Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: Cory Ander on January 21, 2007, 07:13 AM
-
Background:
This is a recipe for Chicken Tikka/Tandoori based on that found in Pat Chapman?s book "Tandoori and Tikka Dishes". Whatever else you might think of Pat Chapman and his books, this recipe is excellent and I strongly urge you to try it! I have used it for many years and, unlike many other recipes, I have never felt the need to significantly modify it.
You can use the marinade to make any other Meat or Seafood Tikka or Tandoori dish, including Tandoori Lamb Chops.
I have included some photos. More can be seen here: http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0)
Makes sufficient marinade for about 1 - 1.5kg Chicken, Meat or Seafood Tikka/Tandoori
Ingredients:
- About 1kg skinless, boneless chicken breasts (diced into about 1? inch cubes)
- 150g Greek (or plain) yoghurt
- 2 tbsp vegetable oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic (chopped)
- 2 tbsp fresh coriander leaves (chopped)
- 1 tbsp tomato paste (double concentrated)
- 1 tsp mint jelly (NOT mint sauce in vinegar)
- 2 tbsp tandoori masala (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0))
- 1 tsp mild curry powder (any decent one will do)
- 1 tsp cumin powder
- 1 tsp garam masala (any decent one will do)
- 1/2 tsp salt
- 2 chopped red chillies (optional)
- Approximately 120ml milk
Method:
1. Simply place all the marinade ingredients (minus the chicken, of course!) in a blender and blend to a fine, pourable mix
2. Place the chicken in a non-metallic bowl and add the marinade from above
3. Thoroughly mix the chicken in the marinade
4. Cover the bowl and put into a fridge for 12 to 36 hours
5. Shake off excess marinade and place chicken pieces onto skewers (unless frying) - Photo 1
6. Cook the chicken, on a medium-hot barbecue, for about 15 minutes, turning occasionally, until properly cooked throughout (i.e. white throughout, with no sign of blood) - Photo 2
7. Alternatively, place the chicken on a wire rack and place under a hot grill, or in an oven pre-heated to 200C, for about 15 minutes, turning occasionally, until properly cooked throughout. Take care not overcook the chicken or it will become overly dry - Photo 3
8. Sprinkle with fresh, chopped, coriander leaves and serve with lemon wedges and Mint Raitha (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0)) - Photos 4 & 5
9. Alternatively, use the chicken tikka to make a main dish (e.g. Chicken Tikka Masala. In this case, slightly undercook the Chicken Tikkas and finish cooking them in the main dish.
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
2. The recipe works equally well for lamb, beef or seafood, but cooking times will vary
3. The recipe works equally well for meats on the bone (i.e. "tandoori style")
4. Bottled pureed garlic and ginger pastes can be used instead of fresh, if desired, though fresh is best
5. Bottled lemon (or lime) juice can be used instead of fresh, if desired, though fresh is best
6. Use mint jelly rather than mint sauce in vinegar. I find that mint sauce in vinegar is too acidic.
7. Add chopped fresh chillies for additional heat
-
photos (clockwise from top left):
Photo 1: Chicken Tikka (After Marinating)
Photo 2: Chicken Tikka (Cooking on the BBQ)
Photo 3: Chicken Tikka (Cooked)
Photo 4: Chicken Tikka (Ready to Eat)
-
photos:
Photo 5: Chicken Tikka (Ready to Eat)
-
That looks absolutely wonderful!!! Just to clarify, is your mint jelly the kind that's very sweet and clear and thick and green? Thanks for being so specific about measurements and ingredients. That makes it so much easier to share your cooking and eating experience.
-
the kind that's very sweet and clear and thick and green?
No that's Orville ;D (you won't get that because you're American)
But I think you'll find that's exactly the kind he means
YF
-
Thanks for clarifying that, YF. Over here we eat roast lamb with sweet mint jelly, not that sour stuff y'all use.
-
We really love sheep where I live we don't just eat them :-X
Layne 8)
-
...just to clarify, is your mint jelly the kind that's very sweet and clear and thick and green?.....
