David Posted March 2, 2019 Share Posted March 2, 2019 (edited) Hey up guys, Lit the old Tandoor and put a couple of Poussin in! First marinade - lemon juice, salt and Kashmiri powder. After 1 hour put into Tandoori marinade. Cooked on a low fire of Alderwood Charcoal. Wife decided to make Naan. (i was listening to NailBomb). but pleasant surprise. Sweet result. Edited March 2, 2019 by David 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 3, 2019 Share Posted March 3, 2019 Never been able to cook Nans in my Tandoor. Quote Link to comment Share on other sites More sharing options...
David Posted March 3, 2019 Author Share Posted March 3, 2019 It took a long time to master. I have no hairs on my right arm! Quote Link to comment Share on other sites More sharing options...
Simon Posted March 3, 2019 Share Posted March 3, 2019 What tandoor do you use and what marinade did you use? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 3, 2019 Share Posted March 3, 2019 2 hours ago, David said: It took a long time to master. I have no hairs on my right arm! I go to India every year and the owner of the Shack I go to everyday is also a Chef, and he says he can do everything, except cook Nan Breads. That’s why the Tandoor Chef gets paid more than a regular Chef! Quote Link to comment Share on other sites More sharing options...
David Posted March 3, 2019 Author Share Posted March 3, 2019 6 hours ago, Simon said: What tandoor do you use and what marinade did you use? The Tandoor brand is ‘Puri’. The second marinade included yoghurt, ginger paste, garlic paste, Turmeric, chilli powder, Garam masala. 2 Quote Link to comment Share on other sites More sharing options...
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