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Author Topic: Chicken Tikka Shahee  (Read 3521 times)

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Offline Bengali Bob

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Re: Chicken Tikka Shahee
« Reply #10 on: October 07, 2016, 10:01 PM »
All the curry houses I know use mutton, not lamb.

Rob  :)
No bagar, no taste.

Offline JennyLou90

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Re: Chicken Tikka Shahee
« Reply #11 on: October 07, 2016, 10:32 PM »
What's the difference?

Jen

quote author=Bengali Bob link=topic=14552.msg127573#msg127573 date=1475874080]
All the curry houses I know use mutton, not lamb.

Rob  :)
[/quote]


Offline Bengali Bob

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Re: Chicken Tikka Shahee
« Reply #12 on: October 07, 2016, 10:45 PM »
Hi Jen

Seriously huge difference. You'll need to try it.  Much leaner than lamb and is bench mark for the majority of BIR keema dishes.  It's also cheaper. Worth adding a pinch of crushed green cardomon/mace to the pre-cook.

Rob  :)   
No bagar, no taste.

Offline JennyLou90

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Re: Chicken Tikka Shahee
« Reply #13 on: October 07, 2016, 11:01 PM »
Would i get this from a butcher? There isn't any 'local', I haven't seen ay at the supermarket but saying that I don't tend to look as we get a lot of chicken and we pre order from a wholesale butchers.
This is definitely worth trying though if I can get hold of it!

Jen

Hi Jen

Seriously huge difference. You'll need to try it.  Much leaner than lamb and is bench mark for the majority of BIR keema dishes.  It's also cheaper. Worth adding a pinch of crushed green cardomon/mace to the pre-cook.

Rob  :)

Offline chewytikka

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Re: Chicken Tikka Shahee
« Reply #14 on: October 08, 2016, 12:05 AM »
Your curry looks good in the pan Jen,  ;)

Shahi is a medium saucy finished dish, I would use a bit more base gravy
while cooking and also I would use Beef mince, just like
they do in most BIR and Take Away kitchens. (Bangladeshi owned)

You don’t need to precook or boil up your mince either, you just need to hard fry it
a couple of minutes at the beginning with the G&G and onions.

About Restaurant Keema
If you want to turn your mince into Restaurant Keema before you even begin your Shahi

Heres my standard recipe
500g Minced Beef
2tbs Onion chopped (small dice)
1tbs Chopped Coriander (fine)
1tbs G&G paste (thick)
1tsp Mixed powder
1tsp Salt?
1tsp Pataks Kashmiri Masala (get some)
1tbs Pataks Madras Kebab Paste (or Tikka Marinade paste)
1tsp Methi leaves (roasted)
Good Pinch of Kashmiri Chilli powder
Food colour, a little bit red and yellow if you like.

Put this lot in a food processor, pulse then grind to a very fine paste.
Thats it! Restaurant Keema ready to go.

You can use this Keema to make your starters like Seekh and Shami/Reshmi Kebabs
or for your curries like Kofta or Shahi.

Will post a recipe for my Seekh Bhuna in another thread
As I made this for supper tonight :P

cheers Chewytikka
« Last Edit: October 08, 2016, 12:45 PM by chewytikka »
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline JennyLou90

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Re: Chicken Tikka Shahee
« Reply #15 on: October 08, 2016, 03:02 PM »
Hi CW!

Thank you very much- unfortunately the other half wasn't ready so was definitely over cooked so needed more base gravy as you mentioned, but didn't have any left! Haha.

You're right, I need to get the Kashmiri chilli powder and the marinades. I will put them on my shopping list! I'm presuming you wouldn't put the mince in the processor, just the spices/marinade?

That recipe is great though thank you! My colleagues have put an order in the next time we are on nights so I will have time to practise with this.

I'm going to need another Recipe book to put them all in.

Jenny

Your curry looks good in the pan Jen,  ;)

Shahi is a medium saucy finished dish, I would use a bit more base gravy
while cooking and also I would use Beef mince, just like
they do in most BIR and Take Away kitchens. (Bangladeshi owned)

You don’t need to precook or boil up your mince either, you just need to hard fry it
a couple of minutes at the beginning with the G&G and onions.

About Restaurant Keema
If you want to turn your mince into Restaurant Keema before you even begin your Shahi

Heres my standard recipe
500g Minced Beef
2tbs Onion chopped (small dice)
1tbs Chopped Coriander (fine)
1tbs G&G paste (thick)
1tsp Mixed powder
1tsp Salt?
1tsp Pataks Kashmiri Masala (get some)
1tbs Pataks Madras Kebab Paste (or Tikka Marinade paste)
1tsp Methi leaves (roasted)
Good Pinch of Kashmiri Chilli powder
Food colour, a little bit red and yellow if you like.

Put this lot in a food processor, pulse then grind to a very fine paste.
Thats it! Restaurant Keema ready to go.

You can use this Keema to make your starters like Seekh and Shami/Reshmi Kebabs
or for your curries like Kofta or Shahi.

Will post a recipe for my Seekh Bhuna in another thread
As I made this for supper tonight :P

cheers Chewytikka

Online Garp

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Re: Chicken Tikka Shahee
« Reply #16 on: October 08, 2016, 10:16 PM »
You need to tell your other half that when then the curry is ready he/she has to come and get it (if it's safe to do so).





Offline JennyLou90

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Re: Chicken Tikka Shahee
« Reply #17 on: October 08, 2016, 11:55 PM »
Don't get my started Garp!! He's a nightmare! He is one of these that would start tidying before eating if I` let him - drives me nuts! Haha.

Jenny

You need to tell your other half that when then the curry is ready he/she has to come and get it (if it's safe to do so).

Offline chewytikka

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Re: Chicken Tikka Shahee
« Reply #18 on: October 09, 2016, 12:37 AM »
Hi Jen
No, mix and blend the mince and flavouring altogether.
When you buy mince at the supermarket, butchers etc… its not ground fine enough.
You can pound and mix it by hand, but much easier to put in a processor , even a stick blender works well.

Any chilli powder will do, Once you have gathered a few basic Indian spices
your good to go and they last for months, even years  ;D ;D

Do post your feedback, when you have another crack at this one. ;)

cheers Chewytikka
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline JennyLou90

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Re: Chicken Tikka Shahee
« Reply #19 on: October 09, 2016, 01:52 PM »
Thanks :) I did think their mince seems a lot finer.

Ive just had a go at your Chicken Tikka marinade as I want to make a CTM tomorrow when Grandparents are here but couldn't find all the pastes :( could only find the tandoori one. Any ideas? I do live near a costco but i don't remember seeing an awful lot of spices their tbh other than the usual big tubs of swartz type.

Ive got pretty much all the spices I need now (and slowly transferring them into my swartz containers!) but the marinades/pastes Im having trouble getting hold of.

Think Ill have another stab at the shahee next week...or maybe when i get bored this week!!
Jenny


Hi Jen
No, mix and blend the mince and flavouring altogether.
When you buy mince at the supermarket, butchers etc… its not ground fine enough.
You can pound and mix it by hand, but much easier to put in a processor , even a stick blender works well.

Any chilli powder will do, Once you have gathered a few basic Indian spices
your good to go and they last for months, even years  ;D ;D

Do post your feedback, when you have another crack at this one. ;)

cheers Chewytikka


 


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