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  1. #1
    Mummy's little soldier I Black Belt's Avatar
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    Info Tandoori Chicken (restaurant standard)

    Hi Guys,
    I've been perfecting this for a while and I reckon it's pretty bang on.
    Like most things in life, it's all about the prep.

    I'll be working off a pack of 7 chicken thighs for amounts. I use them, as the bone makes the finished product really juicy. Feel free to use, legs/breast etc

    So:
    remove the skin from the thighs (dead easy, just hook a thumb under the skin and rip it off)
    Sharp knife: cut three parallel slits into each thigh.

    Stage 1 marinade:
    teaspoon of salt
    1 and a half teaspoons of red chilli powder (I use red Kashmiri, - most indian shops sell it)
    teaspoon of ginger paste
    teaspoon of garlic paste
    good glug of lemon, or lime juice

    in a large tupperware, or similar, add the ingredients to the chicken and rub it all over, paying attention to the slits and making sure you coat the underside of the thighs as well.
    Set aside and chill - Min of 2 hours (I leave mine overnight)

    Stage 2 marinade
    250g of plain greek yoghurt (if you can get hung yoghurt, even better, but a thick greek yoghurt will be fine)
    teaspoon of salt
    1 and a half teaspoons of red chilli powder
    teaspoon of ginger paste
    teaspoon of garlic paste
    good glug of lemon, or lime juice
    100ml of mustard oil (again, indian shops stock it, if not, mix mustard powder/paste with vegetable oil)
    teaspoon of garam masala

    combine all the ingredients in a bowl, and mix to form a smooth thick sauce.(at this stage, I take a bit of the sauce out and set aside for additional drizzling )

    Once combined, pour over your chicken and again, get it into the crevices and crannies.
    Back in the fridge - 3 hours minimum (again, I leave mine overnight)

    When ready to cook, remove from fridge and let stand for at least 30 mins, so it gets up towards room temperature.

    preheat oven to 200C and place chicken on a large, foil lined baking tray with a wire rack.
    Cook for 30-40 mins until the tips of the chicken begin to blacken slightly.

    Once cooked, remove from oven, allow to cool slightly and enjoy! (it's at this point I bring in the marinade I set aside earlier, which I've heated for drizzling onto rice etc)

    Points to note:

    yes, I know, this is oven cooked,not cooked in a tandoor. If any of you have access to one, I'd love to know how it turns out cooked in one of them. I also imagine it would barbecue beautifully as well.
    Trust me though, even oven baked this is superb

    11 Thanks given to I Black Belt

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    c0axial (16th December 2017), evilsatan (19th August 2020), Over Carl (14th December 2017), piggzy (14th December 2017), prezzy (28th October 2018), QUALCAST (27th June 2015), Squizza (24th June 2015), WillD (14th December 2017), WRATH OF BOD (24th June 2015), XBOX4LIFE (30th October 2018), ZX7R (24th June 2015) 


  2. #2
    DF Wh0re WillD's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Going to try this.
    Thanks

  3. #3
    DF General DogsBody
    Mickey's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by WillD View Post
    Going to try this.
    Thanks
    Digging up a 3 year old thread ? WHY
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  4. #4
    DF Jedi consoles's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    well i for one missed this 3 years ago so its good to have it bumped, whole idea of a archive really ?

    Thanks to consoles

    WillD (28th October 2018) 


  5. #5
    DF Wh0re WillD's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by Mickey View Post
    Digging up a 3 year old thread ? WHY
    I like tandoori chicken mate.

    Thanks to WillD

    Ashley (28th October 2018) 


  6. #6
    DF Super Moderator DJ Overdose's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    How did it go for any that tried it?


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  7. #7
    DF Wh0re WillD's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by DJ Overdose View Post
    How did it go for any that tried it?


    DJ OD
    Yes, fantastic, sorry I have not been on for a while but lockdown has seen me restricting my online hours.

    I've been trying lots of recipies during lockdown, Als Kitchen on Youtube is pretty good, but the one I found most resembling a Chicken Masala was by The Curry Guy [Only registered and activated users can see links. ] so good we bought his 3 books, we've been working our way through them, our Nan Breads are now top notch.

    Thanks to WillD

    Mickey (19th August 2020) 


  8. #8
    DF Super Moderator MrTeajunkie's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Lmfao is there a time restriction of like two years before we can post to this thread
    Instagram and twitter @mrteajunkie.
    I make mugs, keyrings, coasters, T-shirt’s and decals.

