1MarthaJeanne
The Guardian has a long article on tandoori chicken this morning.
https://www.theguardian.com/food/2025/jun/08/how-to-make-perfect-tandoori-chicke...
The recipe at the end is almost just an appendix to the long discussion of the advantages and disadvantages of the various recipes the author cites. The addition of cinnamon and saffron to the second marinade caught my attention.
I still have to figure out what to use instead of fresh green chilli. (Whitmonday is a public holiday in Austria.)
My (almost) defrosted thighs are now sitting in their first marinade.
I also have to figure out what to serve it with. Do I want to make pilau rice? I could do chapatis, if I want to make the effort. Naan would be more correct, but also even more effort. Any chutneys or salads are also effort, although there would be plenty of mint. We'll see how the day goes.
https://www.theguardian.com/food/2025/jun/08/how-to-make-perfect-tandoori-chicke...
The recipe at the end is almost just an appendix to the long discussion of the advantages and disadvantages of the various recipes the author cites. The addition of cinnamon and saffron to the second marinade caught my attention.
I still have to figure out what to use instead of fresh green chilli. (Whitmonday is a public holiday in Austria.)
My (almost) defrosted thighs are now sitting in their first marinade.
I also have to figure out what to serve it with. Do I want to make pilau rice? I could do chapatis, if I want to make the effort. Naan would be more correct, but also even more effort. Any chutneys or salads are also effort, although there would be plenty of mint. We'll see how the day goes.
2MarthaJeanne
The chicken is now in its second marinade. I just left out the chilli. The garum masala seemed to be a problem, as my tin was empty. However I found a batch from a different company and used that. Then I added cinnamon, and started looking for saffron. In the process I found a refill bag for the first tin, so I added some of that, too.
In the meantime the chicken seems really defrosted. For the paprika I used the Spanish as the smokey flavour will be welcome. All in the refrigerator to blend flavours.
I found this naan recipe https://www.recipetineats.com/naan-recipe/#recipe so I think I will do that. I use fresh yeast, which this author doesn't seem to have heard of. I will also be using whole wheat flour with a little extra gluten. I'll make it when I get that far, and reheat it for eating. I'm making 1 1/2 recipes, which seems to be about right for my eggs.
It seems that my oven is a good deal hotter than most. Mine can be set at 280, so I will, but I have no idea how long that heating takes, so it will probably go in at 240-250.
I'll do a mint chutney, but without coriander. We are both of the opinion that fresh coriander tastes of soapy stink bugs.
ETA It won't be whole wheat. It will be whole spelt. I usually have both around...
In the meantime the chicken seems really defrosted. For the paprika I used the Spanish as the smokey flavour will be welcome. All in the refrigerator to blend flavours.
I found this naan recipe https://www.recipetineats.com/naan-recipe/#recipe so I think I will do that. I use fresh yeast, which this author doesn't seem to have heard of. I will also be using whole wheat flour with a little extra gluten. I'll make it when I get that far, and reheat it for eating. I'm making 1 1/2 recipes, which seems to be about right for my eggs.
It seems that my oven is a good deal hotter than most. Mine can be set at 280, so I will, but I have no idea how long that heating takes, so it will probably go in at 240-250.
I'll do a mint chutney, but without coriander. We are both of the opinion that fresh coriander tastes of soapy stink bugs.
ETA It won't be whole wheat. It will be whole spelt. I usually have both around...
3MarthaJeanne
There are very few recipes out there for mint chutney withour coriander. In the end I just went for ir, using varioys things I had, and ignoring things I didn't. I made a yoghurt version, and am happy with it.
The naan proved easier than I expected. The dough is very soft but only a bit sticky, easily dealt with with a dusting of flour. Each naan can be rolled out while the previous one is cooking. For the final one, I tried the directions for cheese naan, which also worked very well, and went down well dipped in the chutney.
So far, very good.
The naan proved easier than I expected. The dough is very soft but only a bit sticky, easily dealt with with a dusting of flour. Each naan can be rolled out while the previous one is cooking. For the final one, I tried the directions for cheese naan, which also worked very well, and went down well dipped in the chutney.
So far, very good.
4MrsLee
>1 MarthaJeanne:, >2 MarthaJeanne: & >3 MarthaJeanne: I really wish I was eating at your house tonight.
5MarthaJeanne
No you don't. The chicken cooked a lot faster than I expected. It was still edible, but the outside was blackened.
