Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: solarsplace on September 06, 2010, 01:15 PM
-
Hi
For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.
I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.
Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
Any thoughts on this? cheers all.
-
Hi
Your watery statement fills me with the thoughts of BIRs that use frozen chicken.Chicken tumbled with water prior to freezing. Do they have a pizza oven?
-
Hi commis
What is chicken tumbled with water please? is it cooked? then frozen for later?
Could only guess about the pizza oven, never seen the kitchen unfortunately.
The restaurant in question is the Mahaan in Farnham (http://www.themahaan.co.uk/ (http://www.themahaan.co.uk/)), my current favourite, they really make some fantastic curry at this place!
There is no complaints about the quality, just wondering about their methods.
Thanks
-
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
I can't imagine any other reason to skewer the chicken other than to prep it for the tandoor. It may be that the normal tandoori marinade is part of the reason the tandoori chicken has scorched parts.
It sounds, like you say, that the chicken tikka has been marinated in a very different marinade.
I've been to BIRs where the tandoori chicken and chicken tikka have clearly been marinated in the same marinade, and I've been to places where, like you discovered, the tikka and tandoori are very different beasts.
-
If the tikka is just cooked, it is almost wet
It dissolves in your mouth
It hardens up when left
There usually are a few scorch marks, but not many
Tikka, at most places round here, is really subtlely flavoured
Nothing like I make
I bet if I gave some of mine to a takeaway chef, they would be disgusted
Too salty, too spicy & too garlicky
It's great on it's own but if you add it to a curry, it over powers it
-
Hi
Solarsplace, tumbled chicken is basically that, imagine placing chichen breasts in a cement mixer with a mild brine solution. The chicken takes up the water and hey the chicken weighs more. I find it gives a almost boiled taste when cooked, cover it in tikka and would you notice.
Regards
-
Hi guys
@All, Thanks for the replies and info :)
Just FYI, I never payed much attention to the Under Cover Curry page on Tikka as at first glance it seemed not to provide any revelations. However a quick read last night and the book states that pre-cooked chicken is marinaded for the tikka.
The books method to pre-cook chicken is basically to boil in in base sauce thinned with water, so Commis suggestions are probably along the right lines if not completely spot on.
Cheers
-
Have a look at this youtube vid, it doesn't explain a lot about exactly what is and isn't in, but what I did pick up from it is how thin his tikka marinade is, he says it is yogurt based, but it is very very thin compared to many of the yogurt tikka marinade recipes I have tried.
To be honest I can't tell if he just dipped the pieces into the marinade and then put them into the tandoor, you could see the sauce drip off the pieces as he puts them on the skewer. It's not thick and pasty and wouldn't leave that grainy texture either.
He did mention too that they are cooked in 2-3 mins.
Cooking With Mr. Raghani: Chicken Tikka (http://www.youtube.com/watch?v=_AFZlQ1JoXo#ws)
-
I've also noticed the same problem with my chicken tikka. Last week I made Jb's chicken tikka and althought the taste was very good I found the cooked marinade was too thick and a little coarse.
Looking on the internet at recipes some of them use a mix of milk and yoghurt and appear to be much runnier than my marinade. Next time I might use a 50/50 mix of milk and yoghurt.
One other idea I'm not sure about: When BIRs make tikka do they marinade a whole breast, cook then chop up or do they cut the chicken first then marinade and cook?
I have tried both and I have found it works well enough to marinade the whole chicken breast, skewer and cook it whole and then cut into bite sized pieces. That way there is less surface area for the marinade and it makes for a lighter flavoured tikka.
On the other hand I think for a chicken tandoori recipe complete with bone the thicker marinade coating works well.
Paul
-
Hi
For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.
I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.
Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
Any thoughts on this? cheers all.
Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
-
I think its down to what they use the tikka for.
For a starter they will chop the chicken first then marinade and cook fresh to order in the tandoor. For tikka to go in a curry it would make more sense to marinade whole breasts / strips and then slice them up once cooked.
Assuming BIR's are genrally trying to find ways to reduce costs and time it would make sense that they are watering down the marinade with milk. When it goes in a curry who could tell the difference?
