Topic: Tandoori chicken vs Lamb jalfrezi

[Kashmiri Bob]

Tandoori chicken starter (wings and drumsticks)





Nice nibble.  Tester. Really needs the full 48 hr marinade.



Lamb jalfrezi





Excuse the state of the hob. Busy kitchen.





Born to cook!





No messing about.





Nice.  No stirring now.  Let it cook.





Decision time.  How much oil?





Plenty by the looks of it. All good fun.


Dinner is served.


Rob 

[Edwin Catflap]

Looks deelish BB, what recipes did you use? Did you pre cook the lamb?

Ed

[Kashmiri Bob]

Hi Ed. The chicken marinade was 2.5 tbsp Laziza Tandoori paste, 1.75 tbsp fresh G/G paste, 3 tbsp yogurt, 2 tsp fresh ground and roasted green cardamom/mace (50:50). 1.5 tsp mint sauce, 1 tbsp of deggi mirch, a pinch of KTC red, a slug of smoked Tabasco, and 2 tbsp of maple syrup.  Sunflower and mustard oil, and a little water.  This was fine for 750 g chicken, but quite a bit of marinade left over and 1 kg would have been OK.  Here's some more (after 48 h marinade).  Just cooked in the oven, about 20-25 mins each side.  Very tasty, and quite hot.





The Jalfer is as cooked by Chef Moike.  I just used pre-cooked lamb instead of chicken, and had some Spring onions/bullet chilli, which needed using up.  I did add a slug of Maple syrup,as I can't seem to get the same veg sweetness as some chefs.  Not bad though as I haven't made one of these for a while.  Video showing how it's done is the first one in this thread.  All are well worth watching.

http://www.curry-recipes.co.uk/curry/index.php/topic,12594.0.html     

Rob 

[Garp]

Tandoori Chicken looks World Cup standard, Rob.

Nice one

[LouP]

That all looks fantastic. Those blackened bits on the chicken look the biz and the Jalfrezi looks really fresh.
Great job Rob