Vinod K. Lohtia ccc.

Vinod K. Lohtia ccc. Personal Chef /Culinary Teacher / Culinary Tours / Food Educator

Grilling the Indian Tandoori Way

Grilling Indian Way Tandoor

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Grilling Indian Way Tandoor
The Ultimate Vinod's Butter Chicken. Old Style Butter Chicken Delhi Serves: 4-5 Ingredients: For The Marinade (Tandoori) 900 g chicken drumsticks, skinned, and make incisions, OR chicken thighs- boneless. 6-oz. yogurt-thick 3-Tbsp.garlic paste (No garlic if using first marinade.) 6-tsp. ginger paste (Reduce to 2 tsp, if using first step marinade too.) 3-Tbsp vegetable oil 1 ea fresh lemon juice or 2 ½ Tbsp 2 tsp or to taste Kashmiri chili powder 1 tsp cumin powder 2tsp Vinod’s Kari enhancer ¼ tsp red food coloring Kosher salt to taste Melted butter for basting/ ¼ cup Note: Optional: For first step marinade… Ingredients: 3Tbsp garlic paste 2tsp Ginger paste 2tsp lemon juice 3tsp Kashmiri chili Salt to taste For the Sauce Serves: 6 2Tbsp butter 2Tbsp vegetable oil 1 shallot, chopped 2Tbsp garlic crushed 1Tbsp ginger chopped 6oz tomato paste or 175ml.crushed canned tomatoes 1Tbsp deggi mirch ¼ tsp turmeric 2Tbsp or to taste salt ½ tsp cumin powder 2tsp Vinod’s kari enhancer 1 tsp coriander powder 1tsp Kashmiri chill 1 ½ cup chicken stock/water 1 ½ cream *1 tsp deggi mirch *1 Tbsp honey *1Tbsp butter Garnish: ¼ tsp.Ginger julienne ¼ tsp Green chilies strips ¼ cup Cilantro chopped 1 tsp Whipping cream Method: • To prepare the marinade, mix all the ingredients for marinade in bowl, and strain through the sieve. Add the ready chicken drumsticks to the marinade and mix well. Set aside in the fridge for least 1hr or over night. • Cook either on barbecue or roast the in an oven preheated to 425*f for 15-20 minutes, with turning the pieces after 10 minutes, and basting. • The chicken should be not fully cooked. Strain off the juices through a fine sieve and set a side. • For the Butter sauce: Heat up the butter and oil in a pot over medium to high heat, add shallot, sauté, and add garlic, and ginger, and cook till the water evaporates. Add tomato paste or crushed canned tomatoes, stir well, then lower the heat to low and add paprika, turmeric, salt, cumin, Vinod’ kari enhancer, coriander powder, and kashmiri chili. Stir well and sauté for 5 minutes, pour in chicken juice, stock/water and cream, bring it to boil, and lower the heat to simmer for 15-30minutes.
Posted by Chef Vinod on April 10, 2011 Full Size|

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