More Indian Shenanigans in the 505 - w/Pr0n!

It's been a while since we last made Indian. "Outlaws" in town. Decided to take us back to our time in the UK together and make Chicken Tikka Masala, but this time with chapli kebabs, mint chutney, naan, etc.

Whipped up a batch of Tikka Marinade that I've enjoyed as of late. - Link to recipe.
- 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)

Put some chicken thighs in to marinate for a few hours, then onto the 26er with the Vortex for about an hour.



Time to whip up some chapli kebabs!

1 pound ground turkey thigh meat (I used ground turkey)
2 tablespoons plain Greek yogurt
1 tablespoon fresh ginger, peeled and grated
1 fresh green chile, finely minced (or to taste)
2 cloves garlic, peeled and finely minced (about 1 tablespoon)
1/2 cup fresh cilantro, finely chopped
1 tablespoon coriander seeds, crushed (I used ground coriander)
2 teaspoons cumin seeds (I used ground cumin)
2 teaspoons garam masala
1/2 teaspoon crushed red pepper flakes 1 teaspoon chile powder
1 teaspoon salt, or to taste
Pinch dried turmeric

This isn't the most attractive photo, but it holds true to just before I put on a glove and mixed everything by hand.



Time for some mint (& cilantro) chutney!



I just pulled the chicken off the grill to rest for a bit.

More to come.

Bird resting before I cut the meat off the bone.



Chapli Kebabs destined for the CI skillet.





Chaplis cooked and resting. Chicken meat "broken down" off the bone.

Next event will be the "curry" itself.

kevinstaggs said:

I don't know even one of those words...

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... and you've been around here how long!? :shock:

I'll keep cooking. Maybe you'll jump on the band wagon one day.

Put some ghee (clarified butter) in the pan... cooked up some onions... added in some garlic & ginger, then cooked for a while.

In went the Mr. Patak's Hot Curry Paste once the onions were translucent. MIL walked into the kitchen and mentioned how good it smelled. Yes!



Added in a 3 whole cardamom pods and all the chicken I cut off the bone.

Cooked it for about 10-15 minutes on medium.

Time to make a sauce. - Added in a couple of extra TBSP of Mr Patak's Hot Curry Paste and a whole can of crushed fire roasted tomatoes.



It's on medium/low... just ticking over with a stir every once in a while.

More to follow.

kevinstaggs said:

Well, 'ya got me there. I'll try and be a better student. I do appreciate and enjoy the posts, just don't have much of a frame of reference for them.

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You're just fine. I'm here to give you good-natured grief.

Here's the combined plate.

Didn't last long.



Y'all have a great weekend!