Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: blade1212 on April 29, 2006, 08:21 PM
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I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.
600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.
Let the tikka rest for 5 mins before eating,. They freeze really well.
This recipe is actually better than anything I've eaten in a BIR.. honestly.
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sounds good............... will be trying this one in the near future.
Regards
Dave
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Hey Blade as Summer is here..finally what do you think to cooking this on a BBQ
It looks like i nice & easy dish.
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Hi Blade1212,
I am going to make you're chicken tikka better then BIR as soon as I clear one small point.
Does the marinade not have any yoghurt in it as this is the first recipe for tikka that I have made that doesn't?
Cheers,
Blondie
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hi blondie again
have you tried the tandoori/tikka marinade posted by ifindforu( terry) this is truly top drawer and making the mint sauce to go with it add some salad and make it your starter and so simple to make :P.
regards
gary ;)
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Hi Gary,
Thanks for that, I find Terry's recipes very good, I'll try that one tonight.
Cheers,
Blondie
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Honestly guys, you really should try this if you get a chance as it beautiful...This recipe is actually better than anything I've eaten in a BIR.. honestly...
I'll ensorse that!
I made your tikka recipe last week and thought how good it was. Many thanks. The only thing I changed was to add some yoghurt. I also made a 'control sample' from 50% Pataks paste + 50% yoghurt, as suggested on the Pataks bottle. The flavour of the latter mix simply couldn't compare with your recipe.
Anyway, last night I went to a popular BIR. It was busy, as usual, even on a Tuesday. I had a chicken tikka starter and the chicken pieces were almost flavourless. They looked the part with the bright orange-red coat but that was as far as it went. Marks to the BIR tikka: 3/10 Marks to your tikka: 9/10
Another thought - tikka doesn't have a BIR taste, as such, does it? It's just about good and bad tikkas. Blade's tikka would impress me anywhere, whether it be at a ?15/meal BIR or a ?60/head place like Tamarind in Mayfair.
Regards
George
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I'm making this on Sunday & marinating it for Monday evening, i will post my findings,i have high hopes for it from the positive posts it already has, i will leave out however, the food coloring.
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Like George, I also added some yogurt to the marinade and was very impressed with the results.
I started them off under the grill and then finished them off on the barbie prior to serving with a salad and the ubiquitous wedge of lemon!.......the kids also thoroughly enjoyed them also.
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I made this today ;D
A very impressive recipe, much better than any Bir.
I only changed 2 things.
1. Did not use food coloring & it ended up exactly the same colour as my favorite Bir.
2. Substituted 1/2 Tsp Chilli powder with 1 Tsp Bassar mix.
This is well worth anyone making, if like me you have put it off, don't, you are missing out on a class dish ;)
I would make one suggestion though, chop some fresh Coriander & when you have cooked the Tikka, put it in a dish with a lid, sprinkle the Coriander on it, replace the lid & allow to cool for 4 minutes, the Coriander gives it the final touch ;) my local puts it on the Chicken Tikka they serve.
This recipe makes Chicken Tikka with its own unique Bir taste but has the added extra of having more depth of flavour.
You may want to experiment with the cooking times as mine turned our very tender indeed, next time i will add a few more minutes to give a more hard Bir style texture.
Another tip.
With the remaining marinade i cooked up some small new Potatoes & poured it over them & left to cool in a dish with a lid on.which were very nice also :)
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I also made this recipe today with the changes being that I used a little yogurt, a little dried methi leaf, and did not use food coloring. I cooked it up this morning and had a taste - it is really tasty!!!! I marinaded it overnight. I am going to make a CTM out of it!
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Tried this recipe using Darths suggestions...an absolute winner !!
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Hi all,
I tried this recipe as is Tuesday / Wednesday.
The best without a doubt,
Cheers all,
Blondie
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Cooked this again today, with the only difference of leaving overnight to marinate.
Once again totall success, an excellent recipe which is producing consistent results for me, i will be using it all the time unless a better one is posted.
Cheers to you...Blade ;)
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Try some all purpose seasoning by TRS about 1 teaspoon what a difference in taste add it to the marinade thanks Blade don't forget to visit our site 2 packs of Rajah Gold Madras powder complete mix for your curry plus 2 ounces of all purpose seasoning,plus a bag of special spice mix,plus some Ajowan seeds. All for ?3.00 and only ?1.00 p+p take a look
[url]www.ifindforu.com] (http://[/url) thanks Blade don't forget to visit our site 2 packs of Rajah Gold Madras powder complete mix for your curry plus 2 ounces of all purpose seasoning,plus a bag of special spice mix,plus some Ajowan seeds. All for ?3.00 and only ?1.00 p+p take a look
http://www.ifindforu.com
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Hi guys,
I'm in Poland and have no access to this tandoori curry paste. Is there any substitution I can use? I have tamarind....
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Hey Tomek, you could buy it online, i do with many of my Condiments/Marinades & pastes.
