Tandoori chicken

[robots]

hello,

are others fed up with the "style" of tandoori chicken being served up at restaurants?

you used to get basically a chicken cut into quarters, nice succulent breasts wings, drumsticks and all

now you seem to get these "pieces" with what looks as though half the chicken missing, is this trend common across australia

thankyou

robots

 

[Bushman]

hello,

are others fed up with the "style" of tandoori chicken being served up at restaurants?

you used to get basically a chicken cut into quarters, nice succulent breasts wings, drumsticks and all

now you seem to get these "pieces" with what looks as though half the chicken missing, is this trend common across australia

thankyou

robots

The humble tandoori chicken yet another victim of inflation? All agricultural products are more expensive due to the drought.

Must say the kebab platters are as hearty and delicious as ever. Maybe its time for a change when shooting for your spice fix?

 

[ROE]

hello,

are others fed up with the "style" of tandoori chicken being served up at restaurants?

you used to get basically a chicken cut into quarters, nice succulent breasts wings, drumsticks and all

now you seem to get these "pieces" with what looks as though half the chicken missing, is this trend common across australia

thankyou

robots

Result of inflated property price, depress shares market and inflation

 

[Nyden]

Yeah. It's a pretty sad state of affairs when cut-up chicken is the style you get in paying restaurants.

I think it's a general indication of how our markets are fairing actually, do the size of the chicken-bits follow interest rates, or do interest rates follow the size of the chicken?

Had Dominos the other night; those 'Chicken Kickers' are the size of 5c pieces, whilst on the picture it clearly resembled actual chicken-wings ... oh well, it's irrelevant now. With my recent market losses, it's good ol' Ramen noodles for a few months! I jest, if you can't laugh, you cry :

 

[robots]

hello,

i am fine with whatever the charge is,

when you get the succulent bird from the charcoal shop you get the FULL chicken

thankyou

robots

 

[Rocket man]

Well if I get another soggy garlic naan im going to go bananas .. how hard is it to toast up some crispy naan to much on with 1/2 a tandoori chicken

 

[Timmy]

I blame the short sellers.

 

[son of baglimit]

and then the tandoori has the cheek to stand up in an ICC hearing and say he was referring to some womans genitalia..............whats the world coming too ?

 

[Smurf1976]

Even worse is when you go to a supposedly decent restaurant and find that practically every meal they serve comes with chips. Might as well go and get bag of oven fries and eat at home if its got to be chips. At least there's less fat in that type.

As for the chicken, I think they've all been pulped. "Chicken" these days seems to be a white mash stuff which can't possibly be pure, decent chicken. At best it might be all sorts of chicken bits, probably including feathers. At worst it's probably cardboard with a bit of artificial chicken flavour.

I generally prefer things that I cook myself. Rarely does it take more than half an hour to cook a decent meal and at least I've got some control and can leave out things that come from any kind of refinery.

 

[robots]

hello,

its just disappointing you dont get the succulent bird in all its glory on the hot plate anymore

thankyou

robots

 

[Julia]

As for the chicken, I think they've all been pulped. "Chicken" these days seems to be a white mash stuff which can't possibly be pure, decent chicken. At best it might be all sorts of chicken bits, probably including feathers. At worst it's probably cardboard with a bit of artificial chicken flavour.

Oh God, I don't think I'll ever eat chicken again!
Sounds a bit like that stuff in the deli/fish section of supermarkets which is supposed to taste like crab meat. It has the violently pink edges. Can't think what they call it, used to be called 'Seafood Extender'. I once looked onthe packet and there was no seafood at all. It was just various carbohydrates and a multitude of artificial flavourings.

I generally prefer things that I cook myself. Rarely does it take more than half an hour to cook a decent meal and at least I've got some control and can leave out things that come from any kind of refinery.

Agreed. Half the cost and twice the flavour.

 

[Smurf1976]

Agreed. Half the cost and twice the flavour.

