1. Almond Chicken
  2. Bacon Pudding
  3. Baked Alaska
  4. BBQ Sauce
  5. Cheese Biscuits
  6. Chicken Cacciatore
  1. Chicken Fajitas
  2. Chilli Con Carne
  3. Chocolate Cake
  4. Cookies by Nigella
  5. English Breakfast
  6. Garlic Chicken
  1. Gypsy Tart
  2. Jalfrezi
  3. Korma
  4. Meat Tandorri
  5. Mulled Wine
  6. Mussaman Curry
  1. Pasta
  2. Peking Duck
  3. Pickled Onions
  4. Raan
  5. Red Hot Chilli Korma
  6. Risotto
  1. Rogan Josh
  2. Shepherds Pie
  3. Shortbread by Nigella
  4. Spaghetti Bolognese
  5. Spinach Lasagne
  1. Stuffing Mix
  2. Tandorri Mix
  3. Soup
  4. Tia Maria Cake
  5. Tikka
  6. Xmas Pudding

Meat Tandorri

This recipe is probably my wife's favourite and has been enjoyed by our family for ten years. It probably looks a bit daunting to start with but it really is quite simple. If you live in Wellington then Davis Trading will have all of the ingredients you need. The dry masala can be made and stored for re-use. We use one recipe every six months but then we did come from England.

Almond Chicken

Method

  1. Mix all together and store
  2. Cut up the meat in to bite size pieces
  3. Mix the Marinade ingredients in a large bowl. Cover the meat pieces with the Marinade
  4. Cover the bowl and refrigerate for 24 hours
  5. When you wish to cook, preheat the oven to its hottest temperature
  6. Put the pieces of meat on a wire baking tray (put foil on the bottom to catch the drips) (or put on skewers and cook on the barbecue)
  7. Cook meat until it is to your liking
  8. Serve with shredded lettuce, onion, lemon wedges and yoghurt dip, naans and mango chutney

This recipe is based on Pat Chapman's.

Ingredients

See Tandorri Mix Recipe before continuing with this recipe

Pat Chapman

pat

His website is

Pat Chapman