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Thanks for you're adaption to the chicken tikka recipe Darth, I can't wait to see if it blows Layne's away ::) ::). {A darkside influenced tikka mmmmm }. ;D ;D
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Tomek,
This may be of some use to you.....
http://www.aledobre.pl/index.php?act=det&id=32
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Hi
Out of interest is this using dried methi leaves or ground methi?
Cheers
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is this using dried methi leaves or ground methi?
"1 lvl tsp methi" - it sounds like Blade might mean powder doesn't it (which sounds like quite a lot)?
Personally, I'd much prefer to use crushed dried leaves.
What did others used when they tried this recipe?
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Yep. Tried the leaves and in my opinion it was great. I usually use a yoghurt mix but this was extremely tasty. My other half thought it was too sharp (maybe heavy handed with the lemon juice) but I liked it. 10/10!
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mmmmmm this sounds absolutely the BUSINESS!!! i have the chicken marinating in the fridge atm, it should have had its 24 hours by tomorrow night when it will be time for CURRY FRENZY! CT and chicken dupiaza with pilau rice, tarka dhal, peshwari nan and popadoms with pickle. B*lls to queueing 5 deep at the bar and dodging flying fists and vomit, this is the way to see in the New Year!
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is this using dried methi leaves or ground methi?
"1 lvl tsp methi" - it sounds like Blade might mean powder doesn't it (which sounds like quite a lot)?
Personally, I'd much prefer to use crushed dried leaves.
What did others used when they tried this recipe?
I used crushed dried leaves - not crushed quite as far as powder - but much smaller bits than straight out of the packet.
Regards
George
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I cant believe i only just tried this recipe..its amazing.
I am making it again tonight but I will be using the chicken to make a chicken tikka madras.
This is seriously yummy.
Stew 8)
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I cant believe i only just tried this recipe..its amazing.
I am making it again tonight but I will be using the chicken to make a chicken tikka madras.
This is seriously yummy.
Stew 8)
As this has many great reports, I'm also going to try it over the weekend ::)
SnS ;D
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If anyone knows an Indian restaurant which serves better-tasting chicken tikka than this, please let us know.
Regards
George
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If anyone knows an Indian restaurant which serves better-tasting chicken tikka than this, please let us know.
Regards
George
I made this last night and I agree with George.
SnS ;D
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I made a big batch of this today.....or rather I should say I set out to make a huge batch of this today but the kids came home just as I was setting my stall up and I used pataks madras paste by accident ::) (I thought it looked a bit dark) anyways not wanting to chuck out a whole load of chicken I cooked 'em up and it was still very nice indeed :D I'll be making a batch following the right recipe tomorrow 'cos my daughter loves CT wraps for her packed lunch but this batch is just too hot :o
A very nice tasting error :D I can't wait to try it out properly ;D
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I did a batch of this on Thursday, and cooked it Friday night ... simply outstanding - nothing more to add ;D
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I made this last weekend but lacked the Pataks Tandoori Paste. So I used some Rajah Tandoori Massala instead and added 1 tsp of tamarind paste plus a couple of tablespoons of yoghurt instead of the water. Marinated for 24 hours it was quite simply the best CT I have tasted and it melted in the mouth. To cook the tikka I set the oven to 230 and cooked the chicken on skewers for just 5 minutes. I then added the chicken to the CTM sauce and cooked for a further 5 mins - Highly recommended recipe - well done Blade
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Thanks for the feedback currytester :)
I wounder where blade1212 went? blinding recipe this...
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I make this a lot now and throw it on the BBQ, i tend to put the chicken on metal skewers with onion between each piece of chicken.
This is one of the best recipes on the site, it really is amazing.
I also add in a bit of Deggi Mirch now, which is fiery red chili powder and this works a treat.
If you have not tried this recipe you are missing out.
Stew 8)
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I'll be trying this one very soon. It receives brilliant ratings! ;D
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So this is the first thing I've tried from this site, I've just put this to marinade, was surprised when I saw this with no Yogurt etc but it looks and smells great. Had some Chicken drumsticks hanging around so I scorched them with a sharp knife about 6 times each and stood them in the Lemon Jucie. I added one extra tbl spoon of water to get more coverage and added about 1 tbl spoon of fresh chopped coriander ( will add more to serve). Could not find a Pataks Tandoori paste but found one made by "deep" with looks just as good, checked for Tamarind..
Also found a new great Indian bazar here today which I was like a kid in a sweet shop ;D, there are not many here in Orlando.
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So this is the first thing I've tried from this site, I've just put this to marinade, was surprised when I saw this with no Yogurt etc but it looks and smells great. Had some Chicken drumsticks hanging around so I scorched them with a sharp knife about 6 times each and stood them in the Lemon Jucie. I added one extra tbl spoon of water to get more coverage and added about 1 tbl spoon of fresh chopped coriander ( will add more to serve). Could not find a Pataks Tandoori paste but found one made by "deep" with looks just as good, checked for Tamarind..
Also found a new great Indian bazar here today which I was like a kid in a sweet shop ;D, there are not many here in Orlando.
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Can anyone tell me what a desert spoonful should consist of in quantity please? I have several desertspoons which I use for puddings and quite a few of them are different sizes.
