High Plains Lockdown Freezer Dive - Indian (Pt 3 of X?) w/ Pr0n!

Oh, look! A couple of packs of chicken thighs in the freezer!

Chicken Tikka Vindaloo time!

Whipped up a batch of:

Tikka Marinade
http://www.epicurious.com/recipes/food/views/chicken-tikka-109308
- 3/4 tsp ground cumin (toasted, if you can)
- 3/4 tsp ground coriander (toasted, if you can)
- 1-2 Tbsp minced garlic from a jar
- 1-1.5 Tbsp minced ginger from a jar
- 2 Tbsp lime juice
- 1 1/2 tsp Kosher Salt
- 3/4 tsp Ground Turmeric
- 1/2 tsp Garam Masala (It's worth it to get good quality or grind your own)
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- Glug or two of oil (EVOO, Avocado, Vegetable... whatever you have handy)

Onto the kettle with the Vortex!





Ran out of curry paste, so I had to check to Mr. Patak's Vindaloo sauce... w/ some fresh garlic, ginger, and onion sautéed in ghee before the party began. Added in some par-boiled potato bits and chopped chicken tikka.



CINCHOUSE got crazy and whipped up some Palak Paneer in the Instant Pot. Wow. The texture may be a turn-off to some, but the flavors are ridiculously good.



Broke out the cucumber, onion, fresh mint / cilantro, and yogurt for Raita

BossLady even made garlic rice (with freshly sliced garlic)! - mind the free-range cucumber bit in the top-right corner!



Y'all hunker down, be safe, and look after your loved ones.
ray:

gtr said:

Have you ever had tindaloo? I got schooled on it in the UK. From what I've seen, it's never on the menu so you gotta ask for it and apparently it's only available in Balti houses. Anyway - like vindaloo but much hotter.

Do you like the Patak's?

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Cheers, Greg! We do aim to please. :becky:

We, too, were schooled in the ways of British-Indian cuisine during our time in the UK. Big fan of Vindaloo or even a Phall. We've never had a Tindaloo, though my very brief Interwebs research leads me to believe the the Phall and the Tindaloo are closely related.

After some schooling from the village curry-nuts / chili-heads in East Cambridgeshire, I really prefer to make my own sauce vs. purchasing one from the store. Thus, I'd much rather buy the Mr. Patak's Curry Paste(s), fresh ginger, garlic, diced fire roasted 'maters, etc... BUT.. in a pinch (like today's lockdown), the premade "simmering sauce" will work... especially with some tweaks and additional spices.

Best to you and the family out west.

guero_gordo said:

Looks great, love homemade paneer too

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What, pray tell, do you use it for/with besides this dish?