My Favorite Chicken Tandoori Recipe
Posted by Dinesh Perera on November 16, 2010 (4 Comments)
This week I've included a video demonstration of one of my favorite recipes. I hope you enjoy!
How To Blend Spices
Recipes
- “Roast, Mill, Cook!” Recipe Book
- Easy Chicken Curry
- Oriental Fried Rice
- Sri Lankan Beef Curry
- Organic Artisanal Tandoori Chicken Masala
- Spicy BBQ Poultry Marinade
- Classic Garam Masala Spices - Mixed Vegetable Curry
- Fresh Chai
- Shepherd's Pie
- Dahl / Lentil Curry (GF)
- Sri Lankan Chicken Curry
- Aromatic Yellow Rice (GF)
- Kashmiri Garam Masala
- Tandoori Chicken
Comments (4 Comments)
I purchased your collection and tried this recipe last night. While probabaly not as good as yours I can’t wait to try it again! Thanks for the demonstration.
Rob
Posted by Rob on November 18, 2010
It sounds so complicated but looks easy. I’ve just ordered the Complete Spice Blending Collection and can’t wait to try it… Then I can get it for others for Christmas and say, “If I can so it, anybody can!” A mouthwatering demo. Thanks.
Posted by Jim on December 07, 2010
Is it white, green or black cardomom pods
in the garam masala blend?
Posted by Lin on May 31, 2011
: Well, there are a lot of folks who have different coivnctions and even more recipes! Having said that we will give you our opinion we feel roasting the whole spices brings out the flavors and then last longer (hence the store bought ones are sold like that.Whole spices when added to the cooking are more flavorful and yet can be an eye sore so once the dish is cooked take them out and discard them they are difficult to consume.We add a bit of both whole and ground
Posted by Abdou on August 24, 2012
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