Re: [CH] tandoori

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Shantihhh@aol.com wrote:

> << cumin, coriander, red hot pepper flakes and mustard seeds.>>
>
> Risa,
>
> Try toasting these in a skillet prior to grinding!  Also chicken should be
> skinless!  The thighs are great as well!.
>
> Another good touch for flavor is to finish on the grill/barbeque.  Crazy but
> gives it a closer tandoori oven taste.  A real tandoori oven seals in the
> juices and gives a heavenly flavor.

I came a bit late onto this thread, but I found the closest way to make tandori
chicken is to use a clay pot and then finish it on the grill.  The clay pot
seals in the juices quite well.

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