Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: chewytikka on August 12, 2012, 01:27 AM
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Chewy's Chicken Tikka 2012
In this kitchen my kit is a Combi/Microwave. (Tandoor Envy) ::)
Bought two large Chicken breasts at the halal butchers.
Each breast I cut into three and popped them into a freezer bag.
This recipe involves a double marinade
Marinade No.1
1 tsp Salt
1 tbsp Ginger Garlic paste
1 tsp Kashmiri Chili Powder
1 tbsp Lemon Dressing
1tsp White Vinegar
Add 1st Marinade to the bag, squish and leave for a hour.
Marinade No.2
4 tbsp Thick Plain Yogurt (whipped)
1 tbsp Ginger Garlic paste
2 tbsp Mustard Oil
1 tsp Cumin powder
1 tsp Coriander powder
0.5 tsp Garam Masala
2 tsp Pataks Madras Kebab Paste (catering size only)
1 tsp Pataks Tandoori Paste
0.5 tsp Pataks Kashmiri Masala Paste
0.5 tsp Colemans Garden Mint
1 tsp Runny Honey or Brown Sugar. (optional)
Red/Orange food colour to suit.
- Mix It all very well.
Add 2nd Marinade to the bag and leave for 4 hours or overnight in the fridge.
Preheat the oven, set to Convection 250.
I skewer the Chicken, put it on the rack in the hot oven for 12-15 minutes.
Pull out of the oven and let the chicken stand for 5 minutes.
Baste with butter or ghee, flip it and cook for a further for 12-15 minutes.
Pull out of the oven and baste again.
Set the oven to Grill
Grill for 5-6 minutes. Pull out of the oven, flip over and baste again, Grill for a final 5-6 minutes.
I like it lightly charred, so I keep stopping and basting, which keeps it moist.
That's it, Restaurant style Tikka, cooked in a Combi/Microwave.
As we know great as a starter, with grilled Onion, Lemon and Salad, or added to your favourite curry.
Tip: Mix some Chat Masala with melted Butter/Ghee and brush on the Tikka, the aroma in the house is the dogs :P :P
Some pics below ;)
(http://www.curry-recipes.co.uk/imagehost/pics/2510a2699f4ade8f9adc71833416fbe9.jpg) (http://www.curry-recipes.co.uk/imagehost/#2510a2699f4ade8f9adc71833416fbe9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1fb08bce779615538144273748e99b59.jpg) (http://www.curry-recipes.co.uk/imagehost/#1fb08bce779615538144273748e99b59.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/e889efad07b311e920ed9a94e7004d79.jpg) (http://www.curry-recipes.co.uk/imagehost/#e889efad07b311e920ed9a94e7004d79.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c07d7722dd1a069b33b13d3dde5faab7.jpg) (http://www.curry-recipes.co.uk/imagehost/#c07d7722dd1a069b33b13d3dde5faab7.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0da17e2aa5bfae0ff59dc87a2ffc1d1c.jpg) (http://www.curry-recipes.co.uk/imagehost/#0da17e2aa5bfae0ff59dc87a2ffc1d1c.jpg)
cheers Chewy
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Looks great Chewy. :) Shame you can't get the kebab paste in smaller sizes - how much do the catering sizes cost and last?
Also, in your Rezala video your tikka seems slightly different. Do you cook the breasts whole sometimes?
Have you tried other tikka recipes on here (e.g. Blades, that get very good reviews)? Interested to know how yours compares to others.
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Hi Ramirez Tesco are doing the 2.4kg tubs for 6.99 GBP at the moment valid until 28/8/2012.
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Hi Rameriz
I keep banging on about this particular paste, but it is important for BIR flavour, costs around a tenner,
last you ages, depending how much you cook. That's the one UF. ;)
The Rezala tikka is just the same, just the way its cut.
Tandoori and Tikka flavours have been my obsession for ages,
I have loads of tried/tested recipe combinations and methods, this is a very good one.
BladesBetterThan... is a beginners recipe and lots of beginners love it because its mild and simple.
cheers Chewy
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Thanks guys.
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Chewy - what would you say is the closest reasonable facsimile for the Patak's madras kebab paste? Its not one of the standard Patak's products here in Canada, and a shipper from the UK wanted 200 pounds to ship it! SpicesofIndia.co.uk don't seem to stock it either.
What would you suggest?
Thx,
Josh
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Chewy - what would you say is the closest reasonable facsimile for the Patak's madras kebab paste? Its not one of the standard Patak's products here in Canada, and a shipper from the UK wanted 200 pounds to ship it! SpicesofIndia.co.uk don't seem to stock it either. What would you suggest?
If it weren't for first-hand experience of Canadian customs, I would offer to post some to you at cost, but I fear it would never make it beyond the frontier. If you can do your homework and confirm that it meets the myriad rules and regulations that govern the import of foodstuffs into Canada, I can in return get you an estimate of the costs involved. Where exactly are you in Canada ? I know of one outlet in Waterloo that would be very likely to carry it, but Canada is a /big/ country and the chances of your being within driving distance of Waterloo are vanishingly small ...
