Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often herd and use the adjective "jank", but not the Americanism "janky" 

Love the taste and texture of tandoori done this way Dave. I suppose back then this method (cooking chargha style) was a nifty solution to them not yet having a tandoor oven. You also get a lovely tandoori stock left over. Perfect for adding to the Manchester tandoori masala curry. No waste, no paste. I always wondered how they got it so red.

It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

Rob

Actually I think the third photo may be tandoori chicken bites, which are grilled. I can't remember. I often make too much marinade for the tandoori chicken and use it for these. More Preema red and, in this case, dark soy.

Dictionary
Definitions from Oxford Languages
adjective informal•North American
adjective: janky; comparative adjective: jankier; superlative adjective: jankiest;
adjective: jank, of extremely poor or unreliable quality.
"the software is pretty janky"
Origin
1990s: origin unknown.

Rob

Paneer press gadget. The colour matches nicely with my kitchen knives and base gravy containers.







Rob

How are you all doing? Well I hope?

I have to admit that I haven't really been cooking many curries in the last 14months, mainly to do with moving house and health issues and nothing to do with convenience.  I am going to start looking back on here for some new inspiration though (Kashmiri Bob's stuff always looks fantastic and at the same time, a little off-putting that I never get near those standards if I am honest).

This last year has mainly been about getting my 'land' (more like Livo's herb patch I reckon) but I think a good size for an English garden these days, of slightly more than 3,000 sq ft (280 sq m.) into shape for growing year round produce. I also have a patio which is ideal for tomatoes/chillies and capsicum but that needs the wife's permission as it is currently for Gin 'Parties' most of the warm weather.

Anyway, I will try to be more regular (as we all should ) and see what you are all up to.. and if I have anything to contribute.

Regards,
BAJ

Hi Bob. Good to see you back. I am envious of your garden. Isn't that well over half an acre? Huge! I would need a tractor to keep on top of it. I post too many photos. Guess I just hope it helps a little to keep the forum ticking along. Thanks for your comments. Don't be put off though. Good lighting, loads of oil, and food colouring!

Rob

Another recipe using the Indian base. Chicken tikka dhansak. He has a special guest at the begining.

https://youtu.be/G2zAAGUA6BI?si=YiwAvAbxwE1VLD-2

There are a fair few ingredients in this recipe.

Not sure about using tikka in a curry these days. Haven't made one in a while. Doing one soon though. Balti lamb tikka, or Lamb tikka vindaloo. Managed to over cook a grilled batch recently, so there we have it.

Rob