I have seen Tandoori mix in herb form that is rubbed on to the chicken with the skin still on but my family uses a yoghurt based Tandoori marinade and the skinless chicken (on the Bone) is marinated over night before being cooked in a oven.
that is how we have always prepared Tandoori Chicken and how it was done by my Grandmother.
To answer your question about colour, the marinated version we make looks like heavily BBQ'd chicken. The same you would get from a takeaway in their Tandoori Mixed grill but whether or not they marinade it I do not know.
FZR400RRSP if I recall you are in Aberdeen, where are the good curries at these days in the toon, its been a while since I've eaten out in the city (living in Auchenblae these days) and fancy a curry night in Furryboots.
Had a chicken starter that was so red it looked nuked,but actualy tasted very nice.
The main dish,a lamb karai was rank.The lamb was just lumps of fat and the sauce just tasted of onions.The wife had a chicken jalfrezi,i had a taste and that was better,although ive never seen chicken so white in my life,it looked like simon cowells teeth
I just filled myself with rice and nan bread.But the worse part was after the meal.I spent most of the night sat on the toilet with it coming out both ends
I'll give them the benefit though as it might have been a bug.
Would i have an indian meal again? maybe,but not from there.
Will i be having a curry for sunday lunch? No.
Thats a shame they used such bad ingredients and poorly prepared, as a chicken karahi properly made is my favourite curry, absolutely bloody delicious. Sounds like an awful experience though.
Indian food is nowhere near as popular in Ireland as it is in the UK and I always cringe when my colleagues in England suggest going for a curry....food should never look the same going in as it does coming out.
Sorry if it offends people, but it all looks like pig swill to me. Plus it's completely overpriced.
Author: spikeyjac
26-11-2019 05:46:49