Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: Garp on December 04, 2013, 09:08 PM
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I've struggled to get consistently tender chicken for a while. I like tikka style and have tried some of the preferred tikka recipes on here, but always found them a bit dry or tough.
But recently I have found a recipe/method that works perfectly for me every time - and I thought I'd share it - just in case anyone else was struggling.
It is tikka/tandoori style chicken, intended for use in a curry.
Ingredients
3 or 4 chicken breasts
Lemon juice
Salt
Tandoori masala
Method
1/ Trim chicken and cut into pieces which are about twice the size you want in final curry and pierce the skin side of the chicken several times with a sharp knife. Place in a bowl or on a tray, skin side up.
(http://www.curry-recipes.co.uk/imagehost/pics/b8fc6886223098e89ff0f64b3c882bc1.jpg) (http://www.curry-recipes.co.uk/imagehost/#b8fc6886223098e89ff0f64b3c882bc1.jpg)
2/ Sprinkle some salt over the chicken (about 1 tbsp) and rub into the chicken (take a minute to coat them)
3/ Sprinkle a few glugs of lemon juice over the chicken and rub this in well.
4/ Turn over chicken pieces and do the same on the other side.
5/ Set aside for about 30 minutes. The lemon and salt should have started to make inroad into the chicken and turn the edges white.
6/ Sprinkle Tandoori masala (I'm using Rajah at the moment) over chicken and mix well, using a blunt spoon. Use the back of the spoon to rub the powder into the chicken.
(http://www.curry-recipes.co.uk/imagehost/pics/101d709b01830fe3222f0628d2c86b79.jpg) (http://www.curry-recipes.co.uk/imagehost/#101d709b01830fe3222f0628d2c86b79.jpg)
7/ Cover with cling film and refrigerate for 24 hours or overnight. Stir and rub in spices two or three times if possible.
8/ When ready to cook, pre-heat oven to 180 C (fan assisted)
9/ Place chicken pieces on a baking tray and cook on middle shelf for ten minutes. After that, the top should be dryish and the bottom still moist.
(http://www.curry-recipes.co.uk/imagehost/pics/748b0b305716750cc7947307f67adf99.jpg) (http://www.curry-recipes.co.uk/imagehost/#748b0b305716750cc7947307f67adf99.jpg)
10/ Turn each piece over and cook for another 10 minutes - meanwhile melt some butter.
11/ Turn oven up to about 210-220 (probably more if you want burnt bits) remove chicken and turn each piece over again. Brush top side with melted butter and return to oven for 4 - 5 minutes. Keep an eye on it in case it burns.
12/ Remove from oven, turn each chicken piece, brush with melted butter and return to oven for another 4-5 minutes - again watch it.
It should come out kind of like this
(http://www.curry-recipes.co.uk/imagehost/pics/8f069a13011904395f22a1b6ed0612a4.jpg) (http://www.curry-recipes.co.uk/imagehost/#8f069a13011904395f22a1b6ed0612a4.jpg)
13/ Take the thickest piece and cut through the middle to ensure it is cooked through
(http://www.curry-recipes.co.uk/imagehost/pics/51413057eae80807ad7b5eae6edc31e4.jpg) (http://www.curry-recipes.co.uk/imagehost/#51413057eae80807ad7b5eae6edc31e4.jpg)
And there you have it - beautiful, tender chicken every time
(http://www.curry-recipes.co.uk/imagehost/pics/51067e271bcb6644903fe6d67fbc37e9.jpg) (http://www.curry-recipes.co.uk/imagehost/#51067e271bcb6644903fe6d67fbc37e9.jpg)
Cut pieces in half, add to desired curry and enjoy. If you wish to reheat, I put in oven at about 150 C (covered) for 10 or 15 minutes before adding to curry.
Most people probably have their own methods, but this might help someone :)
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Thanks for sharing. It certainly looks the business and is simple to do. I'll give it a go next time i do some tikka. Have quite a bit in stock at the moment ;D . I'll try it with Pat Chapmans tandoori powder which IMHO takes some beating for the flavour it produces. And it stores really well and improves with age :) Would you say the flavour is intense or more on the subtle side?
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It looks good, but I am no fan of chicken tikka as an ingredient of curries, far preferring it as a starter. How does it taste in stand-alone mode ?
** Phil.
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CH - the Rajah masala is quite strong (and full of E's - hence the colour) but mellows if the chicken is left after cooking for a while. But yes, I'd like to cook with the same method and another masala.
Phil - I've never eaten it as a starter, but would probably cook it a little more (or at a higher heat in the final stages) to get some nice burnt bits.
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I'll try it with Pat Chapmans tandoori powder which IMHO takes some beating for the flavour it produces.
I agree entirely.