Yes it is MB :)
-
Hi made these Saturday night marinade them for about 30 hours and they where spot on thanks ;D
-
You're welcome Diesel. Thanks for trying the recipe and reporting back! Glad you liked the end result! 8)
Regards,
-
The pictures above seem to be red-"X"d for me....
Andy
-
Hi!
As a veggie, tikka is something I've never even tried in a BIR :'( but I always liked the sound of it. So I used CA's receipe but substituted Quorn fillets cut into chunks. The result was absolutely fantastic. The quorn was marinated for about 27 hours and absorbed all the wonderful flavours of the tikka marinade. In fact that's the great thing about using quorn in this receipe - it doesn't taste of much on its own but it's a bit like a sponge and will absorb the flavours it's cooked in.
When cooked and cut open it had the classic tikka appearance - the red outside and white inside. I served it on a simple mixed leaf salad with lemon wedges, CA's Mint Raita (delish! ;D ) and sprinkled with chopped coriander.
I was really pleased with the result and will definately repeat the exercise. Whilst not very authentic BIR - I would LOVE my local BIR to start cooking it! ;D
Thanks CA.
Best Wishes,
Astronick
-
Hi Astronick,
Thanks for trying this recipe and letting us know how you found it 8)
An interesting dish, glad you liked it! :P
You can also successfully "tikka" vegetables too e.g. cauliflower, brocolli, mushrooms, potatoes, etc, etc...anything you like really....and fish of course (if you eat fish, that is?)
-
You can also successfully "tikka" vegetables too e.g. cauliflower, brocolli, mushrooms, potatoes, etc, etc...anything you like really....and fish of course (if you eat fish, that is?)
Paneer man..PANEER!
-
Yep, PANEER too! :P
-
Those look amazing! Yum yum.
I have one of those black frying pan things with the deep lines / furrows that I use to cook steak etc. Do You think that I could use that to achieve the BBQ flavour? I thought about covering the pan to keep the smoke in. Any thoughts?
-
The "barbecue" flavour comes from the smoke from the juices dripping onto the naked flames (e.g. from coal or wood) Bobby.
No naked flames implies no "barbecue" flavour to me :P
You can cook them as you suggest, or under a grill, but you won't get the same flavour
-
Discussion on barbecues and smokers moved to here by CA: http://www.curry-recipes.co.uk/curry/index.php/topic,2431.msg21062.html#msg21062
-
i've made this tikka so much now i can make it in my sleep.
over time i've tried the odd little change or tweak. i can't say they make that much difference as the original spec is 100% spot on.
the tweaks for info:
1) marinate the chicken in the lemon juice, salt for ~2hrs before adding the marinade. i also add deggi mirch to the chicken as it is mixed into the lemon and salt. the deggi mirch (~1 tsp) adds a red colour to the chicken without being too hot - looks more BIR as a result
2) add tamarind concentrate (say 1 tsp)
3) add fresh ginger (say 1")
The only other key requirement is to use a shop bought tandoori masala ? the pink variety something like Leena. The rajah is a deeper red and ok but not as good ? it?s very good as a dry rub though (for bbq).
-
Hi,
I made the marinade and the masalla as per the 2 recipes and applied to some leg/thigh chicken pieces to make some tandoori chicken.
I found the end result was a little too dominant in the garlic flavour. The masalla recipe already contains a fair proportion of garlic powder and I used 3 teaspoons of garlic paste which is supposed to equal 3 cloves, as per the recipe.
I'll try again and reduce the fresh garlic to 1 clove's worth. I might also increase the mint jelly to 2 teaspoons as I couldn't really detect the mint flavour.
Overall though, the chicken was pretty yummy and juicy so not a disaster by any means.
-
I'm still trying to figure out the Masala sauce by myself, but I generally always use your tikka marinade or something similar to it when I'm going to make a CTM, and I honestly don't feel a need to come up with a marinade all by myself, what you have here works the charm every time. Much recommended recipe, the best chicken tikka I ever produced. Good job!
