up what food colour 124 was and found out that it's made from synthetic coal tar , I chose to leave it out. Therein is the beauty of making things from scratch - you have the power to choose what goes in and what doesn't. Basically, i mixed together all the marinade ingredients, and cut some deep slashes in the thighs so that the marinade could penetrate the chicken, mixed together and refrigerated for a few hours. by the time the marinading was done, it was pretty dark outside. I fired her up and the smell emanating from this chicken is something everyone should experience coming from their Kamado at some point in their lives. The perfect accompaniment for the chicken is a cucumber and herb yoghurt sauce. Raita 1 cup plain yoghurt 1 lebanese cucumber peeled, de-seeded and finely chopped 1 clove of garlic minced juice of half a lime a big bunch of mint and coriander finely chopped small grating of fresh ginger for a bit of warmth salt to taste this is a pic of the amount of herbs that went in to this tasty sauce. This was the first time ever that my husband and I ate a whole kg of chicken in one sitting! LOL ... he said "i just can.not stop eating this". ha haaa The next time I make this, I will take it to the next level by making my own garam masala spice blend. I can't wait because I'm sure it will be mind-blowing. Garam Masala Spice Blend recipe by Vijaya Selvaraju 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 teaspoons black pepper corns 1 star anise 1/4 of a whole nutmeg 10 green cardamon pods 1 stick cinnamon don't toast the spices. Just whiz them up in a spice grinder and store in fridge or freezer. The money shot was supposed to include slices of cucumber but I couldn't control myself and started eating this before setting it up properly. ha haaa!!
  2. Hey folks, New user here. Not only to the forums, to smoking but also grilling. I'm actually Indian by birth(living in Minnesota for the last 10 years and the US for 14+). I've always been fascinated by Indian curries and cook them rather well, and one thing I always wanted to learn was tandoori cooking, which I had no experience with. Sure I can prepare the pastes and marinate things..but..if i can't cook them well, it's worthless I was planning on making my own Indian tandoor at my new house(finally had some space), and wanted to line a metal drum with clay or bricks, create a latched door at the bottom of the drum and basically fire it at high heat to bake the clay. Well, walking around at Lowes, I saw this Acorn grill sitting there, wife found the aesthetics pleasing, was happy to spend $300+ on it instead of withstanding the nightmare of me rigging up a rig of my own. I'm sure it would have been a couple of bucks cheaper than the acorn(the drum tandoor/grill)..but...hell, for ~$300, I thought i'd give it a shot. Well, to say the least I'm relatively surprised. I made my first tandoori chicken today. Had a mishap early on, didn't realize that my skewers were too long, and the chicken basically slipped through it etc, etc, I ended up putting it on the grill, baked it for about 50mins @ ~290-320 and it worked out purrrrfect. Moist and delicious. I'm planning on the following in the future: 1) Rigging something up to hang skewers to cook food(tandoori chicken or indian/mugal kababs) 2) Controlling the temprature better. In India tandoor cooking is an art mastered by a few, a lot of them being traditional cooks. I doubt I'll find temprature ranges for various recipies anywhere, I'll just have to experiment a LOT. 3) Write a small database(that I might publish, maybe a flat file, nothing complicated) of Indian food and recipes+temps/times Regardless, great being here, have read the forums and the knowledge and techniques are immense . You folks have a great one. Cheers-T Here is the first dish--1st and it was fantastic:
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