Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: mickdabass on May 22, 2011, 01:39 PM
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Ok this is not a bir restaurant recipe but is one that I have been fine tuning for the last couple of years.
Im a big fan of Blades recipe but I never, ever use any pastes.
Ive been a member of this forum quite a long time and this is my first recipe. Hope its been worth the wait lol
Measuring Guide
a teaspoon is the same size as the spoon I use for making a cup of coffee etc :o
a tablespoon is the spoon I use to eat my cornflakes with. Some people may call that a desert spoon ::)
I have got the proper measuring spoons but dont bother.
I think its more to do with ratios rather than exact measurements
All spoonfulls are heaped
Ingredients
4 large Chicken breasts/ Lamb /fish/prawns etc diced to the required size
2 tbsp Lemon juice - I use KTC
4 tsp sugar
2 tsp garlic paste -fresh or bottled
2 tsp ginger paste -fresh or bottled
3 tbsp your favourite Tandoori Massala- I use Rajah
1 tsp Garam Massala
Kashmiri Mirch or green finger chilles finely chopped according to taste (optional)
1 tbsp your favourite spice mix - I use BE's ( Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume) http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0)
1 tsp dried methi rubbed into a fine powder between finger & thumb
2 tsp mint sauce - I use Colemans vinegar based
1 tsp ground fennel seeds or 1 ground star anise (both optional)
1 tbsp veg oil
Mug full of water yes a whole mug full about 1/3 - 1/2 of a pint?trust me
There is no need to add salt or food colouring The Tandoori Massala i prefer has plenty
Method
Dice meat ( I cut large chicken breasts into 6) and put into bowl or re-sealable bag
Add garlic and ginger paste and lemon juice
Mix well and leave to stand for 15 minutes
Add all the other ingredients into a jug and stir well. It will have the consistency of tomato soup
Pour onto the meat, mix well and try to ensure all the meat is completely submerged
Leave overnight in the fridge and mix a couple of times over the next 24 hrs to make sure the meat is properly marinated.
The marinade will have thickened up quite a bit by now
(http://www.curry-recipes.co.uk/imagehost/pics/d6fee7db1f79279a1fbce51c3b903ad0.JPG) (http://www.curry-recipes.co.uk/imagehost/#d6fee7db1f79279a1fbce51c3b903ad0.JPG)
notice how most of the marinade has dripped off the meat
Cook the next day using your preferred method- I use my tandoor ;D
(http://www.curry-recipes.co.uk/imagehost/pics/aaeec25c897ce3e916ac1ba49faffbb8.JPG) (http://www.curry-recipes.co.uk/imagehost/#aaeec25c897ce3e916ac1ba49faffbb8.JPG)
Leave cooked Tikka pieces on some kitchen towel while they cool down to absorb the juices
Garnish with fresh chopped coriander,(optional)
(http://www.curry-recipes.co.uk/imagehost/pics/c6925963e0b67f2353b3f4bc360b837d.jpg) (http://www.curry-recipes.co.uk/imagehost/#c6925963e0b67f2353b3f4bc360b837d.jpg)
Serve with salad, raita & a wedge of lemon or add to your favourite curry
Enjoy 8)
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Hi ,
How highly do you rate your tikka?
Pics look fab btw
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Is that potato wedges at the bottom of the skewer to either stop the bottom piece of Chicken burning or to stop it falling off the end? :)
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Hi ,
How highly do you rate your tikka?
Pics look fab btw
Its imo the best ive ever had but then again i would say that lol
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Is that potato wedges at the bottom of the skewer to either stop the bottom piece of Chicken burning or to stop it falling off the end? :)
Right on both counts :)
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I usually use onion when the chickens done i remove the burnt layer of onion and save the rest. It tastes great. Yesterday i only had a spud so i made do with that
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Definitely one to try! Mick can I ask please that you look at the ? in place of quantities - this happens a lot when you post recipes but it can be corrected.
No yoghurt?
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In that case I will try it out next weekend as I love tikka and report back
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Definitely one to try! Mick can I ask please that you look at the ? in place of quantities - this happens a lot when you post recipes but it can be corrected.
No yoghurt?
I use ? as its up to personal taste. I used to use yoghurt but i think its better without. Give it a go and let me know what you think
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In that case I will try it out next weekend as I love tikka and report back
Thanks gazman. Look forward to reading your feedback
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I use ? as its up to personal taste. I used to use yoghurt but i think its better without. Give it a go and let me know what you think
[/quote]
OK am with you now - will give your Tikka a go.
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Thanks Stephen. I hope you like it
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I tried re-using the marinade with a second batch of chicken (as I suspect some of the restaurants would do) and guess what? It actually tasted even more bir-like ;)
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Tried this recipe yesterday and despite not putting in mint sauce (obviously not popular in Munich), was delighted with the final result - a very authentic BIR chicken tikka.
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Thanks Harry im glad you liked it.
Its the only tikka marinade on this forum that doesnt use Pataks pastes
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Yeah thanks Mick - it really was excellent and goes to show, at least to me, that yoghurt isn't an essential ingredient in a tikka marinade. I only had time to marinade for about 4 hours, so a full overnight marination (is that a word?) would have been even better. The meal I made was Chicken Tikka Madras (using both Chewy's base and madras recipe and your tikka marinade).