-
Glad you find it to your liking Hargiwald 8)
-
Background:
This is a recipe for Chicken Tikka/Tandoori based on that found in Pat Chapman?s book "Tandoori and Tikka Dishes". Whatever else you might think of Pat Chapman and his books, this recipe is excellent and I strongly urge you to try it! I have used it for many years and, unlike many other recipes, I have never felt the need to significantly modify it.
You can use the marinade to make any other Meat or Seafood Tikka or Tandoori dish, including Tandoori Lamb Chops.
I have included some photos. More can be seen here: http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0)
Makes sufficient marinade for about 1 - 1.5kg Chicken, Meat or Seafood Tikka/Tandoori
Ingredients:
- About 1kg skinless, boneless chicken breasts (diced into about 1? inch cubes)
- 150g Greek (or plain) yoghurt
- 2 tbsp vegetable oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic (chopped)
- 2 tbsp fresh coriander leaves (chopped)
- 1 tbsp tomato paste (double concentrated)
- 1 tsp mint jelly (NOT mint sauce in vinegar)
- 2 tbsp tandoori masala (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0))
- 1 tsp mild curry powder (any decent one will do)
- 1 tsp cumin powder
- 1 tsp garam masala (any decent one will do)
- 1/2 tsp salt
- 2 chopped red chillies (optional)
- Approximately 120ml milk
Method:
1. Simply place all the marinade ingredients (minus the chicken, of course!) in a blender and blend to a fine, pourable mix
2. Place the chicken in a non-metallic bowl and add the marinade from above
3. Thoroughly mix the chicken in the marinade
4. Cover the bowl and put into a fridge for 12 to 36 hours
5. Shake off excess marinade and place chicken pieces onto skewers (unless frying) - Photo 1
6. Cook the chicken, on a medium-hot barbecue, for about 15 minutes, turning occasionally, until properly cooked throughout (i.e. white throughout, with no sign of blood) - Photo 2
7. Alternatively, place the chicken on a wire rack and place under a hot grill, or in an oven pre-heated to 200C, for about 15 minutes, turning occasionally, until properly cooked throughout. Take care not overcook the chicken or it will become overly dry - Photo 3
8. Sprinkle with fresh, chopped, coriander leaves and serve with lemon wedges and Mint Raitha (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0)) - Photos 4 & 5
9. Alternatively, use the chicken tikka to make a main dish (e.g. Chicken Tikka Masala. In this case, slightly undercook the Chicken Tikkas and finish cooking them in the main dish.
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
2. The recipe works equally well for lamb, beef or seafood, but cooking times will vary
3. The recipe works equally well for meats on the bone (i.e. "tandoori style")
4. Bottled pureed garlic and ginger pastes can be used instead of fresh, if desired, though fresh is best
5. Bottled lemon (or lime) juice can be used instead of fresh, if desired, though fresh is best
6. Use mint jelly rather than mint sauce in vinegar. I find that mint sauce in vinegar is too acidic.
7. Add chopped fresh chillies for additional heat
Hi Coryander,
I can't help thinking that this is more like Tandoori Chicken rather than Chicken Tikka. I have always used this recipe with amazing results and so far thus have never ventured from it.
Chicken Tikka
Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water
Method
1. Chop the chicken breasts into 2 or 3 pieces each
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 2 hours minimum
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
However, looking at your recipe, I notice it does not use Pataks pastes of any kind, and I want to start producing indian food that steers away from those pastes and try to create the product from fresh ingredients.
I'm off to the wholesalers today where I buy a tray of chicken breasts (between 25-30) for around ?17.00 + vat.
Sooooooooo, I am going to give this a go when I get home, and let you know how I get on. :)
-
I can't help thinking that this is more like Tandoori Chicken rather than Chicken Tikka
976bar,
"Tikka" simply means "pieces" (i.e. off the bone). "Tandoori" is simply the style of cooking (i.e. in a tandoori oven)
To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.
