Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: jb on August 23, 2010, 08:17 PM
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(as taught on my recent cookery lessons)
Ingredients(chicken tikka)
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750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour
Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.
For tandoori chicken follow the above but use the following....
750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange
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tikka marinade
(http://www.curry-recipes.co.uk/imagehost/pics/dc15c8500fcf4c3cffcc8ba3abad88e6.JPG)
tandoori chicken(left) tikka(right)
(http://www.curry-recipes.co.uk/imagehost/pics/68862f9102cd905dad58d80fd4cccc98.JPG)
Finished tandoori chicken
(http://www.curry-recipes.co.uk/imagehost/pics/6a4daff77864f0b917f9407ff24dfbea.JPG)
Finished chicken tikka
(http://www.curry-recipes.co.uk/imagehost/pics/61217aefac41f075452b5d684e19dc71.JPG)
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As I said before a bit disappointed with the abundance of pre made pastes,however I have to say that both were outstanding.Unlike my usual marinades these were quite thick and really seemed to cling to the chicken.The mustard oil was a little difficult to get hold of but I'm glad I did-it gave it that extra bit of flavour.The tikka was actually better than some takeaways I go to.
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Cheers for posting the recipe jb, i tried to get some mustard oil as well but got the stuff "for external use only" on the bottle didnt notice until i got home will be trying this recipe for sure.
Looks very tasty and bright.
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All bottles of mustard oil must be labelled 'FOR EXTERNAL USE' and its because by European law, mustard oil should contain no more than 5% Erucic Acid but it contains 20-25% so that is why it has to be labelled like that or it would be illegal to sell, but they still use it for cooking.
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Oh ok JivyJ will get using the oil now cheers.
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Hi JB, I would agree that the use of paste is quite disappointing. I must admit though, my current tandoori recipe does call for the Rajah Tandoori paste which is damn good. But looking at the pictures you've posted, the marinade looks very thick, which can be seen on the cooked chicken. It would be very interesting to to see a comparison between the restaurants cooked tikka and your own having used their recipe.
I cook my tikka slightly differently though, I skewer the meat and rest this on a narrow roasting tin and pop it in an oven at 250c for 12-15 mins. This produces very succulent chicken with singed edges. You might like to try this.
Thanks for posting the recipe. :)
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(http://www.curry-recipes.co.uk/imagehost/pics/47d699e7b3e73a4d509e606aeb091327.JPG)
This is how the chicken was actually cooked-On skewers without touching each other with the skewers resting on the tin so the chicken is kind of suspended if that makes sense.This was the second batch I did it although it was cooked I could have charred the edges a bit more.After it was cooked it was then cut into chunks.
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Hi jb
Thanks again for sharing more of your lessons with us. I think the use of tikka, tandoori and kashmir massala pastes are just a way of BIR life. I'm sure the posh ones wont but that isn't what we are trying to recreate. The recipe isn't dissimilar to Dipurajah's one which is my current favourite. I have a big bottle of unopened KTC mustard oil so I'll have to give this a go soon.
Chris
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Hi Jb,
Thanks for this recipe. I've just mixed up the marinade and put the chicken in and popped it in the fridge.
I'll cook it tomorrow as I'm doing a family curry. Will let you know how it goes.
It smells pretty good now even with the raw mustard oil in it.
Cheers,
Paul.
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I used to set it on skewers and cook it in the oven, but you cannot beat the taste of a BBQ.
I have a gas BBQ, but I also always use a tin or metal tray and put Charcoal in it.
I light the Charcoal and wait until it has turned grey then I light the gas BBQ and cook the chicken with the lid down on a very low heat.
I turn it very often to prevent burning, but I end up with a wonderfully cooked chicken tikka, very moist inside and very smokey........ :)
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All bottles of mustard oil must be labelled 'FOR EXTERNAL USE' and its because by European law, mustard oil should contain no more than 5% Erucic Acid but it contains 20-25% so that is why it has to be labelled like that or it would be illegal to sell, but they still use it for cooking.
