Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: Cory Ander on March 22, 2010, 02:16 AM
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Ingredients (approximate quantities - see video):
- 1kg chicken pieces (on the bone)
- 1 tbsp garlic/ginger paste
- 1.5 tbsp mix powder (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0))
- 1 tbsp dried fenugreek leaves
- 1 tbsp kashmiri masala paste (Patak)
- 2 tbsp tandoori paste (Pasco)
- 2.5 tbsp tikka paste (Patak)
- 4 tbsp natural yoghurt
- 1 tbsp red powdered food colouring
- 2 tsp lemon dressing
- 1 tbsp fresh coriander leaves
Method:
- Mix all ingredients well
- Sprinkle with fresh coriander leaves
- Marinate (in fridge) for about 15 hours
Notes:
- For chicken tikka, use same recipe but replace red food colouring with yellow food colouring and use boneless chicken
- For lamb tikka and tandoori chicken, use this recipe (i.e. with red food colouring)
Video link here:
How to marinate tandoori chicken (http://www.youtube.com/watch?v=T8NznpW1lbQ#normal)
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hi CA could you amend the recipe above to "Pataks Tikka paste" and not the "tikka masala" don't think they do TM in catering size, maybe wrong. but they are very different beasts.
kind regards
gary ;)
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i've purchased Dipuraja's 5 off essential pastes ready to try out his recipes. not opened them yet so can't say on the tastes.
they are quite expensive in the small bottles. the catering sizes are real tempting on price advantage (~?7 for 1.5kg in 5 off jars and ?6 for the 2.5kg catering size) but would need freezing. pasco seems to be growing as a real competitor to pataks. both are in wigan too.
(http://www.curry-recipes.co.uk/imagehost/pics/cc651d89a395d536836ac295d8a02b5a.jpg) (http://www.curry-recipes.co.uk/imagehost/#cc651d89a395d536836ac295d8a02b5a.jpg)
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HI JerryM
Great to see you have the pastes! But
You have tikka masala paste not tikka paste.
I`ll post a pic of my jars too.
Great post.
(http://www.ghostboxdesigns.com/currypics/jars.jpg)
I think i need to sort all of these out lol
(http://www.ghostboxdesigns.com/currypics/allmyspices.jpg)
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string28,
many thanks - i'd not realised. i was going to make the tikka next as well.
love u're storecupboard - i'll tell my good lady about it (i'm allocated 2 carrier bags and an area of the room no one else uses).
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Hi JerryM
Np M8
I was just wondering do you know where to buy online the catering sizes of the pastes?
Be good to get the bigger sizes doing a party soon for friends and family so could do with them.
Thank you.
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I can't help feeling depressed when I see pictures like this. There's no doubt that bought pastes make up a good deal of today's BIR output but in my opinion it is this that is taking it away from the far superior older type of BIR curries that I'm sure didn't rely on pastes as much - if at all.
I know we have to explore every avenue on this forum because for some this will be what they're after, but it's definitely a step in the wrong direction for me.
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i'll tell my good lady about it (i'm allocated 2 carrier bags and an area of the room no one else uses).
Yeah, but where do you keep your curry stuff? ;D
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I can't help feeling depressed when I see pictures like this.
I must admit the words 'Devil, Sole, Sold, My' came to my mind when I saw the pictures of the pastes too. But If people are looking for that then I don't see it as a problem.
Its to be expected that our friend Dipurajah will get a fair bit of airtime as he is doing a rather good job of spreading the message. His style of cooking is not something I am looking for but If I can learn something from him, then i'll be happy. Perhaps people playing with the pastes will spark a moments revelation.
:)
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I wouldnt hold out too much hope for the pastes, i made my usualu balti tonight and added a tblsp pataks balti paste, just to see what it would be like, tbh i personally thought it ruined what would otherwise have been a fine balti.
Its got vineger in it as a preservative, and even though i was pretty sure that adding vinegar to a recipe that otherwise wouldnt have it, would make it bitter/tart i tried anyway. And guess what? it made it bitter/tart.
