Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: joshallen2k on March 10, 2008, 11:08 PM
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I'm trying to figure out the best way to cook chicken tikka to get as close to "tandoor" as possible.
A) gas barbecue
B) oven grill
C) oven bake at highest temperature
I'm also wondering should the tikka skewers be touching the grill/rack, or suspended (not touching metal)
Wondering if anyone can definitively say one way works better than others.
Interested too if anyone has tried one of those small home clay tandoors.
Thanks
Josh
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without doubt having tried grill & oven the best by far is gas bbq.
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Yep gas bbq for me to although I more often than not use the oven due to the weather and hassle of going out side. I tend to use metal sqewers suspended over an oven pan or just place the tikka pieces on a backing tray rigth at the top of the oven on full whack.
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OK gas bbq it is.
So - should the skewers be on the grill itself, or suspended above?
J
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It's probably no help to you joshallen2k but in my previous house I had a rotisserie oven and that worked great for tandoori portions and tikka, I really miss it now.
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i just put them straight on the grill. i find it best to try to leave them for longer than to turn frequently as they otherwise start to stick ie i try and work out the cooking time (depends on the weather but say 8 mins). i then cook 2 mins and then turn and adjust time if needed so they are cooked after 4 turns
i presume a rotisserie or such would avoid the sticking and would therefore be much better but would still need to be fairly close to the grill to benefit from the high heat which is why i'm using the bbq in the 1st place.
so overall i think i'm happy to stick as is - directly on the grill.
ps once you've got a gas bbq you will never look back. i have mine outside the kitchen all year round and provided its not too windy i use i all the time. i also use for naan bread.
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I dont understand why a 'gas' bbq. Surely a charcoal one will always taste better. Provided you dont put the food on too early and there arent firelighters still burning etc. It's going to be more smokey
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your 99% right
i had this debate with a very good friend for many years. i had the smokey charcoal and he the propane gas.
both of us agreed the better taste is with the charcoal.
i probably used the charcoal bbq 3 or 4 times a year. I now use my gas bbq at least once a week and more often than not twice a week all year round. i even use it in the rain.
it's a trade off that i've happily traded.
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hi
just to put in my twopenneth, to prevent sticking to the grill on the bbq if you oil the bars first and it is easier to clean afterwards. and the same for skewers!
regards
gary
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What's the best way, using only standard kitchen equipment? Anyone got any ideas/recommendations?
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When the weather is bad and I can't use the BBQ I tend to use this technique. I know this smokes the kitchen out, but as long as you leave all the doors and windows open and have the extractor on then this also works.
In the bottom of your grill pan place some of those wood chips, then place under a very hot grill for around 5 minutes until they heat up and start to smoke a little, then add the skewered meat on top of the grill bit and cook for around 4 minutes each side.
It's not quite the same as a BBQ but it does give you an alternative when the weather is bad, and they actually taste quite good :)
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What's the best way, using only standard kitchen equipment?
In the bottom of your grill pan place some of those wood chips, then place under a very hot grill for around 5 minutes until they heat up and start to smoke a little, then add the skewered meat on top of the grill bit and cook for around 4 minutes each side.
I love it! There I was hoping for an easy way forward and you've told me to make a barbeque in my kitchen!
I'm starting to realise my limitations are not knowledge based, just commitment to the cause!
I love the idea, but I've got to come clean - I was hoping for a more straight-forward idea.
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The other method I use is a griddle pan on the stove. As long as you don't put too much of the liquid marinade in the pan, then on a high heat fry the meat on a griddle. Not only will it cook the meat but also give you that charred/griddled/Barbeque effect but without that smoked flavour.....
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I was hoping for a more straight-forward idea.
Hello Garnett and welcome to cr0.
By far the simplest way is to fry the marinated meat in a hot frying pan (a few pieces at a time to avoid them stewing in their own juices).
Next simplest is to skewer them, suspend them across a baking tray and cook them in a hot oven (or under a hot grill).
Next simplest (and to my mind the closest to the result from a tandoor) is to skewer them and cook them on a hot barbecue.
You can always sizzle them, on a really hot cast iron sizzling dish, with a little oil or ghee, lemon juice and onion before serving (but maybe that's becoming too complicated)
I think some of these (and other) suggestions have already been made in this thread?
You'll also find some other ideas in the "tandoori and tikka" recipes section here: http://www.curry-recipes.co.uk/curry/index.php?board=74.0
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PS:
....the absolute simplest way is not to marinade the meat at all, but to simply fry it, with some tandoori masala/paste (even Pataks, for example), as the first step to making your curry.
I sometimes do this as an expediency (i.e. when I can't be bothered with all the kerfuffle of marinating :P)
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2 peneth here ! the chef at my local said do tikka in the oven when at home. i find the electric oven at full temp works very well. only needs about 13 mins though. else it dries out.
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Thanks for the replies. Think I'll try the "suspended above baking tray in oven" method first.
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Having tried cooking it on metal skewers suspended under an electric grill on nearly max heat i can recommend the method. I used Blade's recipe which i think was important but they came out beautiful. It was better than a lot of BIRs so i learned that the smokey flavour isnt entirely necessary. I would still use a bbq or tandoor if it was possible but i was very happy.
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I have a separate gas grill and oven and I preheat the grill to maximum for 10-15 minutes then lay the tikka on foil and place on the grill pan (this saves washing up and also you get reflected heat from the foil), and when turning dark I turn them over and cook through.
This works superbly for lamb tikka also.
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I'm trying to figure out the best way to cook chicken tikka to get as close to "tandoor" as possible.
A) gas barbecue
B) oven grill
C) oven bake at highest temperature
I'm also wondering should the tikka skewers be touching the grill/rack, or suspended (not touching metal)
Wondering if anyone can definitively say one way works better than others.
Interested too if anyone has tried one of those small home clay tandoors.
Thanks
Josh
just go to Blades recipe AND method
BEST EVER FOR YEARS
Simple instructions
HUGE results NEVER bettered on this site END OF
Too late now to give u a link
Just type Blade in searh and it should come
100% better than ANY BIR uve ever ate ::)
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hi there i had a tandoor im in aus but the best result i have had was with a gridle pan on the gas top came out great try that .