Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: jb on March 31, 2013, 09:31 AM
-
Here is the tikka recipe we were shown on our recent restaurant lesson.
2 kilo of chicken breast
drizzle of mustard oil
chef's spoon ginger/garlic paste
2 chef's spoon of yogurt
pinch of garam massala
2 desert spoon's of mix powder
drizzle of lemon dressing
pinch of salt
pinch of methi leaves
orange/red colour
half of chef's spoon of blitzed corriander/green chillies
desert spoon of tikka paste
desert spoon mint sauce
half desert spoon kashmiri massala paste
The paste he used was this stuff...
http://www.simtom.co.uk/ (http://www.simtom.co.uk/)
Not used it myself but I've seen it advertised in a few magazines.The blitzed corrainder/chilles was an unusual ingredient,not seen that done before.The recipe is a pretty standard one,much like the others on this site,I guess the fact it's cooked in a tandoor makes a lot of difference.
-
The blitzed corrainder/chilles was an unusual ingredient,not seen that done before.
I don't find it particularly unusual going into a tikka paste, but I'd really like to know where else they use it. Did you see it being used in any curries for example?
-
desert spoon of tikka paste
half desert spoon kashmiri massala paste
The paste he used was this stuff...
http://www.simtom.co.uk/ (http://www.simtom.co.uk/)
I'm always disappointed when I see pastes being used in the tandoori and tikka, but I suppose I just have to accept that it's a necessity of a modern BIR economics. Well at least it's Simtom this time and not naffing Pataks! :)
-
Well at least it's Simtom this time and not naffing Pataks! :)
So how do they compare, Santa, in your experience ? What are the highlights of the Simton's products, and do they have any downside when compared to Patak's ?
* Phil.
-
Well at least it's Simtom this time and not naffing Pataks! :)
So how do they compare, Santa, in your experience ? What are the highlights of the Simton's products, and do they have any downside when compared to Patak's ?
* Phil.
I haven't tried them Phil. As you may have gathered I'm not a fan of pastes. My comment is based purely on others' experience of the Simtom pastes which have been very favourable (on this forum and others). I'd be hard pressed to track an example down though, I'm just going from memory.
-
I also was surprised by the addition of the coriander / chilli combination. But thinking about it, many recipes add a little chilli powder to the marinade. What i found most surprising was the marinading time of only one to one and a half hours :o :o - no need to marinade for 24 hours was confirmed by the head chef. The tikka tasted good and like many other BIR tikkas.
When asked about the marinade for tandoori chicken, substitute the tikka paste with tandoori paste. Not sure if the kashmiri paste was also included as well, but i would suspect so.
Not surprising on different brand of pastes being used. I think it's down to cost and availability. My local restaurant wholesalers sells Pataks and Pascos, the Pascos is a third cheaper than the Pataks for the catering size jars :o
-
What i found most surprising was the marinading time of only one to one and a half hours :o :o - no need to marinade for 24 hours was confirmed by the head chef.
That does seem criminally short maranating time. Was the chicken pre-marinated, as it were, in lemon juice and GGpaste first before the addition of the other ingredients?
-
That does seem criminally short maranating time. Was the chicken pre-marinated, as it were, in lemon juice and GGpaste first before the addition of the other ingredients?
Thanks for pointing out the glaring omission SS. Yes, lemon juice and G/G was added and the chicken pre-marinated for 20 mins or so before adding the additional ingredients.
-
I've previously done a side by side comparison of marination times with one batch getting 2 hours and the other batch getting 24 hours. There was a noticeable difference in that the longer marinade permeated much deeper into the chicken. The two hour pieces were still tasty though.
-
I've previously done a side by side comparison of marination times with one batch getting 2 hours and the other batch getting 24 hours. There was a noticeable difference in that the longer marinade permeated much deeper into the chicken. The two hour pieces were still tasty though.
That's my experience too.
-
Hi Curryhell, I'm assuming it was cooked in the tandoor, which for me separates home versions from the real thing. Its a strong flavour in itself i'll never be able to create at home.
I bought a portion of chicken chaat last night(basically tikka drumsticks from this particular place). The smell from the bag was great, but could have easily been naan bread in the bag & I can't tell the difference in marination times, a few hours i normally do now.
