Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: ifindforu on August 10, 2008, 03:06 PM
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Hi I met a long lost friend the other day who once had his own BIR and we got talking about cooking.He told me to make the chicken tikka marinade this way
1 tub of 500 ml yogurt
1 tablespoon of pataks tikka paste (not tandoori)
1 tablespoon of coalmans fresh garden mint
2 tablespoon of malt vinegar
1 tablespoon of garamasala
4 tablespoons of mustard oil
a touch of salt
some colour etc red or yellow
1 bulb of fresh garlic pureed
1 small piece of ginger pureed
method
put the pureed garlic and ginger into the mustard oil and leave for about 2 hours
Now add the mustard oil and garlic,and ginger to the yogurt.Now add the garamasala,the coalmans fresh garden mintthe malt vinegar the pataks tikka paste,and the colour to the yogurt.I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it answers welcomed
TERRY OF www.ifindfou.com (http://www.ifindfou.com)
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Hi Terry
am I right in thinking that this is a tidied up version, of the other tikka recipe you posted?
If it is, one has Kashmiri Masala and the other doesn't, so does that need altering?
Anyhow, thanks for posting this
That's a lot of garlic
I will give this a try on my next "tikka" run
How much chicken is this for?
I am keen to hear the chicken chaat recipe too
I saw that made once
They used some packeted chaat masala
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hi haldi
i'm sure the other recipe has tandoori paste this one does not.
regards
gary
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I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it
Yes please, I would like a BIR chicken chat recipe if you can post one ;)
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Although I didn't try ifindforu's tikka recipe, I did take note of the use of Patak's Tikka. While I'm sold on Blade1212's tikka - it is my regular - I made some today using Patak's Tikka instead of Tandoori paste. I felt OK to try this, as it lists tamarind on the ingredients, which Blade1212 felt was key in his. The result was in my opinion better than the standard Blade recipe. Terry is right that Tandoori chicken in the BIRs has a different taste from the Tikka Chicken.
I'm weary of going back to Yogurt as an ingredient in my tikka. Blade's was definitely better without it, BIR or not. The Tikka paste though I felt was an improvement.
I have a good formula for BIR Chicken Chat that I will post soon. Note that a key ingredient in chat masala (unless you buy prepackaged :( ) is Black Salt. You will need that to hand.
In fact my favourite local BIR used to sprinkle each dish with both coriander and a pinch of chat masala. I've started doing it myself.
-- Josh
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Note that a key ingredient in chat masala (unless you buy prepackaged :( ) is Black Salt
-- Josh
Hi Josh
I bought some black salt a while ago
I have never used anything like it before
It has a very strong smell
Here's the link
http://www.curry-recipes.co.uk/curry/index.php?topic=1978.0
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Note that a key ingredient in chat masala (unless you buy prepackaged :( ) is Black Salt
-- Josh
Hi Josh
I bought some black salt a while ago
I have never used anything like it before
It has a very strong smell
Here's the link
http://www.curry-recipes.co.uk/curry/index.php?topic=1978.0
try adding a cup of water to the yogurt as this thins it and gets it deeper into the chicken or lamb TERRY
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Hi I met a long lost friend the other day who once had his own BIR and we got talking about cooking.He told me to make the chicken tikka marinade this way
1 tub of 500 ml yogurt
1 tablespoon of pataks tikka paste (not tandoori)
1 tablespoon of coalmans fresh garden mint
2 tablespoon of malt vinegar
1 tablespoon of garamasala
4 tablespoons of mustard oil
a touch of salt
some colour etc red or yellow
1 bulb of fresh garlic pureed
1 small piece of ginger pureed
method
put the pureed garlic and ginger into the mustard oil and leave for about 2 hours
Now add the mustard oil and garlic,and ginger to the yogurt.Now add the garamasala,the coalmans fresh garden mintthe malt vinegar the pataks tikka paste,and the colour to the yogurt.I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it answers welcomed
TERRY OF www.ifindfou.com
FORGOT TO MENTION ADD A CUP OF WATER TO THE YOGURT .THESE ARE THE INGEDIENTS,JUST TRY REDUSING THE AMOUNT OF GARLIC IF YOU WISH TO
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Hi Terry
am I right in thinking that this is a tidied up version, of the other tikka recipe you posted?
If it is, one has Kashmiri Masala and the other doesn't, so does that need altering?
Anyhow, thanks for posting this
That's a lot of garlic
I will give this a try on my next "tikka" run
How much chicken is this for?
I am keen to hear the chicken chaat recipe too
I saw that made once
They used some packeted chaat masala
I USE ABOUT 7 BREASTS OF CHICKEN
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Hi Terry
am I right in thinking that this is a tidied up version, of the other tikka recipe you posted?
If it is, one has Kashmiri Masala and the other doesn't, so does that need altering?
Anyhow, thanks for posting this
That's a lot of garlic
I will give this a try on my next "tikka" run
How much chicken is this for?
I am keen to hear the chicken chaat recipe too
I saw that made once
They used some packeted chaat masala
THIS IS NOT A TIDIED UP VERSION THIS IS WHAT IVE BEEN TOLD AND ITS AN EXCELENT RECIPE WAITING FOR MORE TIPS OFF HIM
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I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it
Yes please, I would like a BIR chicken chat recipe if you can post one ;)
OK HERE WE GO
ingredients.
1 knob of gee,butter or veg
1 teaspoon of special spice
1 deseeded tomato
1 level teaspoon of chat masala or chunky chat
half a cup of curry gravy
salt to season
half an onion
small squirt of tomato puree
a pinch of methi
a half teaspoon of garlic and ginger puree ( the tip I was given is liquidise some garlic and small piece of ginger add a small quantity of oil and teaspoon of malt vinegar
mix together put in a bag and freeze,cutting small pieces when needed)
Method.
first of all fry the chicken tikka until cooked only just,then slice but thick slices.
put into the pan the gee,now add the garlic and ginger puree.and tomato puree
straight away add the finely sliced onion and deseeded tomatofry for about 4 Min's moving about vigorously continue frying until the onions start to reduse going brown.
Now add the special spice and fry for about 2 Min's,now add the curry gravy
now add the chicken tikka and continue frying until the gravy has come pretty thickish
add now some salt and the chat masala only cook now for about 1 min.
serve on a plate with some shredded lettuce and some mint sauce over the top ( please not chat masala is only used to season and not cooked for a long period)
MINT SAUCE
cup of yogurt,half teaspoon of kashmir masala,quarter teaspoon of coalmans fresh garden mint,
1 tablespoon of sugar in some warm milk and mix together.Now add a small piece of garlic and ginger ill leave it to you how much of garlic and ginger you put add a little bit of poring cream and you have a good BIR mint sauce
some will put a small bit of pureed mango with it
Also I have had off my fried the recpie for onion bargees if anyone would like to try
TERRY of www.ifindforu.com by the way I live by an indian wholsalers and if I see a response for ingredients I will try to list on my website