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Tandoori Poussin


David
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Hey up guys,

Lit the old Tandoor and put a couple of Poussin in!

 

First marinade - lemon juice, salt and Kashmiri powder.ED2F80A4-0837-4C20-8311-0A3FF29E6B6C.thumb.jpeg.b14de1a1122e6dd1ba7916a1e51000b4.jpeg

After 1 hour put into Tandoori marinade.

3D082513-5A2C-4600-A979-3BCD36D2A627.thumb.jpeg.98f13144c3e544d9b98b406aa0252fb3.jpeg

 

Cooked on a low fire of Alderwood Charcoal.

E3EEB69C-E2AC-40A1-B805-5B8800C86F7E.thumb.jpeg.f2000e981aa4d6fe71d677a3cd95e2a8.jpeg

 

Wife decided to make Naan. (i was listening to NailBomb). but pleasant surprise.

E82E6DAF-B008-4B21-A63A-CCB470A21248.thumb.jpeg.520598411c2586cba32ae11b0fbcaab1.jpeg

Sweet result.

 

D01616D9-CE15-4A0E-87B2-E808A9673E29.thumb.jpeg.bc5633b38727a03894c5354d3b0a0eef.jpeg

 

 

 

 

 

 

 

 

 

Edited by David
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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!

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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.

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