Others may disagree, of course
PS: you should probably create a new thread for your recipe and post it there. It will only get lost here.
-
I can't help thinking that this is more like Tandoori Chicken rather than Chicken Tikka
976bar,
"Tikka" simply means "pieces" (i.e. off the bone). "Tandoori" is simply the style of cooking (i.e. in a tandoori oven)
To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.
Others may disagree, of course
PS: you should probably create a new thread for your recipe and post it there. It will only get lost here.
Hi Cory Ander,
I totally agree with you on the chicken pieces and the cooking method.
However, whenever I have been to an Indian restaurant, the tandoori chicken they serve tastes totally different from the chicken tikka.
All I am saying is that they must use different spices for each.
Having said that, I'm still going to try yours today and will not post a new thread as i do not plan on changing your recipe. I just want to let you know how much I enjoyed it :)
-
To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.
Others may disagree, of course
They may indeed. And of course I do (disagree, that is!).
Irrespective of the actual meaning of the terms tikka and tandoori, which of course you got right, there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken.
You're right in one sense though. I have been to many restaurants where there is no distinction between tikka and tandoori other than one is generally served off the bone and the other is served on.
So I understand why you might hold this view.
-
To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.
Others may disagree, of course
They may indeed. And of course I do (disagree, that is!).
Irrespective of the actual meaning of the terms tikka and tandoori, which of course you got right, there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken.
You're right in one sense though. I have been to many restaurants where there is no distinction between tikka and tandoori other than one is generally served off the bone and the other is served on.
So I understand why you might hold this view.
And I have been to some where the Tikka is far more spicy than the Tandoori chicken.....
-
To my mind Tikka is more sour and lightly spiced and the red colour almost verges on a slightly pink color. Tandoori (aways on the bone) is more robustly spiced and the red colour has more of an orange hue.
I'm still looking for a tikka recipe that tastes more BIR (from my memories) than Mr Huda's Tikka paste which I was using until recently.
-
Others may disagree, of course
Yes, you would SS ;)
there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken
B*llocks
So perhaps you could post recipes for tikka marinade and tandoori marinade (apart from Pataks tikka paste and tandoori paste) so we can see the difference? Yeah, right! :P
You're right in one sense though
Thank G*d for that! ::)
-
Others may disagree, of course
Yes, you would SS ;)
there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken
B*llocks
So perhaps you could post recipes for tikka marinade and tandoori marinade (apart from Pataks tikka paste and tandoori paste) so we can see the difference? Yeah, right! :P
You're right in one sense though
Thank G*d for that! ::)
Sorry Cory,
But I have to admit that I agree with Son this. The flavour is totally different between both dishes. What I cannot agree with is whether the tikka is more sour and less spicy than the tandoori.
I've always found Chicken tikka varies between hot and spicy and mild. But compared to Tandoori chicken it is more spicy.......
-
976BAR
forgive me if i am wrong but that recipe sounds distinctly like Blades
-
It does look very close to Blades recipe, but minus mint and using Pataks tikka not tandoori paste.
I find I need to add yoghurt to get Blades recipe to work.
I guess there must be some difference between tikka and tandoori (apart from the bones) as manufacturers such as Pataks make 2 different products to cater for each.
-
I guess there must be some difference between tikka and tandoori (apart from the bones) as manufacturers such as Pataks make 2 different products to cater for each.
Yes, that's true, they do, but I have never understood why?
Patak tikka paste emphasises "tamarind and paprika" on the jar and Patak tandoori paste emphasises "tamarind and ginger". So those using these pastes (individually, not combined as is often seen in recipes here) will presumably discern a difference between tikka and tandoori.
Otherwise, to me, tikka and tandoori are the same thing, apart from the former being on the bone and latter not. Is it conceivable that the difference in taste is entirely due to this (especially if the tandoori chicken still has any skin - i.e. fat - on)? Is it also conceivable that tandoori chicken is marinated longer because it is bigger pieces?
For those that believe there is a difference between the two, I would be interested to hear (and see recipes for) how the marinades differ (other than using commercial pastes, such as Pataks).
