PS…
Sorry FN. I meant to put this in the comments of the last post but didn’t.
Tandoori Chicken.
I don’t use a tandoori brick. I find that if you slather the chicken in the spices and a little (only a little) of the oil and then wrap it up very tightly in greaseproof paper ( I line a baking tray with one sheet of paper going lengthways and the other going across ways) and then wrap the chicken up in that (very tightly) then it sort of works the same way. If you do it this way too - the meat stays very tender and moist and (an added bonus) all the juices from the chicken are held in the greaseproof which means you get loads of stock.
I’ve also got some recipes from the cook at the restaurant we ate at in India if you’d like them…
May 11th, 2007 at 5:09 am
you’re still here!
chicken for lunch it is! Question:- I used to have a Indian recipe where you had meat/onions/spices in the bottom of the caserole, then you put uncooked rice on top and then stock and bung it in the oven. When done the stock had cooked all the rice and been absorbed and meat/veggies tender. A great one pot meal. Any ideas?
May 11th, 2007 at 5:13 am
YES!!! It’s a chicken biriani (or however you spell it) I got that recipe from the cook in the hotel after we had it for lunch one day and have been making it at least once a week since we got back as it tastes gorgeous. Will post it later this evening!
May 11th, 2007 at 6:42 am
OH GREAT GOOGLYMOOGLY YES i want the recipes!
now you have to link me up: what’s greaseproof paper? is it ‘en papillote’ parchment?
we just wandered into our first east indian place a month ago and i fell in love. i had no idea there were flavors like that! around here the major ‘ethnic’ foods are west coast chinese, mexican, thai, and greek. this is all new stuff for us. it knocked me out! i know you across the water seem pretty familiar with it; it sounds like east indian food is everywhere. in Canada the same. i wonder why that is? seems to me that if you want to go vegetarian that east indian would be the answer to your prayers.
rambling. and excited to get the recipes!
and YAY FOR YOU BEING FINISHED!!!!!!!!!!!!! how are you finding the freelance life?
May 11th, 2007 at 9:29 am
Ok will post the recipes over the weekend. Greaseproof paper? yes probably en papillote (and how disgusting is it that after living with a frenchman for 10 years I still don’t speak enough French to be sure of that translation!)
Indian food is gorgeous! Definitely one of my favourite styles of food and so good for you! The sort we had in India was completely different from the type you get in restaurants here (which is also pretty good!)much less rich and more delicate.
Loving freelance life - although I have to admit its taking some getting used to. I’m used to tight deadlines and stress and long long hours so having time to spend (and to spare) is weird in the extreme and makes me feel incredibly lazy (although the house has never been as clean for years and I’ve even tidied the cupboards!). It feels like I’ve been in jail and now I’m let out, I’m not quite sure what to do with myself! Promised myself that starting tomorrow I’ll get the paints out and start painting again - phase 2 of the plan is to get enough pictures together to have an exhibition later on in the year/next spring (it will take me that long to get my eye back in!)
May 17th, 2007 at 4:40 am
i love tandori chicken and nasi briyani!! and normally i’ll have my tandori chicken with some cheese naan. yummy!
May 18th, 2007 at 10:32 pm
Bah. I mentioned chicken biryani to the derelicts here and the Spice Police ixnayed it. Bastards.
May 19th, 2007 at 6:23 am
I WANT THE RECIPES! NOW NOW NOW NOW NOW NOW NOW NOW!!!!!!1!1!11!
May 28th, 2007 at 2:55 am
reciepies???
June 2nd, 2007 at 3:04 am
La la. Am here. Not saying nuttin. Though that was technically something.
June 7th, 2007 at 12:53 pm
Yooo-hooooo! Anybody home?
June 12th, 2007 at 4:25 am
Post something. anothe instalment of india preferably.