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I use Rajah brand in my recipe, but I have been using TRS lately but have to add 1 tsp salt to the marinade because the Rajah is pretty salty compared to TRS. Must check out the Pat Chapman recipe. Is there a link on the forum?
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...Must check out the Pat Chapman recipe. Is there a link on the forum?
Right here (http://www.curry-recipes.co.uk/curry/index.php/topic,8700.msg77410.html#msg77410), Mick. :)
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Thanks mate. It looks ream lol
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It all looks good :)
The only thing I would change in your method is to not rub salt in with the lemon at the beginning. Salt will draw a lot of moisture out of the Chicken Breast. With Chicken Legs and joints with bone, will handle the 1 tsp of salt, but breast is too tender for that if you want ultimate moisture.
Try just the lemon juice at first and make sure you massage that into the Chicken breast, let it rest before adding the spice and that is where I would add the salt and about 1 tbsp of oil and a little water.
Massage that into the chicken and marinade for at least 4 hours. I marinade for at least 48 hours.
When I make Chicken Tikka at the Uni, I am talking about 15-30kg at a time, which takes a lot of time and effort and has been a lot of hard work to get it right, but having done that, and even when I make small portions at home, the oil and water ensures that the salt brings out the flavour of the Chicken but will not draw all the moisture out.
Cook to your prefer method and enjoy :)
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http://www.secretcurryrecipes.com/curryforum/showthread.php?6581-Quick-And-Simple-Chicken-Tikka&highlight=simple+chicken+tikka (http://www.secretcurryrecipes.com/curryforum/showthread.php?6581-Quick-And-Simple-Chicken-Tikka&highlight=simple+chicken+tikka)
The same thing i have been using for a while now.
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http://www.secretcurryrecipes.com/curryforum/showthread.php?6581-Quick-And-Simple-Chicken-Tikka&highlight=simple+chicken+tikka (http://www.secretcurryrecipes.com/curryforum/showthread.php?6581-Quick-And-Simple-Chicken-Tikka&highlight=simple+chicken+tikka)
--> "You are not logged in or you do not have permission to access this page. This could be due to one of several reasons:"
That would explain why the site is called Secret Curry Recipes :)
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Maybe the 'Uncles' are on a recruitment drive. ;)
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The only thing I would change in your method is to not rub salt in with the lemon at the beginning. Salt will draw a lot of moisture out of the Chicken Breast. With Chicken Legs and joints with bone, will handle the 1 tsp of salt, but breast is too tender for that if you want ultimate moisture.
I take on board what you say, my friend, but it turns out very moist and tender every time. Maybe you are talking about using bite-sized chunks, where I could imagine they would dry out. This method of using double-sized chunks and cooking relatively gently to start, then ramping up the heat ensures moisture is kept in.
Give it a go :)
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I've become a little disillusioned with the Rajah Tandoori Masala recently. It's a bit overpowering in some dishes, particularly the more subtle ones. And there is a flavour to it which I'm not entirely loving. Not sure if it is mace ir nutmeg.
So in a David Cameron-style u-turn, I have bought some Pataks Tikka paste and am going to try same method with that.
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Garp,
Did you ever try the home made pat chapman tandoori powder as suggested.
I think its worth a try also.
I would guess I cook my tikka on 220c for around 10-15 mins
then wrap it in a foil parcel. It seems to steam its self a little more
in the foil with out drying out.
If I am going to use the chicken in a main dish then
i recently have started to wash with hot water
quite a lot of the sticky marinade off in a bowl.
Such as a kenwood chef mixer bowl.
Hope this helps someone also.
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Hi Graeme. I tried the PC mix many moons ago but might give it another try with this cooking method :)
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I tried it Graeme and I thought it was very good and milder than the Rajah Tandoori massala
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Just a wee update on the Pataks Tikka paste. It was ok, not minging, but a little......industrial tasting? (if that makes sense).
Took delivery today of some Spices of India Tandoori Masala which smells nice and not as harsh as the Rajah. Anyone tried it?
Also have the stuff to put together the PC Tandoori mix. Need to marinate some chicken today for tomorrow.
Oh....what to do!!!!!
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Used the Spices of India branded Tandoori Masala in the end. Did my chicken in my usual way and it was very nice - much less intrusive flavour than the Rajah if adding to a dish.
Had SL's Punjabi Masala which also calls for some Tandoori Masala and it was lovely. When I've used up my stock of this I'll give PC's a go though.
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I'll try it with Pat Chapmans tandoori powder which IMHO takes some beating for the flavour it produces. And it stores really well and improves with age :)
Made a batch of PC's tandoori masala at the weekend - haven't used it yet, it's still maturing. When I mixed it, I was a little underwhelmed, but having a little sniff now, it's smelling nice and tasty. Maybe, as CH says, it improves with age.
