ShadowDriver
somebody shut me the fark up.
It's already been a pretty awesome day here. (Homemade Husk Cheeseburger Sliders)
I've had a hankerin' for some Indian food for several weeks... like 2+ months. All I had to do was suggest some Chicken Tikka, and off we went!
Here's the recipe for the Tikka Marinade: (Original Link)
- 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)
I've marinated the bird (or lamb) overnight... for just a few hours... whatever.
I put it all in a ziptop baggie for a while.
Fired up the Vortex with some lump, then put the thighs on the kettle for a bit.
Melted some ghee in a warm pan
In went the onion, garlic, and ginger
In went 3 big dollops of Mr. Patak's Hot Chili Paste
CINCHOUSE helped with chopping up the chicken thighs, then I added them into the mix.
Added a bit of tomato puree - normally I like diced 'maters then a bit of a cook-down... but you work with what's available.
BossLady begged off the Sak Option this time... so we went with plain old rice this time. - Added some cucumber, onion, and cilantro raita.
More shenanigans to come from this end - I also picked up a couple of corned beef brisket points (pastrami!) and a rack of spare ribs!
I've had a hankerin' for some Indian food for several weeks... like 2+ months. All I had to do was suggest some Chicken Tikka, and off we went!
Here's the recipe for the Tikka Marinade: (Original Link)
- 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)
I've marinated the bird (or lamb) overnight... for just a few hours... whatever.
I put it all in a ziptop baggie for a while.
Fired up the Vortex with some lump, then put the thighs on the kettle for a bit.
Melted some ghee in a warm pan
In went the onion, garlic, and ginger
In went 3 big dollops of Mr. Patak's Hot Chili Paste
CINCHOUSE helped with chopping up the chicken thighs, then I added them into the mix.
Added a bit of tomato puree - normally I like diced 'maters then a bit of a cook-down... but you work with what's available.
BossLady begged off the Sak Option this time... so we went with plain old rice this time. - Added some cucumber, onion, and cilantro raita.
More shenanigans to come from this end - I also picked up a couple of corned beef brisket points (pastrami!) and a rack of spare ribs!
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