Add onto that the fact that its naff, you wont be surprised with the end result.
Cmon everyone, i mean for bloody years now weve been trying to make a DECENT curry out of real ingredients because weve already tried the shop bought pastes and got p'd off with them. I have a recipe somewhere for balti masala paste, ill sort it out and put it on here tomorrow, trust me its a thousand times better than pataks shite.
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originally by P&J
Cmon everyone, i mean for bloody years now weve been trying to make a DECENT curry out of real ingredients because weve already tried the shop bought pastes and got p'd off with them
That's exactly the problem for me...I don't want Indian home cooking recipes, there's more than enough sites out there for those family recipes (I use those for side dishes though ;) ) nor am I particularly interested in how to make a modern day take-away curry either as I believe I can make far better tasting curries without the shortcuts and stopgaps, I want an old style BIR curry, circa 1980 made with fresh ingredients that deliver the same tastes from back then before they started with all the pre-made pastes...Having said that, I haven't tried dipuraja's recipes because of the lack of quantities posted, but as I see dipuraja's now altered his recipes on youtube, I'll give them a go (thanks for the headsup on that too lol).
I have to admit though, that my fave madras recipe uses a teaspoon of patak's balti paste :o :-\ ;D
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I have some paste left in the fridge following a bout of curiosity and now don;t use it except when i'm far to lazy to do anything else.
Though last night I did use the tandoori paste to make guess what, tandoori chicken. I added to it, some tikka masala paste as I couldn't resist. The end result was good but no mile stone. Much to Pete's amusement, it was tart!
I just don't think the answer is in a jar and never will be.
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I use the tandoori paste for Blade's tikka recipe ;D those are the only two pastes I use, though I do buy catering tubs of a vindaloo paste but I only use the oil from it, never the paste itself lol
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I was just wondering do you know where to buy online the catering sizes of the pastes?
can't help on this one - we have several really good asian shopping areas quite local and tend to pick up when passing.
the place in stoke for example was packed with the catering jars. so too was bolton.
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i understand peoples concerns for sure.
i used pataks tikka paste (not sure which one now) a while ago to make tikka in a hurry and it was a real let down. tasting it off the spoon it was real rubbish.
i am pretty sure my local TA don't use bought pastes - this is however an opportunity to explore what Dipuraja is offering ie an "insight into the BIR".
hence i've got to try it. i also now appreciate how important proportion is and the paste is only part of the Dipuraja recipes. methi for me is a good example as i'm starting to use it more and more - too much and the wheel comes off
i also went through all of the ingredients on all the jars i've bought and there is nothing that i don't already use.
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Hi JerryM
Thanks....Will keep looking online might have to email pasco to see if they will sell to the public.
The way dipuraja's shown us is great.
I think if people try this way they might be suprised.
I know a lot love the old style of BIR me too! But this for me so far is close to the indian TA.
If we can learn from these recipes then maybe we can get closer to "the holy grail" of BIR cooking.
If we can find a way to do the pastes our selfs then maybe this might get us closer.
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string28,
the pasco brand appears real new - i've not seen before at the Asian Supermarket and now they have them all on offer - as if it's a startup promotion. i think it's only time before they become widely available. i could post if u get stuck.
for me the old style is quite different to what u get today in BIR. also there is big variation across BIR today.
i'm real looking fwd to trying Dipuraja's recipes and method out. i'm not totally convinced as i'm sure he's showing us all that he can whilst protecting commercial interests. i'll try side by side the video and what i do as my norm (learnt from trial and error).
i've not been able to get the tikka paste locally and may have to delay this bit until i get further a field to manchester or bolton.
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i've managed to get the tikka paste.
i've also had chance to taste all the individual jars. i can't say i liked any of the individual pastes. they really do taste rubbish. the kebab paste was probably my fav.
i've made a small batch of Dipuraja's tikka marinade and will taste later after being in the fridge overnight.