I'm off to get some chicken from the butcher this afternoon and will marinate it later for eating tomorrow. Judging by the smell of the mix, I'm pretty sure it will be good stuff :)
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Chicken marinated in salt and lemon juice for half an hour. Pat Chapman mix now added - looks ok and smells delicious. Into the fridge now 'til tomorrow :)
(http://www.curry-recipes.co.uk/imagehost/pics/4ab4fb1d16a924e3e46c711674113693.JPG) (http://www.curry-recipes.co.uk/imagehost/#4ab4fb1d16a924e3e46c711674113693.JPG)
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You can use my Tandoori oven if you want :)
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Chicken marinated in salt and lemon juice for half an hour. Pat Chapman mix now added
It'll be interesting to see what you make of this garp. On its own I don't think the PC mix quite hits the spot but with added tweaks such as in CA's recipe it's deeelish.
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You can use my Tandoori oven if you want :)
Get it fired up mate - I'll be down sometime tomorrow :)
It'll be interesting to see what you make of this garp. On its own I don't think the PC mix quite hits the spot but with added tweaks such as in CA's recipe it's deeelish.
I'll let you know how it goes SS. Not sure what CA's tweaks were but first impressions (or second) are quite promising.
I'll be putting it in a sauce anyway, so don't want it too overpowering. Nice, mellow flavour will do me fine :)
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I have been taught to always taste my marinade ( before adding to the chicken)
To adjust seasoning May be a squirt of lemon or vinegar or salt
If your marinade doesn't taste good then nor will the end results
Just a quote
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My marinade is only lemon juice, salt and spice mix, Michael - I don't really fancy a mouthful of powder :P
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Yes ;D
what I'm trying to say is people should taste their marinades
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This looks good garp. All my best tikka cooked on a domestic oven has been yoghurt free
Will give this a try
Cheers
Elw
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Update on the Pat Chapman Tandoori Masala.
Chicken just out of the oven, and I have to say it tastes pretty damn good. Not sure if it would stand up as stand-alone tikka, but for use in curries (I always use tikka) I think it has enough flavour, but not too much to overpower the dish.
Here's a wee pic - deliberately made it orange as opposed to red, but that is purely for aesthetic purposes.
(http://www.curry-recipes.co.uk/imagehost/pics/801f54b26136f80357ab9432666e93e7.JPG) (http://www.curry-recipes.co.uk/imagehost/#801f54b26136f80357ab9432666e93e7.JPG)
Looking forward to this with Andy's Madras (with tweaks) later :)
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Looks good Garp, might have to give it a go
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Further update. Had a wee nibble at a leftover piece in the fridge - I think the PC mix is growing on me. Not too bad at all.
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Has anyone tried this method with Shan tandoori mix?
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I don't think anyone has tried this method, apart from me, and I haven't used that brand.
I'm sure it will be fine - let me know if you try it :)
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managed to get some Shan Tandoori spice mix today and will try it out at the weekend and let you know. it will look different to yours as there's not colouring in it.
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Cheers mate :)
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Just eaten this and the shan mix is very nice the chicken was a bit dry but tender I was able to cut it with a fork, had it with salad and Dip's mint sauce which is as good as if not better than most T/As, if you haven't tried the sauce give it a go you won't be disappointed just leave the sugar out. Maybe our ovens are at a different temp when set to 180c. I'll be using your method again but maybe drop the temp a bit.
Regards,
London.
PS Shan mix 69p for 50g only used about 3/4 of the pack for 6 large chicken breasts.
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Glad to hear it was ok, mate, and you haven't died (yet).
It is a recipe designed for inclusion in curries, as opposed to a stand-alone tikka, and any time I've had it straight out of the oven it's been moister than.......better not say :)
Did you brush with butter/ghee for last ten minutes?
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Last 8 minutes brushed with butter and turned half way through and brushed again, maybe my oven is hotter then yours when set at 180c or the chicken was drier than yours but smothered in the mint sauce is was OK. It works as a stand alone tikka. I prefer not to use tikka in a curry as it can alter the taste of the dish, when making a curry I usually precook the chicken in a drop of base sauce.
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Don't know why it was dryish then mate. Made it in my old, (moderated), oven and my nice new Neff one and always moist.
But as I said earlier, at least you lived. Thanks for trying it mate and feel free to post any tweaks you think can improve it :)
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I'll try it with Pat Chapmans tandoori powder which IMHO takes some beating for the flavour it produces. And it stores really well and improves with age :)
Do you use the adapted CA one (http://www.curry-recipes.co.uk/curry/index.php/topic,1514.msg13291.html#msg13291) or the Pat Chapman (http://www.patchapman.co.uk/page/tandoori-masala-powder) one CH? or is there another one?
Edit- Just found your post (http://www.curry-recipes.co.uk/curry/index.php/topic,8700.msg77410.html#msg77410)