Brandon O

Recipes 

Okay, I had some red colored chicken meat in vegas and it was fantastic. Had it at planet hollywood spice market buffet. All I can tell you is the chicken was red, like bbq ribs red.

Anyone know what this is? Maybe have a recipe for it? It was in the middle eastern section of the buffet along with the hummus, and halva.

Danek

Recipes 

Sounds a lot like tandoori chicken, though that's Indian rather than Middle Eastern. Was it this?



Tandoori chicken is fantastic. Though the red is sadly just food coloring.

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Revvy

Recipes 

Yep sounds like tandoori to me.....

I betcha Orfy has a killer diller tandoori recipe....

I've done a couple recipe on my own but they haven't been as good as I have gotten at indian recipes....

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Brandon O

Recipes 

Yes sir, that's the stuff I had.

I swear the red color sunk a good 1/4 inch deep into the meat. It was great.

Orfy

Recipes 

It's marinaded in yoghurt and spices and lemon juice (usually containing some red food colouring) for 12 hours. Slash the meat first.

Tandoori actually relates to the clay oven rather than the recipe. You can cook it in a normal oven.

If you are not into mixing your own spices then you are better buying a ready made pack.

The trick is to cook it hot and make sure you do the yoghurt thing, not just the spices.


Welcome to the world of good Indian cuisine.

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Brandon O

Recipes 

Thanks Orfy, I'm not one for ready made packs.

That stuff you have posted looks awesome. What spices should I pick up? I always enjoy adding spices to my collection.

Orfy

Recipes 

I don't really have a recipe I follow. I have a cupboard full of spices and use a different general concoction for each recipe I do. I don't measure. It's more by feel.

For Tandoori it is some or all of the following. I don't fret if I forget something if have run out. You can substitute some things or leave them out.

I'd go for the following.

Corriander, cumin, garlic, chilli, celery powder, fenugreek, cardomom, star anise, ginger, red colour, garam masala, clove, powdered mango.

I try not to use the colouring but for this dish it's important. If you're not adding it try some paprika to bulk up the red. I also use it for sweet and sour chinese dishes.

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Brandon O

Recipes 

THanks Orfy, I'll be making it tomorrow night.

RayInUT

Recipes 

Actually, I think Anatto seed is what is often used for the coloring. That is what the Chinese use to make those red ribs, not food coloring.

Orfy

Recipes 

Part of the problem is some of the ingredients we have here are banned in the US.
Annatto seed same to has the same problems of some of the artificial E number additives.

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