-
Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
Hi ifindforu,
Are you the same person who used to post here years ago under the same name?
I'm not sure what size tub of yoghurt you mean, are you able to tell me its size in milliliters?
CM (veteran lurker ;) )
-
Guy's,
Think I have mentioned this before but, my local TA (Pakistani owned) does a cracking tikka. Their chicken tikka is pale yellow, really tender and very savoury. Their Lamb tikka is a different beast all together. It's quite sweet, red and has a minty undertone. I'm pretty sure their Tandoori chicken is marinated in the same marinade as their lamb, but the fact that it's chicken gives it a very different flavour. Quite clever on their part I think, to create three different flavours from two recipes. They don't have a tandoor, they have a massive big grille plate, with extraction that could suck your wig off if you wore one, lol.
Incidentally, their tikka's and Tandoori chicken are all displayed in large fridges, pre-skewered and uncooked. There is very little marinade on them, especially the chicken but the flavours are quite strong.
Makes me wonder if they are not just marinated in Tikka and tandoori paste with a bit of this and that thrown in. What I would say though is, I don't think that they use yogurt. The coating on the meat is too thin for yogurt to be included, or that's how it seems to me.
Ray :)
-
1 mug of mustard oil
Thank you for the recipe. Can you please let us know the brand of the mustard oil used at your take away? Does it have anything printed on the label like: 'not for internal consumption'?
-
Ray
I know what you mean, I don't think they use yoghurt at all. I think it's mostly paste, lemon dressing and oil.
-
1 mug of mustard oil
Thank you for the recipe. Can you please let us know the brand of the mustard oil used at your take away? Does it have anything printed on the label like: 'not for internal consumption'?
I tried ifindforu's tikka recipe in the past. To me the mustard oil absolutely killed it. Almost inedible.
But... I since learned to temper it with high heat before using. It made a world of difference when I did JB's tikka.
Just a heads up on the mustard oil.
-- Josh
-
What I would say though is, I don't think that they use yogurt. The coating on the meat is too thin for yogurt to be included, or that's how it seems to me.
this sits real well with what i've experienced. i've gradually reduced the amount of yogurt down to 3 tbsp.
on a general note i think ifindforu must have an error in scaling down as 1 mug of mustard oil is far too much - max for me is 2 tbsp.
the post is real good though as i've been twitching at what patak ratio's are needed having been disappointed with dippies but impressed with jb's. i intend to use ifindforu next on my tikka journey as the spec looks very good.
ps Solarsplace - picked up another post about tenderness. others disagree and that's fine but i find a difference in marinating tikka for 3 days as opposed to the standard 24hrs. may be work a try. i use frozen chicken and that could be why i need the extra time or the family are too discerning.
-
Hi
For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.
I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.
Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
Any thoughts on this? cheers all.
Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size 1 desertspoon garlic paste, 1 desert spoon of ginger paste
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
-
this sits real well with what i've experienced.
the post is real good though
Jerry - you risk polluting us all with your use of English. Why do you do it - using 'real' instead of 'really'?
-
What I would say though is, I don't think that they use yogurt. The coating on the meat is too thin for yogurt to be included, or that's how it seems to me.
Ray :)
Hi Ray
I stiil tend to use yogurt in my marinade but thin this down with some oil and water, otherwise you get the problem you refer to where the marinade forms a rather unpleasant coating on the chicken.
Matt
-
this sits real well with what i've experienced.
the post is real good though
Jerry - you risk polluting us all with your use of English. Why do you do it - using 'real' instead of 'really'?
Oh come on George, play fair. The lax (Americanised) grammar tends to annoy me too but Jerry's input on curry, which is what this is all about after all, more than makes up for his adoption of the tongue of the Great Satan! ;) ;D
P.S. What really winds me up is the damned forum spell-checker constantly trying to coerce me into spelling things in an American way. Grrrr! >:(
-
The one time I actually saw tandoori chicken marinating in a BIR kitchen they had it in a large square catering pan sat on the floor of the kitchen...hmmm!
It was obviously of a runny consistency and it was after seeing this, a good while before joining this forum, that I started using more milk than yoghurt to achieve the same runny consistency. I still think the yoghurt should be used though to help tenderise the meat fibre.
