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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: pete on June 26, 2005, 09:06 AM

Title: Chicken Tikka
Post by: pete on June 26, 2005, 09:06 AM

I was talking to a chef about buying a tandoor and he came round and mixed up the marinade.
Here it is:-

3 teaspoon garlic ginger puree
2 teaspoon mint sauce
? teaspoon yellow colour powder
3 teaspoon salt
4 teaspoon finely chopped coriander
1 ?? teaspoon cumin
1 teaspoon dried fenugreek
2 desertspoons tandoori paste
1 desertspoon kashmiri masala
1? lemon?s juice
1 teaspoon chilli powder
6 teaspoon thin yoghurt from a 450 gramme pot

Mix the above together

Then add 3 desertspoons of oil
Add the rest of the 450 gramme pot of yoghurt
Puree the lot
This is enough for 12 chicken breasts
Add red colouring to make into a tandoori marinade

I was worried that there was too much salt and lemon juice.
I was glad to see the old kashmiri masala bottle back in use.
I cooked it in the oven over a tray (30 minutes)
I finished it under the grill (5 minutes)
It was the tastiest and best I have ever had
See Picture
http://www.curry-recipes.co.uk/curry/index.php?topic=319.0

Title: Re: Chicken Tikka
Post by: Mark J on June 26, 2005, 10:15 AM

Nice one Pete

The pastes are all pataks presumably?

How long did he say you should marinade it for?

Title: Re: Chicken Tikka
Post by: pete on June 27, 2005, 08:05 AM

All the pastes are Pataks and an eight hour marinade

Title: Re: Chicken Tikka
Post by: DARTHPHALL on June 29, 2005, 05:24 PM

Got this printed out ready for the weekend.
What say you Pete, to cooking this over some fiery Coals on BBQ ??

Title: Re: Chicken Tikka
Post by: pete on June 29, 2005, 09:55 PM

Quote from: DARTHPHALL on June 29, 2005, 05:24 PM

What say you Pete, to cooking this over some fiery Coals on BBQ ??

I reckon that would be even better than the oven!