Hi Livo
Crikey, this quest just keeps on going.

The Almond powder is full of fat, the fat needs to melt
for it to dissolve completely. Hence BIR high heat cooking method in this recipe.

Checking your Almond (whatever)
Simple demo for you to try, Get your smallest sauce pan, add a mug of fresh milk
add 2 Tbsp of Almond powder 1 or 2 tsp of sugar. stir well, bring to the boil, three or four
times, maintaining a vigorous rolling boil for a couple of minutes or three.
Remove any skin which has formed, your left with a delicious piping hot Almond drink.

The Almond powder will have cooked and dissolved completely or 99% at a micro level.
If this demo leaves you with grains, you simply have the wrong Almond Powder.

You could also treat this as a restaurant precook and use the milk in the curry along with the cream. 

cheers Chewy

Another thought, these days you can source processed Almond Butter, just like Peanut Butter
which is used extensively in far eastern cuisines.

Hi Livo
Interested to here how your Chicken turned out on the Baby Q
Watched a promo for it, the bake/roast feature looks good and a little
adapting for suspending the meat on indirect heat, could work well.

All the fun of the Barb-Q
cheers Chewy

Yes, can confirm, might be some form of Malware, report to mod.

Hi Livo
Ive always done real time video recipes, to make show authentic cooking.
what you see is what you get, so to speak.
Dishes like Tandoori and Breads take much longer in the prep and method
so Ive never bothered with video capture.
But as Im giving my Tandoori Hut a refurbish, it may be good enough for video footage.
Good lighting being the priority. See how it goes.

Anyhoo, I use various marinade recipes, all based on my original BIR knowledge .

I published this one for Ed Catflap back in 2015, which worked out well for him.

Use large freezer bags for your chicken and the first marinade .

I mix and blend the second marinade in a stainless steel bowl and
pour it into the freezer bag

Marinade No.1
1 tsp Salt
1 tbsp Ginger Garlic paste
1 tsp Kashmiri Chili Powder or any, but use half tsp.
1 tbsp Lemon Dressing/Juice
1tsp White Vinegar or any
Add this 1st Marinade to the bag, squish and leave for a hour.

Marinade No.2
6 tbsp Cheap Plain low fat Yogurt (whipped)
2 tbsp Mustard Oil
1 tsp My Mix Powder or any
2 tbsp Pataks or any Tandoori Paste (could even use Tandoori Masala Powder)?
1 tsp Pataks or any Kashmiri Masala Paste ( if you don

Amazing what you can make out of a 175ml packet of onion gravy.

Quite a strange take on a BIR Korma.
Have you ever bought these dishes from a restaurant?

Sounds like a good old curry marathon there Livo.
Hope it all went well

A few happy snaps would be good to see.

Hi daveyham
I like Turkish (ocakbasi) Restaurants
Was hooked on Cacik from the first taste  ;D
Similar to Indian Raita or even Mint,Yogurt sauce.

Used as a dip to refresh and cleanse the palette
A good Turkish Cacik is heavy on fresh garlic
cucumber, Yogurt, fresh Mint, topped with plenty
of good olive oil. seasoned with a pinch of salt and red chilli flakes

Really simple to make, but amazing

cheers Chewy

Thanks lads, nothing quite like the distinctive taste of tandoori meats
straight from the Tandoor.
Even when you

After a great summer Tandooring on charcoal, decided to switch back to gas fired

Cleaned the oven up, did a bit patching with new clay and fired it up for a slow pre heat, about 45mins,
which is to cure the new clay. all done,

Now to cook some Chicken.




A few ingredients (15) for the Tandoori Marinade



Four baby chicken quarters

Use airtight containers, store in a cool, dark cupboard.

Whole dried spices will stay good between 5 and 10 years, maybe longer
Ive never road tested anything older than 10 years. (Dried Szechuan Pepper)

Ground spices also have a long shelf life. if they are stored correctly, as above.
Probably 2 to 3 years if you don