Recipe Index

BAKING (CAKES AND DESSERTS)

BEEF

CHICKEN

PORK

LAMB

PASTA, RICE and NOODLES

MEATLESS / VEGETARIAN

BREADS

BREAKFAST

SOUP

SALADS

SAUCES, STOCKS AND MARINADES

4 Comments

  1. Denise

    Cat, I wanted to make your Tandoori chicken so I can make your butter chicken, but I am from Chicago where using the grill during the winter months is not an option. Can you please offer an alternative suggestion on how to finish cooking the tandoori chicken? I’d hate to spend so much time on this recipe to mess it up. My mouth is watering reading all the ingredients! ;) Thanks!

  2. Cat

    Hi Denise! The primary goal is get some char on the chicken and contact cook the marinade, so you could do this on a regular stove top grill/griddle pan, or you could also try a press-style grill like a George Forman or similar. The chicken is already cooked from the oven so you don’t need to worry if that kind of grill gets hot enough to cook meat. Failing all that, if you have a really good roasting tray, I’d contact bake it in the tray with your overhead/oven grill on OR lastly, just the oven. Good luck with it!! I hope it turns out, I love the tandoori chicken in wraps as well. Let me know how you go! :)

  3. Denise

    Cat, after wasting tons of money buying my kids frozen Indian food meals that weren’t even edible, I decided to try home made. The initial investment of purchasing all the spices I don’t normally have looks like a good one! I made your Tandoori chicken although it was for the butter chicken so I didn’t have the family try it. (I however sampled it. I will make triple next time, one batch to make wraps, etc and a double for butter chicken. Since it’s so time intensive I can freeze one batch immediately.) I went with the George foreman grill we have to do the charring and it worked, thanks! Now that my daughters are happy, I can start finding a chicken vindaloo!

  4. Cat

    Yay!!! That’s awesome Denise, so happy to hear that. I think I love making the tandoori chicken even more than the butter chicken, mostly because of the point where you stir the tandoori paste into the white yoghurt and it turns that hot, hot, sunset orange colour. Makes me happy every time, it’s kind of like painting or something. Plus, the tandoori chicken is so versatile and reheats so well without going dry.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

*
= 5 + 2