Is there anyone here who is qualified to judge if it's safe to ignore the warnings and consume this stuff anyway? It strikes me as quite risky. I can't see a BIR using a bottle marked with such a warning. Surely, they could be in serious trouble if the health people found out, even if it doesn't actually do any harm in practice.
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George, it may be worth having a look on Wikipedia or similar. I think there was an experiment years ago that showed that Mustard oil had a negative effect on rats.
I think it was later established that humans don't suffer from the same ill effects.
You cannot by law buy mustard oil for human consumption in the EU, USA, Canada, Australia etc, so you will never see a bottle labled for consumption in these zones.
I've got the KTC pure mustard oil and I'm not at all worried that it will harm me.
Paul.
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Hi PaulP,
I also use mustard oil on my tikka/tandoori marinades and have up until now, come to no harm but, I think what George has pointed out is very interesting. As he quite rightly point's out, it is labelled 'external use only' so DO the BIR's actually use it. Again, as George ask's, wouldn't the BIR's be at risk if they are using this stuff?
The only way, that I can see the BIR's getting around this, is to import it from somewhere such as Asia/Africa where it assumed to be perfectly safe for human consumption! Surely this would make it far too expensive to use in our BIR's/TA's?
Very good point George, thought provoking!
Ray :)
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Hi Ray,
Check out:
http://en.wikipedia.org/wiki/Mustard_oil (http://en.wikipedia.org/wiki/Mustard_oil)
It might actually be good for you!
If BIRs use the stuff it will be the UK stuff labelled "for external use only" I'm pretty sure.
Cheers,
Paul
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Hi PaulP,
Intersting read, and as you suggest, it could actually be good for you.
If BIRs use the stuff it will be the UK stuff labelled "for external use only" I'm pretty sure.
This is where I, and I think George have concerns. How would they stand with health and safety inspectors?
Anyway, with all that said, I think it plays it's part well in marinades, never cooked with it though and certainly never used it as a sex lube as wiki suggests pmsfl ;D
Ray :)
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jb,
loving u're posts.
this is quite timely for me. not been cooking for a while but i did have a tikka night last week for some curry boffs making lasan & dipuraja (had previously made CA's for them). dippies was well out of favour down to a sort of vinegar taste that comes through too strong from the pataks.
i was about to chuck out my patak jars as they are taking up a lot of the fridge.
will give this recipe a go asap and report back
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Good to see you back Jerry!! :)
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dippies was well out of favour down to a sort of vinegar taste that comes through too strong from the pataks.
Hi Jerry, welcome back!
I know what you mean about the Pataks flavour. Unfortunately these pastes are now so widely used in the curries, not just the tandoori and tikka, that for me it has ruined the BIR curry.
The trouble is, for many people, this is the standard BIR taste. It's why I think so many people seem to shovel loads of lemon juice into their curries because it probably gets them closer to that BIR (Patak) flavour they are used to.
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JB, can you check with your chef if it was mustard oil, or mustard seed oil?
Here in Australia we can buy mustard seed oil from the supermarket and is used quite extensively in authentic home style Indian Cooking. I have a bottle in the cupboard that is definately for cooking, it even has a recipes address that you can go to. It is used for a couple of dishes I know such as Aloo Gobi, Aloo Baingan that I have been taught by some friends from Gujarat. It is also used in Tandoori and Tikka marinades as well, as per this post.
There may well be a difference between what is mustard oil and what is mustard seed oil which is causing the confusion.
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Hi
Please can someone confirm what the 'tandoori powder' is? is it a pre-mixed powder or a custom blend?
