Topic: Tandoori chiken in brocolli batter

[Chillibotty]

It might sound a bit strange but try it, I think you will be surprised 

Marinate the chicken in the tandoori massala over night with a little oil, 2 cloves of garlic, lemon juice, 2 scotch bonnet chilli's (chopped) and Greek yogurt (i use Greek as it gives a creamier texture)

Cook in a hot oven (220c) until done.

Batter:

I mix my batter by eye so I cant give quantities I'm afraid but here are the ingredients.

self raising flour
1 egg
water/milk....50/50
1 tsp baking soda
2 Broccoli florets chopped fine ( just the flowery bit at the top, no stalk material at all)

Mix all this up to a thick batter.

Take a piece of the tandoori chicken fresh from the oven and let as much sauce drain from it as possible then roll in flour and dip in the batter to coat it.
deep fry immediately until the batter puffs up, repeat until all pieces are fried.

serve as a finger food with the sauce as a dip.

cheers

Gaz

[Mark J]

It might sound a bit strange

You're not wrong  ;D

[raygraham]

Take a piece of the tandoori chicken fresh from the oven and let as much sauce drain from it as possible then roll in flour and dip in the batter to coat it.

Sounds rather nice!
This sounds like Pakoora's made with a coating of batter. Have you tried substituting the Self Raising Flour with Gram Flour
(chick pea flour)?
I tend to spice my Gram Flour Batter with a tsp of Garam Masala before mixing as well.
Although unlike yours there is no self raising agent in it so I imagine yours puff up and have a light fluffy coating?
The Tandoori Chicken is a new slant on it so worth adding to my recipe list. Cheers!

Ray G

[Chillibotty]

Yup, nice and fluffy batter.

Im going to make this tonight so I'll take a couple of pics and post them.


Gaz

[traveller]

I make pakodas with chicken tikka pieces but use besan as the coating - they come out really delicious!  i dont have aslow cooker here but in teh US I did and used to stick the chicken and tandoori marinade in it and slow cook the chicken until done and then fry the pieces with the besan coating.  it made the most moist chicken pakodas ever.

Payal

[curryqueen]

Hi,  Use gram flour and baking powder and it will give a nice light batter.  The baking powder make it light and it rises to the top of the oil when you first place it into the oil.

[pete]

Good to see you back again CQ !