Tandoori food

[tickletussler]

Tandoori food is rarely eaten in indian homes because few families own any oven, let alone the fiercely hot clay tandoor oven. If you do eat Indian food, you may know it as the bright orange grilled/bbq meats which are non-spicy and easy to make at home.

The tandoor has origins in the Middle East, but in India it is associated with the Punjabi countryside, where community ovens were used to roast meats and bake breads. The secret of the tandoor is its heat, which singes the food yet cooks it so quickly that it doesn't dry out.

Most of you would be familiar with tandoori chicken.
The orange colour a result of red food colouring. Yoghurt is used to tenderise the meat.
Threaded onto long skewers, chunks of meat, tikka, and whole chickens are fed through the top of the oven to stand upright, while naan breads are slapped onto the sides.

You would be interested to know that once the tandoori chicken is made, you can make other dishes such as
chicken tikka masala and
butter chicken

If anyone's interested in making some of these foods at home, just ask - I'll be happy to share some recipes.

[Desertthorn]

Re: Tandoori food

I love Indian food and would love the recipe for the tandoor, and the butter chicken. We have an Indian recipe here in Japan and its good, but not great.

[Laurenfra]

Re: Tandoori food

tickle you are mean for teasing us .just post the recipes

[2big4mysize]

Re: Tandoori food

I love Tandoori chicken and lamb. I even make tandoori catfish! just remember to count your carbs from all the spices.

Ticklehussler my tandoori doesn't have dye for the color it had several red spices like paprika and red pepper LOL but it is the color of your pictures

1 cut up chicken with skin removed or about 4 pounds of your favorite pieces
2 tablespoons oil
1 tablespoon garam masala
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander or 1T fresh seeds
2/3 teaspoon cayenne powder you can cut this back to 1.2 if you don't like fire foods
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon vinegar
put all the spice stuff in your food grinder or processer and grind it up add onions andgrind
add the rest and make a paste.

put chicken in a dish and make slits in meat cover with the spice paste.
cover with plastic wrap and marinate in frig for several hours or overnight. turn occasionally.

Then i grill it to perfection 10 min a side until it is cooked basting with any marinate left in the dish after the first turn. I use my meat thermometer. the spices turn a bit black on the surface but inside it is tender moist and yummy. you can back it in a 425 oven for 30 min instead if you want.

recipe for garam marsala
toast all for 1-2 min then grind fine

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 tablespoon cardamom pods
1 (3-inch) cinnamon stick
1/4 teaspoon whole peppercorns

[Excellent]

Re: Tandoori food

i eat the tandoori chicken legs. but is it suitable for induction ? i know it has yoghurt but its cooked in it . i also wash the chicken then reheat it to eat it hehehe. so it allowed or will it disturb induction/ketosis to burn fat?

[2big4mysize]

Re: Tandoori food

if you look at the recipe sour cream is subbed for yogurt to make it induction legal OWlers on rung 2 can use yogurt in theirs if they want.

[Miss Phode]

Re: Tandoori food

Tickle! I MUST have your recipe for Butter Chicken & Chicken Tikka Masala. We cannot find any decent Indian Food here in Florida. We lived around the corner from a great Indian Restaurant in Detroit. I miss it

[tickletussler]

Re: Tandoori food

Hey Aphex, sorry I kinda dropped out of the boards for a while and when I came back only hung out in the journals. But lucky i got an email notification for this post, so here are the recipes you've requested.
Best to read through each recipe first before starting out so you have all the ingredients readily at hand, or if you have to marinade for a certain time before-hand

BUTTER CHICKEN
(Serves 6)