-
this sits real well with what i've experienced.
the post is real good though
Jerry - you risk polluting us all with your use of English. Why do you do it - using 'real' instead of 'really'?
Oh come on George, play fair. The lax (Americanised) grammar tends to annoy me too but Jerry's input on curry, which is what this is all about after all, more than makes up for his adoption of the tongue of the Great Satan! ;) ;D
P.S. What really winds me up is the damned forum spell-checker constantly trying to coerce me into spelling things in an American way. Grrrr! >:(
SS - You may be right but I'm serious. Jerry misuses the word 'real' so often that we are likely to start picking it up. One could say that's the evolution of language.
-
SS - You may be right but I'm serious. Jerry misuses the word 'real' so often that we are likely to start picking it up.
Well I don't think I'll be using "real" where "really" is required any time soon George.
I'm intelligent enough to know the difference and to tolerate those that don't.
It's about curry George. Curry.
-
George/Secret Santa,
i know i am very poor at english and have known this since school days. i think a midlands up bringing has also taken it's toll.
i can only apologise as there is no intent to cause upset.
what i miss on the arts side of my brain i more than make up for on the technical side.
spell checkers have been a really good invention as yes very poor on spelling too.
practical & numbers stuff is far more interesting in anycase ie science and engineering - without we would not be here.
-
Real? Sorry, I just had to. ;D
-
When I first started trying the marinade on here and my own experiments, I considered that they were too thick. Over time, I have thinned the marinades down to help overcome what you have described.
I use cheap yoghurt rather than the thick Greek yoghurt but also use half as much and add double quantities of lemon juice and also lime juice. This thins the marinade out really well.
For cooking, I always cook tikka in a hot oven (250c). Cooking small pieces of meat in a very high heat cooks meat very quickly and leaves it juicy and succulent. The hotter the better, so a Tandoor will give great results.
The only time I have experienced tikka being tough or not to spec, is when it is lighted precooked and then reheated with as microwave before service. Yes I know, I was just as disappointed as well, especially cooking it fresh, doesn't take long.
-
i know i am very poor at english and have known this since school days. i think a midlands up bringing has also taken it's toll.
I know it was rude and somewhat outrageous of me to have brought up the subject of your grammar. It's me who should apologise. The fact is, though, that there's hardly anything wrong with your written English, not that I'm an expert. It's just this very specific thing over real vs really.
When I was a teenager I travelled down to Morocco by train and met up with some Danes and other 'foreigners' on the ferry over from Spain. I was amazed at how well they could speak English, even though it wasn't perfect. I recall one girl who used the expression: "It was absolute crazy". That was many years ago. Last week, I heard an English guy use the same four words/expression on the radio. Is the English language under threat?
-
George,
i love u just as u are - there's never any need for apology.
English language under threat - texting abbreviations on phones and email is bound to take it's toll.
ps the english teacher i am sure like probably a lot of people label us as no hopes. the reality is of course that "maths" brainers tend to stay in work.
-
English is always changing. In Old English were means man, and English is Aenglysc. It's changed over the years.
-
English is Aenglysc.
What u talkin 'bout Willis? ???
-
I'm saying that English changes, it moves, That it is fluid and never stolid?
-
English is always changing. In Old English were means man, and English is Aenglysc. It's changed over the years.
But never did and follow a comma. :P ;)
-
Ha ha ha, got me! and me an author!
-
As long as there's a portion of Chicken Tikka in the mix, I won't tell anyone about the misplaced comma, mums the word. ;D
-
English is always changing. In Old English were means man, and English is Aenglysc. It's changed over the years.
But never did and follow a comma. :P ;)
That's a matter of style actually. There's no rule as such that says you shouldn't put a comma in front of and. As long as you're consistent in your approach either way is right.
-
Good, I'll do the chicken tikka, ship halfway over the world and keep your lips sealed, if I can just get some darned Chinese curry sauce mix.
-
Aha, but presaging it with a capital... unforgivable...
-
Hi
For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.
I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.
Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
Any thoughts on this? cheers all.
Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
By the way the make of the mustard oil is KTC
-
Hi
For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.
I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.
Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
Any thoughts on this? cheers all.
Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
ALSO FORGOT TO MENTION TWO TEASPOONS OF GARLIC AND GINGER PASTE MIXED AT A RATIO OF 2PARTS GINGER 1 PART GARLIC.THKTC BRANDE MUSTARD OIL IS
-
Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
Hi ifindforu,
Are you the same person who used to post here years ago under the same name?
I'm not sure what size tub of yoghurt you mean, are you able to tell me its size in milliliters?
CM (veteran lurker ;) )
Its a 500 grm pot sorry dont know in millimeters should be around 500 ml
-
Very helpful information, Ifindforu : thank you. My last attempt at Chicken Tikka used Chef Harpal Singh Sokhi's recipe/methodology, but I was not very impressed with the results; I had had more success on previous occasions using a modified Kris Dhillon recipe (a part of the problem with the CHSS version may have been that I forgot to adjust for the difference in the size of American and British tablespoons). But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ? I ask because I am amazed at the number of places in which I find it stated that the same marinade is used for both, yet to me the two dishes taste as different as chalk and cheese.
** Phil.
-
Hi
Chaa, bone in bone out, you as a stock maker should recognise.
Regards
-
But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ?
It seems to vary by region Phil. I've been to places where the tandoori and tikka are obviously marinated in the same marinade and others where they have not.
-
Hi Phil,
Like SS, I've experienced the same thing. I have mentioned it before but my local TA, uses the same marinade for Lamb tikka and Tandoori chicken but his Chicken Tikka is very different indeed.
Ray :)
-
Interesting (both replies, that is). I really can't see bone-in/bone-out making the sort of difference that I am used to (Tandoori with a much deeper flavour, tikka mild and delicate), but regional variations are certainly a possibility. I cut my teeth on Tandoori Chicken in the Agra, Whitfield Street (London), but have no recollection of ever trying Chicken Tikka there; now in Kent, I often have Chicken Tikka as a starter, or Tandoori Chicken as a main course, and I can think of nowhere decent around here where the two are the same. I also use two different marinades when I make them myself, with the tikka marinade containing curd, chilli, curry masala, ginger, garlic, salt, sugar, oil and colouring whilst the tandoori marinade contains in addition black cumin, garam masala and sherry vinegar (the quantities and ratios vary as well).
Ray : yes, lamb tikka probably needs a fuller marinade than chicken, so I could imagine the full tandoori marinade being used for that.
** Phil.
-
Very helpful information, Ifindforu : thank you. My last attempt at Chicken Tikka used Chef Harpal Singh Sokhi's recipe/methodology, but I was not very impressed with the results; I had had more success on previous occasions using a modified Kris Dhillon recipe (a part of the problem with the CHSS version may have been that I forgot to adjust for the difference in the size of American and British tablespoons). But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ? I ask because I am amazed at the number of places in which I find it stated that the same marinade is used for both, yet to me the two dishes taste as different as chalk and cheese.
** Phil.
To be honest phil the take away which i work in uses same marinade but takes longer to cook in the tandoori oven the leg or half chicken is brushed whith more colour red to make it look darker it usualy get a bit burned which gives different flavour. finished off in steel pan for good heat with onion chunked and methi
-
Very interesting, Ifindforu : thank you !
** Phil.
-
made ifindforu's tikka. i've also since done search and realised he has a few recipes posted which i intend to compare in detail.
anyhow this recipe well exceeded expectations - it challenges for my No2 spot.
could not quite make it to spec though but feel the changes to be in the spirit of the recipe.
changes being:
500g yogurt used 45ml
1 mug mustard oil used 30ml
5 off green chillies used 5ml green chilli paste
1 cup coriander used 30ml
i used bought green chilli paste for the 1st time in tikka and think it worked really well - it seemed to pull together the coriander and mint as a trio of flavours - to die for.
i was quite surprised this recipe contains no lemon/lime juice.
many thanks to ifindforu for posting this recipe - more than impressed and will be making it again for defo.