Many thanks
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Rajah Tandoori masala...
http://www.google.co.uk/imgres?imgurl=http://www.rajahspices.co.uk/images/pr_TandooriMasala.gif&imgrefurl=http://www.rajahspices.co.uk/spice_TandooriMasala.htm&h=281&w=200&sz=29&tbnid=stbU3r1khmFcDM:&tbnh=114&tbnw=81&prev=/images%3Fq%3Drajah%2Btandoori%2Bmasala&zoom=0&q=rajah+tandoori+masala&hl=en&usg=__neYDlghyQdpY0DhzU7cq4QjPRWs=&sa=X&ei=fGOHTPDDKJSOjAfag_iOCA&ved=0CDkQ9QEwCQ (http://www.google.co.uk/imgres?imgurl=http://www.rajahspices.co.uk/images/pr_TandooriMasala.gif&imgrefurl=http://www.rajahspices.co.uk/spice_TandooriMasala.htm&h=281&w=200&sz=29&tbnid=stbU3r1khmFcDM:&tbnh=114&tbnw=81&prev=/images%3Fq%3Drajah%2Btandoori%2Bmasala&zoom=0&q=rajah+tandoori+masala&hl=en&usg=__neYDlghyQdpY0DhzU7cq4QjPRWs=&sa=X&ei=fGOHTPDDKJSOjAfag_iOCA&ved=0CDkQ9QEwCQ)
KTC Mustard oil....
http://www.spicesofindia.co.uk/acatalog/Indian-Food-KTC-Mustard-Seed-Oil.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-KTC-Mustard-Seed-Oil.html)
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Hi
Mustard oil and mustard seed oil are one in the same. As to the quality, one may be cold pressed one may use heat but that's another debate.
Regards
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got the tikka on the go.
1st impressions:
1) a lot of mustard oil - (i normally use 2 tbsp per 1kg)
2) mint sauce is x2 what i normally use (not out of place though)
rest sits well with no real observations on the ingredients other than no use of tandoori masala powder.
on the taste i need to wait till tomorrow to let the spice bind together. so far tastes good - quite taken to it. Nb all tikka marinades i find taste rubbish "good" in fact u can't believe they can produce such a top notch result.
does it taste BIR c/w what i produce at mo ie lasan & CA - probably no but early days
(http://www.curry-recipes.co.uk/imagehost/pics/c445e09313a753d11f1fd0248cae3f95.jpg) (http://www.curry-recipes.co.uk/imagehost/#c445e09313a753d11f1fd0248cae3f95.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/27344e0ca287bd4a1f45591070a4d776.jpg) (http://www.curry-recipes.co.uk/imagehost/#27344e0ca287bd4a1f45591070a4d776.jpg)
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tasted the tikka marinade this morning before adding the chicken - very nice. no "vinegar" related taste as per Dippies. a very nice balance. promising.
going to cook tonight. i feel it's going to be hard though to push lasan/CA's out from my joint number 1 though.
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Hi JerryM,
I made this almost to spec last week. By that I mean I only used 2 Tbs of mustard oil and 2 Tbs of normal oil. I was a bit nervous of the mustard oil as I had never used it before.
Anyway I thought the resulting tikka tasted as good as any other I have made and will use this recipe again. Thanks to Jb.
My only criticism and this is true of many tikka recipes is that the marinade is possibly too thick and cakey. Next time I'm going to try thinning the marinade maybe by using milk in place of some of the yoghurt.
I think for on-the-bone chicken the marinade would be just right but for bite-sized pieces of chicken it comes out a bit heavy.
Paul
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PaulP,
I had the same reservation on the mustard oil. And I was proved correct. It was the overpowering flavour.
Someone made the recommendation to heat it until smoke point and then cool completely before use. That subdued it to a usable level.
Like asafoetida, its one of those ingredients that if you have a bad experience with, it will stick in your memory for a long time...
-- Josh
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used 2 Tbs of mustard oil and 2 Tbs of normal oil.
Next time I'm going to try thinning the marinade maybe by using milk in place of some of the yoghurt.
Paul,
i think u struck lucky - i am pretty sure i will reduce to 2 tbsp mustard in future. i don't feel the extra veg oil is needed - i won't add any.
my mix seems fine - it's thick but i'd be concerned that i would loose taste if i thinned it too much - perhaps trial an error over a few goes. i use frozen chicken and maybe that adds a touch of extra water that u don't get from fresh.
on josh's comment everything needs to be in balance - the mustard power does make a difference but it is powerful stuff and u don't need much to get the benefit. as josh say's use too much and it's no good.