• 2cm(3/4 inch piece of ginger, roughly chopped
• 3 garlic cloves, roughly chopped
• 75g(½ cup) blanched almonds
• 150ml(2/3 cup) thick plain whole yoghurt (or homemade)
• ½ teasp chilli powder
• 1/4 teasp ground cloves
• 1/4 teasp ground cinnamon
• 1 teasp garam masala (consists of cardamom, curry leaves, black peppercorns, cumin, ground coriander, cinnamon, cloves)
• 4 cardamom pods, lightly crushed
• 400g(14oz) chopped tomatoes
• 1.25 teasp salt
• 1kg(2lb4oz) chicken skinless, boneless thigh fillets, cut into fairly large pieces
• 5 tablesp ghee or clarified butter
• 1 large onion, thinly sliced
• 6 tablesp finely chopped coriander (cilantro) leaves
• 4 tablesp thick (double/heavy) cream

Blend ginger & garlic together to a paste in a food processor or use a mortar and pestle, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds in a food processor or finely chop with a knife. Put the paste and almonds in a bowl with the yoghurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours, or overnight, in the fridge

Preheat the oven to 180 deg C (350 deg F/Gas 4). Heat the ghee in a karhai or deep, heavy-based frying pan, add the onion and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the fresh coriander. Put the mixture into a shallow baking dish, pour in the cream and stir with a fork.

Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot grill (broiler) for about 2 mintues to brown the top. Before serving, slightly tip the dish and spoon off an excess oil.

If you are worried about the colour not being as orange as how you see in restaurants, the just add a little orange food colouring. The recipe should taste the same - if not better!

CHICKEN TIKKA MASALA
(Serves 6)
This dish is an extension of the original chicken tikka. It originated in Britain, not India, by Bangladeshi immigrants living there. It is probably most similar to the above butter chicken (murgh makhni) dish.

• 1 tablesp oil
• 1 onion, finely chopped
• 2 cardamom pods
• 2 garlic cloves, crushed
• 400g (14oz) chopped tomatoes
• 1/4 teasp ground cinnamon
• 1 tablesp garam masala
• ½ teasp chilli powder
• 1 teasp jaggery or soft brown sugar is the original, but use equivalent amount of Splenda
• 300ml (1.25 cups) cream
• 1 tablesp ground almonds
• 1 quantity chicen tikka (recipe will follow)
• 1 tablespoon chopped coriander (cilantro) leaves

Heat the oil in a karhai or heavy-based saucepan over low heat. Add the onion and cardamom pods and fry until the onion is soft and starting to brown. Add the garlic to the pan, cook for 1 minute, then add the tomato and cook until the paste is thick.

Add the cinnamon, garam masala, chilli powder and Splenda to the pan and cook for 1 minute. Stir in the cream and almonds, then add the cooked chicken tikka pieces and gently simmer for 5 minutes, or until the chicken is heated through. Garnish with the chopped coriander.


CHICKEN TIKKA
(Serves 4)
This is an original tandoori dish ie Indian BBQ chicken threaded onto skewers.

Marinade

• ½ tablesp paprika
• 1 teasp chilli powder
• 2 tablesp garam masala
• 1/4 teasp tandoori food colouring
• 1.5 tablesp lemon juice
• 4 garlic cloves, roughly chopped
• 5cm (2inch) piece of ginger, roughly chopped
• 15g(½ cup) coriander (cilantro) leaves, chopped
• 100ml (½ cup) thick plain whole yoghurt (or homemade)

• 500g (1lb2oz) skinless chicken breast fillets, cut into 2.5cm (1inch) cubes
• wedges of lemon

For the marinade, blend all the ingredients together in a food processor until smooth, or finely chop the garlic, ginger and coriander leaves with a knife and mix the rest of the marinade ingredients. Season with salt, to taste.

Put the chicken cubes in a bowl with the marinade and mix thoroughly. Cover and marinate overnight in the fridge.

Heat the oven to 200 deg C (400 deg F/Gas 6). Thread the chicken pieces onto four metal skewers and put them on a metal rack above a baking tray. Roast uncovered, for 15-20 minutes, or until the chicken is cooked and browned around the edges. Serve with wedges of lemon to squeeze over the chicken.