So, it turns out Vancouver got it's spring weather in February. While I attempted to will it to stay for March, the sun went on a bit of a vacation, leaving this dish as its substitute. I served it with rice and a cucumber salad.
Modifications:
None. I used the chicken as my protein, leaving all else as written.
Preparation:
Like you, I found there to be an excess of marinade. It smelled so refreshing, I couldn't bear letting it waste. It is now occupying a small space in my freezer, and will be ready to come out at the first real sign of spring.
The Verdict:
Good. My expectations of a tandoori is that it ought to be red in colour. While that certainly didn't ring true (though the greenness did disappear in the barbequing process), it smelled exactly like the tandoori I know and love. The quick preparation was a dream. The overall flavour was refreshing and (quite) zingy; in the future, I would add some more herbs and tone down the lime a little. This one goes down as 3.5 falls for spring out of 5.
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