** Phil.
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Hi Phil,
If it weren't for first-hand experience of Canadian customs, I would offer to post some to you at cost, but I fear it would never make it beyond the frontier. If you can do your homework and confirm that it meets the myriad rules and regulations that govern the import of foodstuffs into Canada, I can in return get you an estimate of the costs involved.
Actually I've always found them pretty lax on imports. cr0 member Michael.T sent me a large unlabelled margarine container of Rajah curry powder last year. Arrived no problem, even tho it looked like it could have been black tar heroin... Pungent odour too lol!
Where exactly are you in Canada ? I know of one outlet in Waterloo that would be very likely to carry it, but Canada is a /big/ country and the chances of your being within driving distance of Waterloo are vanishingly small ...
Actually I'm in Toronto, so Kitchener is about an hour away. What's the place you are thinking of? We have plenty of Indian cash and carry's here in Toronto, but Madras Kebab doesn't seem to be one of the products Patak's are distributing into Canada.
Thanks for your help and suggestions!
-- Josh
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Actually I've always found them pretty lax on imports. cr0 member Michael.T sent me a large unlabelled margarine container of Rajah curry powder last year. Arrived no problem, even tho it looked like it could have been black tar heroin... Pungent odour too lol!
Ah, how things have changed ... As a great fan of home-made steak-and-kidney pudding, and totally unable to buy Atora shredded suet in Waterloo, I made the mistake of trying to bring some with me on my next trip. Never again ! Fortunately I then discovered vegetarian shredded suet, and although they were not happy they were forced to let it in.
Actually I'm in Toronto, so Kitchener is about an hour away. What's the place you are thinking of? We have plenty of Indian cash and carry's here in Toronto, but Madras Kebab doesn't seem to be one of the products Patak's are distributing into Canada.
The one I was thinking of was on the east side of King St North, but I can't give you the exact location as it is now too long ago to be sure, but if you are in Toronto you have access to a far wider range of exotic goods than I had in Waterloo, so I am certain that a trip to Waterloo would be a complete waste of your time. I also see that Pataks.Ca don't list it -- a fair indication it never makes it into Canada at all.
Let me know if you'd like me to research costs for purchase and postage to Toronto (estimate : between
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Chewy - what would you say is the closest reasonable facsimile for the Patak's madras kebab paste? Its not one of the standard Patak's products here in Canada, and a shipper from the UK wanted 200 pounds to ship it! SpicesofIndia.co.uk don't seem to stock it either.
What would you suggest?
Thx,
Josh
Hi Josh
As a substitute I've used Pataks Original Tikka paste / circa 1980's
http://www.pataks.co.uk/products/tikka-paste.aspx
You might be able to pick this up.
Pataks Canada
http://www.pataks.ca/products/paste-tikka.asp
and this looks like a new set up but might be good
http://www.knorrpataks.co.uk/productsinfo.php?id=15
http://www.abworldfoods.com/ (http://www.abworldfoods.com/)
hope this helps
The catering paste is different and is standard in the Restaurants I know.
If I can catch a chef making up the Tikka Chicken I'll video it.
cheers Chewy
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Same here in Oz Josh. The only one of the Pataks pastes that we can get is the tandoori paste, in normal domestic sizes.
The food does look excellent Chewy. 8)
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Let me know if you'd like me to research costs for purchase and postage to Toronto (estimate : between
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Let me know if you'd like me to research costs for purchase and postage to Toronto (estimate : between
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OK, will do. Would you want the full 2.4kg catering size, or a smaller quantity ?
Hmmm. How difficult would it be to pack some in a sealable container? I don't think I'd ever make a dent in 2.4kg!
Phil - I totally appreciate your help in sourcing this!
-- Josh
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Hmmm. How difficult would it be to pack some in a sealable container?
Fairly easy if it is a glass jar (I have many of those), a little more tricky if it is to be plastic as I'm less certain I can easily find one of those. Glass may fracture in transit, which is why I would prefer plastic, but if I can't find one of the latter it will have to be a glass jar (standard consumer-size Patak's jar).
I don't think I'd ever make a dent in 2.4kg!
I know the feeling !
Phil - I totally appreciate your help in sourcing this!
You're very welcome : CR0 is, after all, a place where we all try to help each other.
What I will do is weigh a standard Patak's jar, ready filled, use that the work out the postage, caculate what fraction of a 2,4kg tub will be needed to fill the jar, work out the cost of that, then let you know the total. You can then decide whether you want to go ahead, and if you do, I will order the tub and set things in train.
** Phil.
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Update : I can pack one, two or three Chinthe pickle jars (glass) in a heavyweight map tube with a layer of bubblewrap on the inside. The postage costs for one, two and three respectively are approximately
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Hi Phil
That link doesn't seem to work. You've got me all excited now at the prospect of getting some proper stuff.
