I'll take a photo of one for you when we're out in SoCal in a few months.
So today's adventure in food: we have an Indian grocery store. A legit one -it's amazing all the stuff they have in there, from all over the world. And it's actually quite a large store. So we got some tandoori chicken powder that said on the box to mix it with yogurt, marinate chicken in it for 15 minutes, and then cook it up. Well, I went along with the daughter's idea to marinate it overnight. It smelled heavenly while cooking.
And I think my tastebuds have fallen out from the shock. My lips are starting to not be swollen anymore after we made a run to Stewies for ice cream an hour ago. The daughter is no longer gasping. Holy Frijoles that was hot!
We now have still at least another meal's worth of the chicken left over. I can't make myself throw it out. I'm wondering if anyone has any ideas on how to tone down the spice? I was thinking of maybe soaking it in milk overnight (and then throwing the milk away - and hoping it doesn't melt the plumbing). Perhaps at that point re-heating it and then shredding it for use in a roll-up with some fresh greens and cheese?
Also, the daughter mentioned this and it seems to actually be true, but when we put salt on the chicken it seemed less hot. Any biochemists out there who can explain that one?
(You'd think we'd have learned, after the escapade a couple of weeks with the tandoori paneer pizza. I managed two bites of that one and did toss the rest. The daughter ate her half of the pizza and then a half-bottle of antacid a bit later.
)
