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Offline 976bar

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Chicken Tikka Dhansak Puri
« on: September 11, 2018, 11:44 AM »
Here is my Chicken Tikka Dhansak Puri with Indian Salad and my Coriander Chutney. The Uni have just bought me a 1943 Citreon Van, which we are having kitted out for a street food van and this is one of the recipes which will appear all around campus.

If anyone wants the recipe, pm me with you're e-mail address and I will e-mail it to you as it is too long winded to post it on here

Chicken Tikka Dhansak Puri with Indian Salad and Coriander Chutney

I’ve decided to put the recipe on here rather than e-mail everyone. Firstly, I’ve used CA’s Chicken Tikka recipe, I’ve developed a few others of my own for other recipes, but this works really well for this one. The base sauce for the Dhansak is Taz’s, but the Dhansak recipe is my own. The tarka dhal recipe I cannot remember where that came from, but is astounding. My coriander chutney works really well with this dish too. The paratha is just a bought in product which you can buy from any local supermarket.

Chicken Tikka
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks TIKKA curry paste. (Not tikka masala paste).  (2 tbs for lamb)
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder (1 tsp for lamb)
1 desert spoon spice mixture (10ml) see below.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi (Fenugreek leaves)
1 level tsp salt
1 tablespoon veg oil
3 tablespoon water

Spice mixture – this makes enough for the Chicken Tikka and enough to store in a small herb jar for future use. Just mix it all together. You can use teaspoons for measurement.
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder
4 parts paprika (optional)

1. Chop the chicken breasts into 3 inch pieces
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for a minimum of 4 hours. I leave it for 48 hours.
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins
10. Or just fry in a dry pan until done. Turn frequently.
11. Or, heat an oven to 180 c, place chicken in an oven dish and cook for 12-15 minutes or until done.
11. Or, stick on BBQ for smokey taste. (This is my preferred method).

Chicken Tikka Dhansak
This is a hot lemony, smoky Dhansak, not the mild creamy kind with pineapple. 

1 portion of pre cooked chicken tikka
300ml base gravy
2 cloves garlic, finely chopped
1 medium onion (quartered, brushed with oil, stuck on a skewer and barbecued) or finely chop and stick in a tin on the bbq to smoke for 30 minutes
2 oz Tarka  Dhal
2 tsp extra hot chili powder
1 tsp curry powder
1 tsp spice mix
1 tsp methi (fenugreek leaves)
½ tsp hot smoked paprika
½ tsp sweet smoked paprika
2 tsp sugar (light muscovado)
Juice and zest of half a lemon
1tsp tom puree
Fresh coriander
2 tbsp veg oil
Salt to taste

Finely chop the onion (I then put this in some foil and smoked on the bbq for around 30 minutes
In a frying pan heat the oil over a medium flame.
 Fry the onion until soft, add the garlic and cook for around 1-2 minutes until the garlic has softened.
Add the curry powder, chili powder, spice mix, methi, paprika, sugar and salt and cook for around 30 seconds.
Add the tomato puree and stir in. Be careful at this stage because all the chili and paprika powder suddenly rose up and hit me in the back of the throat causing me to cough and my eyes water.
Add a ladle of base and mix in and reduce. Add another ladle of base and mix in, again let reduce.
Add the rest of the base lemon juice and zest.
Add the Tarka Dhal and stir in.
Add the chicken Tikka and cook through
Add a sprinkle of fresh coriander.

Tarka Dhal
3/4 sieve full of red lentils
water (around double water to lentils)
2 tbsp liquid chicken stock (Knorr)
2 tsp turmeric
1 tsp chili powder
1 tbsp cumin seeds
1 tsp salt
2 tsp methi leaves
2 tbsp tomato ketchup
2 tbsp rapeseed oil
1 tsp garam masala
1 fresh tomato (skinned, deseeded and chopped)
1 bulb garlic - crushed
2 small onions finely chopped
4 small green chilies finely chopped (less if you want it not so hot)

Wash and soak lentils for 1/2 hour
Put lentils and water in pan (1/2 thumb of water above lentils)
Bring to a boil and add turmeric, chili powder, salt and 1 tbsp oil
Remove any scum for first 20 minutes
Add methi + chicken stock
Cook for another 40 minutes
Heat 1tbsp oil in a pan, add the onions and cook until soft and translucent
Add the chopped green chilies + cook for 1 min
Add the crushed garlic + cook for 2 minutes
Add the cumin seeds, garam masala, tomato and tomato ketchup, cook for 2 minutes then add to the lentil mixture.