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Sorry, Mick : I thought I checked the link in preview mode before posting, but I must have made a mistake on this occasion. Now corrected.
** Phil.
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Phil/Josh,
This thread is about Chewy's Chicken Tikka. Wouldn't it be better if you messaged each other about sending the said tikka paste? I'm sure most members aren't really that interested in all the details of the transaction! ???
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Phil/Josh,
This thread is about Chewy's Chicken Tikka. Wouldn't it be better if you messaged each other about sending the said tikka paste? I'm sure most members aren't really that interested in all the details of the transaction! ???
But Chewy's Chicken Tikka 2012 requires Pataks Madras Kebab Paste, and Josh Allen want to cook it; he can't source it in Toronto, and I am trying to assist. If you read the recent message from Aussie Mick, you will see that he too is interested in obtaining the paste, and the same may well be true for a number of our expatriate members (perhaps even your good self). So whilst I fully accept that it is tangential to the main theme of the thread, it is most certainly not off-topic, and taking it to P.M. would have excluded Aussie Mick and any other interested member.
** Phil.
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Ahhh, you're undoubtedly right Phil. It's probably just me. I'm sure most members are extremely interested in your blow-by-blow account of delivering the stuff to Josh.
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Phil - I placed an order from BritishStuffOnline. Seems they will ship the 2.4kg for roughly the cost of what it would have cost you to send a small portion (and without the hassle!)
Thanks again for finding this. I hope that link will help others like Aussie Mick get some of the tougher ingredients to source overseas.
Once it arrives I will try Chewy's recipe and post back!
Cheers,
Josh
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Thanks Phil.
Just checked it out, and at 36 quid postage for a 2.2kg jar, I think I'll stick to local stuff. 8)
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Hi Josh
(Started this post first thing this morning and got sidetracked.)
Pataks Canadian operation looks well established and their website, I think is better than the UK one, could be worth an email about Madras Kebab Paste.
I'm out shopping today and I'll try and pick up a small jar of the Tikka paste and do a comparison with the catering Madras Kebab Paste.
Went shopping, small jar of Tikka paste is different, and seems to have Tandoori mixed in with it, the MKP on the other
hand has a whiff of caramel and mustard oil and quite a layer of oil in the Jar and is quite runny compared to others.
Here's phone pics of the catering shelves at my local store.
Left to Right - Madras Kebab Paste - Tandoori - Kashmiri Masala - Tikka - Balti and then Pickles.
The Madras Kebab Paste is the only one you still can't get in small jars.
(http://www.curry-recipes.co.uk/imagehost/pics/1688517a154dd84a5bf589a2d096acc0.jpg) (http://www.curry-recipes.co.uk/imagehost/#1688517a154dd84a5bf589a2d096acc0.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/4b327c0db4d8174c750a1bb5543e9588.jpg) (http://www.curry-recipes.co.uk/imagehost/#4b327c0db4d8174c750a1bb5543e9588.jpg)
These pastes and pickles arrived here not long after the first Tandoor was installed.
I'm not sure which restaurant it was, but it was pre 1980. I'm going to ask about it tonight to confirm this,
I'll wait till everybody has had something to eat first as their fasting and a bit cranky.
cheers Chewy
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I'll wait till everybody has had something to eat first as their fasting and a bit cranky.
Poor s@ds : I really don't think I could cope with Ramadan. It was for exactly that reason that I didn't fly out to join my wife for our wedding anniversary this year : she is working in Abu Dhabi, and I didn't think I could handle doing without food and drink for 14+ hours at temperatures exceeding 35oC.
** Phil.
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Chewy - appreciate your detective work. I checked out Patak's Canadian operation in more detail, and it seems that they stock the complete "domestic" line. No mention of the catering size products. Since the Madras Kebab looks to be catering size only, that might explain why I couldn't find it. Perhaps not enough of a Restaurant trade in Canada to justify importing the larger sizes... and possibly a small reason why Canadian Indian bears little resemblance to BIR.
In any case, I may soon have the only container of Madras Kebab paste in Canada!
Looking forward to trying your tikka.
-- Josh
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Chewy,
The Madras Kebab paste arrived today.
(http://www.curry-recipes.co.uk/imagehost/pics/a89a0952468b707ab5863f184a32f03d.jpg) (http://www.curry-recipes.co.uk/imagehost/#a89a0952468b707ab5863f184a32f03d.jpg)
Before I make this, do you recommend marinating whole breasts, or individual tikka pieces? I pretty much always did the latter, but found that some tikka recipes (Dipuraja's comes to mind) are so strong tasting, that they really need to be marinated at the breast level and cut after cooking.
What do you recommend for yours?
Thx,
Josh
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Do you realise how special and unique you are Josh?? You're probably the only person in the whole of Canada to have this very special pot in your kitchen ;D ;D ;)
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Haha CH... Now I need to figure out how I'm going to use 2.4kg of kebab paste :o
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Haha CH... Now I need to figure out how I'm going to use 2.4kg of kebab paste :o
http://cgi5.ebay.ca/ws/eBayISAPI.dll?SellHub3Visitor&item=Pataks+Madras+Kebab+Paste (http://cgi5.ebay.ca/ws/eBayISAPI.dll?SellHub3Visitor&item=Pataks+Madras+Kebab+Paste) ?!