    Thanks to MrTeajunkie

    stevo25 (25th August 2020) 


  9. #9
    DF Wh0re WillD's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by MrTeajunkie View Post
    Lmfao is there a time restriction of like two years before we can post to this thread
    I'll tell you in 2022

    2 Thanks given to WillD

    Ashley (19th August 2020), MrTeajunkie (19th August 2020) 


  10. #10
    DF Jedi consoles's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Got this from a co-worker and been using it for 5-6 years
    I always add chopped mushrooms

    Ingredients:

    Skinless Thighs cut into bite size chunks – 6 thighs
    Olive Oil – 2 tablespoons
    Salt – 1-2 teaspoons
    Garlic – 4 cloves
    Ginger- 1 teaspoon
    Cumin seeds- cumin seeds
    Chilies (fresh green) – 2-3 finely chopped. Add to taste
    Onions - 2
    Turmeric – ? to ? teaspoon
    Mixed ground spice (garam masala) – 1-2 teaspoons
    Tomatoes (chopped tinned) – ? tin
    Fresh coriander – roughly chopped and also to garnish


    Peel the onions, garlic and ginger, finely chop and place in a blender
    Add the tomatoes, turmeric, mixed ground spice, salt and chilies to taste.
    Place all the above in a blender and blend well.
    This will give you the sauce for the dish.
    In a deep saucepan heat the oil add the cumin seeds and lightly toast. Medium heat
    Add the chicken and seal for a couple of minutes on both sides. (Chicken will go white in colour once sealed)
    Remove the chicken from the pan and cover
    Lower the heat and add the sauce.
    Increase the heat slightly and stir often to avoid sauce sticking to bottom of pan.
    Lower heat and place a lid on leave to simmer for 15 – 20 mins. Remember to stir occasionally.
    Once sauce has started to change colour add the chicken and pour in approx 1 glass of boiled water. Stir and cover.
    Leave on low heat occasionally stir.
    Ensure the sauce doesn’t dry up if it does add some more boiled water.
    Check the chicken to see if cooked and taste the sauce. Add further salt and chilies to taste.
    Add some coriander, stir and leave some aside for garnishing.
    Garnish just before serving with remainder of coriander.
    Bon appetite!

    2 Thanks given to consoles

    Mickey (19th August 2020), WillD (21st August 2020) 


  11. #11
    DF General DogsBody
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    Default Re: Tandoori Chicken (restaurant standard)

    I have always been told to heat-up your dry items in a pan first to bring out their flavour
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  12. #12
    DF Wh0re WillD's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by Mickey View Post
    I have always been told to heat-up your dry items in a pan first to bring out their flavour
    Theres a few recipes that advise you to season your oil or butter ghee with your spices before you start adding any meat or vegetables.
    My pilau rice has evloved into a really tasty dish to support my curries.
    Mushroom Pilau Ruce recipe
    2 cups of Basmati rice
    Tbls Tumeric
    2 Bay leaves
    3 Cardimon pods (Bruised)
    Tbls Madras curry
    Tbls methi leaves
    Tbls Butter Ghee
    Tbls Coconut oil
    1 large onion finley chopped
    4 or 5 large mushrooms finely chooped
    Method
    Its important to wash all of the startch out of your basmati rice first. Keep washing it until the water is clear.

    Boil about a litre of water and add the tumeric, bay leaves and cardimon pods.
    When the water is boiled add the washed rice, make sure you keep stirring every couple of minutes

    Whist the rice is cooking in a large pan heat up the Ghee and coconut oil.
    When it has metled add the onions and fry until clear
    Add the mushrooms until the have all sweated out
    Add the curry power and methi leaves
    When the rice is done around 9 to 10 minutes empty into a sieve and run under cold water (This stops it cooking and turning mushy)
    Add the rice to the frying pan, mix it all together and once its all mixed and heated up leave covered in the oven or microwave to absorb the last of any liquid.

    After 15 minutes give it a stir and its ready to serve

  13. #13
    DF Super Moderator DJ Overdose's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    I used to make a chilli panner curry using a black bean sauce pot from Sainsbury’s, but the stopped selling it and I’ve not made it since.

    If anyone has a simple recipes for that I’d give it a go.


    DJ OD
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  14. #14
    DF General DogsBody
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by DJ Overdose View Post
    I used to make a chilli panner curry using a black bean sauce pot from Sainsbury’s, but the stopped selling it and I’ve not made it since.

    If anyone has a simple recipes for that I’d give it a go.


    DJ OD
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  15. #15
    DF Super Moderator DJ Overdose's Avatar
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    Default Re: Tandoori Chicken (restaurant standard)

    Quote Originally Posted by Mickey View Post
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    lol. Not quite what I meant


    DJ OD
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