Hi People

If u hunt the antiques or car boot markets you can find the old half sized milk kegs used years ago in farms to collect & distribute milk

They are made from heavy aluminium and taper pretty much into the same funnel shape as this tandoor

Just cut the bottom off with an angle grinder and hey presto.


Price? Around 25 quid!

It looks like they are about ?150. The description shows them as being cast iron based, is this right?

http://www.socal.co.uk/Barbecues/Nipoori_Tandoori/Nipoori_Tandoor_Oven/523/18342

Hi Coogan, and a very warm welcome to cr0.

Perhaps you would like to share your tandoori and tikka marinade recipes with the rest of the forum?

Pictures are good too ;D

All the very best,
 


Ray


Hello Ray,

Blimey, this seems a busy forum. Think I'm going to enjoy myself here.

Anyway here's my Tandoori and Tikka marinades.

I always use about 2.5 kilo breast of chicken for either recipe to provide enough cooked meat for twelve healthy portions.

I use the same first fusion technique also for both marinades :-

Cut the chicken into 1.5 inch pieces and put into a large bowl. Then add two tablespoons of salt and the juice from to large lemons. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare for the next stage.

Tandoori Marinade
                               
500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tsp black pepper                                 
1 tbsp ground black cumin
1 tsp cayenne
2 tbsp Tandoori Masala (TRS Brand)
1 tbsp paprika
2 tbsp ready made mint sauce in vinegar (any brand)
1 tsp beetroot powder

Tikka marinade

500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tbsp ground normal cumin                                 
1 tbsp ground coriander
1 tsp cayenne
2 tbsp garam masala (fresh home made)
2 tbsp tumeric

Then put either lot into a blender blitz until smooth mix with your prepared chicken pieces cover and leave to marinate for 24 hours.

I then rinse of the excess marinade mixture from chicken and pat dry with kitchen paper. Load the chicken pieces on to the skewers, brush with ghee and dust with garam or tandoori masala accordingly. Then place in the fired up Nipoori oven for 6 mins, sizzle of the chicken jewels and enjoy.

Bon Jovi