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CT - don't worry about my last post. I re-read your original and it specified cutting the breast into 3, so I did that.
Stage 1 Marinade
(http://www.curry-recipes.co.uk/imagehost/pics/6cb60aed17434e87af2d7cd116411613.jpg) (http://www.curry-recipes.co.uk/imagehost/#6cb60aed17434e87af2d7cd116411613.jpg)
Chicken Marinating
(http://www.curry-recipes.co.uk/imagehost/pics/2d28e6dbaa5edaad1fcf67a159cb85ca.jpg) (http://www.curry-recipes.co.uk/imagehost/#2d28e6dbaa5edaad1fcf67a159cb85ca.jpg)
Stage 2 Marinade ready to go
(http://www.curry-recipes.co.uk/imagehost/pics/220d9323dbb5013530a88d34af35697f.jpg) (http://www.curry-recipes.co.uk/imagehost/#220d9323dbb5013530a88d34af35697f.jpg)
I will post back tomorrow after I've let this marinate overnight.
Oh and by the way... the wife was none too pleased with how much space my "new smelly curry thing" (patak's kebab paste) is taking up in the fridge. ::)
- Josh
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OK - I finished the overnight marinade, and completed the tikka in a combination of oven and broiler per CT's instructions.
I must say this is an excellent tikka. I can't think of one I'd rate higher. Great work CT!
(http://www.curry-recipes.co.uk/imagehost/pics/9951666f86ce06bd841d3cbe2cf20fc1.jpg) (http://www.curry-recipes.co.uk/imagehost/#9951666f86ce06bd841d3cbe2cf20fc1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5f34c4c5da3ed7a0e7f3b013b273a643.jpg) (http://www.curry-recipes.co.uk/imagehost/#5f34c4c5da3ed7a0e7f3b013b273a643.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/92a74eb29b81f08f3734fcf0bf5e21ee.jpg) (http://www.curry-recipes.co.uk/imagehost/#92a74eb29b81f08f3734fcf0bf5e21ee.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/cc3a434ede3a5c8b171e13122a8e4ce5.jpg) (http://www.curry-recipes.co.uk/imagehost/#cc3a434ede3a5c8b171e13122a8e4ce5.jpg)
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Looks delicious :)
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Great feedback Josh. ;D
Your photos look amazing, really glad you got a result with this one.
Thanks for giving it a go. ;)
cheers Chewy
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Can aonyone comment on the differences (in taste, texture etc) between this and CA's tikkas ? I made CA's tikka four times now and loved them every time but I guess there's always room for improvement or a different take. I'll probably try Chewy's recipe at one point myself I'm just wondering what makes this particular recipe so popular.
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OK - I finished the overnight marinade, and completed the tikka in a combination of oven and broiler per CT's instructions.
I must say this is an excellent tikka. I can't think of one I'd rate higher. Great work CT!
(http://www.curry-recipes.co.uk/imagehost/pics/9951666f86ce06bd841d3cbe2cf20fc1.jpg) (http://www.curry-recipes.co.uk/imagehost/#9951666f86ce06bd841d3cbe2cf20fc1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5f34c4c5da3ed7a0e7f3b013b273a643.jpg) (http://www.curry-recipes.co.uk/imagehost/#5f34c4c5da3ed7a0e7f3b013b273a643.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/92a74eb29b81f08f3734fcf0bf5e21ee.jpg) (http://www.curry-recipes.co.uk/imagehost/#92a74eb29b81f08f3734fcf0bf5e21ee.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/cc3a434ede3a5c8b171e13122a8e4ce5.jpg) (http://www.curry-recipes.co.uk/imagehost/#cc3a434ede3a5c8b171e13122a8e4ce5.jpg)
Hi Josh,
Just a quick question and nothing to do with the Chicken Tikka, but I noticed the Lindemans Bin 50 Shiraz in the background, one of my favourite wines and was going to ask you whether you have ever tried the Bin 40 Merlot?
I find this even better than the bin 50 Shiraz :)
For a very reasonably priced wine, both are great wines, however, have you ever tried the Australian Mollydookers? The Boxer and the Blue Eyed Boy?
Both outstanding Shiraz's the Blue Eyed Boy being more expensive and more smooth, but I have not found a better Shiraz anywhere else... :)
The Boxer retails for around $35 in the USA and the Blue Eyed Boy around $50 a bottle, well worth a try :)
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Can aonyone comment on the differences (in taste, texture etc) between this and CA's tikkas ? I made CA's tikka four times now and loved them every time but I guess there's always room for improvement or a different take. I'll probably try Chewy's recipe at one point myself I'm just wondering what makes this particular recipe so popular.
