Hi Livo
Ive always done real time video recipes, to make show authentic cooking.
what you see is what you get, so to speak.
Dishes like Tandoori and Breads take much longer in the prep and method
so Ive never bothered with video capture.
But as Im giving my Tandoori Hut a refurbish, it may be good enough for video footage.
Good lighting being the priority. See how it goes.
Anyhoo, I use various marinade recipes, all based on my original BIR knowledge .
I published this one for Ed Catflap back in 2015, which worked out well for him.
Use large freezer bags for your chicken and the first marinade .
I mix and blend the second marinade in a stainless steel bowl and
pour it into the freezer bag
Marinade No.1
1 tsp Salt
1 tbsp Ginger Garlic paste
1 tsp Kashmiri Chili Powder or any, but use half tsp.
1 tbsp Lemon Dressing/Juice
1tsp White Vinegar or any
Add this 1st Marinade to the bag, squish and leave for a hour.
Marinade No.2
6 tbsp Cheap Plain low fat Yogurt (whipped)
2 tbsp Mustard Oil
1 tsp My Mix Powder or any
2 tbsp Pataks or any Tandoori Paste (could even use Tandoori Masala Powder)?
1 tsp Pataks or any Kashmiri Masala Paste ( if you don’t have this, buy some)
1 tsp Colemans Garden Mint
1 tsp Kasoori Methi leaf (rubbed/dust)
1 tsp Brown Sugar/Jaggery or Runny Honey ( for balance)
1 tsp Bright Red food colour
Mix this yogurt mixture up very well and taste it, should taste pungent Tandoori that lingers
if too sour add more sweetness, mellows once cooked anyway.
Add this 2nd Marinade to the bag, squish and leave overnight in the fridge.
You will get much better results if you skewer the meat and avoid direct contact
with any surface your cooking on, i.e. griddle, pan, baking tray etc.
Using a normal oven I would create supports for skewers, by scrunching up BacoFoil into balls
which works a treat.
** unnecessary offensive part removed by admin, although he uses yogurth too :-) Thanks for your understanding **cheers Chewy
