Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: Masala Mark on August 24, 2010, 08:53 AM
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Hi Folks,
Here is the Tikka recipe that was made during the lesson, it was only marinated for 2 hours and tasted pretty good.
Cheers,
Mark
Chicken Tikka
Ingredients:
- 1 chicken breast
- 0.5 tbsp Ginger/Garlic puree (50:50)
- 2 tbsp vinegar (white was used)
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Deggi Mirch
- 0.5 tsp Red Food Color powder
- 1 tsp Kasoori Methi
- 1 tsp Salt
- 3 tbsp yogurt
Prep Work:
- Dice chicken into Tikka sized pieces
- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing
Method:
First Marination:
1. Add chicken, ginger/garlic puree and vinegar to a bowl
2. Give it a good massage, leave for at least 15min
Second Marination:
1. Mix all the other ingredients in a separate bowl, when well mixed, pour into the first bowl
2. Mix it well through again, and leave marinate for 24 hours in the fridge of course.
3. Cook using your preferred method, grill/broil etc
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So this worked well. Very tasty and zingy from the vinegar. I think I'll have to buy some better quality white vinegar or at least experiment with a more mellow one as the wife's generic acetic acid is not really the best stuff. Perhaps even my own home-made Apple Cider Vinegar is worth a try here.
Should the OP read this, I would ask if he means single or double breast of the chicken in qty. I counted them as single and also reduced the amount of all other marinating ingredients down as my number increased so there was just enough to do the job.
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Hi Livo, my Asian store sells a white pineapple or Cain vinegar @4.5% it's very mild and great I'm many things like hot sauce, marinades.
Also very cheep : ;)
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Thanks. I'll check around local Asian stores for similar product.