• November 14, 2018, 10:24 PM
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Author Topic: Tandoori Chicken  (Read 524 times)

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Online livo

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Tandoori Chicken
« on: September 10, 2018, 01:11 AM »
These were part of last nights dinner.  Masala Beef, Lamb Balti, CTM, Mango Chicken (again), Vegie Curry, Yellow Rice and Naan.
Whiskey is the answer, but what was the question?

Online Garp

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Re: Tandoori Chicken
« Reply #1 on: September 10, 2018, 08:58 PM »
Now that looks very very tasty  :)


Online livo

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Re: Tandoori Chicken
« Reply #2 on: September 13, 2018, 10:56 PM »
Garp, they are delicious and I have you to thank for it.  Nobody ever complains about eating them.  The recipe I've been using lately is from the Misty Ricardo ebook you posted about a while back.  I've been using it as a basis for a lot of my cooking of late and I couldn't be more pleased.  While I don't follow all of the recipes to the letter (I also draw from other great advice here), I have found it to be a valuable resource.

I find that the char-grill plate over volcanic rock on the gas Barbeque gives a really nice finish to these leg/thigh cuts  (Marylands). As they are on the bone I usually give them about 10 minutes per side on the barby with the lid down and then finish them off in the oven till they are cooked through.
Whiskey is the answer, but what was the question?

Online Garp

  • Ive Had Way too Much Curry
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Re: Tandoori Chicken
« Reply #3 on: September 14, 2018, 03:47 PM »
Glad to have played some small part in it mate.

Offline Ghost

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Re: Tandoori Chicken
« Reply #4 on: September 20, 2018, 03:12 PM »
That looks very delicious Livo, well done.


 


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