I tried CA's tikka a few years back. If I recall, it doesn't use any Pataks (might be wrong though). I do remember enjoying CA's tikka, but I couldn't comment on how it compares to CT's. I do think I will stick with CT's going forward... plus I've got 2.4kg of kebab paste to get through!
Just a quick question and nothing to do with the Chicken Tikka, but I noticed the Lindemans Bin 50 Shiraz in the background, one of my favourite wines and was going to ask you whether you have ever tried the Bin 40 Merlot?
I find this even better than the bin 50 Shiraz
For a very reasonably priced wine, both are great wines, however, have you ever tried the Australian Mollydookers? The Boxer and the Blue Eyed Boy?
Both outstanding Shiraz's the Blue Eyed Boy being more expensive and more smooth, but I have not found a better Shiraz anywhere else...
The Boxer retails for around $35 in the USA and the Blue Eyed Boy around $50 a bottle, well worth a try
Haha... I have indeed tried the Blue Eyed Boy, and remember enjoying it well!
- Josh
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Hi Chewy
...finally got around to ordering some Patak Madras Kebab paste... Got it on-line in the end from here in case that helps any other members. None of my local shops sell this :( - (http://www.shortersclub.co.uk/products/21582-patak-madras-paste-22ltr.aspx (http://www.shortersclub.co.uk/products/21582-patak-madras-paste-22ltr.aspx))
Delicious Chicken Tikka, great depth of flavour. Made to your recipe exactly minus optional honey / brown sugar component. Planning to try the suggested 'Chat Masala with melted Butter/Ghee and brush' next time too :P
Anyway, delicious! top Tikka! many thanks for the recipe :)
(Cooked on big square skewers on gas BBQ -> image below)
(http://www.curry-recipes.co.uk/imagehost/pics/82c4733b5d3f37e298f68f6bfbdfe292.JPG) (http://www.curry-recipes.co.uk/imagehost/#82c4733b5d3f37e298f68f6bfbdfe292.JPG)
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Nice work Russ. I'm sure it tasted as good as it looks. It's definitely making me hungry :( I must give CT's tikka ago as soon as i've tried Mickdabass's
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Nice work Russ. I'm sure it tasted as good as it looks. It's definitely making me hungry :( I must give CT's tikka ago as soon as i've tried Mickdabass's
Hi Dave
That sure is the problem (and a good one to have :) ) so many delicious recipes to try on the list...
Well worth keeping this one on, or adding to all your lists!
Cheers!
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Looks fabulous Russ! Forgive me for asking, did you use the mint? I appreciate there is not much mint in the recipe but none of the pics in this topic look as though the mint was added especially Mike's original pics.
I really must get round to trying this recipe, it's just a daunting thought of having a huge pot of kebab paste sitting around.
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Hi Malc
Yes, I did use the mint sauce as per the recipe, however it just absorbed and vanished into the marinade mix - you would never visually know it was there! actually I not sure given the relatively small proportion of it, that I would actually notice if it was omitted altogether :-\
I make this tikka recipe as standard now. It really is delicious :P
Also don't panic about such a large pot of Madras paste either - it keeps for 6 months in a cool dark place such as the under stairs cupboard according to the instructions, storing in the fridge is not necessary.
Thanks
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(http://www.curry-recipes.co.uk/imagehost/pics/82c4733b5d3f37e298f68f6bfbdfe292.JPG) (http://www.curry-recipes.co.uk/imagehost/#82c4733b5d3f37e298f68f6bfbdfe292.JPG)
Excellent review
Tikka looks extra delicious there Russ.
Thanks for trying and giving great feedback on my recipe.
cheers Chewy
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Worked out nice for me last weekend this recipe, thanks Chewy.
I didn't use Ghee for the constant coating that you do, but it was still really nice.
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Nice one BB
Glad you tried it and had a good result. ;)
Ghee isn't to everybodies taste but normal butter is just as good and used in some BIR restaurants.
cheers Chewy
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WOW!!! Just made this and it is now my fave! Was worried about the pungency of the mustard but once marinated it blended it really well and gave great flavour with a nice amount of heat! Also did the chaat masala on about half of it and it gave it a great zing!
Well done Chewy
Ed
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Nice one Ed, glad you liked it. ;) ;D ;D
cheers Chewy
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Hi Chewy, couple of Qs if you don't mind?
Are the marinade 2 ingredients added to the same bag which contains Marinade 1 (plus chicken), or is the half marinaded chicken pulled out of the marinade 1 bag and added to a new bag with marinade 2 ingredients?
Is the mustard oil the KTC edible blended stuff which is a mix of rapeseed oil and mustard oil, or the small bottle of pure mustard oil which KTC sell? Is it to be preheated to smoking point and cooled before use?
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Hi NJ
When I do this all is in the same bag at the stage 2 point. I also use neat mustard oil straight out of the bottle, think its KTC, quite a small bottle.
Ed
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Ta Ed
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Thanks ED ;)
NJ
Add 2nd Marinade to the bag and leave for 4 hours or overnight in the fridge.