Can't get enough of reports from people who have actually been in a commercial kitchen btw ;)
Regards
ELW
-
Well at least it's Simtom this time and not naffing Pataks! :)
So how do they compare, Santa, in your experience ? What are the highlights of the Simton's products, and do they have any downside when compared to Patak's ?
* Phil.
Phil,
My wife tipped up with a jar of simtom lime and chilli chutney one day on her shopping travels, i have to say it was one of the best lime chutneys i have come across.
I appreciate its not a paste, but if taste is anything to go by, then they're surely worth a try (imo) ;)
http://www.simtom.co.uk/lime-chilli-chutney (http://www.simtom.co.uk/lime-chilli-chutney)
W
-
I haven't tried them Phil. As you may have gathered I'm not a fan of pastes. My comment is based purely on others' experience of the Simtom pastes which have been very favourable (on this forum and others). I'd be hard pressed to track an example down though, I'm just going from memory.
My wife tipped up with a jar of simtom lime and chilli chutney one day on her shopping travels, i have to say it was one of the best lime chutneys i have come across.
I appreciate its not a paste, but if taste is anything to go by, then they're surely worth a try (imo) ;)
http://www.simtom.co.uk/lime-chilli-chutney (http://www.simtom.co.uk/lime-chilli-chutney)
W
Ah, OK : I use almost no pastes (apart from Kashmiri masala, which I used in many ways) and I have never seen a Simtom's product -- I shall keep an eye out for them when I am next in Ashford or Tunbridge Wells.
** Phil.
-
Video of this recipe coming up later this afternoon...
-
Hi JB thanks for this recipe but the coriander/green chillies paste how is this made is it just a handful of each.
Thanks.
-
Video from the day here:
http://www.youtube.com/watch?v=KQlcl21FgOs (http://www.youtube.com/watch?v=KQlcl21FgOs)
Everyone's interpretation of quantities is likely to be slightly different, but working from the video this is what I got:
Ingredients:
About 18-20 chicken breast fillets
Juice of half a lemon
drizzle of KTC edible mustard oil (blend of rapeseed oil and mustard oil)
*note if using pure mustard oil reduce quantity!
2 chef's spoons of ginger/garlic paste
half chef's spoon of coriander/green chilli paste
3 chef's spoon of yogurt
pinch of garam massala
handful of mixed powder
2 pinches of methi leaves
pinch of salt
half a chef's spoon tikka paste
half a chef's spoon kasmiri masala
a quarter chef's spoon concentrated mint sauce
orange/red colour to taste (decorative only)
Mix well and marinate for 30 to 60 minutes.
Also posted here in the videos section so it's easier to find in future:
http://www.curry-recipes.co.uk/curry/index.php/topic,11772.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11772.0.html)
-
Is the chef Az's brother? ;D
Always good to see yogurt in the marinade., but only half a lemon for 20 breasts? Seems a bit light to me.
Actually, now i look at the rest of the ingredients, the quantities aren't that different to Blades tikka and he's using less than 1/3 of the chicken weight compared to this recipe.
Was the tikka light on flavour at all?
And do people think that Blades recipe is OTT for the amount of chicken used?
-
Thanks for posting, i'll be giving it a go real soon. I've never felt a need to marinade chicken for any length of time, although I do appreciate a longer marinade will always be better.
-
Thanks.
Will be trying this out on a few friends this Wednesday.
-
Whoa, Kids in a sweet shop again ;D ;D
Familiar Tikka recipe, the good point to take notice of in this chefs marinade is, it is for TIKKA and he doesn't use any Tandoori Paste or Masala in it at all.
Which is the difference between Blades beginners Tandoori recipe (named Chicken Tikka - better than the BIRs) which everybody seems to like, but isn't Tikka.
My Tikka recipe I posted last year is more advanced than this Zaman Chef's and I too like the slight Tandoori flavour in it.
http://www.curry-recipes.co.uk/curry/index.php/topic,8714.msg77625.html#msg77625 (http://www.curry-recipes.co.uk/curry/index.php/topic,8714.msg77625.html#msg77625)
You have seen the Chilli/Coriander mix before, something I use all the time.
http://www.curry-recipes.co.uk/curry/index.php/topic,5699.msg57132.html#msg57132 (http://www.curry-recipes.co.uk/curry/index.php/topic,5699.msg57132.html#msg57132)
Good report lads, how does it compare with AZ@Zaal and how much did you have to pay?
cheers Chewy