Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: Fi5H on August 02, 2010, 08:58 AM
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I made a start on the Tikka group test yesterday..
I halved the ingredients for the marinade and used 4 chunks of chicken per marinade.
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00061-20100802-0116.jpg)
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00062-20100802-0117.jpg)
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00063-20100802-0117.jpg)
I added a little colouring to one of the marinades because i wasnt fond of the colour but left Maddhur as is.
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Someones in for a feast tonight!! :)
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what a joyful uplifting image to see on a drab monday morning ! tee hee ;D sterling work mr fish
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Well the site seems to be in turmoil at the moment so I was unsure to post this.. anyway, I did my tikka test the other night and Im sending the results to chris..
(http://i122.photobucket.com/albums/o256/Fish1964/IMG00068-20100804-1850.jpg)
good luck all
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Well the site seems to be in turmoil at the moment so I was unsure to post this..
It's all back to normal, as if nothing had happened, curry on ;D
Tikka looks great BTW 8)
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Hi Fi5h
This is like a breath of fresh air after the recent going on's.
Once again, you've got straight in there and rolled up your sleeves, and done youself proud, well done.
Can I just ask, did you scale down each recipe to make smaller versions and did you cook them all the same way, i.e, BBQ, grill, bake or did you stick to the spec methods?
Without giving too much away, was there much variation in taste, flavour and texture?
I'm super busy at the moment at home doing lots of DIY jobs (nearly finished now) so as soon as I get the chance, I'll be giving this on a go very soon.
Well done again mate,
Ray :)
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Thanks Razor,
I scaled down all the marinade by 50% and used 4 chunks of chicken per marinade, using 100% of the menu would have been quite costly.
I normally cook chicken tikka in the oven but my oven`s element blew the other day so I did them under the grill. (im looking for a new oven because the element has gone 3 times in the last few months)
Without giving anything away my wife and I thought there was very little between them, they were all of a high standard, when I come to cook tikka again I`m going to have a tough job deciding which recipe to choose. There was a surprise amongst them, while preparing the Maddhur marinade I thought it smelt and tasted a little to strong of cardamon but when it was cooked... well, I`ll let you guys try it lol
Andy
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Andy,
Without giving anything away my wife and I thought there was very little between them
This was what I was thinking too. I think the real acid test for chicken tikka, is to sample it cold. I know that sounds strange but hot chicken tikka, all seems to taste very very similar. Once it's cold, I can really pick out individual flavours like lemon, mint and so on.
I also think grilling any meat, beit chicken or lamb, always produces much jucier pieces then when they are baked. I would grill all of my tikka samples unless any recipe strictly requires another method.
Ray :)
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Fi5H
Looks fantastic - a real tikkafest.
I'm with Razor, I always grill tikka on foil (gives a bit of reflective heat but mainly ensures there is no mess, just chuck the foil away). I also wondered - did you save some to taste the next day before scoring?
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I also wondered - did you save some to taste the next day before scoring?
are you kidding.. they were so mor`ish i couldn't help myself lol
Razor, good tip about eating them cold, we took drinks of pure orange juice and waited a while before going onto the next one, although that didnt take the whole taste away from the palate its helped a little. Once we did the first round of testing we had to do another just to make sure lol.
Andy
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Well done Andy, I have been so busy of late I haven't had a chance to get on here much never mind contemplate another group test. But i'd really like to try this one as we eat more Tikka than any other dish.
I always cook my chicken on skewers in the oven though and it always produces perfect results. Infact I even do my Tandoori chicken this way to. I simply preheat the oven to 250c, Tikka size pieces will cook in just 12-15 mins depending on the size. But they always come out succulent with crisp edges. But it is important to find a a way to hold the kebab skewers to allow even cooking all the way round them. If you rest them on the rim of a small roasting tin etc, I have found that the heat doesn't always get underneath so keep that in mind.
I had a recent trip into to town to shop at our local everything Indian grocery store and came across a neat little gadget for holding kebab skewers
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Can either the mod or admin please move this thread to the group testing sections please.
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Hi Fi5H,
I know what you're saying but, maybe it's best to keep the testing section exclusively for the results. Perhaps, this is one section that would actually benefit from it's own 'chat' sub-section?
I would like to see links to the tested recipes put up in the final result table though.
Chris, any thoughts on this mate?
Ray :)
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Hi Fi5h,
Where is the recipe for the Maddhur tikka mate, I can't seem to find it. Also, I'm assuming that the Dipuraja tikka is the same marinade for his Tandoori chicken?
Ray :)
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whats the lasan recipe like? cheers
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Hi Razor..
http://www.curry-recipes.co.uk/curry/index.php?topic=51.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=51.0)
there you go.
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Cheers Andy
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Is it right to assume that a Tandoori marinade is the same as a Tikka marinade?
