I will know the result tomorrow...right now it is marinating overnight.

Tomorrow it will be cooked...and eaten.

I will be able to tell you in 24 hours, but so far it looks and smell good.

Here is the photo of the chicken with tandoori masala, before being marinated overnight:

Having watched the finale of Gordon Ramsay's F-Word, last week, I decided I'd give Lasan's chicken tandoori a shot.  22 out of 25 diners said they would pay for it.

I'm not doing the salad that it came with, and I am only doing chicken thighs.  Also, I am being brave and instead of doing just 4 chicken thighs, I'm doing 15, so I have quadrupled all if the quantities of ingredients, given below.

I scoured Las Vegas looking for mustard oil, and would you believe that if I had gone to my source for ALL things Indian (The New India Market supermarket) then I would have saved myself a trip all over Las Vegas.

I have photos of the chicken drumsticks, at the start of the overnight marinating.  It looks (and smells) good.

Part two will be posted tomorrow and photos will follow.

Lasan's with tandoori style masala
4 chicken supremes, skinned and scored
4 chicken drumsticks, skinned and scored

1st stage Tandoori marinade:
1 tsp salt
1/2 tsp garlic puree
1/2 tsp ginger puree
1 lime juice

2nd stage Tandoori marinade
3 tbsp Greek yoghurt
2 green chilies, finely chopped
1-inch piece of ginger, peeled and finely chopped
1 handful chopped coriander
1 tsp black salt
3/4 tbsp ground cumin
1 tsp garam masala
1 tbsp tandoori masala
1/2 tsp ground fennel seeds
1 pinch white pepper
50ml mustard oil


Directions
Trim the thin end of the drumstick by cutting the sinew, scraping the meat halfway down the bone towards the thick end of the drumstick.
Blanch the chicken in simmering water infused with turmeric, salt and mild red chili powder for 3-5 minutes and remove using a slotted spoon and let the meat cool down.

To then marinate the chicken, dry the pieces and sprinkle with salt. Rub with garlic and ginger paste and a squeeze of lime and leave to marinade for 30 minutes.

Add 3 tablespoons of yoghurt into a large bowl, add all the 2nd stage tandoori spice ingredients and massage into the chicken, then leave to marinade overnight.

To cook
Heat a frying pan with a small amount of oil then place the marinated drumstick in to seal for 1 minute on each side followed by the scored chicken breasts and again cook for a minute on each side. Place the browned chicken pieces in the pre-heated oven and roast for 6-8 minutes, turn the chicken pieces now and again to ensure they cook evenly.

Quote from: pforkes on December 02, 2009, 02:06 PM
When I tell Americans that I going to cook Indian for them they "worry" that it is going to be too spicy for them (and really do mean that they worry!).

I live in Las Vegas and I COMPLETELY understand what you mean - they almost break out in a cold sweat.

When I am asked, in an Indian restaurant, here in the States, how hot I want my Indian I will say "ten" but end up with a British 'three'.  Only twice have I been caught out in over 14-years.  However, if I tell them i want a"British 10" then I get a genuinely hot curry.  Most Indian restauranteurs have connections with Britain.

That's nothing.  Here in Las Vegas, it's going to get down to FOUR DEGREES tonight!!!!!That's like another ice age.

In fact, it will only make it up to 15 degrees today....

I'm in Las Vegas...and there don't seem to be too many of us (in the U.S.) who are making BIRs.

if you need any help, let me know.

How I make mine is to use Cory Ander's spiced oil (I make 4 batches at a time, which lasts me a few months) and four batches of Cory Ander's base, which I measure into 300 ml or 600ml batches, put into Ziploc bags and freeze.  When I want a curry, from start to finish is less than 30-minutes.

Peter
pforkes@pobox.com

I am now aware that I need to reduce the amount of liquid in my curries and have found that using less liquid that the (usual) 300 ml works better for my tastes.

It is such a long time since I had a CTM (I left England on Christmas day 1995) that I can not remember what a CTM was like, so I cannot compare it.

What I did like about it was how the curry stuck to the meat.

I used your recipe for making the chicken tikka.  The only change I made there was to omit the chili.  Also, I made three times the quantity and left it to marinate for the  full 36-hours, before barbecuing it (on a hot charcoal, cast iron barbecue) to partially cook it, put 300g into each Ziploc bag (that's a sealable plastic bag) before freezing it.

With the CTM, I followed the recipe exactly.  The only minor change was when I made the coconut milk powder cream and I realized I had no cream, so I used full-fat milk (I doubt it would have made very little difference to the final dish)

In a couple of hours, or so, I'll be having the second half for breakfast and I'll be able to find out how much better it tastes for standing over night.

This CTM I would identify closely with your korma, being extremely mild.

Americans are almost incapable of tolerating ant heat/spicy-ness in their food.  if you go to a restaurant and they ask you how spicy you want it on a scale from 1 to 10 and you say "10" what you will actually get is about a 3 on a 'British scale' (I jest not).  When I tell Americans that I going to cook Indian for them they "worry" that it is going to be too spicy for them (and really do mean that they worry!).

I took the photo and then uploaded it here.  Then I looked at Cory Ander's photo of his CTM (using the same recipe) and decided that maybe I should heat it up, again to reduce the sauce.  This, I did.
After doing this, the CTM tasted MUCH better...the sauce stuck nicely to the meat.

However, I'd used less oil next time (I used the 60 ml) as it actually had too much oil floating on it, when it was finished.

I'm working on a samosa recipe, right now.  I'm getting close, but I'm waiting until I have it perfected before I post it here.  Expect it before Christmas.

Here is tonight's chicken tikka masala