Nisha and Nishanth's Culinary Debacles

Smoked " Tandoori"  Chicken  It has been five years since we purchased the Kamado Joe Classic Joe Series II 18-inch Ceramic Charcoal Grill and Smoker with Cart . And it has been an excruciatingly long time since I last blogged. So, here we go with a delicious solution as I am cooking. Tandoori chicken on Kamodo Joe. I won't do the "pure version" of doing everything from scratch. Instead, a quick path to food you'd like to make again. This is a result of at least 3 experiments so far.. I may continue to enhance this post as I discover ways to improve it over time, assuming my interest in blogging remains. Cooking time: Marinade prep - 5-10 mins Marinade: 12 hours Grill prep: 1/2 hour Ensuring grill temp (230 F) is reached: 1/2 hour (will vary) Setting up chicken and temp probe: 10 mins Smoking the chicken: 30 mins to 2 hours (depends on flavor strength) - remote monitoring usually Final Searing: 10-20 mins Equipment List Kamodo Joe Classic II  - I will use t...

Nishanth tried this chicken biryani out and it came out absolutely awesome. http://www.thasneen.com/cooking/fried-chicken-biryani/

My husband had tried this masala out initially and it did not turn out that well. Recently, i thought let me try this masala again and surprisingly it turned out quite well. http://www.amazon.com/dp/B002XH1CBO/ref=asc_df_B002XH1CBO1674941?tag=thefind0243568-20&creative=395261&creativeASIN=B002XH1CBO&linkCode=asn

We saw this paste at the Indian store and decided to try it out. It came out wonderful. Of course, my husband did a few more things like add one chopped onion, a dash of pepper powder and some madras curry powder. I loved the chicken curry and it was perfect with rotis http://www.indiablend.com/site/664954/product/IM-30d

I was always very curious to try out the chicken at the super markets that was supposed to be made fresh and i did at last. I tried out Roast Chicken at Tom Thumb the other day and it was awesome. It lasted me three days with me having chicken for breakfast lunch and dinner, i made a chicken mayonaise sandwich with the same a couple of times. The chicken was fresh, juicy and very tender. Its definitely worth having once in a while! I am now eager to try out the 8 piece chicken that they offer out there.

This weekend we decided to be adventurous and bought the Tai Pei Chicken Fried Rice and Tai Pei Shrimp Fried Rice from Walmart. We didnt like it at all. It was barely eatable. Both these rice contain oyster sauce and perhaps that could be one reason i didnt like it. The reviews on these rice is not good either. Before, you decide to buy it, make sure you take a look at the reviews out there on the web.

A famous chicken dish that can be prepared in a jiffy. This came out pretty good. INGREDIENTS (here is a link for converting metric to pound ) Chicken pieces 1 kg. (2.2lb) Onions, sliced 500 gms. (1.1lb) Garlic, sliced 50 gms. (.1lb) Ginger, sliced 50 gms. (.1lb) Red chili powder 1/2 tsp. Turmeric powder 1/2 tsp. Whole red chili 4 nos. Garam Masala 10 gm. Tomato puree 300 ml. Coriander powder 15 gms. Water 500 ml. Ghee 150 gms. Salt To taste Method: Slice the onions, ginger and garlic and keep aside. Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes. Put the sliced onions, ginger, garlic and cook for 3 minutes on high. Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes. Stir well, add salt, garam masala and cook for 7 minutes, till done.

Boil the chicken with 1 tbsp ginger garlic paste and salt. Keep it aside. Grind the following to a paste:3 tbsp cashewa pod of coriandera pod of mint leaves7 to 8 green chilliesa little vinegar Then in a pan take 2 to 3 tbsp oil, add the ground masala and let it cook till the oil floats then add the chicken with the stock and let it cook for 5 minutes

1 kg chicken - wash and drain marinate it - 2 eggs 2 tbsp corn flour, 1 tbsp maida, chilly powder, tandoori color, garam masala, salt, a little haldi powder, dhania powder. Let it stand for 2 to 3 hours.Deep fry it.

Take 1 kg skinless chicken. Wash it properly. Drain.Pressure it with 1 cup curd, 2 tbsp red chilly powder, 1 tbsp dhania powder, 1 tbsp haldi powder, 2 tbsp garam masala powder, tandoori colour, a little ginger garlic paste just for 5 minutes.Then in a pan remove it and keep it on high flame till all the water dries.Then add 1 big spoon of oil, 2 tbsp soya sauce, 2 tbsp vinegar, 1 tbsp chilly sauce and saute it properly.(slit green chillies) (optional) add salt according to your taste This recipe use it to make boneless chilly chicken. Then make a paratha and fill it with chicken and kachumber.