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Is it right to assume that a Tandoori marinade is the same as a Tikka marinade?
Personally Axe, I would say no! What I would say though is, around these parts, Lamb tikka and tandoori chicken, are very similar in taste with more than a hint of mint, albeit that they are different meats but, our chicken tikka's are mostly yellow and I cannot detect any mint but more methi!
With that said, quite a few of the low end TA's around here do use exactly the same marinade for both tikka's and tandoori chicken.
Ray :)
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i have made the lasan many time now for the BBQ and its lovely
Garry
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It is interesting as I can see that using the same marinade would be the norm across the water, but in my experiences I have found Tikka to be slightly sweeter with a more refined flavour than Tandoori which is more savoury and with a coarser flavour.
I am happy to run with any decision but for the purpose of thoroughness, I wonder if we should separate Tikka and Tandoori as two different tests. Thereby discarding Tandoori recipes for now unless the originator uses the same recipe for both.
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hi Axe,
I totally agree with you on the differences between tikka and tandoori. The thing is, tikka is supposed to be ate as a dry starter or main. I think the fact that we (British) started to demand it in our curries, meant that the restaurants had to accomodate us. I think the tandoori flavour is robust enough to maintain it's flavour, even when drowned with curry sauce, and it's probably for this reason why 'tandoori and tikka' are now found to be the same thing.
Just a theory of course :P
Ray :)
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I only ever have Tikka as it is intended, i.e. served on a sizzler with a bed of onions (unless i'm at home of course). I must say though I haven't seen many that offer Tikka in curry dishes. Mind you, I rarely shop around for my curries when eating out, choosing to stick with what I know and like so that might explain it.
The questions should be, is there any real noticeable difference in this variation. Surely the flavour or a peice of tikka would be lost in a dish like a vindaloo. Would someone really be able to taste the difference between a Chicken Vindaloo and a Chicken Tikka Vindaloo?
I guess there must be something in it as it is clearly on menu's as an option but too me it just seems over the top.
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Again Axe, i have to agree.
Chicken tikka in a vindaloo would be a waste of time IMO. I do think it has a part to play in the medium to hot dishes such as Bhuna - Madras. The other thing to remember also when making any tikka curry is, make sure that the tikka is cold when it goes in. If not, the sauce ends up rinsing the chicken of most of it's marinade, and you just end up with chicken in a tikka madras sauce, which is then no longer a madras, if you catch my drift?
Ray :)
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Guys, if you want to try something that doesn't follow the usual rules of Chicken Tikka, try the Maddhur Jaffrey recipe:- http://www.curry-recipes.co.uk/curry/index.php?topic=51.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=51.0)
very unusual and very surprising.
Andy
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Top tip - if using wooden skewers, soak them in water for a couple of hours first!
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Hi
Interesting the variances around, I like tika in a balti. Personally I take the bone in, bone out view and use the same marinade.
Regards
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I actually quite like chicken tikka vindaloos, I was planning on having one for my tea. Even with the very spicy sauce you can still easily tell the difference between tikka or plain. The texture is usually significanly different too, the tikka is very dry from the tandoor, versus the wet boiled chicken. I don't have a huge preference for one or the other but it's nice to switch between them for a change.
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you can definately tell the diff between normal chicken and tikka chicken in a vindaloo - i find that a rather bizarre comment axe - tikka is marinated and also done in the tandoor - normal chicken is not although it is marinated but no tikka style - obviously depends on yer region - i am from glasgow
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Gazman, can you describe the noticeable difference? is it taste or as Chris explains texture from the pre cooked tikka? and are you talking vindaloo or a milder dish?
I'm curious if you like, based on the Tikka I am used too, I really can't see that a hot dish will allow a discernible palette to tell the difference in taste alone.
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Hi Garry,
I don't think anyone has suggested that you can't taste tikka meat in a vindaloo, what i said is, in my opinion, it's a waste of time! The reason being, the vindaloo sauce should be very hot (if it's a proper vindi) eventually, acfter a couple of mouthfulls, the taste that you will get off the tikka will be minimal to say the least. Texture, yes, there is a massive difference between the two.
For me, tikka's are better for the medium - hot dishes rather than the hot - mad hot dishes.
Can anybody else add anything to Axe's original question?,
Is it right to assume that a Tandoori marinade is the same as a Tikka marinade?
Good debating point this!
Ray
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Hi
Only to clarify my earlier post, I use the same marinade, as the bone in, bone out alter the taste and texture of the chicken. Other flavours present could be due to the way it is served, eg. dressings and garnishes.
Regards
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I made Tandoori Chicken thighs last night which were delicious but it made me think also about heat. I have never had Tikka that had any real heat coming through in the taste, but have had Tandoori in the past that did.