ShadowDriver
somebody shut me the fark up.
Happy Friday, Farkers & Farkettes!
I'm wrapping up a ridiculously busy week, and I've got a hankering for some Indian!
This is a link to the last time (in recent memory) that we cooked up "an Indian." - Tonight should be roughly the same with a couple of tweaks.
I'd like to make something like Chicken Tikka Masala, so I need a marinade for my chicken. Usually I make the recipe that's in the link above, but we have a box in the pantry that I need to use up, so here goes.
Chicken Thighs resting for a couple of hours (that's what happens when we "Get creative" over Friday lunch):
CINCHOUSE / HOUSE-SIX also requested some Chapli Kebabs (like last time in the link above), so I whipped up a batch:
This time, we're using ground turkey, and I doubled the yogurt in the recipe to hopefully help with the dryness from last cook. Into the fridge for a couple of hours to get the flavors to meld.
The Chapli Kekabs need a good chutney to cut through the richness. Coriander / Green Chutney (recipe in link above)... about a 1/2 portion through the blender:
22" Kettle fired up with the Vortex and some lump. Oh, look at that... a mini-grease fire from last weekend's ribs and fatty. Oops. It'll buff out. Probably needed to burn off anyway.
Chicken going on in a couple of minutes. More to follow.
I'm wrapping up a ridiculously busy week, and I've got a hankering for some Indian!
This is a link to the last time (in recent memory) that we cooked up "an Indian." - Tonight should be roughly the same with a couple of tweaks.
I'd like to make something like Chicken Tikka Masala, so I need a marinade for my chicken. Usually I make the recipe that's in the link above, but we have a box in the pantry that I need to use up, so here goes.
Chicken Thighs resting for a couple of hours (that's what happens when we "Get creative" over Friday lunch):
CINCHOUSE / HOUSE-SIX also requested some Chapli Kebabs (like last time in the link above), so I whipped up a batch:
This time, we're using ground turkey, and I doubled the yogurt in the recipe to hopefully help with the dryness from last cook. Into the fridge for a couple of hours to get the flavors to meld.
The Chapli Kekabs need a good chutney to cut through the richness. Coriander / Green Chutney (recipe in link above)... about a 1/2 portion through the blender:
22" Kettle fired up with the Vortex and some lump. Oh, look at that... a mini-grease fire from last weekend's ribs and fatty. Oops. It'll buff out. Probably needed to burn off anyway.
Chicken going on in a couple of minutes. More to follow.