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As soon as the Paralympics finish and I return to a normal life, (i.e. not getting up at 3.30am and getting to bed at 9pm), I should be back to a semi human existence, once again. I want to try this big time!! :)
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As soon as the Paralympics finish and I return to a normal life, (i.e. not getting up at 3.30am and getting to bed at 9pm), I should be back to a semi human existence, once again. I want to try this big time!! :)
Make some for the paralympians : they deserve it !
** Phil.
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As soon as the Paralympics finish and I return to a normal life, (i.e. not getting up at 3.30am and getting to bed at 9pm), I should be back to a semi human existence, once again. I want to try this big time!! :)
Make some for the paralympians : they deserve it !
** Phil.
I would love to, but all the menu's for the athlete's are very strictly controlled, I would not get a look in. If I get back into the workforce kitchen I may be able to give it a go....
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Hi mickdabass,
"Thanks Harry im glad you liked it.
Its the only tikka marinade on this forum that doesnt use Pataks pastes"
are you sure ?
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Err no Graeme it was a bit of a rash comment. My apologies
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Hi mickdabass,
I am looking forward to giving this a go,
I love this kind of thing :)
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Thats great news. I hope it goes well for you
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Best advice I can give you all is to try my tikka marinade...I'm suprised no one has tried it yet and given me some feedback....
I saw this post on Blade's Chicken Tikka - Better than the BIRs (http://www.curry-recipes.co.uk/curry/index.php?topic=874.msg7973#msg7973) thread. Be surprised no longer, MDB!
With only a few hours notice, I had a last-minute curry to prepare for the family yesterday. Although I have plenty of pre-cooked chicken and (Blade's) chicken tikka in the freezer, I also had 1kg of fresh chicken thighs in the fridge and, as I've been meaning to try your tikka marinade for a while now, that was as good a time as any to give it a go.
I made it to spec, but, given the rush job, I only managed to marinate the chicken pieces for 3 hours instead of the recommended 24 hours. Given that I had taken 2 pieces of meat from each thigh, it was a bit of a faff to thread them onto my 8mm square-section skewers but I got them under the gas grill and gave them 4 minutes on either side at full blast.
I have to say that the chicken was delicious! Although I don't think it's strictly BIR, I will definitely make this marinade again. The flavour of the star anise came shining through despite the short marinading time, but not at all in an unpleasant way. The family made a point of complimenting the quality, taste and texture of the chicken tikka - which, by the way, was accompanying loveitspicy's Chicken Chasni (http://www.curry-recipes.co.uk/curry/index.php?topic=8638.msg76690#msg76690). It went very well with this dish.
Very nice indeed, and I suspect that, fully marinated, it would equally be very nice on it's own as a starter or snack. Nice one, MDB! :)
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Hey thanks for the kind words Naga.
I am glad you enjoyed it
Best regards
Mick
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Well i experimented a bit this weekend and made this tikka recipe and it ROCKS!!!I love Blades recipe but this is equally as good but different due to the star anise or fennel ( i uesd 1/2 and 1/2 as i like both) and the extra tandoori powder. The question was what to have with it? I had made CBM's Bhuna sauce the other day for the first time with the view of putting some prawns in late for the Mrs, she wasn't bothered though so i basically used it as the vegetable curry element of a biryani and made some of Chewy Tikka's rice (using shaan biryani powder - quite spicy) here with some of my frozen CA's luxury pilau, Chewy's link below: The result was a lovely curry and i was so glad i that i have tried some new recipes!! Thanks CBM, CT and Mickdabass!!!
Flavoured Pilau Rice on Vimeo (http://vimeo.com/45757361)
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Here's the rice link, to copy and past in your browser as it may not work properly when embedded...fingers crossed
use http: in front of //vimeo.com/45757361
:)
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Had this gaian last night and also tikka'd some prawns and white fish. I think this is now my favourite tikka by a whisker, nice and aniseedy and with some heat!!
Nice one Mick
:P
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What measurements are people using when making this recipe, a dsp or tbsp, i ask because a dsp is 2 tsp and a tbsp is 3 tsp so which is best to use?
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Hi, i didn't notice Micks comments re spoons at the top of his recipe so used it as typed, i.e tsp = teaspoon and tbsp = tablespoon. I used 1 teaspoon of Kashmiri Mirch without extra chillies
Loved it!!
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Cheers Edwin.
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AAAAGGGHH
Sorry guys I have been away for a long week end without internet access. Just trying to catchup now....
Thank you all so much for the interest in my recipe.
With regards the spoon thing, I just use a bog standard teaspoon for a teaspoon measurement and a bog standard desert spoon for the desert spoon measurement!!! As long as the same teaspoon or desert spoon is used to measure the ingredients, I dont think you will be far wrong Or to put it another way, as long as the ingredients are in the right proportion you should be ok.
What I will do later is amend my recipe with the correct amounts.
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This has been on my radar since i first joined the forum. As for it not being BIR - why?? ::) The only ingredient i haven't seen used in a tikka marinade is ground fennel / star anise. Everything else is quite common place.Since we know that this is used in some BIR's as a final addition, there's nothing to say that it may not be added to some BIR marinades. No pastes!!! Could that be the reason?? I only started using the stuff when i joined!!!! Until then it was PC's tandoori masala all the way and that has remained my TM of choice over the pre-packed stuff. That's only about 30 years ago ???.
