Tandoori sausage mix

[Dogfish]

Looks great. The brand of tandoori isn't Suraj or something is it?

[5thElement]

I reckon some fresh chopped coriander and fresh diced chilli would liven these up. They look tasty though!

[JollyJohn]

Without doubt, the best tandoori chicken I have ever seen and tried, is Madhur Jaffrey's, from her first book. In the book, the following recipe is a terrific butter sauce to go with it. If you can't find it on 'tinternet, I will scan it, and post it here in a day or two. Simply superb!!!

If you do find it, it will probably have been modified by the salt, food colouring & whatever police you can think of.

Give me a day or two.

John.

[johnfb]

This is a recipe for British Indian Restaurant Tandoori Chicken.
It is exactly like you get in restaurants etc.

http://www.youtube.com/watch?v=T8NznpW1 ... wihuzsw4-s


Plus his posts show you how to make all the other good stuff, chicken tikka masala etc....worth making.


John

[Dogfish]

This is a recipe for British Indian Restaurant Tandoori Chicken.
It is exactly like you get in restaurants etc.

http://www.youtube.com/watch?v=T8NznpW1 ... wihuzsw4-s


Plus his posts show you how to make all the other good stuff, chicken tikka masala etc....worth making.


John

Is there a difference between British Indian and Indian Indian?

[johnfb]

This is a recipe for British Indian Restaurant Tandoori Chicken.
It is exactly like you get in restaurants etc.

http://www.youtube.com/watch?v=T8NznpW1 ... wihuzsw4-s


Plus his posts show you how to make all the other good stuff, chicken tikka masala etc....worth making.


John

Is there a difference between British Indian and Indian Indian?

For sure...BIR is more a takeaway style, lots of pre-cooked meats and about 10 or so main ingredients to use,,,,, whereas Indian (proper) is more home cooked.

[mitchamus]

FYI:
British Indian "Chicken Tikka Marsala"
=
Indian Indian "Butter Chicken"

....just in case anyone is hunting for a recipe...

[SweetCharly]

Thanks for clearing it up. I always wondered that! Chicken Tikka Massala is scrumptious!

[johnfb]

FYI:
British Indian "Chicken Tikka Marsala"
=
Indian Indian "Butter Chicken"

....just in case anyone is hunting for a recipe...

Sorry mitchamus..but these are two different dishes completely.

I have the recipes for both if anyone would like them.

[m1cat]

FYI:
British Indian "Chicken Tikka Marsala"
=
Indian Indian "Butter Chicken"

....just in case anyone is hunting for a recipe...

Sorry mitchamus..but these are two different dishes completely.

I have the recipes for both if anyone would like them.

I love indian food my partner not keen but he does like bombay potatoes if they not too hot and he also a vegitarian would love a good recipe for veggie sausages any ideas
Julie xx

[X86BSD]

Ill just toss in an authentic tandoori mix with amounts for variety.

Tandoori spice mix:
-------------------------
3-4 mace flowers
1 tsp peppercorns
1 tsp cloves
2 nutmeg
4 black cardamom
4 tbsp coriander seeds
12 green cardamom
½ tsp fenugreek
1 tsp cinnamon sticks
1 tbsp cumin seeds

Dry ground ingredients

2 tbsp alkanet
1 tbsp ginger
1 tbsp garlic

Instructions:
----------------



1) Take the whole spices in a pan and toast them on low to medium heat until they become fragrant and change colour slightly. Remove from the heat and let them cool down completely.

2) Transfer the toasted spices to a spice or coffee grinder and grind to a powder.

3) Mix the ground ingredients well with the above spice powder.

4) Store in a clean air-tight container, preferably glass.

NOTES:
-----------

1) While toasting the spices, keep moving them with a wooden spoon in a to and fro motion so they don't burn.

2) Break the nutmeg into smaller pieces before toasting it. Wrap it in a clean cloth and smash it with a heavy object like a mallet. It will break easily on the first try.

Yields: 1 cup

The toughest thing to find is the ratanjot root aka alkanet for color. So i suggest using a simple mild paprika. You just want it for the red color, not for any heat.

[X86BSD]

Ok I went down the rabbit hole to make these. Or rather my version of them. I used my version of tandoori posted above. But did these steps.

Here’s my tandoori mix after toasting and grinding them in a mortal and pestle.



I picked up about 8lbs of bone in chicken thighs with skin from Costco. It comes in this multipack of 6 packages. Around 5 thighs per package.

I pulled the skin off and deboned them.



Then I took out the skins in a pan and cooked them on medium maybe slightly higher than medium and rendered ALL the fat out of them. Poured the fat into a measuring cup I got about 1.25 cups of fat from all the skins.



Then I continued cooking the skins to make some yummy chicken chicharrones. I have to munch on something while making sausage! Don’t judge me



Next up I cooked a few cups of rice with all that rendered fat. I used about 3 cups of liquid. Which was the cure and a quarter or fat plus about 2 cups of water. And I used basmati rice. Kind of criminal to use basmati as a filler and texture and taste enhancer but it’s all I had.




Then I blended the seasoning mix about 20 teaspoons (I think I was about 10 teaspoons short but it took the entire cup of tandoori seasoning I made. So I’ve calculated about 2 cups of tandoori mix for every 4kg of chicken but with the cup of seasoning I had it came out pretty good!) and ground thighs with 360g of rice.



I made a few test patties for dinner and it’s pretty good. I must say. For an experiment and not knowing how much rice to use or seasoning it is pretty good. The rest is in the fridge curing and I’ll stuff casings tomorrow and update after they are stuffed.

These are a definite keeper. And there’s is plenty of options in the seasoning mix I made for you to suit your tastes. Add some cayenne or ground chili that you like for some heat if you like them hot, add black pepper as the other recipes in this thread use, whatever tweak suits your pallet.

I can’t wait to stuff these bad boys. I only have hog casings I wish I had some lamb/sheep casings for this mix.