The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Indian

Thu Jul 13, 2017

Indian-spiced Ribs

Posted by

Indian-spiced Ribs

I view ribs much in the way I do chicken—a blank slate just waiting for any type of introduction of flavor. Ribs offer me a great way to experiment with rub and sauce pairings, and my love for that can clearly be traced by venturing through my now twenty-plus rib recipes I've amassed. I feel like no matter what theme my Meatwaves take on, I can always think of a rib recipe that could fit in. While crafting an Indian-inspired menu for a cookout last year, I made a bet that I could use all the spices that were seasoning my chicken and veggies and put them together into a rib recipe that would be both awesome and like none other I've done before, and that's exactly what I got with these Indian-spiced ribs.

Read more and get recipe >>

Thu Jun 15, 2017

Chicken Tikka Kati Rolls

Posted by

Chicken Tikka Kati Roll

Sometimes I wonder if sharing a recipe like these chicken tikka kati rolls is an exercise in futility—would anyone else take the time I did to make two sauces, bread, and tandoori chicken for what is essentially street food? My hope is the answer is yes, and that my choice not to lessen the time or effort to make these Indian rolls, that can be consumed as a snack or meal, results in at least one other person making them as good as they can be, which is how I would describe them after working through the recipe and giving it the Meatwave stamp of approval.

Read more and get recipe >>

Thu Mar 30, 2017

Chicken Tikka

Posted by

Chicken Tikka

When transitioning from a picky eater to my less-than current state, there were a number of "gateway" foods that led me into enjoying cuisines I normally would have shunned. For Indian food, that item was chicken tikka. It's easy to understand why—these boneless chicken chunks marinated in a fairly mildly spiced-yogurt sauce and then cooked in a tandoor were on the spectrum of the usual type of chicken I enjoyed, just with a slightly different flavor profile. It was my go-to at any Indian meal for a long time, but I can't even remember anymore the last time I ordered chicken tikka, or any tandoori chicken for that matter, as I've found more pleasure in dishes like spicy vindaloo or creamy saag paneer. Still, there will always be a fond place in my heart of chicken tikka, and developing a recipe for it recently brought back some comforting memories.

Read more and get recipe >>

Thu Mar 23, 2017

Naan

Posted by

Naan

A few weeks back you could find me waxing poetics on tender and flaky paratha. Yes, I do love that bread, but when it comes down to it, I don't think I've ever had an Indian meal where I wasn't compelled to order naan. This simple, soft bread customarily baked in tandoors—large, super hot clay ovens—is a creature comfort of mine and was rightfully one of the first breads I ever attempted to make at home. I have had a sordid past with bread baking, and previous tries at naan had left me frustrated with lackluster results, but that relationship has been growing more prosperous and I assumed with more know-how under my belt, I'm finally in a position to make an ideal naan.

Read more and get recipe >>

Thu Mar 2, 2017

Paneer Kati Rolls

Posted by

Paneer Kati Roll

You may have noticed an Indian theme over the last few weeks here with a recipe for paneer skewers followed by one for flaky, tender paratha. While both of those stand as greats on their own, the real purpose for why they were developed was to join them together into one of the greatest of snack foods of all time—kati rolls.

A running thread through the Meatwave since I moved to North Carolina has been creating recipes for things I used to enjoy in New York, but can't get regularly anymore, and kati rolls fall into this category. These stuffed and rolled parathas combine all the excellent and intense flavors of Indian food intoa hand held delight, with one roll being able to satisfy a slight hunger, or multiple eaten together to create a meal. I have found similar items in Durham, but for some reason they're always made with naan, which is a tad too filling and doesn't deliver the textural superiority of paratha. Luckily I feel like I nailed those paneer and paratha recipes, which translated to these kati rolls tasting pretty damn near perfect to me.

Read more and get recipe >>