Next lot of chicken tikka will be done using this recipe. One question i have though is how discernable is the sugar in the final taste, ie. does it add a slight sweetness to the finished tikka or does it simply merge into the overall flavour? Reason for asking, on a rare occasion i tried tikka, it was delicately spiced but had a sweetish after taste and was absolutely deliscious :P
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This has been on my radar since i first joined the forum. As for it not being BIR - why?? ::) The only ingredient i haven't seen used in a tikka marinade is ground fennel / star anise. Everything else is quite common place.Since we know that this is used in some BIR's as a final addition, there's nothing to say that it may not be added to some BIR marinades. No pastes!!! Could that be the reason?? I only started using the stuff when i joined!!!! Until then it was PC's tandoori masala all the way and that has remained my TM of choice over the pre-packed stuff. That's only about 30 years ago ???.
Next lot of chicken tikka will be done using this recipe. One question i have though is how discernable is the sugar in the final taste, ie. does it add a slight sweetness to the finished tikka or does it simply merge into the overall flavour? Reason for asking, on a rare occasion i tried tikka, it was delicately spiced but had a sweetish after taste and was absolutely deliscious :P
Hi CH
Good question...and quite hard to answer too! The sugar cancels out the bitterness of the vinegar in the mint sauce and also imparts a very slight sweetness to the tikka. I have played about with the quantity quite a bit in the past, but to my palette, the recipe quantity is just right.
This is a good example of why I have been slightly vague with the actual quantities, because I believe that my recipe is just a guideline as I expect that 90% of people will probably tweak the ingredients to their own personal tastes anyway.
I hope that goes some way to answering your question.
As said previously, I will sort out the exact quantities as soon as :)
Best Regards
Mick
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Thanks for the lightning response. I will make as per the recipe and go from there. As you say,we all tend to tweak recipes according to our tastes which is of course a chef's right, having made things to spec the first time of course ;D .
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Well done mickdabass
Have Just eaten your chicken Tikka straight from the Tandoor 8) with the family
And its up there with blades ;)
I do baste my chicken with butter when I take it out of the Tandoor then when on the dish a squeeze of lemon
and a sprinkle of coriander Hope you approve :)
Anyway congratulations on a successful recipe and a thread that will go on
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Well done mickdabass
Have Just eaten your chicken Tikka straight from the Tandoor 8) with the family
And its up there with blades ;)
I do baste my chicken with butter when I take it out of the Tandoor then when on the dish a squeeze of lemon
and a sprinkle of coriander Hope you approve :)
Anyway congratulations on a successful recipe and a thread that will go on
Thanks mate.
Ive never tried basting with butter, but I do think the lemon juice is essential.
I also leave it to cool for 5 or so minutes on some kitchen paper before serving.
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I note with a sense of shame that I have still not done this one yet the recipe looks inviting - and so I declare in this public forum that it will be prepared on Friday and eaten on Saturday!
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I note with a sense of shame that I have still not done this one yet the recipe looks inviting - and so I declare in this public forum that it will be prepared on Friday and eaten on Saturday!
:)
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Ok as promised I have been checking out the size of my desert spoon that I used for measuring out some of the ingredients.
Its come as a bit of a surprise but it is the equivalent to 5 teaspoons!!!
In other words:
1 tsp = 5ml
1 dsp =25ml
I know these sizes probably dont comply to some EU legislation or something but there you go
Hope that makes things a bit clearer
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Its come as a bit of a surprise but it is the equivalent to 5 teaspoons!!!
1 dsp =25ml
:o :o :o :o :o :o :o :o :o
And you eat your cornflakes with this shovel??? ;D
Any chance of a pic of this beast?
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Hahaha. I know I've got a big mouth but...
Actually CH, following what I read in one of your other posts today, Im going to try slow cooking some lamb in my marinade with maybe a little extra water to see if that helps tenderise it but now Im going off topic. I will start a new thread about that soon
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:D
Is that cooking it slowly or will you be doing it in a slow cooker MDB? Jb and I are going to try and get some instructions from the local on how they cook their mutton with the marinade but that i am afraid is work in progress. Good luck anyway and keep us posted on the results ;)
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So are the measurements in Dsp, or should we keep to your original recipe on page one using tbsp and tsp.
A dsp is generally two tsp.
Want to try this recipe the weekend.
Thanks.
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?
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There was me thinking 1 tsp = 5 ml ???
I'd like to try this myself but I won't normally bother unless the recipe is clear enough!
Paul
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Thanks mate you are right 1 tsp is 5 ml. I will re-amend the amendments
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OK HERE GOES...........