I have proper spoons for a teaspoon and tablespoon measure but not a desertspoon :-\
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Can this recipe also be used for Lamb tikka? I have to say I prefer lamb tikka to chicken tikka.
If not does anyone have a recipe for lamb tikka please? :)
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Can anyone tell me what a desert spoonful should consist of in quantity please? I have several desertspoons which I use for puddings and quite a few of them are different sizes.
I have proper spoons for a teaspoon and tablespoon measure but not a desertspoon :-\
I use the 15-10-5ml method with a dessertspoon being around 10ml, Tablespoon 15ml, Teaspoon 5ml. I believe technically a dessert spoon would actually be around 12ml.
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hi 96bar
for a lamb tikka marinade add 1 tsp of colemans fresh garden mint to the marinade when you blend!
regards
gary
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IJRICHARDSON trainee chef
can you reccomend (having frozen the tikka at an earlier date) the best way to prepare them for the table ie defrost then microwave or
ovenheat?
preparing and cooking tikka tonight hope to serve this coming saturday evening
many thanks
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After having made this again and feeling much happier with the results, I've realised that there are two very important points. Firstly, as the recipes says, use big pieces of chicken, 2 or three pieces per breast. Secondly make sure that the chicken is completely dry on the outside once cooked. I made this mistake before and the moist colouring got into my Madras sauce and really ruined things.
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Another thumbs up from me, made this the other weekend and it really was superb!
I cooked it under the grill ate a few pieces and added the rest to my Madras, delicious!
(http://i22.photobucket.com/albums/b338/delly1shot/271120081004Small.jpg)
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can you reccomend (having frozen the tikka at an earlier date) the best way to prepare them for the table ie defrost then microwave or
ovenheat?
Sorry this reply is a bit late for your dinner party! :P
I would defrost and microwave them. They will remain succulent then. They might become a bit dry in an oven.
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Hi all,
This is the first recipe that I have tried on this site. I have got to say, that it was truly amazing. I love lamb tikka, especially from my local kebab house but, every time I have had a go at making it, I have always used yogurt. To be honest, I hate the stuff, and have never really achieved the desired results. When I noticed that this contained none of the dreaded stuff, I just had to make it.
It was by far the best that I have ever tasted, so much so, that I raced round to my local kebab house to let them taste a sample. Unfortunately, all but one of the staff, are vegetarians :o. Luckily for me, the one that tasted it was one of the chef's ;D. He liked it so much, that he has asked ME for the recipe.
Not quite sure what the protocol is, on passing on recipes from off this site, as it's usually me pestering them, for their recipe's :). If nobody objects, I will pass the recipe on in return for some of their recipe's to re-post back on here for all to share.
What a great site this is by the way. Who ever got this site going should be so proud of themselves as should all the contributing members.
Thanks once again,
Ray
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I made this recipe the other night to go with CA's massala sauce, they were brilliant, the best I have ever tasted, thankyou!
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i am making my first batch of blades chicken tikka as the reports on it sound excellent, will let everyone know how it went and might have photos too ;D
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just made my first batch of blades chicken tikka, absolutely superb, the whole family loved it! better than any i have tasted in a BIR, i will be adding this to all my curries from now on! ;)
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sorry about the picture quality but i am new to all this :-\
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oh yes!!made this yesterday i left colouring out and i only had dried mint,used real lemon and can honestly say it was superb!! i also fried some onion and tomato slices in left over marinade delicious,thank's blade ;D
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i`m new to this forum but last night i cooked stews base madras & this i gotta try this i`ll let you know how it go`s by way blossom hill red wine good with madras.
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Mines in the fridge...I did'nt have any mint sauce though and had to use olive oil instead of veg oil :-( it's bank holiday / `i had everything else...`i am looking forward to the results later mmm...
thanks Blade in advance
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This is the third time I have made this but I made a mixed kebab, I used the same marinade for lamb tikka and chicken tikka, bbq'd it and it was absolutely superb ;D. I go to Oz on hols next week, wait till I show them my(cough cough) ;) tikkas.
ps also did some prawns too, delicious but the lamb was to die for.
thanks for the recipe 8)
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I've made this lots of times and have used Pataks Tikka paste instead of Tandoori paste and the Tikka is superb. I then go on to use this in my Chicken Tikka Masala, and have even made a Chicken Tikka Bhuna which I posted on here some time ago.
However, yesterday I decided to make Lamb Tikka, so replaced the chicken with lamb leg steaks cut into chunks, which have been festering in the fridge since yesterday morning. I just cooked 2 pieces and it tasted fab, but I thought there was something still missing. So I have just added a heaped tablespoon of Pataks Tandoori paste to the mixture too. I'm gonna leave it in the fridge for another 24 hours and cook some tomorrow.
I'll let you all know how it came out. I took some pictures of it in the marinade and will post them along with the final product tomorrow! :)
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Ok,
So the lamb tikka has been festering in the fridge for 48 hours now, and I just cooked one piece to see how it turned out and it's better than any lamb tikka i have tasted in a restaurant.
Later on I'll cook the rest and post the recipe on here along with some pictures. ;D
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This has been on my menu for the last few weekends now!