(http://www.curry-recipes.co.uk/imagehost/pics/0e89ce2c3a39e07ca87b5fc816e8a392.jpg) (http://www.curry-recipes.co.uk/imagehost/#0e89ce2c3a39e07ca87b5fc816e8a392.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0edb6c16c360cfa1fa0e6a93f6742c15.jpg) (http://www.curry-recipes.co.uk/imagehost/#0edb6c16c360cfa1fa0e6a93f6742c15.jpg)
-
changes being:
500g yogurt used 45ml
1 mug mustard oil used 30ml
5 off green chillies used 5ml green chilli paste
1 cup coriander used 30ml
Can you confirm these "ml" quantities, please Jerry ? 45ml yoghurt is less than 1/10 of 500g, if my calculations are correct, and seems a tiny quantity in which to marinade anything ! My suspicion is that there is a trailing zero missing in each case.
** Phil.
-
Phil,
can confirm the volumes used were as stated. they represent ball park standard amounts that i apply to making tikka (lasan, CA's).
over a period of time i've found i've standardised on these amounts. i find a thickish marinade is all that's needed just sufficient to coat the meat.
the only exception is the green chilli which was reduced purposely as the family would not eat it if the chilli is too prominent.
-
Wow, that is a surprise : I shall have to go to the kitchen and measure 45ml of yoghurt, as my visualisation of it must be incorrect.
Result : it is more than I thought ! 45gm of somewhat-mildew-but-still-very-tasty (http://www.curry-recipes.co.uk/curry/index.php?topic=5356.msg52785#msg52785) Greek yoghurt weights 72gm, so represents 1/7th of 500gm, rather than less than 1/10th as I had supposed. Must be quite heavy stuff !
** Phil.
-
Phil,
your visualisation is spot on - most of the time i use the yogurt from frozen - each cube being typ 15ml and 3 off making the 45ml.
i started out using a lot more but gradually over time ended up reducing it.
-
i've made the ifindforu tikka for i think the last 4 wks. i've even made 2 off batches one week.
anyhow reason for post is that it's used up my coriander and i ended up having to leave it out of the last batch but upped the coalmans mint (20ml). the result was closer to most BIR.
in terms of which i prefer - the orig recipe without a doubt ie the coriander stays in.
-
Just out of interest Jerry, you say the recipe fights for your No2 spot, what is your No1?
-
Axe,
No 1 is Lasan. the No 2 is CA's or Ifindforu (need to do side by side). should note that i use mustard oil and lime juice as std in preference to veg oil and lemon dressing in all recipes.
-
No 1 is Lasan.
EEEEEEEK! - Are you sure? Jerry!
Have you tried Blades tikka? - http://www.curry-recipes.co.uk/curry/index.php?topic=874.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0)
CHeers
-
Thanks Jerry, I just wish I had taken part in the Group Test but still haven't got around to doing it. Silly thing is, as a family, we mostly eat Tikka and Tandoori as opposed to curries. You would think that I would have tested recipes to the max by now. ::)
Do you feel that Mustard Oil is a key "secret" ingredient in Tikka?
I currently opt for my own mix of Pataks Tikka and Rajah Tandoori with lemon juice and yoghurt, despite my reservations about using paste. I often wonder if Mustard Oil (which I haven't tried yet) will add that finishing touch.
EEEEEEEK! - Are you sure? Jerry!
Have you tried Blades tikka? - http://www.curry-recipes.co.uk/curry/index.php?topic=874.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0)
CHeers
Have you changed your mind about Lasan, only you rated it slightly higher than Blades in the group test?
-
Hi Axe, Jerry
Might have made a little mistake here (tries to cower sheepishly...)
Despite checking twice, somehow managed to get mixed up with the Maddhur Jaffrey recipe. Don't know how it happened, must have been having a funny five minutes.
Apologies for that error. The Lasan is a splendid tikka! - well played Jerry! sorry for doubting your judgement, if even only for a moment. Many apologies!
In the interests of delicious tikka though, I stand by now rating the Blade tikka with a minor modification to one of the Patacks pastes as described here as a real winner: http://www.curry-recipes.co.uk/curry/index.php?topic=874.msg52375#msg52375 (http://www.curry-recipes.co.uk/curry/index.php?topic=874.msg52375#msg52375)
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
I must check what I post at least 3 times from now on.
