adventures in tandoori
Spring has sprung, and with it, grilling season. It's always a bit dangerous when I get the cooking bug. Armed with beer, spatula, fire and meat I created the following:
The red is a tandoori tikka marinade -- soybean oil, spirit vinegar, garlic, salt, ginger, ground paprika, lemon juice, cumin, coriander, red chili, sesame oil -- from Asian Home Gourmet ($1.50 at Henry's, enough for 1 lb cubed chicken); the yellow is a curry powder consisting of coriander, tumeric, mustard, chili, ginger, cumin, and fenugreek. The chicken was left to marinate overnight.
Grillin like a villain:
The finished product:
The verdict: the tandoori turned out great, very flavorful and succulent. Will definitely be making this again. The yellow curry powder, while great for coloring, did not add a lot of flavor to the chicken. I sprinkled some more on after removing from the fire, let it mingle with the juices, and it tasted better after that.