Absolutely gorgeous flavour.
However....
I've tried it with
a. Pataks Tandoori paste
b. Pataks Tikka paste
c. Pataks Balti paste
The balti paste was the absolute hands-down winner for taste and flavour.
Just my two penny worth.
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Interesting not tryed balti paste, will have to give that ago, thanks UB 8)
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Like most people been using this recipe for a bit now, but i add:-
1 tsp caster sugar
1.5 tbsp pataks tandoori curry paste
1 cup of plain yoghurt.
I also use some of the marinade to cook spring onions
1 tbsp of used marinade
1 tsp veg oil
1 or two spring onions
pinch of fresh chopped coriander
METHOD
Make sure the oil is hot add spring onions fry until they are just about going brown
then add the used marinade cook for about 2 mins stirring
when cooked add coriander stir again for a few seconds,then place on top of plain boiled rice.
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Hi,
I made this recipe for some chicken tandoori thigh pieces and it was very good.
Thanks for the recipe, Blade, I will certainly try again and maybe experiment with Pataks Tikka or Balti pastes instead of the Tandoori but it was very good as it was.
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hi blade 1212
looked at your recipe many times in the past but decided to make it sunday ,marinate over night and eat on monday evening WOW!!!! it was absolutely fantastic and the flavour lingered even after a cobra. many thanks blade1212 it is a firm favourite from now on.
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I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.
600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.
Let the tikka rest for 5 mins before eating,. They freeze really well.
This recipe is actually better than anything I've eaten in a BIR.. honestly.
Using Blades recipe, I have modified it slightly and use Pataks, Tikka paste not Tandoori paste. Plus instead of using 1 desertspoon (10ml) of spice mix, I use 7.5ml of spice mix and 2.5ml of tandoori masala spice mix. I also only use 1/4 tsp of Kashmiri Mirch (Chilli Powder) but that's just because one of my kids don't like it too hot. I can always compensate for heat when making the final curry.
I also use orange food colouring as all Chicken Tikka I've had in BIR's has always been Orange, where the Lamb Tikka is Red.
Anyhow, here I was at 10:00hrs this morning, cooking it on the barbeque in the Garden. What a way to spend a Monday morning :)
Looking forward to the Garlic Chilli Chicken recipe tonight. I even picked 8 fresh green chilli's off my bush for tonights recipe. Will let you know how it goes later :)
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Hello i am new to this, quick question , on the list of ingredients its says 1 DSP of spice mixture, is that the spices in equal parts which equate to just 1 dessert spoon or 1 dessert spoon spoon per spice ?
sorry for asking
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equal parts which equate to just 1 dessert spoon
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cheers for that quick reply UB , i have read lots of your posts and find them very interesting
i am away to make my marinade now and will cook tomorrow lunch time, will post my results
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I never thought I would marinade without using yogurt but after using BLADE's recipe for the first time some six months ago I was converted. I now use the recipe as standard preparation of all chicken dishes including my wife's Saturday's night favourite
chicken tandoori, bhuna gravy,mint raita and a selection of chutneys and nan. Will give your recipe a try and report back
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your welcome gazman
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here is my attempt at this recipe
(http://img42.imageshack.us/img42/3883/20091128curry0019.jpg)
(http://img205.imageshack.us/img205/3605/20091128curry0017.jpg)
tasted lovley, great recipe
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Looks great Jimmy2x!
This is an excellent tikka recipe and the only one I use.
I do add some food colouring though, to get the authentic BIR look.
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Here I am sat at work looking at your picture which looks great, do you do deliveries? ;D
This is my favourite tikka recipe, I too make it all the time, sometimes with lamb which is my favourite.
Will
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im having another go tonight, will post the pics. Got it marinating in the fridge the now.
I did it slightly diffrent, first i covered the chicken in food colouring (red) let it dry in, then i added the lemon juice for 15 mins.
I didint add pataks paste, i realy dont want to use any pre-made curry pastes, also the fact i couldnt justify buying a jar of it for a couple of spoonfulls, so i made up some tamarind from a block and added that. I then also like others added some yogurt ( 150ml) simply because the paste didint seem near enough for the 4 chicken breasts to marinate, this made it up, because of this i erred on the high side with the spices.
will take a couple of pics tonight, tikka is becoming a real fav in my household.
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I didint add pataks paste, i realy dont want to use any pre-made curry pastes.....I then also like others added some yogurt
In which case, you might prefer one of the other chicken tikka recipes on the forum? This one relies heavily on the Pataks paste, obviously, and uses no yoghurt......
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Jimmy2x - try this one from CA himself:
http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)
The good thing is that it doesn't use any pre-made Pataks or anything like that.
You may need a few extra ingredients for the tandoori masala - I know I did .
I found it just a little too garlicky for my tastes but that is easily adjusted.
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Hi everyone,
I tried this a couple of months ago and it was fantastic! Just like it says on the tin!
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Hi guy's,
It's just occurred to me, this recipe calls for 1 tsp Methi. Rightly or wrongly, I have been using dried Methi leaf. Should I have been using Methi powder?