Coriander Chutney
80g bag of fresh coriander including stalks & Leaves
4 green finger chilies (more or less to suit your own heat level)
1 tbsp coconut milk powder (Maggi)
1 tsp garlic & ginger puree
1 tsp salt
2 tsp light muscovado sugar
1½ tsp white wine vinegar
1 tbsp rapeseed oil

Put everything in the blender and blend until smooth. Refrigerate for at least 30 minutes prior to use.

Indian Salad
Finely dice fresh tomato, cucumber, red onion and fresh coriander. Combine together and season with salt to taste.

Fry the paratha in a pan, then pile on top the Chicken Tikka Dhansak, then the Indian salad and finally finish with a nice portion of the coriander chutney.

« Last Edit: September 12, 2018, 08:31 AM by 976bar »

Online daveyham

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Re: Chicken Tikka Dhansak Puri
« Reply #1 on: September 11, 2018, 07:05 PM »
Wow looks brilliant. really interested in this dish.

Offline Ghost

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Re: Chicken Tikka Dhansak Puri
« Reply #2 on: September 11, 2018, 08:34 PM »
That looks very very tasty

Offline Naga

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Re: Chicken Tikka Dhansak Puri
« Reply #3 on: September 12, 2018, 07:48 AM »
The food looks good, Bob! And the street food van is just a great idea - I'll bet it goes down a bomb!

Offline 976bar

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Re: Chicken Tikka Dhansak Puri
« Reply #4 on: September 12, 2018, 08:36 AM »
Thanks Naga, I've now put the recipe on the system.

Offline Unclefrank

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Re: Chicken Tikka Dhansak Puri
« Reply #5 on: September 12, 2018, 10:01 AM »
I still use the same dhal recipe absolutely gorgeous.
Will have to make this soon, great looking recipe and dish.
Cheers for posting.
KING 810

Offline natterjak

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Re: Chicken Tikka Dhansak Puri
« Reply #6 on: September 12, 2018, 11:25 AM »
Hey Bob, thanks for your efforts in writing out this recipe, it's a great contribution. I'll try to give it a try.

Maybe worth copying and pasting sections of your text into the relevant recipe sections of this forum, as people searching for recipes in future may not find it in the pictures section.
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....

Offline Naga

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Re: Chicken Tikka Dhansak Puri
« Reply #7 on: September 13, 2018, 09:17 AM »
Thanks Naga, I've now put the recipe on the system.

Cheers, Bob. I'll definitely give this one a go.

Also, nice to see some of the old team posting on the forum again. You've been missed!

Online curryhell

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Re: Chicken Tikka Dhansak Puri
« Reply #8 on: September 15, 2018, 10:53 AM »
Well said Keith.  Great recipes Bob.  Very thankful for the coriander chutney though.
Age must be catching, up as I actually commented on your original post of this way back when!!  But thanks for the reminder that I really must try this soon  :P
« Last Edit: September 15, 2018, 12:11 PM by curryhell »
So singe baby singe, the curry's getting better ..........

Online chewytikka

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Re: Chicken Tikka Dhansak Puri
« Reply #9 on: September 15, 2018, 05:44 PM »
On first look
Coriander Chutney Dip and Kachumber mixed on top of a Dhansak
Messed up flavours for sure and will conflict a good curry.
Thats why their Dips, But good luck trying to sell this.

Food Truck plus students, a winner all day long and Interesting project Bob
The date 1943 is a bit confusing
Interested to see photos of this World War 11 van.

Could it be an earlier TUB or the extremely rare TUC model

If it comes true, you will have to do bulk recipes, which you might share
for interested folks, instead of these old forum cut and paste adaptions.

Excited to see how this pans out!
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


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