New and Improved TnT Foodie thread

Sativied

Sativied

Well-Known Member
curious2garden said:
I love good Indian Food. Try this guy's channel:
Click to expand...
Thank you, will definitely try out a few. I like to compare a handful of recipes to see where they differ in ingredients and techniques. He actually has a video about making tandoori chicken tikka without a tandoori oven and does something very similar to what I planned. I often use a little bit tandoori spice mixes / masalas to chicken marinades to give it a hint of the taste but really looking forward to this one. I’m making extra :D
 
Sativied

Sativied

Well-Known Member
(clockwise) fresh garlic (and some garlic powder cause I was out of fresh), turmeric, chilli powder, cardemom, tandoori spice mix, garam masala, some crushed fenugreek seeds, ginger, tomato paste, paprika powder, with in the center some himalayen salt. No cumin cause I don’t like it much and it’s already in the garam masala. Roughly a big teaspoon of everything except 1/2 tsp garam masala and fenugreek, and some extra tomato paste and paprika. Not pictured is a tsp of ground koriander I added later cause I forgot.
C6BD5A02-3D04-4B5D-AB24-E9CA3C4E8F2A.jpeg

+ oil + yoghurt + mustard + freshly squeezed lemon juice. Made some lemonade while I was at it.

A415ADC3-0263-491D-A75F-DF621921424C.jpeg

Looks like satay peanut sauce… tastes nothing like it :) It’s hot. Held back on chilli added a bit of cayenne.
880BD77C-61F4-4C18-82EB-2CB26B9EFC9B.jpeg

0BB957A4-3D80-414F-90E1-3D65CBE2BDFE.jpeg

Marinared in fridge for a few hours. No food die so won’t have that traditional red look.

I used my doublesided 2000w contact grill to cook them. The idea was to char them up first, then put the grill in mini oven mode, lower temp, chicken covered with foil, and finish slowly so the chicken breast doesn’t dry out. Worked like a plan from the A-Team,

2912D6AB-680F-4148-9E75-072312961B1D.jpeg

5881AC66-577E-46DA-8AD3-56C67EF42016.jpeg

Tandoori murgh tikka with cucumber+mint Raita and a naan bread, and freshly made lemonade with a little mint
E15F42A7-2519-4E70-9FCF-87CC30823CBA.jpeg

I figured it would be tasty but still surprised how much it tastes like proper tandoori chicken. I was going to save some chicken for tomorrow, flake it up and throw it in fried rice but it’s all gone :D Definitely going to do this again soon but with rice and veggies too.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
Sativied said:
(clockwise) fresh garlic (and some garlic powder cause I was out of fresh), turmeric, chilli powder, cardemom, tandoori spice mix, garam masala, some crushed fenugreek seeds, ginger, tomato paste, paprika powder, with in the center some himalayen salt. No cumin cause I don’t like it much and it’s already in the garam masala. Roughly a big teaspoon of everything except 1/2 tsp garam masala and fenugreek, and some extra tomato paste and paprika. Not pictured is a tsp of ground koriander I added later cause I forgot.
View attachment 5124538

+ oil + yoghurt + mustard + freshly squeezed lemon juice. Made some lemonade while I was at it.

View attachment 5124540

Looks like satay peanut sauce… tastes nothing like it :) It’s hot. Held back on chilli added a bit of cayenne.
View attachment 5124542

View attachment 5124544

Marinared in fridge for a few hours. No food die so won’t have that traditional red look.

I used my doublesided 2000w contact grill to cook them. The idea was to char them up first, then put the grill in mini oven mode, lower temp, chicken covered with foil, and finish slowly so the chicken breast doesn’t dry out. Worked like a plan from the A-Team,

View attachment 5124626

View attachment 5124627

Tandoori murgh tikka with cucumber+mint Raita and a naan bread, and freshly made lemonade with a little mint
View attachment 5124628

I figured it would be tasty but still surprised how much it tastes like proper tandoori chicken. I was going to save some chicken for tomorrow, flake it up and throw it in fried rice but it’s all gone :D Definitely going to do this again soon but with rice and veggies too.
Click to expand...
Oooh next time make a double batch and make some chicken bhuna or murgh makhani with it. You just can't go wrong. Even throwing it on salad is great with some thinned cucumber raita as dressing.
 
BarnBuster

BarnBuster

Virtually Unknown Member
shnkrmn said:
It's made by a Pennsylvania potter named Willi Singleton. He apprenticed in Japan and came back and built a kiln. Digs his own clay and makes glazes from farm waste. I like pots. Always have room for more. Here's another of his.
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"Slow Clay" never heard that term

Willi Singleton: Leading the Slow Clay Movement

Potter Willi Singleton relies on copper glazes to give his "slow clay" pottery a his signature finish.
www.copper.org www.copper.org
 
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