About twenty-five chicken wings, marinaded overnight in yoghurt, lemon juice and a Tandoori spice mix.
I put these on a Kamado Joe barbecue at 120’C for about half an hour.
Then raised the temperature to 180’C for another, maybe half an hour, flipping the wings every five to ten minutes to make sure they got some char but didn’t burn.
Meanwhile, I washed, soaked, and drained some basmati rice. Then I toasted some cumin and coriander seeds, then crushed them in a pestle and mortar. I added some turmeric and a pinch of kashmiri chilli powder, a couple of bruised cardamom pods, and gently fried the spices to let them bloom. I added half a chopped onion, a couple of cloves of garlic, and a little grated ginger. I continued to fry that gently for about five minutes then turned up the heat and added the rice, frying it in with the oil and spices for a couple of minutes.
Then I added 1.5 times as much vegetable stock, added a good pinch of salt, brought it to a boil, covered the pan, and turned the heat down as low as possible. I left it for just over 10 minutes until all the liquid had been absorbed, then put a piece of kitchen towel over the rice, lid back on, and let it rest for 10 minutes.
I also made some Cucumber Raita (grated cucumber, yoghurt, mint, and coriander), but the only photo I took of that makes it look horrid, so you’ll just have to imagine it!
Nice.
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OMG bro. I am fucking starving here
You should have come over, we had some spare.
I dunno about y’all but if I see someone treating spices like that I’m sure the final product will be delicious.
Very nice! I just did tandoori chicken breasts on my KJ last week. I used a pre-made spice mix that tasted great but the chicken lacked the red color in the end. Really got to get a hold of some kashmiri chili powder, I guess.
If you used enough Kashmiri chilli powder it would do the job but - and I forgot to add this to the marinade summary up above - both I and Indian restaurants use food colouring! Just a (literal) drop or two, but it gives that classic red you’re after.
Edit to add: this is the one I use.
Pro tip: there’s no need to wash the rice any more. It’s just something people used to do in the past that is not necessary these days.
Washed rice has always produced a better end result with individual, distinct grains, for me anyway. So I’ll keep washing it.
Edit to add: that said, I’m cooking wild mushroom risotto tonight and, no, I won’t be washing the carnaroli rice.