1tsp = 5ml
Ingredients
4 large Chicken breasts/ Lamb /fish/prawns etc diced to the required size
The juice from 1 lemon
4 x tsp sugar
2 x tsp garlic paste -fresh or bottled
2 x tsp ginger paste -fresh or bottled
15 x tsp your favourite Tandoori Massala- I use Rajah
1 x tsp Garam Massala
1 x tsp Kashmiri Mirch or a couple of green finger chilles finely chopped according to taste
5 x tsp your favourite spice mix - I use be?s ( Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume)http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0
1 x tsp dried methi rubbed into a fine powder between finger & thumb
2 x tsp mint sauce - I use Colemans vinegar based
1 x tsp ground fennel seeds or 1 ground star anise (both optional)
5 x tsp veg oil
300ml water
There is no need to add salt or food colouring The Tandoori Massala i prefer has plenty
Method
Dice meat ( I cut large chicken breasts into 6) and put into bowl or re-sealable bag
Add garlic and ginger paste and lemon juice
Mix well and leave to stand for 15 minutes
Add all the other ingredients into a jug and stir well. It will have the consistency of tomato soup
Pour onto the meat, mix well and try to ensure all the meat is completely submerged
Leave overnight in the fridge and mix a couple of times over the next 24 hrs to make sure the meat is properly marinated.
The marinade will have thickened up quite a bit by now
Perhaps it would be good for the moderator to modify my original recipe on page 1
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(http://www.curry-recipes.co.uk/imagehost/pics/4691ecac0705b85038de49ccda4b8512.jpg) (http://www.curry-recipes.co.uk/imagehost/#4691ecac0705b85038de49ccda4b8512.jpg)
Mickdabass
Here's my attempt at your recipe as spec served with salad and Dips yellow mint sauce, and potato salad and it was pretty tasty and maybe a bit hotter than I usually do mine. Gonna try the same marinade but with some yoghurt added as a comparison.
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(http://www.curry-recipes.co.uk/imagehost/pics/4691ecac0705b85038de49ccda4b8512.jpg) (http://www.curry-recipes.co.uk/imagehost/#4691ecac0705b85038de49ccda4b8512.jpg)
This was under the radar. Nice looking starter SL. Not sure about the potato salad though, as nice looking as it is ::) Each to their own I suppose. Hope to be making this soon and reporting.
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CH I had loads of potatoes and I hate wasting food, so potato salad with mustard mayo it was!
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(http://www.curry-recipes.co.uk/imagehost/pics/4691ecac0705b85038de49ccda4b8512.jpg) (http://www.curry-recipes.co.uk/imagehost/#4691ecac0705b85038de49ccda4b8512.jpg)
Mickdabass
Here's my attempt at your recipe as spec served with salad and Dips yellow mint sauce, and potato salad and it was pretty tasty and maybe a bit hotter than I usually do mine. Gonna try the same marinade but with some yoghurt added as a comparison.
That looks tasty SL. thanks for trying my recipe. Looking forward to hearing about the yoghurt comparison. Sorry it took me a while to reply
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cheers mickdabass I've added yoghurt to your recipe and that's what's being cooked tomorrow evening!
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Hi Stephen, how many teaspoons are you using for the tandoori masala powder?
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Hi Stephen, how many teaspoons are you using for the tandoori masala powder?
UF I used 3 tbsp as per the recipe, the mix I use is basically a Pat Chapman recipe.
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Hi Stephen, how many teaspoons are you using for the tandoori masala powder?
UF I used 3 tbsp as per the recipe, the mix I use is basically a Pat Chapman recipe.
Hi UF
you could try 15tsp as per my recipe
Regards
Mick
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Mick. Promise I will try this VERY soon after doing the ' better than BIR' that is marinating now. ;D
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Hi Rubydoo
Thats great. Look forward to reading your comments
Regards
Mick
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Ok recipe printed and in the 'Ruby Binder' in kitchen.
One question though.
I have never had reason to powder fennel or star anise.
Can't see the fennel being too bad but the anise?
Do you do the whole star, seeds, pods and all and do you find it best to use pestal and mortar or electric spice grinder.
Ta
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More chicken defrosting overnight. Gotta say, 15 tsps tandoori masala sounds a lot for just four breasts chicken. Will try it though. ;)
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Mickdabass' recipe is bang on, mate. I put the star anise in whole and it resulted in a very delicate flavouring of the meat - not overpowering at all. Give it a bash - it's lovely. :)
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Mickdabass' recipe is bang on, mate. I put the star anise in whole and it resulted in a very delicate flavouring of the meat - not overpowering at all. Give it a bash - it's lovely. :)
Yes but the recipe says powder the bugger. ;).
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...Yes but the recipe says powder...
Aye, you're right! Sorry, old age getting the better of me! I haven't made the marinade for 4 weeks or so and I forgot that I pounded up a star anise for it. They are a nightmare to do if you don't have the right tools for the job. I ended up putting one in a ziploc bag and battering it senseless with a rolling pin!
I also forgot that after that rigmarole, I stuck a handful of star anise in my stick blender attachment and ground them up for later use.
Sorry for the confusion, RubyDoo! :)
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...Yes but the recipe says powder...
Aye, you're right! Sorry, old age getting the better of me! I haven't made the marinade for 4 weeks or so and I forgot that I pounded up a star anise for it. They are a nightmare to do if you don't have the right tools for the job. I ended up putting one in a ziploc bag and battering it senseless with a rolling pin!
I also forgot that after that rigmarole, I stuck a handful of star anise in my stick blender attachment and ground them up for later use.
Sorry for the confusion, RubyDoo! :)
Np. Think I will wack one in the krupps and if that is no good , pestle etc
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Just to let you know I used a mortar & Pestle to grind up the star anise
Hope that helps 8)
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Just to let you know I used a mortar & Pestle to grind up the star anise
Hope that helps 8)
Pod and seeds ? The whole thing ?
