China has plenty Thai restaurants so already tried
I like it. Still, not as dangerous as Indian, but some dishes can be challanging.
I tried also Korean, still in love with kimchi since then (and ofcourse, the grill in a Korean restaurant is fabulous)
Altough my philosophy is ‘for pizza and pasta you should go to Italy, for kebab to Turkey etc’ China is the only exception, you can find in addition to the plethora of their dishes also very good Thai, Korean and Japanese (but don’t try Mac or pizza)
Mexican food I tried only in European restaurants so I am not sure if I ate ‘the real deal’
All perfectly correct. But, “tandoori” dishes, like many dishes, some take on the name of the method of cooking or the dish they are served in/on. And for tandoori, it’s the “oven”, the TANDOOR that gives it its name. The spice blend too is kind of unique since the marinade process comes in two stages (lemon/line, garlic paste and salt for an hour, followed by the main spice blend for minimum 4 hours).
But yes, everything else is essentially kofta - which are typically spiced minced meat balls (or sausages shaped like in Turkey/Greece) grilled on skewers.
So, technically, my Tandoori Chicken are boneless-skinless chicken thighs kebabs cooked on a grill.
That’s the connection point of your recipe with Tandoori. The blend used for stage 2 to is mostly the Tandoori Masala mix (yeah, India have a Masala for each and every dish)
So you only have to addapt the cooking method (roast, not grilled)
Generally meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste. They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew. Koftas are sometimes made from fish or vegetables rather than red meat. Some versions are stuffed with nuts, cheese, or eggs. Generally the size can vary from the “size of an orange to the size of a golf ball”, although some variants are outside that range; tabriz koftesi, which average 20 centimetres (8 in) in diameter, are the largest. They can be shaped in various forms including patties, balls, or cylinders.Some versions are uncooked.
Somehow, but yeah, tehcnically what you mention is correct, kofta can be ‘kebabed’ but usually is deep fried.
Anyway, in the context we mentioned, with the tandoori, I am right, since kofta is made of minced meat, not pieces
Ahh … sorry, my bad, I was reading this sentence wrong, it has his own context.
Shame on me, I was reading this only in the generic context.
So, yeah, you are right also!
Puting everything togheter, your dish is Tandoori kebab
Hi @Russ_Thomas and @bionel, that was a custom badge I created to celebrate the first post of every member here, though more targeted towards new members as we are looking to revise their onboarding experience on the forum.
Now, the reason to as why you, and even myself, received said badge, is because I am a n00b when it comes to SQL queries so I couldn’t figure out how to target only new members (That said, now you got one more badge to show off on your profile)