Neat Mustard Oil out of the bottle, I use PRAN Brand, from Bangladesh which is HACCP Complient.
Supposed to be good for your HAIR too! :o ;D
cheers Chewy
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Oh and by the way... the wife was none too pleased with how much space my "new smelly curry thing" (patak's kebab paste) is taking up in the fridge. ::)
- Josh
Just catching-up on some of the older posts, as fairly new to the Forum. Looking forward to trying this recipe.
Amused by your comment Josh. They just don't get it, do they? I finally solved the problem by buying my own separate 'curry fridge', and 'curry freezer'.
Not a patch on a 'curry-shed', and not cheap, but much cheaper than upgrading the wife - which I have also tried in the past!
MBC :)
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Making this tonight Chewy let you know how it goes.
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Hi Chewy I would like to thank you for this recipe we found it cooked to perfection.
Here are the great results chicken breast and chicken thighs tonight :)
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Nice one littlechilie
Glad you gave it a go and you got a good result.
Your photo does look a bit tasty ;)
cheers Chewy
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Made a close facsimile of this today, using the law of TLAR to guide me which resulted in less salt and G&G paste and a little less chilli powder. Oh and no yoghurt because even without it there was plenty of marinade there for two large chicken breasts. an excess in fact, could've done a kilo of chicken. . But man it was good. Thanks Mr Chewy man for the inspiration, even if I didn't follow your recipe faithfully.
Just a comment though - I read every page of this thread but had to get to page 4 before finding anyone who'd made the recipe and had any comments on it. In the entire 6 page thread only 5 people have made it before me in over 2 years.
What gives? All over this forum there are threads with people talking shit instead of actually cooking curries. It's got me confused for sure!
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What gives? All over this forum there are threads with people taking (moderated) instead of actually cooking curries. It's got me confused for sure!
And your bad language has me disgusted, for sure. You really do need to stop using bad language, if you want to avoid being one of very, very few people to get banned from this forum.
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Dude, are you for real? Shit is something which drops out of all of our bottoms on a nearly daily basis. If the sight of the word written down makes you feel disgusted, you are the one not cut out to be on the Internet, not me.
I'd rather talk about cookery though, isn't that what we are here for?
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The slight hint of sugar in this recipe helps with the flavour balance, cancelling out some of that acidity and helping to make the "burnt ends" blackening effect on the exposed tips of the meat. Really delicious.
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What gives? All over this forum there are threads with people taking (moderated) instead of actually cooking curries. It's got me confused for sure!
And your bad language has me disgusted, for sure. You really do need to stop using bad language, if you want to avoid being one of very, very few people to get banned from this forum.
Agree George, stop this now, whatever peoples view, and I know we are all bad boys & girls sometimes but no place for this language / tone here, sorry say goodbye >:(
Chrisnw
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Agreed. If you can't express yourself without having recourse to foul language, best not to express yourself at all.
** Phil.
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Agree George, stop this now, whatever peoples view, and I know we are all bad boys & girls sometimes but no place for this language / tone here, sorry say goodbye >:(
I've recommended to Admin that Sverige be banned. Sverige may be lucky in so far that Admin is more tolerant than I would be, in his position.
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I've recommended to Admin that Sverige be banned. Sverige may be lucky in so far that Admin is more tolerant than I would be, in his position.
I am missing something ? Apart from using the Sh#t word is sverige constantly swearing? or am I on the wrong forum ;)
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I am missing something ? Apart from using the Sh#t word is sverige constantly swearing? or am I on the wrong forum ;)
"F*-wit" once, "sh*t" twice, the second of the latter after already having been warned by George for his first use, and all in fewer than 20 posts. Clear case for a final yellow card, with a 3rd offence warranting a red one, IMHO.
** Phil.
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Ah I see, cheers for that Phil , I wasn't aware of the previous foul language
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Any form of foul language :( is a demonstration of a very low IQ
My Grandchildren visit this forum and should be allowed to read quite freely
So well said George
I also notice its always around beer-o-clock times that these issues occur
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My Grandchildren visit this forum and should be allowed to read quite freely
I also notice its always around beer-o-clock times that these issues occur
What do your grandchildren think of your username n.o.?
What time is beer oclock? Im a little parched ;)
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Any form of foul language :( is a demonstration of a very low IQ
What a ridiculous statement.
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Whats wrong with my name ? Oxen are noble creatures
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Any form of foul language :( is a demonstration of a very low IQ
What a ridiculous statement.
If taken at face value, I would agree. But I think what was meant by "any form of foul language" is "any unnecessary use of foul language", so (for example) shouting moderated at the top of one's voice having burned one's hand on a red-hot casserole, whilst not strictly necessary, is normally regarded as reasonable in the circumstances, whereas the person who finds it necessary to use moderated every few words (as one can hear in some inner-city streets every day), or who (as in this case) uses moderated where ordinary polite language would more than suffice is at best failing to adjust his register and at worst is totally unaware of the social norms that obtain here. So whilst "Any form of foul language is a demonstration of a very low IQ" may be an over-statement, the repeated use of foul language in a forum such as this is certainly not a demonstration of an elevated IQ ...
