Topic: Tandoori chicken vs Garlic achari chicken

[Kashmiri Bob]

Tandoori chicken





Blade's recipe. 48 hr marinade.  Chicken quarters steamed for 35 mins, and then hot grilled for about 7-8 mins each side.  Just needs salad, slice/drizzle of lemon, and cucumber raita. Very fine starter dish.  Reckon I'll play around with the colour for a deeper red finish in the next lot.


Garlic achari chicken








Tasted better than it looks.  Massive depth of flavour.  Demolished the lot last night, including the oil on top.  Couldn't help myself.   Had it with boiled basmati rice (pinch of roasted fennel seeds added when boiling the rice).   

My batch of Julian's Pakistani base will soon be all gone.  Have to say I have struggled somewhat with it.  I mean it tastes great with all the chicken stock/depth, and it's a sweety.  But actually making a curry has not been straightforward, particularly in terms of getting textures right.  A madras, for example, has just not "happened" for me. Think I may have gone wrong thinning it out, as now noticing better results using it thicker to start with (not relying so much on reduction).  Interestingly perhaps I did mention this base to one of the lads at my local TA, and he reckoned it was in fact more like an "old" Bangladeshi base gravy. He suggested adding a couple of whole oranges to it next time!

Rob