What are the rest of you using?
Ray ???
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if u r using methi then always use dried methi leaves !!
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Hi Gazman.
if u r using methi then always use dried methi leaves !!
Ok, but why? :)
Isn't dried Methi leaf called Kasoori Methi? I have always used methi leaf in the recipe before but it just dawned on me that the recipe wasn't clear as to if it is powder or dried leaf.
Ray :)
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hi Razor i use 1 tsp dried methi leaves and 1 tsp dried methi powder and use 3 Tbsp of yoghurt instead of the water.
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I UF,
I have started to leave out the water also, and increase the oil to 3 tbs. I don't really see what it adds in a marinade. I don't add any yogurt though, I hate the stuff lol
Thanks for the response UF :)
Ray :)
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Methi leaves or seeds are different. Seens are much warmer and should be handled carefully. Methi leaves have a tendency also to overpower. Best process is soaking both in marinade with meat of your choice for a few hours. The effect is awseome but more-so with ground methi seed.
Hope this helps.
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Hi Mikka,
Thanks for the info. I'm still not clear as to what I'm to use in this recipe though but I have been using Methi leaf up until now. I've got a batch on the go, marinating in the fridge as we speak, whereby I have used powder. So I guess, I'll know soon enough eh? lol
Ray :)
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I sure it will be fine but please pull me up on spelling yeah ::)
Hi Mikka,
Thanks for the info. I'm still not clear as to what I'm to use in this recipe though but I have been using Methi leaf up until now. I've got a batch on the go, marinating in the fridge as we speak, whereby I have used powder. So I guess, I'll know soon enough eh? lol
Ray :)
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Mikka,
Seens are much warmer
Hahah, Yeah, I clocked it but I'm far too polite to pick you up on it. ;)
Ray :)
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For me, "methi" means methi leaf (kasoori methi). Perhaps made a little finer by rubbing between the fingers.
I have only ever seen methi seeds or ground methi in traditional Indian recipes.
-- Josh
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Made this and cooked it on the BBQ Saturday as always spot on but even better on the BBQ.
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Josh,
Methi Seeds are one of the spices in Panch Phuran of which I know the IG use alot of for pre-cooked meats and veg.
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Ok, Guys,
I forgot to report back on this. I did use methi powder in place of dried leaf and instead of Pataks Tandoori paste, I used Pataks Tikka Paste (still contains the required Tamarind)
It was just as good as it usually is, so the powder didn't make much, if any, difference.
Ray :)
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Thanks Ray, i'm likely going to try this with the powder as I really do like the flavour it imparts.
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hi Razor i use 1 tsp dried methi leaves and 1 tsp dried methi powder and use 3 Tbsp of yoghurt instead of the water.
I'm with Unclefrank on this one except for the yoghurt, I still use water.
Its my favourite tikka marinade to date :D
Rob.
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We cooked this on the BBQ last night and it was delicious. Also tikka'd some Paneer. I did use yoghurt as well.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs171.snc4/37892_417373030212_563165212_5264721_2112989_n.jpg)
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Hi
I hate it when people post beautiful pictures of Tikka first thing in the morning, makes me crave it all day!
Good work - Yum.
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Great first post, well done!
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Thank you ;D
Can't believe have only just found this site! Some great recipes which I hope to be putting together soon as we are curry addicts! including the 2 little ones.
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I have tried this recipe a few times now and its really the real deal. But surely this site is to find recipes that can be made without adding ready made marinades!!, ,
Perhaps the restaurants need to speed things up on a Friday/Saturday evenings, and using ready made marinades helps them??
have used C.A`s Tika masala mix and i found it really good, So has anyone any suggestions on how to emulate Pataks marinades, I think i remember CA saying to add Tamarind to tika spice mix.
I will try this myself and hopefuly post good results, or Pataks Pastes win.
Cheers
Chick
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Hi
Ran out of Tandoori paste as specified in the recipe and substituted with Patacks Tikka paste, which also has Tamarind as a main ingredient.
Wanted to feed back that personally I think this substitution is a big improvement on an already delicious Tikka recipe and will be using it as standard in this recipe in the future.
Cheers
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Absoloutley brill................nothing more to say ;D
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I made this over the weekend-at first i was dubious about not adding yoghurt- but the end result was truly impressive- better than the tikka I've been making the 'traditional way with yoghurt for the last 20 yrs!
which makes me wonder- what does the yoghurt do anyway?
I used to think it tenderized the chicken- but this recipe was moist and juicy.
Maybe the yoghurt protects the chicken from burning in the tandoor?
In which case the majority of us are using a domestic cooker grill so we don't need it?
Just a thought.