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OK - done.
In the fridge
1st impressions -
Marinade quite thin but recipe states it will thicken.
Smells and looks good, slightly darker than Blade's
Get the impression that the quantity of marinade will do about 3/4 times the amount of chicken shown. - reserve judgement on that one but that was the case with Blade's too.
Will cook them tomorrow. ;)
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Just to let you know I used a mortar & Pestle to grind up the star anise
Hope that helps 8)
Pod and seeds ? The whole thing ?
I just ground up the whole thing and then sieved out all the woody bits. Just grinding the seeds might be better - I dont know :-\
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Did the whole thing, 1st in the grinder but one star doesn't lend itself to good grind.. Not bad job but gave it a final go in the mortar.
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I hope you don't mind me saying, but you'd be far better off using aniseed instead of star anise. :)
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I hope you don't mind me saying, but you'd be far better off using aniseed instead of star anise. :)
Don't mind at all but my experience of aniseed is that it does not have the freshness or intensity of star anise or fennel even. Admittedly I have never ground star anise like this but there is always a first time and it smells good. I take the point mentioned earlier about using the star whole but I do not think that would give the depth as intended here.
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Don't mind at all but my experience of aniseed is that it does not have the freshness or intensity of star anise or fennel even...
I am quite surprised at this comment as characteristically, I would describe aniseed as being the freshest and purest form of the aniseed flavour providers. Certainly much more so than fennel which, in comparison, is dull. Could it be that the sample you tried was past it's best?
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Could it be that the sample you tried was past it's best?
quite possibly and and I suppose I shall never know unless I get some more. This was sourced from dadu's in Tooting, well known and a good suppler but , hey ho, being an aniseed freek ( balls and all ) I thought the stuff very bland.
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This was sourced from dadu's in Tooting, well known and a good supplier
Dadu's is expensive! and although a big shop, not very well stocked. Get yourself across the road to Bhavins.
The only place in Tooting i found that sells Mr. Naga and fresh naga chillies. ;) And Jalpur brand.
Cheaper and busier.
Cheers, Frank. :)
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This was sourced from dadu's in Tooting, well known and a good supplier
Dadu's is expensive! and although a big shop, not very well stocked. Get yourself across the road to Bhavins.
The only place in Tooting i found that sells Mr. Naga and fresh naga chillies. ;) And Jalpur brand.
Cheaper and busier.
Cheers, Frank. :)
Thanks for that Frank. Haven't been there for ages. Being in the Carshalton area I have been too lazy since retiring to get my sorry ar*e back there. Will make the effort to look at Bhavins though. Do they do pans etc as well?
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Couple of shops to the left of Bhavins do pans ;)
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Oh dear , oh dear oh dear oh dear ( point made ? ) Oh dear
This was the mutt's nuts for want of an more eloquent expression.
Mick - you have won the prize so far as far as I am concerned.
Comments and pics -
The marinade did not obviously thicken overnight as suggested and I still maintain that this quantity is good for far larger quantity of chicken. Deffo darker in colour than Blade's. ( Pics not good but here goes. ) I am defrosting another 4 large ones to reuse in this marinade before throwing.
(http://www.curry-recipes.co.uk/imagehost/pics/0a7048856b1980677a63be5250da71d5.JPG) (http://www.curry-recipes.co.uk/imagehost/#0a7048856b1980677a63be5250da71d5.JPG)
On cooking, smelt a bit more intense than Blade's probs due to the aniseed flavours. I still restricted myself to the 2 mins on each quarter turn on full grill 2" down.
(http://www.curry-recipes.co.uk/imagehost/pics/559cc0199eddfe7ae31e943cbe1ceb0f.JPG) (http://www.curry-recipes.co.uk/imagehost/#559cc0199eddfe7ae31e943cbe1ceb0f.JPG)
The eating - oh dear oh dear oh dear ( here I go again )
had some for lunch fresh out of the grill ( who could resist? ) with some fresh Dipuraja's Mint Sauce and a handful of cheaty boy's 'from the shop' salad bag and a sprinkling of coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/4ed1c3f5dda1a3efed6e3a3ebaccf49f.JPG) (http://www.curry-recipes.co.uk/imagehost/#4ed1c3f5dda1a3efed6e3a3ebaccf49f.JPG)
Conclusion.
Best tikka I have ( I am fairly sure ) ever had - restaurant included.
Why?
Maybe something to do with the fact that I cooked it. The chicken was succulent to the point of dripping for which I take credit for sticking rigidly to cooking times despite it not looking cooked under grill. The flavour was intense, the colour right not garish, and the mint sauce just topped it off.
Do not get me wrong, Blade's 'better than BIR' is also very good and I will try it again certainly but with much reduced salt which may have been the swinging factor here although I suspect even with that salt reduction Mick's will still win hands down.
Note - my opinion and my opinion only. Make / take what you want from it. ;) but hey guys - if you have not done this then you are missing out.
Post script - I also believe that the way ( size ) I cut my chicken would result in under cooked tikka on these cooking times if it were not for the skewers I am using. They definitely help to cook the chicken from the inside as well due to the 8mm thickness.