Repeats at least 100 x
Cheers all
-
Lol SP, I knew there had to be a reason. No need to apologise, it wouldn't be the first time i've confused one recipe with another. Infact it does open up the question, how many of us actually mistake recipes? Especially given the number of differing recipes and processes this forum and BIR cooking has.
Anyway, I am, at some stage, going to do the tikka group test, i'll also try your alteration to Blades recipe.
:)
-
[snip]
Repeats at least 100 x
100 times ? That seems a bit harsh; our French master, Mr Weir, used to impose only ten lines as a punishment for forgetting one's French book. Unfortunately the line was rather long ...
Would that I had not forgotten to bring my French book at the appropriate time
my benevolent and much-respected French master,
whom I view with feelings of the deepest affection
need not have awarded me this short imposition by way of a reminder.
Ah, those were the days !
-
[snip]
Repeats at least 100 x
100 times ? That seems a bit harsh; our French master, Mr Weir, used to impose only ten lines as a punishment for forgetting one's French book. Unfortunately the line was rather long ...
Would that I had not forgotten to bring my French book at the appropriate time
my benevolent and much-respected French master,
whom I view with feelings of the deepest affection
need not have awarded my this short imposition by way of a reminder.
Ah, those were the days !
Don't you mean 11 Phil? ::) :P
-
'It is incumbent on me to refrain from loquacity' x50 for talking in English.
That guy was a real pr1ck.
'I must not throw clay' x500 took a while too!
-
I must not smoke whilst attempting to do cross country x 100 :(
And my all time favourite happened when we was doing our school play. I went to an all lads school but when it come to the school plays, we used to do them with the all girls school in the same town.
I must not interfere with my fellow cast members x 50 ;)
-
I must not interfere with my fellow cast members x 50 ;)
ROFLMAO, get in there! :D
-
solarsplace, Axe,
no problems - each of us will have our taste buds tuned to what we like.
blades is the one tikka i've not made. i held out until dipuraja from using pataks - i now know that it clearly has a part to play but must be in balance - too much and that tarty taste surfaces.
on tikka for any recipe i use lime juice and mustard oil - both for me make a huge difference. i also like the white pepper and fennel in the lasan. i like the trio of coriander, mint and green chilli in the ifindforu. CA's has been a fav for a long time.
-
Axe,
could not resist pic:
(http://www.curry-recipes.co.uk/imagehost/pics/58bf5611a7104bc9f54614735455642e.jpg) (http://www.curry-recipes.co.uk/imagehost/#58bf5611a7104bc9f54614735455642e.jpg)
-
Lol Jerry.
The Mustard Oil is surprisingly not as dark as I had imaged it would be. Not sure where I got that idea from. Though the Rick Stein Adventure in India might have something to do with it. Going to have to find a bottle of this stuff.
-
just had interesting experience having made Blades tikka.
i know having done several side by sides that using mustard oil and lime juice does make a difference. however it clearly has it's limitations - the "zing" or i guess breadth of flavour was just not there in the Blades recipe. i did reduce the lime juice from the 4 tbsp spec to 2 tbsp and this may be why.
somehow i felt there is more to this tikka than meets the eye and i don't understand it as well as i thought i did.
clearly each has there own taste buds - for me i now think there are more key ingredients than just mustard and lime which not only need to be present but in the right balance.
well pleased i made the recipe though albeit lasan, infindforu, CA remain my fav's
-
Jerry,
As with all recipes, each component must play it's part as a whole. If the balance is wrong it affects the others and has a dramatic effect on the results. I learnt this with Methi leaves which I love, but add too much and it can kill a dish.
Your mention of the White Pepper and Fennel in the Lasan recipe stands out to me. White pepper is not something I generally like and I tend to notice it in recipes where it is used. It's certainly noticeable in several of our local BIR/TA's.
Have you tried replacing the Fennel with Aniseed? I know how much a difference this can make, from my visits to the IG Kitchen.
The other thing that I feel is quite important is making sure the marinade not to thick that it clings to the meat like a paste. I get much better results this way as a pasty marinade tends to burn before the meat is cooked and makes the finished dish bitter.