Phil
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hi phil
i you watch the Heston Blumenthal series "in search of perfection" he does chicken tikka masala and they do ask the same questions, as you know heston and his science! they took and mri scan of the marinaded chicken over a course of 15hrs? and you clearly see that the chicken with yoghurt, the marinaded penetrated further into the chicken. he also found to help with the moistness of the chicken he brined the chicken for a short time then wash thoroughly and dried before marinating the chicken.
good episode shame it was not BIR, although at the start of the program he did take his family to his favourite local BIR as research before going to india in search of the origins
regards
gary :)
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Hi Guy's
My first time ever making Tikka chicken, And dropped a boo-boo already ???, used Lime juice instead of Lemon Juice, never noticed it until i was putting the bottle back in the fridge, should i start again, or leave it and see what it turns out like? Has anyone tried it with lime juice?
I must say that if it tastes as good as it smells i will be quite happy
Les
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Hi Hot,
should i start again,
Absolutely not :o I have often used lime juice in tikka, and have found it to be better in my opinion.
Ray :)
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I too often use lime juice when making tikkas, it works really well
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its what jerry uses ;)
gary
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Hi
I make this with two tbsp yoghurt added and I think it adds to an already great tikka imho.
Regards
Barry
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Thanks Guy's
Can't wait for tomorrow when i cook it. another question or two please
can it be cooked in the oven?
Is there anything i can do with the marinade afterwards? or do i have to throw it away
Les
Barry
Might try it with a bit of yogurt next time just to see what the difference is
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you can cook under the grill - put grill on for 5 - 10 mins so its at full heat - then put tikka close to the grill as possible - only take a couple of mins each side that way - you could freeze the marinade and use again
GaRRY
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you could freeze the marinade and use again
GaRRY
Cheers GaRRY
will try the grill,
Is it ok to freeze with raw chicken juice in it, :o then use it again later :o
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Is it ok to freeze with raw chicken juice in it, :o then use it again later :o
I use it as a base for mixing other spices in when cooking the sauce for a CTM. Seems a waste of all that lovely curry goodness otherwise! I pretty much follow CA's CTM recipe:- http://www.curry-recipes.co.uk/curry/index.php?topic=1562.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1562.0) (I add it to the ingredients in step 1 in the method).
I've used the tikka recipe in this thread several times. Tastes VERY good. A slight change: instead of the Pataks paste, I use tandoori powder and tamarind sauce, that way I can up the tamarind if I think it needs it (I think the presence of tamarind is essential). The fineley chopped, dried methi (fenugreek leaves, NOT powder) is also essential IMO.
That's the method I'll be using to impress the curry club at work next Monday!
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Cheers my friend
Good idea to use it in the base, like you said, why waste all that goodness ;D
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Thank you Blade for this recipe, I look no further, this is the one for me, Excellent tender chicken nicely spiced ;D
If you havent tried this one already, Do try it :)
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If you haven't tried this one already, Do try it :)
good prompt for me. this is the one tikka i've not made. for a long time i would not use the pataks stuff. of course i'm now reformed and will need to give it a try.
ps just had quick look at recipe (600g chicken 4/5 breast) and realised it calls for 4 tbsp of lemon dressing - does this work ok - i presume it does but seems quite high to me.
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Hi Jerry
If it is of any interest at all to you, these days this is pretty much the only tikka recipe I use. Despite what may have been measured in the group tikka test ;)
I still stick by the accidental descovery of substitution of a different paste - http://www.curry-recipes.co.uk/curry/index.php?topic=874.msg52375#msg52375 (http://www.curry-recipes.co.uk/curry/index.php?topic=874.msg52375#msg52375)
No one else has reported back that they have tried the substitution? would you perhaps care to try?
Also, always used to use the 2 tbsp pre-marinade, but stopped of late feeling I could not tell the difference in final outcome. So just 2tbsp total now for me, seems to work well. If you have it cold the next day, you can taste a lemony zest comeing through, but don't let that put you off, its bloody delicious ;)
Regards
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Jerry
Like solarsplace
I used Tikka Paste, and only 2 tbs of Lime juice, (picked up the wrong bottle) and it was excellent, It never reached the curry stage, Me and the missus had it in tortilla wraps with lettuce, tomato and cucumber, and a bit of onion for lunch :o So making some more tomorrow.
OH well never mind ;D
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This sounds like one to try. I find sometimes when using yoghurt it gives the chicken too much of a cakey coating. I might try the lime juice instead of lemon too.
Cheers,
Paul
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This sounds like one to try. I find sometimes when using yoghurt it gives the chicken too much of a cakey coating. I might try the lime juice instead of lemon too.
Cheers,
Paul
Try thinning it out with a little milk. :)
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Jerry
Like solarsplace
I used Tikka Paste, and only 2 tbs of Lime juice, (picked up the wrong bottle) and it was excellent, It never reached the curry stage, Me and the missus had it in tortilla wraps with lettuce, tomato and cucumber, and a bit of onion for lunch :o So making some more tomorrow.
OH well never mind ;D
Well played :)
Have you made it with lemon juice too? - if so would have a preference between lemon or lime?
Cheers
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Well played :)
Have you made it with lemon juice too? - if so would have a preference between lemon or lime?
Cheers
solarsplace
Made today's batch with Lemon Juice, I find both are good, But i tend to favour the Lime, just because i like lime, but that's just me
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solarsplace, hotstuff09,
thanks for heads up. will jump straight to the mods ie blades with 2 tbsp lime juice and the tandoori paste replaced with tikka paste.
will make it for one night next week and report back.
many thanks.