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Did I mention that I liked this? :o ;)
Would also add that the absence of yogurt was, imho, a pleasant change ( as with Blade's ) in as much as that 'bittiness' was not there ( tacky to the mouth ish etc etc ) ?
Well known that lemon juice is just as good as a tenderiser as yogurt.
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Thank you RubyDoo for taking the time to try my recipe.
I am very pleased you liked it
Best Regards
Mick
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Thank you RubyDoo for taking the time to try my recipe.
I am very pleased you liked it
Best Regards
Mick
Did I mention I liked it then? ;)
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I wonder if it will make much difference throwing more meat into the already prepared marinade. ie not having the 15 mins in lemon juice and G & g past first. :-\ Time will tell.
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...Did I mention I liked it then? ;)
Told you that you would! :)
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I wonder if it will make much difference throwing more meat into the already prepared marinade. ie not having the 15 mins in lemon juice and G & g past first. :-\ Time will tell.
I think you will taste a noticable difference. I was told by a bir chef once that the lemon juice stage is absolutely essential part of the process of marinading
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Understood.. By the way, wife has come home and agrees that these are MuCH better than the Blade ones made yesterday. Jury still out on the lemon juice stage or lack of it until tomorrow. ;)
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Understood.. By the way, wife has come home and agrees that these are MuCH better than the Blade ones made yesterday. Jury still out on the lemon juice stage or lack of it until tomorrow. ;)
:)
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I promised an update regarding re using the marinade and putting chicken straight in without the 15 min in lemon juice etc first.
Not much difference at all. The is a but and that is I thought the 2 nd batch was very slightly less tender / moist. Over rider is also that I know that it had an extra 30 seconds under the heat which may account for this.
Verdict - next time les marinade for same meat or I will do more meat in Mick's marinade measures and do this meat the lemon juice first.
Wife not impressed as she put on 2 lbs since Friday . :-*. Passed the taste test though. Placated her with some pressies to wrap and some Sellotape.
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Done another large batch. This quantity of marinade easily did 8 x 250 g breasts. Just as good as the last lot :-*
Had some fresh and have since refrozen then used later in madras . Yummy.
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What do the question marks in "? tsp Kashmiri Mirch ? or ? green finger chilles finely chopped according to taste" stand for?
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Hi Gagomes
The ? just means its up to you really. Half a teaspoon gives a hint of heat. The rest is up to you really
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:-\ :-\ Oops, how remiss of me. I cooked this 2 weeks ago and forgot to report back on it :o
(http://www.curry-recipes.co.uk/imagehost/pics/5b8f0a9ec9543f1865df35ea907042b0.jpg) (http://www.curry-recipes.co.uk/imagehost/#5b8f0a9ec9543f1865df35ea907042b0.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/680b344d97a2b055f47734450983b51f.jpg) (http://www.curry-recipes.co.uk/imagehost/#680b344d97a2b055f47734450983b51f.jpg)
The end result was very tasty tender cooked chicken with a hint of tikka spice. The flavour of Blades is a little more "robust". Will definitely do it again as i think the quality of either is comparable and makes a nice change. Like RD, i will add more meat or reduce the water content a little and maybe up the tandoori masala by half. Nice one Mickdabass ;) Looking forward to eating some more of it tonight in my NIS after the pub ;D
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Nice photos. Thanks for the positive report CH. The idea of the watery marinade is to completly submerge the meat in the marinade; and also it leaves less marinade stuck to the meat when skewering up prior to cooking.
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and also it leaves less marinade stuck to the meat when skewering up prior to cooking.
I hate tikka with claggy lumps of paste/marinade on it, it doesn't eat well. Pics say it all CH, looks fantastic. :)
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and also it leaves less marinade stuck to the meat when skewering up prior to cooking.
I hate tikka with claggy lumps of paste/marinade on it, it doesn't eat well. Pics say it all CH, looks fantastic. :)
Exactly why I do Mick's and not Blade's. no yogurt as well = less claggy. ;)
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and also it leaves less marinade stuck to the meat when skewering up prior to cooking.
I hate tikka with claggy lumps of paste/marinade on it, it doesn't eat well. Pics say it all CH, looks fantastic. :)
Exactly why I do Mick's and not Blade's. no yogurt as well = less claggy. ;)
It won't let me modify this. Apologies. Got my tikkas confused. It was C2G that had the yogurt not Blade. This is still the best though . ;)
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As RD recommended this marinade highly enough sometime ago, I decided to give it a shot. I'm throwing up a small party for my girlfriend's family, so I've cut 16 medium-small chicken breasts for nibbles and done everything to spec, although I've decided to make my own tandoori massala upon seeing CA's comments on the quality of Pat Chapman's recipe. The look of it, smell and everything else is so good that I can't wait to have some tomorrow! :)
(http://i.imgur.com/GkfAlShl.jpg)
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Hi Goncalo
Just wondered how you got on with my recipe?
Best Regards
Mick
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Hi Goncalo
Just wondered how you got on with my recipe?
Best Regards
Mick
Well. If.. He did not do it, then I did last weekeend again and jt was spot on. Added a touch of mint jelly for me too but not sure it added toooooo much.