-
just had interesting experience having made Blades tikka.
i know having done several side by sides that using mustard oil and lime juice does make a difference. however it clearly has it's limitations - the "zing" or i guess breadth of flavour was just not there in the Blades recipe. i did reduce the lime juice from the 4 tbsp spec to 2 tbsp and this may be why.
But you didn't make Blade's tikka recipe, did you? I think his recipe specifies 4 tbls of lemon juice. You used 2 tbls of lime juice and perhaps made other changes as well. That sort of change is significant, so how can it be fair to pass comment on the original recipe?
-
Hi Solarspace, The BIR Chicken Tikka is cooked using the tandoor, and yes the marinade is fairly runny, at home people attempting to make their own marinade for tikka use greek style yougurt which is fine but needs to be played with a little to loosen before using, also adding the other ingredients which will thicken it furthur , using a home grill and lying the tikka flat to cook does not help to evenly distribute the marinade, standing upright in the tandoor on squewers with the required heat needed does allow the marinade to drizzle evenly over the chicken coating it evenly, i have witnessed this in my good friends tandoor using my marinade, we have had great results, you may want to save some pennies and buy yourself a tandoor, also my nann bread takes on a whole new taste and texture when tandoor cooked rather than grilled.
Hope it helps you a little, if you want my marinade recipe i will gladly let you have it.
-
Hi Solarspace, The BIR Chicken Tikka is cooked using the tandoor, and yes the marinade is fairly runny, at home people attempting to make their own marinade for tikka use greek style yougurt which is fine but needs to be played with a little to loosen before using, also adding the other ingredients which will thicken it furthur , using a home grill and lying the tikka flat to cook does not help to evenly distribute the marinade, standing upright in the tandoor on squewers with the required heat needed does allow the marinade to drizzle evenly over the chicken coating it evenly, i have witnessed this in my good friends tandoor using my marinade, we have had great results, you may want to save some pennies and buy yourself a tandoor, also my nann bread takes on a whole new taste and texture when tandoor cooked rather than grilled.
Hope it helps you a little, if you want my marinade recipe i will gladly let you have it.
Hi TMH1
Catchy user name you have yourself there ;)
I would love to see your tikka marinade recipe, thanks for the offer :)
Would you be prepared to share it on the site and post it here? - http://www.curry-recipes.co.uk/curry/index.php?board=76.0 (http://www.curry-recipes.co.uk/curry/index.php?board=76.0)
Cheers
-
George,
please accept my apologies - i did not make the Blades to spec. since the 70's madras/base fiasco and lorryadoo's i've had clear instructions from the boss.
for info the changes: lime juice 30ml was supposed to be lemon dressing 60ml. tikka paste was supposed to be tandoori paste.
Axe,
i do like the aniseed and using it a lot. i'm tending to us it in combination with fennel in base. i also like it in bhajis. i've left the lasan unchanged ie i just use fennel.
the marinade as you say can't be too thick - using the gas bbq it's not as critical as domestic oven (a bit like TMH1 mentions about the tandoor)
-
My 2 cents:
I used to use my regular yoghurt to make the marinade for my chicken tikka, this yoghurt is the same that i eat my breakfast cereals with and it is very runny. The other day I saw greek yoghurt in the supermarket and decided to use that for my marinade. It is very thick compared to the other one.
Results: the chicken made using the runnier yoghurt was much more tender and juicier. I'm definately going to stick to my breakfast yoghurt for my marinades in the future too.
Another interesting point is that the first marinade I tried was the Kris Dhillon one which is really simple: salt, chili, yoghurt and a bit of oil. Later I found out about these recipes here, and tried dipuraja's with all those pastes, but really the result was horrible, really too overspiced and salty. I couldn't eat the chicken by itself because it had a thick layer of spice crust tasting like I'd be eating patak's paste out of the jar. When added to a curry, it was actually really okay. I'm going to try to add small amounts of spiced to the original Kris Dhillon simple marinade like garlic, ginger, cumin, lemon juice, and garam masala and see what happens. I think it'll be good.
