All right you purists. I know what you’re going to say. “You can’t cook tandoori without a tandoor!”
Yes, well, who has a huge earthenware oven in their kitchen, I ask you? The closest most of can get to tandoori at home is applying the curry paste or powder to meat of some description and cooking the results over a grill.
This is another of our “lost” episodes. I had genuinely forgotten about it, and found the raw video while rabbiting through our archive for holiday footage.
Traditional tandoori cooking involves meat and other edibles slathered in exotic curry pastes being impaled on a spit and placed inside a tandoor - like I said, a clay oven, often a sort of drum heated by a fire inside, with the spits placed in from the top, their ends leaning against the side.
Clear enough word picture? Good Indian restaurants will often have a tandoor. Ask nicely and they might even show you.
Naan bread is made by slapping the stretched dough on the walls of the tandoor. You can do it on a tray or racks in a normal oven, but aforesaid purists will question the results (and I would be with them, having always found our home-cooked naans a bit on the dry side).
We shot this episode back in Edmonton, at a time when we were madly filming just about everything we ate as potential fodder for Crash Test Kitchen. Things have been busy for us lately, so over a few nights I lashed together the episode, which finds me in much less fashionable spectacles!
The results were mediocre, although the rice is actually a pretty good variation on the plain boiled variety.
- Waz.
Duck in for Christmas
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts (pasteis de nata)
About the soufflé
One chicken, three ways
Bones about it: Beef stock from scratch
Heart-melting chocolate pudding
Cracking creme brulee
Rhubarb’s your uncle
O Canada, we make souffle for thee
Blackberry crumble with short ramble
Tajine or not tajine?
What’s French for onion soup?
I dunno, looked quite dapper, in those specs.
As for the show, alas, I miss the previously fast pace with which it was released, but real life does have a tendency to nip you in the backside, which is a shame, still, my hunger for more is sated for now, and I’m going to be testing this recipe myself, as I found a gas barbeque similar to yours, finally, in the Taunton Leisure store. 
It’s not slick, not professional but believe me it’s what makes it worth watching. Keep up the good work.
Rippa-Rita guys! The only thing I thought was odd is the amount of chicken for two people… who else was coming to dinner? (And thanks for the rice tip, will be trying that method next time.)
Somehow - i kept watching…and never realized that tandoori chicken is actually quite easy to make…until you showed me! kewl!
it looked burnt to me.
Looks delicious! Can’t wait to try it. Simple, yet not some of the same old recipes that one sees on the TV all the time. Give me more!
Hey, what kind of Yoghurt do you use for the marinade? Just plain, or low fat, or ??? Help me out I want to make this dish.
A new twist and i like it, haven’t tried this one out yet but as always keep up the good work.
This is the best cooking video or podcast around by a long way
You guys are awesome!
hey your really cool lol. make more videos!!!! they make me hungry sometimes….