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pic of chicken marinating.
as this is the 1st make of this recipe it is exactly to spec. i did leave out the food colouring as i don't use it generally. on the food colouring i am not sold on using yellow for tikka - all TA/restaurant i've been to use red.
one thing that does suprise me in this recipe is the absence of garlic. one of the gaps i sense between what i produce and BIR is less garlic in mine than the BIR equivalent. the next day after TA i feel i've eaten garlic. this does not happen with my dish which is even more surprising given that i eat more curry on the night when i make myself c/w to what u get in the aluminium containers ~ probably something like x2 the number of portions
(http://www.curry-recipes.co.uk/imagehost/pics/24346d348d947f8c91bf2d5e65046ba5.jpg) (http://www.curry-recipes.co.uk/imagehost/#24346d348d947f8c91bf2d5e65046ba5.jpg)
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Jerry M in my original post I did list 2 teaspoons of ginger/garlic paste as an ingredient.
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jb,
sorry got ahead of myself. your right garlic does go in (and did the yellowie frozen block in the pic - ashoka g/g paste).
i'm defo cooking tonight. will let u know how it goes. so far i'm well impressed.
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had real good night last night - many thanks to jb for putting in the very welcome and appreciated effort.
the tikka is very refreshing and a quite a surprise. the best comparison i can put is the lasan which is amazing given the use of that pataks stuff. an even bigger surprise is that u would bet money there is no pataks in it.
this is real top notch tikka. it's not u're common BIR TA stuff. it's top restaurant quality.
does it beat the lasan - very close and some may prefer it. i like the fennel in the lasan.
for my taste i do feel there is too much (x2) mustard oil in the recipe and is probably down to an error in scaling the qty down from what's used in the restaurant (it may not of course and is exactly how the chef intends). money is a firm decider for me in terms of BIR practise and i can't see most BIR's wanting to use so much out the bottle.
i'd not used as much salt before and was pleasantly surprised that i did not feel thirsty which i expected. i think the extra salt improves the taste and will adopt this going fwd.
i like my lime juice which i use as std now for all tikka.
i do think this recipe gets u closer than i've got before in part to the BIR high street taste. i think the patak qty would need to increase to do this - but for me and obviously jb's chef this would spoil a fine delicacy.
i do like a little chilli lip burn which was not present - i achieve this by mixing lemon (lime) juice, salt, deggi mirch and chicken initially and leaving for at least 1 hr before adding the rest of the ingredient. just personal taste.
jb u're a star man - u may just have saved my patak jars from being chucked out
pics are here:
http://www.curry-recipes.co.uk/curry/index.php?topic=4976.msg47718#msg47718 (http://www.curry-recipes.co.uk/curry/index.php?topic=4976.msg47718#msg47718)
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No probs I'm glad u enjoyed it!!!! Have to say when I made it myself I thought it was on par and even exceeded some of the more average takeaways around here.Even my wife who is so fussy about Indian reckons it was lovely.
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thought it was on par and even exceeded some of the more average takeaways around here.Even my wife who is so fussy about Indian reckons it was lovely.
jb, totally agree. in short we too thought it was top notch.
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JB - I tried the Tikka tonight, for a CTM, and also the pre-cooked chicken for a Madras. I utilized the spice mix you got on your cookery class as well.
Extremely happy with both. Simple and great results. I plan on adopting both going forward. I particularly liked the fact that the pre-cooked chicken came covered in caramelized onion bits. This enhanced the Madras nicely.
Unfortunate this tikka missed the cut for the COTM. I've tried all of them, except the Madhur. This IMO ranks with the best of them.
I did however drop the mustard oil to half, and also heated it to smoking and left cool. This completely removed the pungency that turned me off the Lasan.
Great work.
-- Josh
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Last night I polished off the remains of Friday night's takeaway(chicken tikka bhuna).I always get it from the same place and I've always thought it was really good.However I have to say in comparison with my recipe(and I suspect others on the site too)the tikka from the takeaway was bland and unimpressive.Not subtle flavour so it doesn't overpower the dish itself but really quite poor.