-
I'm going to try to add small amounts of spiced to the original Kris Dhillon simple marinade like garlic, ginger, cumin, lemon juice, and garam masala and see what happens. I think it'll be good.
Welcome to the forum. Before attempting random modifications based on Kris Dhillon's recipe, I really would urge you to try Blade's chicken tikka recipe, off this forum. I doubt if you'll want to return to a Kris Dhillon recipe, after trying Blade's.
-
lime juice 30ml was supposed to be lemon dressing 60ml.
Jerry - why use lemon dressing when you could use the real thing? i.e. lemon juice.
Before making this post I must have pushed the modify button instead of the quote button on your post. It wiped out your post (sorry) for a few seconds until I was able to rebuild it, hence the "edited by" note.
-
Another interesting point is that the first marinade I tried was the Kris Dhillon one which is really simple: salt, chili, yoghurt and a bit of oil. Later I found out about these recipes here, and tried dipuraja's with all those pastes, but really the result was horrible, really too overspiced and salty. I'm going to try to add small amounts of spiced to the original Kris Dhillon simple marinade like garlic, ginger, cumin, lemon juice, and garam masala and see what happens. I think it'll be good.
That is exactly how my own Tikka & Tandoori recipes (http://www.curry-recipes.co.uk/curry/index.php?topic=5321.msg52041#msg52041) evolved : KD as starting point, slowly add spices until near-perfection achieved. The end result was, both IMHO and in the opinion of wife and guests, as close to perfection as one could wish for.
** Phil.
-
George,
i use lemon dressing in place of lemon juice out of ease. originally i tried both fresh lemon and bottled and retained using bottled until lasan drew me to lime juice. ps for all none curry marinades which i make a lot of i use lime juice (bottled unless i want top notch when only fresh does).
i continued though using bottled lemon juice in main dishes until the site got me interested in lemon dressing. i now use only lemon dressing in main dishes. because i have it available if i'm pushed to use lemon then the dressing is the only stock i have.
honestly i am very happy with tikka. i would like to do side by side between ifindforu and CA's but no rush - will wait for a chiminea night.
best wishes,
-
Hi
For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.
I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.
Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.
I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?
Any thoughts on this? cheers all.
tikka sauce is thin because iy has much mustard oil in it,actualy loads the chicken is Sardia brand from brazil its done in at tadoori oven then refried in a steel pan with sliced onions mhethi and a small bit of the sauce/tikka
-
Hi ifindforu
You certainly are on a posting mission today :) seems like several members are fascinated by your snippets of advice!
Slightly confused as to what 'loads the chicken is Sardia brand from brazil' means? can't find anything that appears to be relevant on Google to the brand 'Sardia'?
Would really appreciate your clarification.
Regards
-
It looks like it shoud be sadia not sardia. They are a Brazilian company that exports chicken amongst other things.
This wholesale supplier lists sadia chicken:
http://www.eaglefoods.co.uk/product-list.pdf (http://www.eaglefoods.co.uk/product-list.pdf)
I would look for more but I'm at work. ;)
I think where he says "loads" he means loads of mustard oil.
Cheers,
Paul
-
It looks like it shoud be sadia not sardia. They are a Brazilian company that exports chicken amongst other things. This wholesale supplier lists sadia chicken: http://www.eaglefoods.co.uk/product-list.pdf (http://www.eaglefoods.co.uk/product-list.pdf). I would look for more but I'm at work. ;) I think where he says "loads" he means loads of mustard oil.
Yes, this one came up at the beginning of the year, when IFFU also used the word "Sardia" and I reached the same conclusion (http://www.curry-recipes.co.uk/curry/index.php?topic=4972.msg52422#msg52422) as you.
** Phil.
-
Hi Paul & Phil
Yes, must be the Chicken IFFU was refering to. Thanks for confirming.
Interesting sounding 'Jb's pre cokked chicken' too!
Cheers
-
Most Indian restaurants use hung yogurt, yogurt thats been hung in a muslin cloth to get rid of as much moisture as possible. This gives the marinade a totally different consistancy and its not as gloopy as normal yogurt giving the meat a drier texture when its cooked.