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Hi Mick,
I need to give it a second try, with less water, as I think I may have overdone the water bit and I blame the blandness to it. The chicken marinated for about 20-21hours. The flavour came a bit more subtle than blade's and CBMs recipe, both of which use patak pastes. Everyone loved it, which was a good and I didn't disliked it, but was hoping for more intense flavours!
Here's a picture as it was going into the oven:
(https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/486818_4953202343990_1842595223_n.jpg)
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Hi Goncalo
Yes the chicken looks a bit pale lol. Actually I made just the same mistake myself last time I marinated some. I added about 1/3 cup of water extra, and the results were very disappointing. I have also recently tried TRS Tandoori Massala which doesnt contain anything like as much salt as the Rajah Brand that I usually use, so I had to add 1.5 Tsp salt to the marinade as well
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i have made these a few times now and not only was i very happy with the results the family have even said this is the best tikka they have ever had. i have decided to try a little twist and added some tamarind paste into the mix (and a small amount of chilli powder) and i will update with results and pictures in a few days. i plan to use it as a base chicken for a massala it will be my first atempt so wish me luck :)
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Thanks for the positive comments Currynoob. Im glad you and your family enjoy it so much
Let me know how you get on with your tweaks. Be careful with the tamarind though - it can easily over power things.
For your information, I have updated the recipe now and plan on posting it soon. Just need to make sure Im 100% happy with it first.
Nearly there though
Best Regards
Mick
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Just popped this in the fridge ready for tomorrows tea. Can't wait to try it as all your efforts look delicious.
Will let you know how mine turns out
Lou
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Thank you Mick. This was absolutely divine. I have just cooked a piece of chicken after three hours marinade. I couldn't wait, and did it for 3 minutes each side under a vicious grill. If it tastes this good after a 3 hour marinade I know it's gonna be absolutely fantastic after the full 24. The best bit is not using yoghurt, I absolutely despise the cakey texture when using yoghurt and this is 100 times better!
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Hahahahaha
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??????? ???
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Sorry. Just that there have been quite a few ancient threads resurrected recently. No offence intended, and pics would be nice :)
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Hi Indianwells.
Glad you enjoyed it. I agree with your comments about yoghurt- it makes the marinade too gloopy and not BIR at all
Best Regards
Mick
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..........
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The best bit is not using yoghurt, I absolutely despise the cakey texture when using yoghurt and this is 100 times better!
I'll go along with that. Great care needs to be exercised when using acidic marinades.
I had some store bought takeaway Tikka a few months back and it was worse than cakey.
Inedible. Chicken needs to be moist and juicy. Nothing worse than a dry piece of chook.
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Hi, I have made this tikka a few times now, I agree with dropping the yoghurt, it does make it less "cakey". The only change I have made is omitting the star anise (I included it last time, but felt that the flavour took over a bit) and adding a bit of colour. In my opinion the use of the mint sauce gives this tikka a little extra something. Well done on a good and consistent recipe, used tikka to make a CTM ;D
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A good alternaitive indeed to Blades recipe. Tikka looks the business but I always have to pass on CTM ;)
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That looks lovely hs01. Glad you enjoyed it. Which CTM recipe did you use?
Regards
Mick
Sent from my iPhone using Tapatalk
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I'm definitely going to give this a go. I like the look of it and the results look great. I need to try something new as getting a bit stale cooking the same old stuff. So Mick's Tikka is on the go this weekend, and CH's NIS next weekend once the Pataks pastes arrive (still sticks in my throat).
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I need to try something new as getting a bit stale cooking the same old stuff. So Mick's Tikka is on the go this weekend, and CH's NIS next weekend once the Pataks pastes arrive (still sticks in my throat).
Sorry Garp, but they are only used in moderation in this house. We may be able to dispense with them for good once we can create our own suitable alternatives ;) Let us know how you get on with the tikka mate
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Hi Mick, I used this recipe posted by Curry King:
http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html)
As I mentioned I have made your tikka a few times, the last time I added some Pataks tikka paste that was lingering in the fridge, I did not think that it added anything to the taste and will be sticking to your recipe in future (but dropping the star anise :D)
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My first attempt at Mick's Tikka marinade today - to the letter but missed out the star anise/fennel.
The colour isn't as vibrant as some I've seen, and I put that down to a couple of things:
1/ My Tandoori Masala (TRS brand) contains only natural colours,
2/ The amount of water diluted it a bit too much (I did follow the recipe, honest)
I even added some orange food colouring.
(http://www.curry-recipes.co.uk/imagehost/pics/bb7a905f543d581a72a8db26267c80dc.JPG) (http://www.curry-recipes.co.uk/imagehost/#bb7a905f543d581a72a8db26267c80dc.JPG)
Taste wise, it was very nice and I will certainly tweak it to my own taste and use it again.
Thanks MDB :)
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How can you make it to the letter but miss out star anise/fennel?
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Thanks for trying the recipe Garp. Im glad you quite liked it.I have noticed quite a big difference between Rajah and TRS Tandoori Massala. I think the TRS quantity needs upping by 3 tsp and also you will need to add some salt too - 1 tsp. That will obviously reduce the wateriness too! As you point out, the TRS also lacks food colouring so you do need to add some of that too.