** Phil.
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Online safety experts say reports by users are key to tackling internet trolls.
Source: http://www.bbc.co.uk/news/uk-wales-27351878 (http://www.bbc.co.uk/news/uk-wales-27351878)
I'm grateful to decent users who bring bad language to the attention of the moderators.
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Phil
In your sermon you used quasi-foul language 4 times to get your points across when other well chosen words might have been a better choice its a pity its only making it more acceptable by repeating
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My wife pulls me up rather quickly on words that I would not even consider foul! So it's good to see proactive people who would like to keep a forum clean.
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Phil
In your sermon you used quasi-foul language 4 times to get your points across when other well chosen words might have been a better choice its a pity its only making it more acceptable by repeating
I cannot see how one can meaningfully discuss language if one cannot use as meta-language the very language under discussion. If (for example) I had written "who (as in this case) uses "half-wit" and "spit" where ordinary polite language would [...] suffice", no-one would have been able to understand the point I was seeking to make. But out of consideration for the vast majority of our members who have more refined sensibilities than Sverige, I bowdlerised the originals so that they were, whilst still recognisable, no longer spelled out in full.
** Phil.
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Another good thread being driven off topic.
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Any form of foul language :( is a demonstration of a very low IQ
Nonsense. In my opinion, a puritanical objection to "bad" language is an exceptionally reliable indicator of low IQ and can also show a strong correlation to hypocritical tendencies. What might your grandchildren make of someone posting under the user name "Hoofhearted". Is this worse than the very simple word "shit"?
We are not living in Victorian times. The way people express themselves has moved on considerably and varies widely around the world. Better to raise kids aware of and prepared for the world around them than wrap them in a prudish bubble of insularity. Are you also raising your grand kids to believe in an imaginary man in the sky called God?
None of this has the first thing to do with the subject of this topic (chicken tikka) and the past couple of pages are a perfect example of what can very succinctly and accurately be described as the old codger brigade talking shit on this forum because they have nothing to say on the subject at hand and not the slightest talent for cooking curry. If admin is to start handing our bans to improve this place he would do well to look at some of the names who've thrown their hands up in mock horror at the perfectly inoffensive word "shit", so people who actually want to exchange information about BIR curry get a chance to speak.
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The slight hint of sugar in this recipe helps with the flavour balance, cancelling out some of that acidity and helping to make the "burnt ends" blackening effect on the exposed tips of the meat. Really delicious.
Has anyone else made this recipe recently? Any views on it, questions about it, suggested improvements on it? That would be a good positive way to use this thread don't you think?
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Sverige,
I would prefer not to ban you so please keep on topic and try not to offend where possible.
Welcome to the forum by the way.
Stew
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Are you also raising your grand kids to believe in an imaginary man in the sky called God?
What a silly statement to make ! There are 2.18 billion Christians around the world at a estimated guess, yet you are trying to replicate indian cooking with a strong religious culture and understanding of its own.
India is one of the world's oldest and most diverse cultures.
You are in the minority with your statement my friend.
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Sverige
You are saying foul language is ok on this forum
Well that's your opinion
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Are you also raising your grand kids to believe in an imaginary man in the sky called God?
What a silly statement to make ! There are 2.18 billion Christians around the world at a estimated guess, yet you are trying to replicate indian cooking with a strong religious culture and understanding of its own.
India is one of the world's oldest and most diverse cultures.
You are in the minority with your statement my friend.
Totally agree LC, reported really offensive comments yet again to moderator, someone needs to stop this now >:( Admin should have backed George and pulled the plug!
Chrisnw
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Hi Sverige, glad this recipe inspired you to cook ;)
This recipe doesn't need any improvement, its perfect every time and a step up to most BIR
Cheers Chewy
Chewy's Chicken Tikka 2012
I bought two large Chicken breasts at the halal butchers. about 1kg.
Each breast I cut into three and popped them into a freezer bag.
This recipe involves a double marinade...
Moderated edit: deleted waste of space repetition of entire post, with photos from post #1.
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I have no issue with Sverige's language.
He is, after all, one of the few who have tried this recipe and has helpfully commented on it.
What I do have an issue with is the frequent petty bickering and occasional collective nastiness that plagues too many threads.
That is presumably considered acceptable behaviour here, yet (IMO) it is more likely to drive people away than the occasional expletive.
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Dajoca hit the nail on the head there. If any good can come of this nonsense hopefully it's put this excellent tikka recipe onto some more people's radars and I hope a few will try it and realise how good this is. Chewy has reposted the recipe to bring us back on track.
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Another well done to Sverige for having the audacity to do some cooking on a cooking forum.
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Another well done to Sverige for having the audacity to do some cooking on a cooking forum.
We've yet to see any evidence of the gentleman's cooking on this forum.