(http://www.curry-recipes.co.uk/imagehost/pics/3258087fd8dc8b747e079d908a378795.jpg) (http://www.curry-recipes.co.uk/imagehost/#3258087fd8dc8b747e079d908a378795.jpg)
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have now tasted the made past - it having been in the fridge overnight. very taken aback as to how good it tastes c/w to the jars - i need to clarify this:
i know the taste of CA's and lasan and both pastes don't taste good - they are "concentrated marinades" and not meant to taste good. dipuraja's on the face of it is therefore no different.
it does immediately answer a question that i had - why if all these BIR's use pataks why don't BIR's use them for the what the label says ie why not use pataks "tikka" paste straight out the jar with no additions.
Dipuraja's tikka paste even though it's in the same ballpark as CA's and lasan it does taste very different - down solely to the use of the pastes. vinegar comes through very strongly along with cumin and high salt.
i am sure they will make a significant difference in the taste down to their strength - it's just a question as to which way it'll go. verdicts still out.
nb
i did not use the food colouring and used the video proportions. on the lemon dressing 5ml = 3 sec pour
(http://www.curry-recipes.co.uk/imagehost/pics/12787150713b3fbfac55fff7020aff43.jpg) (http://www.curry-recipes.co.uk/imagehost/#12787150713b3fbfac55fff7020aff43.jpg)
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im assuming this is the recipe that came out top in the taste test?. ( just wondering why so long since a comment on here, considering it came out top). Anyhow im getting all the stuff together to make this.
where the heck do i get pasco paste online?
perhaps you guys that did the taste test can point me in the right direction. Im on an island in the north of scotland so cant get to a asian supply shop.
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im assuming this is the recipe that came out top in the taste test?. ( just wondering why so long since a comment on here, considering it came out top). Anyhow im getting all the stuff together to make this.
where the heck do i get pasco paste online?
perhaps you guys that did the taste test can point me in the right direction. Im on an island in the north of scotland so cant get to a asian supply shop.
Hi
Try contacting these guys to see if they can deliver to where you are?
http://www.spicesofindia.co.uk/acatalog/contact-us.html (http://www.spicesofindia.co.uk/acatalog/contact-us.html)
Cheers
Russell
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Spices of India is a very good site indeed, unfortunately they don't stock the Pasco brand.
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yeah russel. spiceofindia is where i generally buy my spices. They do charge me postage even though it says on the site free postage for ?30 plus orders, but up here we are used to paying large postal costs.
i checked them out before posting above as they dont stock the pasco brand as axe said. So im needing a few spices topped up anyhow so dont mind trying another supplier if it means getting the correct brand for the taste test winning tikka, i realy wouldnt like to try an alternative or substitute as this defeats the purpose.
so does anywhere sell this pasco stuff online?, im sure others like me on here are far away from a shop stocking this. Or do i have to wait till xmas till im off to england to get some?
im real itching to give this recipe a go. And anyhow ive allready made a big mix of the spice mix needed.
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so does anywhere sell this pasco stuff online?
Pasco do give an e-mail address for sales : sales@pascospices.co.uk but the site doesn't mention retail, I am afraid. Ocado list some of their products, as do Tesco.
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Pasco is readily available in most of our Asian Supermmarkets here in Manchester, but I do think that the company comes from Wigan, just up the road so it may not have found it's way outside the north west yet?
Ray :)
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Well, it's now been put in the fridge for it's 20 hour marinade, smelt really good when mixing it! Only thing I may change is the food colouring, I mixed it by hand and my hands are now VERY red :P
Next time I will either use less colouring or none at all, for my first time I wanted to make sure I followed every step to the letter.
Will report back tomorrow when I try it as a simple starter with salad and lemon (like in a BIR)
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For ease to make this is still my favourite tikka recipe. Instead of cutting it into little cubes I cut each breast in half and marinaded them overnight. In the pic below, that is a full size dinner plate so you can see the pieces were pretty big.
For lunch today they got cooked on a very hot BBQ, then cut into slices when cool. Delicious!