Ingredients: 1/2 kg boneless chicken 2 onions chopped10 green chillies, ground 2 tsp soya sauce 1 tsp garam masala 1 tsp ginger garlic paste 1/2 tsp turmeric Method: 1) Heat oil and fry onions until golden brown. Add garam masala. 2) Add ginger garlic paste, chilly paste and saute till the oil separates 3) Add chicken, turmeric and salt and fry for 10 minutes. Add soya sauce and corriander and fry till the chicken is cooked.

First boil red chillies in a very little water and grind together red chillies with water, salt,vinegar, clove , cinammon and a little bit of ginger and garlic. Marinate the chicken in this masala and also add tandoori colour. Keep it aside for 3 to 4 hours. Then take oil in a vessel and add jeera, clove and cinammon. Also, 1 to 2 tej patta and then add the chicken , cook it on full gas till tender before removing from fire and add a little bit of sugar.

1 kilo chicken cut into 8 pieces 3 onions thinly sliced 4 tbsp yoghurt 1/4 tsp turmeric salt oil Masala 1- 2 tbsp coriander seeds 1 1/2 tbsp pepper corns 2 red chillies 1 tsp cumin 1 1/2 inches cinammon 4 cloves 4 cardamom Masala 2- 2 whole garlic 2 inch ginger 2 handfuls small onions Method 1. Fry the 2 masalas with a little oil and grind them separately 2. Marinate the chicken with yoghurt, turmeric, salt and 2 ground masalas for at least 1 hour 3. Add enough water and cook until tender

Take 1/2 kg boneless chicken.Marinate it in ginger, colour, red chilly powder, salt, dhana jeera, haldi, cornflour and egg for 1 hour.Then deep fry and keep the pieces aside.Take oil in a heavy bottomed vessel and add jeera and garlic to it and also add 2 tbsp of poppy seeds and kaju powder(coarse powder) and 50 gm khoya to it.Saute for 2 minutes and add chilly powder, dhana-jeera, haldi to it and water and let it cook for 10 to 15 minutes and then add the chicken pieces to it and cook till gravy thickens (Also add Tej patta, clove and cinamon along with the jeera and garlic)

1/2 kg crushed wheat(thuro or dalia) 1 small chicken boiled in ginger, garlic and salt 200 ml milk whole pod of garlic, crushed 1 heaped tsp jeera 1/2 cup pure ghee garam masala powder mint leaves, lime wedges, birista Method: Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista. Pour sizzling hot ghee over it.

We have tried the ready to grill chicken tikkas, chicken kababs available at Indopak supermarket Richardson. I really liked them. I would recommend them to anyone who does not wish to go through the trouble of marinating the chicken ! I think they also have ready to grill beef sheesh kababs. Heres a link to the reviews of Indopak supermarket. http://www.yelp.com/biz/indopak-market-richardson

We tried out the chicken tikka recipe in http://www.geocities.com/crecmca98/Personal/indian-nonveg-recipes.pdf.gz when we had a barbecue a couple of weeks back. The results were good although there was very little difference between the tandoori chicken and chicken tikka that we barbecued ! Perhaps the masala blend is the same or i am unable to make out the subtle difference in taste !

We have tried this masala out many times and the results have always been good ! Definitely recommended for anyone intending to make tandoori chicken. The recipe from the website http://www.kohinoorfoods.co.uk/catalog/browse/seasonings/tandoori-special-seasonings-150g Marinate the chicken (4 lb) cut into pieces with seasoning powder (1 tbsp) and 200g yoghurt. Keep it in a refrigerator for 3-4 hours. Pass in a pointed skewer through the chicken. In case of electric grill, a baking tray may be used. Roast the chicken in the tandoor or grill in an electric oven for 15-20 minutes. In between, brush some vegetable oil to avoid dryness. Remove chicken from tandoor and sprinkle salt and black pepper if desired. Serve it hot along with sliced onion, green chilies, spearmint leaves and tomato slices.

My husband tried the Mother's recipe Nawabi Chicken masala powder out and it was pretty decent. He added boiled eggs to the same and spruced the taste up... Maybe, we need to try the orignal recipe out and compare the results !

We used the shan biryani masala recently and the result was not as spicy to my liking. Maybe i got used to the Sindhi and Bombay biryani masalas that are much much spicer. We probably should try those masalas out. The masala box had a recipe on it and followed the same.