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best of luck Jerry, Hope it works for you ;D
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will post pics when server is up.
tikka was good. i think perhaps with hindsight i should have used the full amount of lime juice (lemon dressing) as i felt the taste lacking zing (used 2 tbsp which is my norm when recipe calls for 4 tbsp).
found it very easy to make. i felt somehow as if it needed more mint or more ingredients to broaden the taste.
well worth making though and useful in terms of understanding tikka and what makes it tick (http://www.curry-recipes.co.uk/curry/index.php?topic=4968.msg54192#msg54192 (http://www.curry-recipes.co.uk/curry/index.php?topic=4968.msg54192#msg54192))
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Hi Jerry
I agree with you about the mint, couldn't really taste it in mine, But the Lime was enough for me ;D
Out of the three recipes that you mention which in your opinion is the number one (don't want to put you on the spot or anything ;))
never made a tikka before,(Or had one from the T/A) So would like another one to compare it with
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hotstuff09,
clearly each has their own taste buds to please. i know that several tikka recipe on the site are very good (ifindforu, dipuraja, CA's, Blades, jb's being examples in no particular order). i must admit i really gelled with the lasan tikka and would put that as my no1. i don't mess making it - it all goes into bowl, mixed and then the raw chicken in. i use 45ml yogurt, black cumin and 1 off bengali bay cut up.
best wishes,
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Cheers Jerry
Think I'll give your number one a go weekend if i get a chance.
HS
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I made this today for the first time. I did take a previous poster's advice and replaced the Pataks tandoori paste with the tikka paste, but otherwise it was exactly to spec.
Lemon juice was 4 tablespoons freshly squeezed.
It was very nice and my 5 year old son really enjoyed eating it too.
I will probably adopt this for a while as the great thing for me is not having to buy a pint of yoghurt that gets thrown in the bin a few days later.
Cheers,
Paul
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as the great thing for me is not having to buy a pint of yoghurt that gets thrown in the bin a few days later.
PaulP,
make leftover yogurt into 1 tbsp ice cubes - works a treat
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Or eat with a large desert spoon : delicious ;D
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WOW. :o First time I've used this recipe. Have used many others in the past but this one in IMHO the best i have come across. Followed the recipe exactly with the exception of the paste. I had Pataks balti paste in the cupboard. And i substituted red for orange food colouring which i prefer. I believe somewhere in the post somebody substituted this as it too contain the essential tamarind.
Normally i can take or leave tikka but the end result was juicy moist chunks of melt in the mouth succulent subtly tikka flavoured chicken :P. No hint of tartness that can be experienced with many recipes. I think a lot of my curries will now have tikka chicken in stead of plain chicken as it is so delicious. ;D
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I'm a lamb man myself - so my hunt for cooking BIR curries has never really included Tikka or Tandoori. However all the rave reviews for this tempted me to give it a go. The results were really good. Made up a batch and have frozen them for my next curry cooking fun.
Cheers for the recipe - love the no-yoghurt technique too.
not as pretty as CurryHells pic - but darn tootin tasty :)
(http://img856.imageshack.us/img856/5213/imagenq.jpg)
(http://img856.imageshack.us/i/imagenq.jpg/)
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they look excellent tomdip
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Cheers Stephen, I don't doubt that some of the chicken tikka will end up in your chasni if my gf has any say in it :)
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I'm looking forward to trying this one but can anyone help me out with some serving suggestions for chicken tikka? It's fine as far as it goes but I find it pretty dry as a main dish on its own or in a wrap. Any clever BIR type accompaniments I could put with it?
I know a lot of BIRs I've been to in the past have served up shredded lettuce and fried spiced onions with the tikka but not sure how to best spice fried onions to complement this dish? Any other little side dishes which would add some sauce with a complementary flavour?
Also what recipes would be good to use up the rest of my jar of Pataks Tikka paste on?
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The classic accompaniment to take the edge off the dryness is the yellow or green yoghurt-based mint sauce that many restaurants serve; there was a recipe posted here not too long ago -- I will try to locate it for you.
Here (http://www.curry-recipes.co.uk/curry/index.php?topic=5428.0) is one; here (http://www.curry-recipes.co.uk/curry/index.php/topic,1224.0.html/) another; a third (http://www.curry-recipes.co.uk/curry/index.php/topic,743.0.html/); and one final one (http://www.curry-recipes.co.uk/curry/index.php?topic=5373.0).
** Phil.
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Ah, but which one is the *best* Phil, can you tell me that? ;D
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Ah, but which one is the *best* Phil, can you tell me that? ;D
"Quot homines, tot sententiae", Natterjack !
** Phil.
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Now don't go talking scottish at me just to dodge the question... ;)
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Quick Q about the measures in this recipe - Blade asks for hpd tbl and hpd tsp - how much more than a level teaspoon or tablespoon is a heaped one? I ask because I tend to use measuring cups so a level teaspoon or tablespoon is spot on but not easy to judge a heaped one.