<img src="https://lh4.googleusercontent.com/_8ZixU3Nbf9c/TaL2Upkbz9I/AAAAAAAAAmQ/meCBc_iT8DQ/s800/IMAG0093.jpg" height="478" width="800" /> (https://picasaweb.google.com/lh/photo/xB3kYeG5AM2qAlqAlQRyBhU5aJ-LdBMbSyl3gnAxO98?feat=embedwebsite)
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I thought i'd give this a go since it came top of the tikka taste test. Personally i'm a blade's convert. I used it in Abdul's Dynamite Chicken. The recipe produced nice succulent pieces of strong tasting tikka but i did find the use of all the pastes added a tartness which was not down to the yoghurt. The vinegar did come through the strong flavours. I would use the recipe again but use more yoghurt to thin down the marinade and maybe scale down the paste quantities. I want the meat to absorb the flavours and not have the taste obscured by tasting the marinade residue, of which there was plenty, stuck to the meat. For me, Blade's still has the edge and is a cut above the rest, if you'll forgive the puns ;D
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Hi All
Now i know this is an old thread that's not been used for a while but the missus is really into tandoori mixed grill at the moment so i decided to make her one, myself i usually make blades recipe but decided for a change and as this came top of the taste test i gave it a try. After reading through the comments and watching dips vid i went for it only i made sure i used level tbsp of pastes and used some milk to thin out the marinade and of set any sharpness from all the paste's used and it came out very nice not as strong in flavour as blades but that could have been down to the use of milk to thin out the marinade think its worth a try if anyone is making tandoori.
cheers
Jamie
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Hi All
Now i know this is an old thread that's not been used for a while but the missus is really into tandoori mixed grill at the moment so i decided to make her one, myself i usually make blades recipe but decided for a change and as this came top of the taste test i gave it a try. After reading through the comments and watching dips vid i went for it only i made sure i used level tbsp of pastes and used some milk to thin out the marinade and of set any sharpness from all the paste's used and it came out very nice not as strong in flavour as blades but that could have been down to the use of milk to thin out the marinade think its worth a try if anyone is making tandoori.
cheers
Jamie
I had exactly the same experience as you Jamie but posted my results in here:
http://www.curry-recipes.co.uk/curry/index.php?topic=7847.msg68686#msg68686 (http://www.curry-recipes.co.uk/curry/index.php?topic=7847.msg68686#msg68686)
It may have been helpful had i put a comment in the original thread as well ::)
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Hi CH
The site did recommend i start a new thread i just thought that this one would give newer members chance to watch the vid and read a few comments, i tend to remove most of the marinade before i cook my meat and i do find the use of milk a good addition i use it in blades instead of water.
Jamie
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made this yesterday and used it in curry's, the only thing i added was 4 tbsp of milk. i used the recipe as corry put up and is now my goto tikka. i cut the chicken breasts into strips not chunks because then you don't get over powered by the tikka once cokked and cut into chunks.
(http://farm8.staticflickr.com/7113/7472153792_abfdd8c626_c.jpg)
(http://farm8.staticflickr.com/7269/7472153306_c8672cb766_c.jpg)
(http://farm9.staticflickr.com/8151/7472152836_d6e07e9d8a_c.jpg)
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That looks lovely Chris :)
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wow that really does look good - as good as gas bbq can produce - well pleased.
i rate this tikka no3 - it really is top notch stuff.
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thanks guys :)
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Could anyone confirm if it's fine using patak's kashmiri paste instead of pasco, seeing as pasco is not easily available?
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Could anyone confirm if it's fine using patak's kashmiri paste instead of pasco, seeing as pasco is not easily available?
I used patak's kashmiri paste.
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Gagomes, did yo mean the tandoori paste? I can tell you that the Pataks tandoori paste is different to the Pasco which is brighter in colour, runnier and hotter to the taste. But I don't think it will be a huge problem, which ever you use, i'm sure it will be tasty.
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Gagomes, did yo mean the tandoori paste? I can tell you that the Pataks tandoori paste is different to the Pasco which is brighter in colour, runnier and hotter to the taste. But I don't think it will be a huge problem, which ever you use, i'm sure it will be tasty.
Yes, I did. I meant pataks tandoori paste -- thanks! My attention span is just completely nuts!