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Spice Rub Tandoori for Chicken |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 02 September 2012 at 10:15 |
In India, cooks employ a clay oven called a tandoor. A colleague and friend, Christopher, who is an Expat of India and resides in Madrid Capital for 30 years, and works with me at the Magazine; our the Cultural Editor, had given me this spice rub to employ for Tandoori Chicken.
Spice Rub Tandoori For Chicken - Yield: 1 cup
6 tblsps paprika
2 tblsps coriander seeds crushed to powder
2 tbslps ground cumin
2 tblsps sea salt coarse or kosher salt coarse
1 tblsp ground black pepper
1 tblsp sugar
1 tblsp ground ginger
1 tsp. ground cinammon
1 tsp. crushed and crumbled saffron threads
1/2 teaspoon cayenne pepper ground
Combine thoroughly in medium bowl and transfer the spices with the condiments to an airtight container.
*** if your saffron, doesn´t crumble easily, then toast it in a dry skillet over medium heat until deep red burnt sienna color. Cool and then crumble.
*** roast chicken tandoori style is a fragrant lovely dish and simple to prepare. Rub your fowl with some Evoo and then rub the spices on the bird, let sit for 1 hour and then roast. Minimal fuss.
*** Serve with Basmati Rice.
Enjoy,
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Daikon
Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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While an interesting spice rub, this recipe is not all that close to typical tandoori chicken seasoning, since it is missing significant elements like cardamom and cloves while adding the atypical elements sugar and olive oil. More critically, a key element of tandoori style chicken is that all the spices are combined into a yogurt marinade, which is completely absent in this recipe.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Daikon,
Yes, you have brought up a good point; as Chris is from Goa, south of Mumbai. Tandoori is a northern specialty.
Thanks for your contribution.
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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this one gos to my to do list thanks
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ahron, So nice to see you here at Fotw again. Pleased you like the spice rub, though not totally traditional, it does provide wonderful aromas, and dynamic tastes to chicken or meats ...
There is a very tiny Indian population here, unlike Barcelona or Paris or London ... So, Indian goods are hard to come by. There is a recent newcomer, Foodland which my friend and magazine colleague told me about, and I do plan to check it out !
Thanks for trying it,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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