Tandoori Chicken Question

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Truecanadian

Post by Truecanadian » Fri Mar 23, 2007 3:22 pm

Are having rice or a vegetable with it? That would be good.


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raamv
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Post by raamv » Fri Mar 23, 2007 3:25 pm

Some more recipe for this:
Here
and
Some Links

and pictures
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Tandoori chicke pieces in a normal pan:
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A normal clay oven
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Last edited by raamv on Fri Mar 23, 2007 3:42 pm, edited 1 time in total.
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Karhunkoski
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Post by Karhunkoski » Fri Mar 23, 2007 3:25 pm

raamv wrote:It really depends on how much of marinade has been absorbed by the chicken breast overnite and how long yo cook it.
This is the crux of it TBH. On an industrial scale, we would have developed a more liquid marinade of the correct pH, added in a tad of phosphate or milk protein to help water retention, then massaged the marinade into the chicken using a batch tumbler, perhaps pulling a vacuum to help absorption into the muscle. Cooking would be a combination of roast (flavour) and steam (succulence), the choice depending whether there was residual marinade on the surface of the chicken that would be washed off by a moist (steady AM) cook.
Political correctness is the belief that it's possible to pick up a turd by the clean end.
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muddymuddy1
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Post by muddymuddy1 » Fri Mar 23, 2007 3:28 pm

raamv wrote:Tandoori chicke pieces in a normal pan

Could we also see some in an abnormal pan please? :D
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raamv
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Post by raamv » Fri Mar 23, 2007 3:43 pm

Glazing can also be done with Ghee?butter if you dont like a salty chicken..
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raamv
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Post by raamv » Fri Mar 23, 2007 3:47 pm

muddymuddy1 wrote:
raamv wrote:Tandoori chicke pieces in a normal pan

Could we also see some in an abnormal pan please? :D
Image
and

Image :roll:
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muddymuddy1
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Post by muddymuddy1 » Fri Mar 23, 2007 3:48 pm

those eyes are rolling again.......... :(
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Karhunkoski
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Post by Karhunkoski » Fri Mar 23, 2007 3:50 pm

Nice one, I've been clicking refresh for ages waiting for the pics taht just had to come! :D
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Hank W.
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Post by Hank W. » Fri Mar 23, 2007 4:09 pm

Just leafed through the Claes Ohlsson catalog, they have a clay oven pan there that might well work as a substitute tandoori. Like two bowls, one for the bottom and then another as a lid. Not exactly a tangine, but the French idea of one. I have a kokki-pata stonewere pot with a lid I do my stuff in, doesn't get dry at all...
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enk
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Post by enk » Fri Mar 23, 2007 4:26 pm

penelope wrote:I've been doing chicken tagines since I lugged a ceramic tagine and ras-el-hanout spices back from Tunisia. Now those you can do slow in the oven. Really good, but a shame that the Finnish chicken has ZERO flavour. Tasted so much better in Djerba! :cry:
Side note, but I usually cook duck breast (with the fat side up) and
sprinkled with ras-el-hanour in the oven until it's rosé. Let it sit and then
slice it up thin and serve. If I let them, my kids will eat 3 duck breasts
(and bankrupt me in the process :lol:) themselves.

-enk
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sammy
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Post by sammy » Fri Mar 23, 2007 4:26 pm

Hank W. wrote:Just leafed through the Claes Ohlsson catalog, they have a clay oven pan there that might well work as a substitute tandoori. Like two bowls, one for the bottom and then another as a lid. I have a kokki-pata stonewere pot with a lid I do my stuff in, doesn't get dry at all...
How about a Tagine? We just recently got one as a present - so far I've only prepared the lamb-spices-honey-apricot-yummy Mrouzia in it, but it could be used for Tandoori as well couldn't it...? Sort of a Moroccan-Indian alternative... at least the Mrouzia turned out deliciously soft & juicy :wink:
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EP
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Post by EP » Fri Mar 23, 2007 4:28 pm

they have a clay oven pan
Is that the good old Römertopf?

I use Kokki-pata, too. Nothing better.
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raamv
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Post by raamv » Fri Mar 23, 2007 9:45 pm

muddymuddy1 wrote:those eyes are rolling again.......... :(
If ya wanna keep em watchin...Feel free.. :roll:
by the time I get tired of this habit, I think that you might have a squint waiting to watch those rolling eyes Muddy..
:roll: :wink:
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Karhunkoski
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Post by Karhunkoski » Sat Mar 24, 2007 8:33 am

muddy - does your whole kitchen smell like mine? :P
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muddymuddy1
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Post by muddymuddy1 » Sat Mar 24, 2007 9:25 am

Not yet, but I hope that it will soon :)
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