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It is a sad day for any forum when a member is allowed to repeatedly use expletives / profanities as part of their normal narrative, in addition to abusing a well respected moderator and decrying peoples religious beliefs. Those who have voiced support for this member are defending the indefensible, sorry but you are.
George, many thanks at least you have tried.
Chrisnw
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Reckon CA is behind this or its CA the more I read into it making trouble
Sverige made a reference to a hoofhearted who was banned months ago from his site
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We are not living in Victorian times. The way people express themselves has moved on considerably and varies widely around the world.
I used to think Sweden was one of the most civilised countries in the world, until I went there for a few days. Perhaps your standards are very different to the situation in the UK. I suggest you should learn to show some respect for the customs of the country hosting this forum. I try and base decisions on what is acceptable here in the UK, on indicators such as bad language which would be deemed unacceptable in places like a school, a doctors surgery or the House of Commons (British Parliament). Anyone using your bad language in any of those places would be in big trouble. Noble Ox is spot on if he means applied intelligence. You might have the IQ of a rocket scientist but what good is that if you can't apply it in terms of decent behaviour?
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I try and base decisions on what is acceptable here in the UK, on indicators such as bad language which would be deemed unacceptable in places like a school, a doctors surgery or the House of Commons (British Parliament).
I don't think, George, that the House of Commons is a suitable example of good behaviour - perhaps the opposite. And schools, in particular, are places where 'bad' language is not taught in the classroom, but is prevalent on the premises (and, indeed, learned there).
I have no issues with Sven using 'swear' words, particularly mild ones - although I do appreciate that if members' children or grandchildren have access to this site, that may be a problem. Perhaps that is more down to the guardianship of those in charge of the children. This is an adult forum - I don't imagine many children choosing to try to replicate curries they have been served by their parents. So there will be the occasional 'bad' word. I'm not immune to it myself :)
If we want to 'attract' younger members, we should swear more and speak in text. 'Yo I jst mde 1 kickas mthrfckin big C man awesome ch n kfc in a bigass bstrd pot ting. My mom s gonna freeek wen it sobre up innit'
Kindest regards,
Garp
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Sverige,
I would prefer not to ban you so please keep on topic and try not to offend where possible.
Welcome to the forum by the way.
Stew
Well said Stew. Maybe this comment should apply to one or two others as well ::) If there was more cooking results and less cr*p posted, this forum would be even better. Thankfully, we haven't descended to the levels of the "dark side" yet.
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Shivering at the thought of the dark side :'(
On a brighter note, a couple of pages back I have reported my findings on Chewy's Chicken Tikka, and I find it very tasty indeed.
I still use this recipe when cooking Tikka ;)
Hi Chewy, I shall also be making your 3 hour base next week, I'm looking forwards to trying it out.
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Mods
Why not have a section or topic area where those who wish can swear their heads off and irritate each other adult content with warnings
Those wishing to learn or add to cooking skills can use the rest of the site without all the foul language
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What's the reason for the two stage marinade?
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Hello.
So, here I am, a newbie to this site and my first comment.
First attempt too at this dish and I was so impressed I had to get involved.
Hopefully a few piccies will attach somewhere...? First apology (see later) to those who shudder at the charred nature of things, but I like it that way :-)
I followed the recipe to the letter ....except:
- I used Pataks Tikka paste as a substitute for the three different pastes that are in the recipe (Inadequate store cupboard at the time of prep, but it seemed to work).
However, to compensate for any deficiencies in this approach, I experimented with 1/2 tsp of "TRS Tamarind paste"
Cooked under a grill at full chat (no pun intended!).
Naan bread was courtesy of "Uncle Buck" : http://www.curry-recipes.co.uk/curry/index.php/topic,6282.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,6282.0.html) - first attempt here too. ...and absolutely spot on. I like 'em thin and crispy but, with feedback, next time will try to be less heavy handed with the rolling pin as "shewhomustbeobeyed" and "Sonandheir"" said they'd like more dough...
Mint sauce was a cupboard concoction comprising of yoghurt, finely chopped coriander, Colemans Garden Mint, garlic and ginger paste, a splash of good 'ol Pataks Tikka Paste (keep the flavour theme running), mango chutney, salt and finely lemon juice to thin it a bit.
..and that's it.
Given the previous few pages of comment's, am I allowed to use the word "nuts"?
If so, Chewy, your recipe is the duck's nuts! You, sir, are worthy of your ranking on this wonderful site and I humbly doff my cap to a master.
If "nuts" is in any way offensive, I offer my humblest apologies!
Second piccy is a somewhat disappointed third member of the family who was only left with my thin naan by way of compensation (note the otherwise empty plates)!
In summary, this surpasses anything I have yet to experience at a BIR and thoroughly recommended.
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Nice trousers!!! :D ;)
Careful though mate- empty plates can lead to extreme measures!!!
(http://i1177.photobucket.com/albums/x355/dave-random/DSCF2232.jpg)
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Hi shorty and welcome. Looks like great tikka to me, even if it's maybe more charcoal than I prefer. Stick around and don't make that your only post