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If you want a spicy treat that beats any takeaway, try my easy tandoori chicken wraps with a marinade to die for!




Nazma has stood the test of time and has been cooking pure Indian food since 1986, one of the oldest Restaurant in the area. 6 The Broadway, Farnham Common SL2 3PQ Phone: 01753 646088 01753 646211






















Enjoy fresh and tasty Indian food only at Indian Night Chelmsford Restaurant, Click to Order online:




Enhance your taste buds with perfectly marinated and grilled Indian Tandoori shrimp. To book a table or order online, call us at - 02-95310025 and 02 9531 8374
















May your neighbours respect you, Troubles neglect you, The angels protect you, And Heaven accepts you. Have a Happy St. Patrickโ€™s feast!







May your neighbours respect you, Troubles neglect you, The angels protect you, And Heaven accepts you. Have a Happy St. Patrickโ€™s feast!












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GRILLED TANDOORI CHICKEN

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Enjoyed this earthy smokey flavor of tandoori coffee.. The quirky preparation style and serving in kulhad is simply amazing and must try…
Loving the winters… ☕☕☕

#coffeeshots #coffeecup #coffee #coffeetime #coffeeholic #coffeelover #cafe #coffeeaddict #coffeelovers #coffeebreak #coffeegram #coffeelove #coffeelife #coffeeoftheday #coffee_time #tandoorichai #tandoori #tandooricoffee #winters #love #chaiaddict #nonsponsored #indianfoods #indianfood (at Tappri Tandoori Chai)
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Hidden Gem PK’s Kebab Corner is serving out of the world Tikka & Kebabs it’s Juicy it’s rightly spiced it’s crisply grilled serves great Hari Chutney its 5/5
#tikka #kebab #tandoori #foodie #foods #food #foodporn #foodphotography #foodblogger #foodbloggers #delhifoodbloggers #picoftheday #food52 #food52grams #likeforlikes #likeforfollow #like4likes #like4like #likeforlikeback #followforfollowback #follow4followback #followtrain #followbackinstantly #followforfollow #instagram #reviews #ratings #foodadvisor #restaurantadvisory #jerkknows (at Vaishali , Ghaziabad)
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More easy food inspo: simple tandoori style chicken drumsticks with steamed rice, spinach, plain Greek-style yogurt (with garlic and paprika) and hot sauce. For the chicken I just cut slits into the drumsticks and added a spice rub (a mixture of curry powder, a bit of smoked paprika, ginger and lots of bottled lime juice) + a bit of cooking spray on top, then baked them for 25-30 mins (at 180C) followed by a good 10-15 minutes under the grill (turn them over midway). To make it even better, you could also add plain yogurt to the spice rub. It takes a bit of time to cook, but if you make a big batch it’s well worth it. 😊

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Tandoori vegetables on a skewer #indian #tandoori #spicy #tandoor #healthyfood #eeeeeats #foodporn #instagood #foodie #igersindia #yummy #delicious #foodtalkindia
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#Tandoori #chicken baked by me
#indianfood #indiancurry
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  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1 Cauliflower Head
  • 1 Resealable Gallon-Size Plastic Bag
  • 6 oz. Carrot
  • 1 Tbsp. Tandoori Spice Mix
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Sour Cream
  • 2 tsp. Chopped Ginger

Mince garlic. Stem and mince parsley. Stem cauliflower and place in provided resealable bag. Pound with an heavy object until it resembles coarse grains slightly larger than rice. Don’t worry if some larger stem pieces remain. Peel, trim, and cut carrot into ½" dice. Set aside half the tandoori spice mix. Pat chicken breasts dry, and season both sides with remaining tandoori spice mix and ¼ tsp. salt.

Combine sour cream, ginger, half the garlic (reserve remaining for cauliflower rice), parsley (reserve a pinch for garnish), 2 tsp. water, and a pinch of salt and pepper in a small mixing bowl.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until brown, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.

Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken roasts, cook cauliflower rice.

Return pan used to sear chicken to medium-high heat. Add 1 tsp. olive oil, cauliflower, and carrots to hot pan. Cook undisturbed until lightly charred, 3-4 minutes. Stir in remaining garlic and remaining tandoori spice mix (to taste). Cook, stirring occasionally, until tender, 3-4 minutes. Season with ½ tsp. salt.

Slice chicken. Place a serving of cauliflower rice and carrot on a plate. Serve chicken next to cauliflower rice and garnish with reserved parsley. Serve sauce on side for dipping.