Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: jb on February 13, 2012, 09:14 PM
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As demonsrated by Az on our recent lesson.
Ingredients
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three large fillets of chicken breast
half teaspoon salt
heaped teaspoon methi
heaped teaspoon turmeric
two desert spoons ginger/garlic
half teaspoon mix powder
heaped desert spoon tandoori powder
one x four ounce cup of yogurt
one and half chef spoon ktc mustard oil.
mix together and marinate for twenty four hours before cooking your usual way.
Interestingly Az didn't use any Patak's paste in this.He said he used to but doesn't really like using them so stopped and hasn't received any customer complaints yet.He would add some tandoori paste if it was a tandoori marinade though and we were actually ready to compare the taste of tikka cooked with paste and without.We didn't actually do this so this may be another job when I get to use my tandoori oven.I actually liked the taste of his paste-less tikka,very subtle although I guess the fact that he cooked it in his tandoor helped.
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Hi JB
Cant believe no one has commented on this yet!
Maybe everyone is happy with their current tikka recipe, I know I am! Cheers Blade! :)
But When my Mom comes around for a meal the tikka is off limits because she has a nut allergy and most of the pastes says ?may contain peanut or tree nuts?
So I will give this a bash in the next couple of days but could you clarify is the methi dried leaves or powder?
Cheers
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Hi JB
Cant believe no one has commented on this yet!
Maybe everyone is happy with their current tikka recipe, I know I am! Cheers Blade! :)
But When my Mom comes around for a meal the tikka is off limits because she has a nut allergy and most of the pastes says ?may contain peanut or tree nuts?
So I will give this a bash in the next couple of days but could you clarify is the methi dried leaves or powder?
Cheers
Thats's a good point re nut allergy,it was dried methi LEAVES.
JB
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Its in the fridge now, I have made it to spec to give it a fair go and will see what its like tomorrow.
Has anyone else tried this recipe?
Cheers
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Right then as the chicken tikka came out of the marinade I was pleasantly surprised by the look as no extra colorings were added, I used my usual method of skewered tikka suspended over a roasting tin with half inch of water in the bottom then under a grill which had been on full whack for about 10mins.
As it cooked the aroma was good and it could be detected the following morning.
Taste wise it was a nice tikka but have to agree with JB is was very subtle comparing it to my usual (blades) I?ve had a lot worse from BIR's and TA's in the past.
I am not a great fan of yogurt coated tikka but this does tenderize the meat and stops it drying out during cooking.
Will I be cooking this again....100% yes...but with some minor changes for personal taste
1 Thin the yogurt with milk slightly
2 Add mint
3 Use more methi leaves (I am going to start a methi farm I cant get enough)
4 smoke the tikka slightly once its cooked (or buy a tandoor)
So for anyone with a nut allergy follow the recipe by JB and you wont be disappointed its a nice subtle tikka!
And for those of you that want to banish the pastes it is a very good starting point, IMHO.
Thanks for posting JB I hope a few others will try this :)
Leon
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Worthy of a bump since Blade's seems to have come under fire from a few recently. I can't believe i forgot about this jb. What's more annoying is that i made up three portions of Blades (tweaked to my tastes) tonight. Grrr, next time i'll give it a go.
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Finally got round to trying this after it dropped off the radar again. As already mentioned, mildly flavoured tikka but very simple to put together and devoid of the pastes that so many dislike. Went down well along with the onion bhajis at the local on Sunday. Followed up by a nice slice of lemon cheesecake for afters.
(http://www.curry-recipes.co.uk/imagehost/pics/f072a0543e2bf4b9c0307cbb73ebc99f.jpg) (http://www.curry-recipes.co.uk/imagehost/#f072a0543e2bf4b9c0307cbb73ebc99f.jpg)
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Some fine-looking food there, Dave! Would make an excellent breakfast!
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Now that looks nice CH. :)
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Finally got round to trying this after it dropped off the radar again ...
Cooked in a tandoor, or otherwise ?
** Phil.
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Looks tasty CH
I love blades version but find it too overpowering to be used in a curry, where as this one, without any pastes, is going to be more subtle in flavour.
Will give it a go this weekend
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The problem of Tandoori spiced chicken overpowering the dish when used in curry seems to be often experienced and discussed. I had the same thing happen last week in a CTM and a butter chicken even though the Tandoori and Tikka alone were delicious. I found that the curries really balanced out and mellowed after a day or 2 in the fridge. Most traditional curries improve with a rest and I often cook these a day or 2 ahead. BIR is instant so it is more an issue
Of course there really is no need to find a different recipe to solve this issue. Simply reducing the amounts of pastes and Masala in the marinade stage will effect a change in the impact the tandoori or tikka has on the final dish. You can also reduce your spicing at assembly..
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The problem of Tandoori spiced chicken overpowering the dish when used in curry seems to be often experienced and discussed. I had the same thing happen last week in a CTM and a butter chicken even though the Tandoori and Tikka alone were delicious. I found that the curries really balanced out and mellowed after a day or 2 in the fridge. Most traditional curries improve with a rest and I often cook these a day or 2 ahead. BIR is instant so it is more an issue
Of course there really is no need to find a different recipe to solve this issue. Simply reducing the amounts of pastes and Masala in the marinade stage will effect a change in the impact the tandoori or tikka has on the final dish. You can also reduce your spicing at assembly..
Cutting the amount of spice in general and either thinning the yoghurt with milk or not using it at all( I use milk only), is the way I adapt the standard tandoori/ tikka recipes for my home oven
Thick yoghurt marinade recipes tend to clump and curdle and end up with the grainy texture that you you see in many of the pics on here
Too much spice, be it paste or powders, relative to the other ingredients, ends up bitter tasting, marinades or curries imo
ELW
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You are right about the sometimes grainy appearance and texture of "Thick Curd" marination. It does get a bit caked on and transfer a lot of spice to the final curry dish. Some Tandoori / Tikka recipes actually stipulate to transfer excess marinade from the bowl to the meat before, and again during, the cooking process.
I recall reading somewhere a few years ago a discussion about the use of Yogurt / Curd in the marination of meats and especially chicken. It maybe on this site, I can't remember where I read it. Specifically, it related to the actual conditioning affect that a yogurt marinade has on the fibres of the meat and the time that should be allowed in such marination. There was some pretty contradictory arguments in that some recipe instructions call for minimum overnight, 24 or even up to 48 hours and obviously this is a fairly common practise. From memory, apparently food science actually recommends only 30 minutes to an hour in a yogurt based marinade otherwise it starts to have a detrimental affect on the tissue and can actually lead to break down, toughening and / or drying out.
I know that I have experienced purchased Takeaway Tikka that was clearly left in a yogurt based marinade for way too long and you can't miss the tell-tale, almost powdery texture of the resultant chicken. In my own cooking experience, I can't say I've had problems with a 24 hour marinade but I'm usually equally happy with one that is performed over a much shorter period.
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Just following up on CH excellent looking chicken spread, also Jb
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Finally got round to having a crack at this, chicken was left to marinade for 24 hours and then cooked last night under the grill.
I squeezed off as much of the yoghurt marinade as I could before cooking as I was going to be adding to a curry.
Produced a very nice tikka, worked really well in the curry and I still have a tub of chicken marinating in the fridge for tonights tea
CH did you add any food colouring? Yours certainly is redder than mine, maybe the tandoori powder used