Personally, I find it hard to believe that BIRs would bother to make two different marinades for the two. But I could be wrong.
-
976BAR
forgive me if i am wrong but that recipe sounds distinctly like Blades
Billycat, it is blades recipe, I just modified it slightly.
Damned best Chicken Tikka I've ever tasted!!! :)
-
I'll have to get some Pataks tikka paste and retry Blades recipe replacing the Pataks tandoori paste. I could make 2 and compare the tikka versus tandoori paste.
CA - Tandoori chicken (on the bone) always has the skin removed before the marinade.
TBH I'm not looking for 2 different treatments or tastes for tikka or tandoori. Just one good repeatable recipe will do me for both.
I liked the CA recipe as it did not require any pre-made ingredients like Pataks but I need to modify a bit as it came across a bit too garlicky.
-
just tried your recipe cory and it the absolute dogs danglys!!!!! And from what i have seen in the kitchen at my local indian you are right they do not use a different marinade..
-
I'll have to get some Pataks tikka paste and retry Blades recipe replacing the Pataks tandoori paste.
PaulP,
just taste a little of the paste when u get it (i know it says not to until its cooked but i survived).
also given u make CA's tikka buy a tub of tamerind concentrate (mine is in yellow tub trade name Tamicon anything like it would be fine ie don't get the raw stuff). add a little to the tikka marinade (i use 1 tsp).
-
Made these yesterday and had them today, had previously done blades recipe and enjoyed that so had a go at this. I must say it was very nice and totally different to blades. This was more subtle if that is the right word. I would definately do this again as I enjoyed it very much but next time I will add the mango powder as I never had any.
What will this add to the taste?
As for the tikka/tandoori debate to me they taste different at my local indian(Mehfil in Doncaster) but at some others they are very similar if not the same depends where you go I guess. My local Indians tandoori chicken definately has a paneer taste to it and very nice it is too. Anyone else had this taste do they putt paneer in the marinade?
I might be barking up the wrong tree but that is what it tastes like to me ;D
-
Anyone else had this taste do they putt paneer in the marinade?
I can't say I've ever noticed that taste but I have certainly come across some recipes in the past with paneer blitzed in with the marinade, so it doesn't surprise me. I must have a go to see what difference it makes.
-
Cheers Cory along with your Naan recipie this should go down a treat.
-
Hi all, i have tried various tikka recipies from cro & anywhere else i could find them, using a hot oven with the tikka suspended, & also the method of finishing them in a pan. Layne's tikka photos for me looked pretty much spot on, but mine, although flavour-wise are fine, have that grainy texture, maybe from the yoghurt? i have tried removing excess marinade before cooking, but still the grainy texture is there...can anyone help me with this?
thanks in advance
elw
-
seems a waste to discard all of the marinade.
anyone ever cook with it or find a way to use it?
-
seems a waste to discard all of the marinade. anyone ever cook with it or find a way to use it?
Yes ! See here (http://www.curry-recipes.co.uk/curry/index.php?topic=5786.msg57389#msg57389).
** Phil.
-
thanks.
i'll try your method and also adding in some of the meat drippings before reducing.
indian demiglace
-
This was the first recipe I tried on the forums and was very happy with the results! It was pretty involved (at least for me) but I had fun doing it and learned a lot. When I went the the Indian Grocery Store the gentleman behind the counter kept trying to push the pre-made packages onto me, he didn't quite understand that I was trying to do this without the use of pre-made boxes. I also made the mint sauce that was posted with this recipe and have to say, I'm going to figure out other uses for that stuff, because it's amazing.
-
Hello ELW
you could be the first to try my recipe http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0)
Cheers
Mick
-
As pastes are not readily used or available in my neck of the woods, I would very much like to have a go at this recipe. Your recipe mentions the optional use of red chillies. What type of chillies do you use? Also, I'd like to try a few of Julian's recipes that call for "magic sauce." Do you think your marinade would work as a substitute?