Just don't mention my BBQ rissoles. First ones cooked 20 minutes and ended up microwaving them once I found the red meat inside. Next attempt 25 minutes - let's just say I've discovered how to make really good charcoal. I'd never thought of needing such precise times with the BBQ before.

 

[roland]

we made Tandoori Chicken tonight - a little different from our normal procedure.

Normally we just get a jar of tandoori paste and marinate etc

It's always cooked on our Weber Q, which does an awesome job, we also make our own naan from flour eggs yoghurt and the trusty bread machine

Tonight we used the recipe from food safari on SBS - it was very cool

INGREDIENTS
1 kg chicken pieces or fillets
200g natural yoghurt
1 tbsp fresh ginger, grated finely
1 tbsp garlic, grated finely
1 tbsp tandoori paste
½ tsp tandoori food colouring (optional)
2 tsp cumin seeds, ground
2 tsp ground coriander
1 tsp garam masala
1 ½ tsp salt
½ tsp chilli powder
½ tsp turmeric powder

Mint sauce and roti to serve

DIRECTIONS

1. In a bowl mix together yoghurt, salt, chilli, coriander, cumin, vinegar, garam masala and tandoori paste. Rub mixture into chicken and leave to marinate for at least 2 hours in the fridge.
2. Pre-heat the oven to its highest setting.
3. Bake chicken for 20 minutes then reduce the oven heat to 120oC an cook until tender.
4. Garnish with tomatoes and lettuce.


Mint Sauce

INGREDIENTS
1 bunch mint
1 bunch coriander
2 tbsp dried pomegranate seeds, ground (available at spice shops)
2 tbsp salt (or to taste)
2 tbsp chilli (or to taste)
200g natural yoghurt
½ small onion
1 tomato
1 tsp turmeric

DIRECTIONS

1. Blend all ingredients in a blender until smooth.


- a little more spicy than your standard Tandoori, maybe not the same red colour - but wow - very nice Tandoori!

 

[roland]

P.S. we didn't bother with the food colouring, most Indian resturants do - I can't remember the additive number, but it's the same that is used in most orange and red coloured processed foods (it's a pretty nasty chemical from memory)

If you want it a more red colour, just use a little more paprika - be warned though, paprika will spice it up!

 

[Flying Fish]

Looks like mavis the chook is getting the chop tommorrow lol

 

[wayneL]

Get yer own tandoor and make it yourself.

There ain't nuttin' better.

 

[wayneL]

Get yer own tandoor and make it yourself.

There ain't nuttin' better.

PS posted this before seeing Roland's post.

Right on Roland! Spicier is better.

 

[krisbarry]

hello,

are others fed up with the "style" of tandoori chicken being served up at restaurants?

you used to get basically a chicken cut into quarters, nice succulent breasts wings, drumsticks and all

now you seem to get these "pieces" with what looks as though half the chicken missing, is this trend common across australia

thankyou

robots

It might have something to do with the price of houses in Australia.

 

[nioka]

What happened to the good old roast chicken and three or four vegies? I find that most chefs are in a race to see who can use the most spices so that all you taste is the spice anyway. Forget dining out, it is overrated, overcharged and nowhere near as good as a decent homecooked meal. Invite your friends over and choose those that are good cooks so that the return invite is great. This way you may even find out the real taste of food. Give me a good cook over a modern chef anyday.
I remember being in a restaurant once after being travelling and eating out for 6 weeks. We were pondering over the menu for some time when the head waiter asked if he could help and suggested he could do something else not on the menu. I said how we had been eating out for so long I was looking for plain roast beef and vegs. "Done" said the waiter and in a short space of time out came a lovely roast meal. I asked how it was possible. The answer, "actually that is what I had prepared for our family tonight".

 

[Flying Fish]

Roast leg of Pork with apple sauce.. yum. Cost of roast legl, 6.50$, potatoes and onions, about 1$ some apples cinnamon honey for sauce, and some culiflower. Enough to feed two or three people, for about the price of a big muck and fries