Because of these variations, I have been taking my marinade to the next level - Basically by producing my own Tandoori Massala because of these variations which have such a large impact to the finished marinade. I just have too much going on outside of the kitchen which is stopping my R&D. But hey - ho Im nearly there
Regards
Mick
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Hi Mick. I enjoyed it very much.
I always add a little salt with the lemon juice at the pre-marinade stage so was ok that way. I've used Rajah Tandoori Masala in the past and found it a little overpowering when using the tikka in a curry. That was using a different recipe, however, which didn't have the same liquid content as yours, so it might work out ok.
Taste wise it was very nice and I will be using it again :)
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Made this today from the original recipe, and after trying a few recipes, i must admit, its the best ive ever tasted. Thanks for sharing the recipe all those years ago.
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Thanks extremecapture Im glad you enjoyed it
Regards
Mick
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Just an aside, but I've been a bit lax in preparing chicken tikka recently and Chewy's Rezala has been (well, not exactly) suffering as a result. Made some of Mick's finest last week and had the Rezala on Friday. Great combination! Forgot what I had been missing! :)
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Had another go at Mick's Tikka. Added a little more Tandoori Masala and food colouring as per comments above. As I don't have a tandoor or skewers, I cooked it in the old oven.
Here's one when it's ready to go in
(http://www.curry-recipes.co.uk/imagehost/pics/8f84bed47b4b04997134624ec3656b7c.JPG) (http://www.curry-recipes.co.uk/imagehost/#8f84bed47b4b04997134624ec3656b7c.JPG)
And when it comes out - double size chunks as usual. Very very nice Mick, thanks :)
(http://www.curry-recipes.co.uk/imagehost/pics/1e8fd862e1bdf00c59f445db4538864d.JPG) (http://www.curry-recipes.co.uk/imagehost/#1e8fd862e1bdf00c59f445db4538864d.JPG)
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That looks great Garp.
Much appreciated you giving it another go.
Many Thanks
Best Regards
Mick
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No chips garp ;)
I love the way they come out bigger that's one special oven who needs a tandoor ;D
To all tikka fans out there it's worth the effort
Cheers mick
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Fine looking tikka therel I'd just have to compliment it by adding a nice NIS sauce ;D ;D
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Hopefully next weekend CH :)
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This is definitely my Chicken Tikka keeper recipe, i made CAs Chicken Tikka Massala Phal at the weekend, it was that good , ive almost thrown away our takeaway menu now.....Big thanks to all for sharing the recipes and tips on this site.
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Bump for this post as I made a little batch today.
I've never owned a barbecue until about two weeks ago at the request of Mrs Garp, and although this recipe is great on it's own, I finished it off by smoking it in the charcoal barbecue.
I have to say that this raised it a few notches with the resultant charcoal hint of flavour.
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Bump for this post as I made a little batch today.
I've never owned a barbecue until about two weeks ago at the request of Mrs Garp, and although this recipe is great on it's own, I finished it off by smoking it in the charcoal barbecue.
I have to say that this raised it a few notches with the resultant charcoal hint of flavour.
Glad you still like it Garp. Its still my favourite because you dont need to use any of those vile Patak pastes to make it :Clown: :Clown:
Regards
Mick
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If you can tell me what the question marks were intended to be in your original recipe, Mick, I can retro-fit them for you :
? tsp Kashmiri Mirch ? or ? green finger chilles finely chopped according to taste
** Phil.
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:like:
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If you can tell me what the question marks were intended to be in your original recipe, Mick, I can retro-fit them for you :
? tsp Kashmiri Mirch ? or ? green finger chilles finely chopped according to taste
** Phil.
Hi Phil I should have really put that they are optional and down to your own personal preference.
Regards
Mick
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Ah, fine, understood. In the past people have inadvertently inserted question marks (or things that appear as question marks) by trying to copy-and-paste fractions from elsewhere, and I wondered if that was the case. In that case I'll just add "(optional)" to your original so that it is clear to new readers.
** Phil.
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Thanks Phil.
Thats very helpful
regards
Mick
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You're very welcome, Mick. But I am intrigued
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Still a superb recipe, and the lack of commercial pastes gives a fresher, less industrial taste IMO.
Made a wee batch last week:
(https://www.curry-recipes.co.uk/imagehost/pics/f77c3b7a0fb3ab7fd10c9d61c3c538da.jpg) (https://www.curry-recipes.co.uk/imagehost/#f77c3b7a0fb3ab7fd10c9d61c3c538da.jpg)
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That looks delicious Garp. Why does a photo of Tikka always make you want to head to the kitchen?
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Looks fantastic as usual. And I agree with Livo-while a good pic of a good curry makes me think "mmm, haven't had a ruby in a while", tikka pics make a dinner fix :like:
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Thanks guys.
It's great marinade recipe.
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Peeps, any thoughts on using bone chicken for tikka? Would be extra primo good for BBQ, but of course, it's also old school!
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Bone-in chicken thighs are great, especially on the outdoor grill.
On a side note; probably because I?ve lived in the US a few years now, but I always read Mick?s name in these forum posts as Mick Bad Ass.
Robbo
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I wondered if it would take a lot longer for the marinade to work in?
Yeah...he's both :)
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Hey thanks for all the positive comments guys I feel very humbled
Regards
Mick
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Wow that looks fantastic.