Topic: Tandoori Hut

[chewytikka]

In the Hut 4-3-2019
Lovely sunny afternoon, but blowing a hooly outside.
Cooking Chicken Tikka for later and some Galouti Sheek.



Boti Tikka Marinade



In the oven, around 350' or less



Done - 12 mins



Out - Off - and In the bowl.



Juicy Flavoured Chicken.



Normal Tikka for starters and Galouti.

cheers Chewy

N.B. The way I used to do it before the Hut. published circa 2012.
http://www.curry-recipes.co.uk/curry/index.php?topic=8714.msg77625#msg77625
USE this recipe -110% flavour Bomb. The way I was taught and done thirty years ago in BIR.
Lots of shortcuts these days with less ingredients, especially cheaper Take-Aways.

[livo]

Looks a pretty flash setup CT. My envy enzymes have kicked in but I am ok with the results from my little Paki model and my climate doesn't require a hut so I'm ok. 

I can absolutely support your recipe flavour bomb claim. I've now made it several times with the only variation being the use of different brands of pastes and it is far better than I'd ever hoped to make at home.  I also found that this freezes really well after second marination and cooks perfectly afterwards which is a big plus if you want some in a hurry.

[littlechili]

Looks very good CT I

[mickyp]

Love the Tandoor CT very Hard Core lol, out of interest do you wear an apron ?

[chewytikka]

Thanks Guys, The Hut has always been great, but since the refurb
its even more of an external kitchen.

Bought a couple of spring chickens and leg meat today, marinating later,
Full Tandoori chucks and Kebabs, cooking tommorow.

MP, an Apron NO, sometimes a Top Hat and Parchute. ;D ;D

cheers Chewy