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I did however drop the mustard oil to half, and also heated it to smoking and left cool. This completely removed the pungency that turned me off the Lasan.
This heating of the oil to reduce its pungency is good advice. I might be wrong but I believe I was the first to suggest it (on this forum).
I take no credit though, it's a time honoured Indian technique. The thought of adding raw mustard oil to any dish makes me shudder!
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I gave this a go
This is a lot closer to what I buy
Normally my home made tikka, is way too intense in flavour
This has a subtlety
It would work well in a curry, without taking over the flavour
Thanks JB
Below is the chicken tikka cooking
(http://www.curry-recipes.co.uk/imagehost/pics/5121282ac9d15e608afd10eb1cd1aca6.jpg) (http://www.curry-recipes.co.uk/imagehost/#5121282ac9d15e608afd10eb1cd1aca6.jpg)
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Cheers for posting the recipe jb, i tried to get some mustard oil as well but got the stuff "for external use only" on the bottle didnt notice until i got home will be trying this recipe for sure.
Looks very tasty and bright.
hi jb keep it up you are nearly there ,the mustard oil you need KTC blended mustard oil,you need to put much more mustard oil as this then will be less thick of the pastes the pataks pastes are what are used in the take away i work in and if you want a base guravy to compare to your base then that would be no problem for me to send to you frozen of course and vacum packedl
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Cheers for posting the recipe jb, i tried to get some mustard oil as well but got the stuff "for external use only" on the bottle didnt notice until i got home will be trying this recipe for sure.
Looks very tasty and bright.
hi jb keep it up you are nearly there ,the mustard oil you need KTC blended mustard oil,you need to put much more mustard oil as this then will be less thick of the pastes the pataks pastes are what are used in the take away i work in and if you want a base guravy to compare to your base then that would be no problem for me to send to you frozen of course and vacum packedl
Many thanks it is indeed KTC I use from my local Asian shop.Would love to get hold of some of your base gravy!! It would be interesting to compare it to my own efforts...many thanks...
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(as taught on my recent cookery lessons)
Ingredients(chicken tikka)
---------------------------------
750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour
Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.
For tandoori chicken follow the above but use the following....
750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange
hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4
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(as taught on my recent cookery lessons)
Ingredients(chicken tikka)
---------------------------------
750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour
Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.
For tandoori chicken follow the above but use the following....
750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange
hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4
Not sure what you mean Ifindforu listed in the ingredients is 2 teaspoons of garlic/ginger paste.Must admit I've always thought the marinade for tikka/tandoori should be deliberately mild hence the absence of chilles,although my local take-away does indeed sell a dish called Murgh Shaba,which is dry tikka in a hot marinade.
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(as taught on my recent cookery lessons)
Ingredients(chicken tikka)
---------------------------------
750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour
Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.
For tandoori chicken follow the above but use the following....
750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange
hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4
Not sure what you mean Ifindforu listed in the ingredients is 2 teaspoons of garlic/ginger paste.Must admit I've always thought the marinade for tikka/tandoori should be deliberately mild hence the absence of chilles,although my local take-away does indeed sell a dish called Murgh Shaba,which is dry tikka in a hot marinade.
Sorry missed that JB but ,3 chillies liqidised in the sauce dosnt realy make it hot,it just makes it more spicy
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the green chillies are well worth a try - not to add heat but for the flavour. i add at least 1 off to base depending on the volume being made.
i also keep a bottle of the green chilli sauce for use in marinade and dishes.
as per the gist of the above posts - not to make anything hot but enough just to add that tad of flavour.
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That makes sense,will try that next time.I findforu(or anyone else if you know) just wondering if you know what marinade your chef uses for the meat in his chicken/lamb shaslic.My wife always has this and the flavour is certainly different to plain tikka meat and very distinctive,just can't put my finger how it may differ from chicken/lamb tikka marinade.