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Author Topic: Chewy’s Tandooring 2018  (Read 1576 times)

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Online chewytikka

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Chewy’s Tandooring 2018
« on: October 02, 2018, 06:30 PM »


After a great summer Tandooring on charcoal, decided to switch back to gas fired

Cleaned the oven up, did a bit patching with new clay and fired it up for a slow pre heat, about 45mins,
which is to cure the new clay. all done,

Now to cook some Chicken.




A few ingredients (15) for the Tandoori Marinade



Four baby chicken quarters £2. first marination, 30mins



Second and main marination, combine well and massage into the slits of the chicken



Transfer to a freezer bag and store in the fridge over night.



Thread onto skewers and pop into the Tandor for 12 mins @ 400c



Checking the core temperature as a guide.



Once your experienced with the Tandoor Oven and its unique intense heat cooking
its all about your judgement, the aroma and look of the cooking meat.



Tender pieces of spring chicken on the bone marinated in yoghurt, herbs & spices,
then cooked in the Tandoor clay oven & presented with fresh salad, Lemon and a Turkish Cacik Dip




On par with a any good restaurant anywhere! Even better as Its home cooked.
Plus, costed out at under 2 GBP a meal, has a good value satisfaction,
as its still a 400% markup in a BIR.

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline daveyham

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Re: Chewy’s Tandooring 2018
« Reply #1 on: October 02, 2018, 06:43 PM »
Wow, I'm drooling here. I'm intrigued by your dip never heard of it before.


Online chewytikka

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Re: Chewy’s Tandooring 2018
« Reply #2 on: October 02, 2018, 08:15 PM »
Hi daveyham
I like Turkish (ocakbasi) Restaurants
Was hooked on Cacik from the first taste  :P ;D
Similar to Indian Raita or even Mint,Yogurt sauce.

Used as a dip to refresh and cleanse the palette
A good Turkish Cacik is heavy on fresh garlic
cucumber, Yogurt, fresh Mint, topped with plenty
of good olive oil. seasoned with a pinch of salt and red chilli flakes

Really simple to make, but amazing ;)

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline daveyham

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Re: Chewy’s Tandooring 2018
« Reply #3 on: October 03, 2018, 06:30 PM »
Thank you 
I'll be making some this weekend.

Online livo

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Re: Chewy’s Tandooring 2018
« Reply #4 on: October 06, 2018, 12:38 AM »
I've searched your videos Chewy but cant find one for Tandoori Chicken.  I know I wont be able to source all of your ingredient list out here, but is your recipe listed anywhere?  I'd like to improvise and give it a go.
Whiskey is the answer, but what was the question?

Online chewytikka

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Re: Chewy’s Tandooring 2018
« Reply #5 on: October 07, 2018, 11:16 PM »
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 ;D
« Last Edit: October 08, 2018, 12:25 PM by Admin »
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online livo

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Re: Chewy’s Tandooring 2018
« Reply #6 on: October 07, 2018, 11:39 PM »
Thanks Ct. Not too different to what I've been doing but some interesting additional ingredients in both stages that I'll investigate.

I use yogurt. I have read some "Food Science" writings about the length of marination time and pros V cons.


I have another Q for you about your base gravy but I'll ask on the Mango Chicken thread where you posted you video on Malai Makhoni for me.
Whiskey is the answer, but what was the question?

Online livo

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Re: Chewy’s Tandooring 2018
« Reply #7 on: October 13, 2018, 09:31 AM »
I picked up 4 whole chicken legs for only AUS $3.00 today so I've got them skinned, scored to the bone and in Marinade #1 right now. Marinade #2 is made up and I'll be cooking them tomorrow evening. Mine will be Tandoori food colour orange instead of pillar box red. 

I've just obtained a brand new Weber Baby Q so I'll probably try cooking them in that tomorrow afternoon. It's not a tandoor oven but it is trying something different and it should do the job.  I'd like to try a whole bird done this way but I'll see how the legs go first.
Whiskey is the answer, but what was the question?

Online chewytikka

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Re: Chewy’s Tandooring 2018
« Reply #8 on: October 14, 2018, 08:24 PM »
Hi Livo
Interested to here how your Chicken turned out on the Baby Q
Watched a promo for it, the bake/roast feature looks good and a little
adapting for suspending the meat on indirect heat, could work well.

All the fun of the Barb-Q ;)
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online livo

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Re: Chewy’s Tandooring 2018
« Reply #9 on: October 14, 2018, 11:26 PM »
I'd already cooked a roast chicken, then a leg of lamb for the extended family dinner so the foil convection tray I used was a little worse for wear.  I just fashioned one out of foil and did these tandoori legs up for about 10 minutes on full heat and then removed the foil and briefly grilled them on direct heat to get some charring happening.  Even though Tandoori chicken did not exactly fit in with a traditional roast dinner they were delicious.  Both the recipe and cooking method are good to go.  I will work on a better system for suspending the skewers above the foil for contactless cooking. I think Tikka will work pretty well too. ;D  I can't wait to do a Tandoori whole bird.  Next Indian Banquet night might have to come around pretty quick.

I will add that the Baby Q cooked a 2.0 kg chicken in 1 hour 10 minutes and a 2.5 kg Rosemary Garlic leg of lamb in 1 hour 40 and they were cooked to perfection.  Delicious.  Due to the number of dinner guests I had to do the Roast Veggies in the kitchen oven.
« Last Edit: October 14, 2018, 11:44 PM by livo »
Whiskey is the answer, but what was the question?


 


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