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:

chicken marinade
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:
grilling chicken

The finished product:
grilled chicken

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.

Dinner 3/17

Teriyaki Chicken

Entirely too much Miller Lite

Partner Link:
Yndex - Indexing the Internet

Dinner 3/16

Bed of spinach and other greens
Roasted pine nuts in olive oil and sun dried tomatoes
Stips of chicken breast

dinner 3/15

Oooo, that was good. Cut up some green onion and cauliflower, sauteed in olive oil, add in a little bit of lean ground turkey and then the gobi packet: cumin, turmeric, chilies, ajowan seeds, amchur powder, and minced onions. Made by Arora creations, bought at Whole Foods. We definitely have to get that again. It was delicious. Sadly, no leftovers. Also, I drank a bit too much of the latest $3, the Crane Lake Malbec. Overall, quite an excellent night.

Syndicate content