Do I add 50% or double up?
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Quick Q about the measures in this recipe - Blade asks for hpd tbl and hpd tsp - how much more than a level teaspoon or tablespoon is a heaped one? I ask because I tend to use measuring cups so a level teaspoon or tablespoon is spot on but not easy to judge a heaped one.
Do I add 50% or double up?
Myself I normaly use a "Rounded" Tbs or Tsp you can always add more later on if you want to up the flavour,
Best Mint sauce I would say " Dip's" but try a couple of them and see which one you like best
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Quick Q about the measures in this recipe - Blade asks for hpd tbl and hpd tsp - how much more than a level teaspoon or tablespoon is a heaped one? I ask because I tend to use measuring cups so a level teaspoon or tablespoon is spot on but not easy to judge a heaped one. Do I add 50% or double up?
Double up. I have just tested using salt : 1 teaspoon weighs 5 grammes, 1 heaped teaspoon weighs 10 grammes. With a less dense substance such as turmeric, the effect of heaping will be more pronounced, as it will be able to reach even higher over the bowl without collapsing under its own weight.
** Phil.
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Thanks guys, for now I think I'll use two level spoonfuls in place of a heaped one. In a marinade it's not going to make a lot of difference if I'm a little out anyway.
If freezing these chicken tikkas is this best done before or after cooking do you think? I suppose reheating cooked tikka may risk drying it out, but freezing raw marinaded tikka may lead to a watery result when defrosted which may shed too much of its marinade. Can't decide what the best way might be.
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Personally, I would consider a heaped teaspoon to be between 1.25-1.5 tsp.
In terms of freezing, I would freeze the cooked tikka, instead of the raw marinaded meat.
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Personally, I would consider a heaped teaspoon to be between 1.25-1.5 tsp.
Are you not even slightly persuaded by my scientific approach, Ramirez ?!
** Phil.
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I have always measured using spoons not measuring spoons. With this, I assume that a rounded spoon is between a third and a half more and a heaped is double.
Interesting test Phil, I wonder if there would be a different result if you compared a measuring spoon to a normal spoon i.e. 1 tablespoon against 1 measuring tablespoon.
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Interesting test Phil, I wonder if there would be a different result if you compared a measuring spoon to a normal spoon i.e. 1 tablespoon against 1 measuring tablespoon.
To be repeated on my return from Tunbridge Wells later today. I shall continue to use salt, simply because if I spill any it will cause little harm, and will perform reasonably accurate weighings of {one}{flat|heaped}{measuring teaspoon|domestic teaspoon}.
** Phil.
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Has anyone got a Delia Smith book at home? I bet Delia can give us a definitive answer!
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Has anyone got a Delia Smith book at home? I bet Delia can give us a definitive answer!
No, but I have Mrs Beeton, Hannah Glasse and Constance Spry. Will none of these authorities suffice ?!
** Phil.
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Depends - what do they have to say on the subject at hand?
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Depends - what do they have to say on the subject at hand?
Dunno, Guv : no time to check. About to leave for RTW.
** Phil.
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http://www.curry-recipes.co.uk/curry/index.php?topic=4685.msg44057#msg44057 (http://www.curry-recipes.co.uk/curry/index.php?topic=4685.msg44057#msg44057)
;)
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By the way, the esteemed contributors to Wikipedia (http://en.wikipedia.org/wiki/Tablespoon)have the following to say on the subject:
"When used for solids, such as granulated sugar, it should be measured to the flattened level of the spoon[citation needed]
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OK, herewith results of today's quasi-scientific experiment.
1) Repeat of yesterday's test with German-made teaspoon : [1]
- 1 flat teaspoon salt weighs 5 grammes
- 1 heaped teaspoon salt weighs 10 grammes
2) New test today with measuring teaspoon : [2]
- 1 flat teaspoon salt weighs 6 -- 7 grammes
- 1 heaped teaspoon salt weighs 10 -- 11 grammes
I am afraid that these tests were conducted using only postal scales, with minimum granularity 1 gramme and notional accuracy +/- 0,5 gramme. I could repeat them using an analogue analytical balance with minimum granularity 0,1mg, but that would seem to be massive overkill to me; however, I am more than happy to do it if anyone is that interested, and it would have the added benefit that I could also compare flat and heaped 1/4 and 1/2 teaspoon measuring spoons.
** Phil.
(http://bir-recipes.org.uk/CR0/screen-captures/Teaspoons/IMG_1369-1.JPG)(http://bir-recipes.org.uk/CR0/screen-captures/Teaspoons/IMG_1368-1.JPG)
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Very interesting results indeed. It supports my theory that a measure is a slightly rounded measure when using a regular spoon.
It strange that the only similarity is the heaped measure.
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Very interesting results indeed. It supports my theory that a measure is a slightly rounded measure when using a regular spoon.
Not sure how you arrive at that conclusion, Axe. If "a measure [were] a slightly rounded measure when using a regular spoon", I would expect one flat domestic teaspoon to weight a little more than one flat measuring teaspoon, whereas my tests shewed the opposite : can you say what led you to that conclusion ?
** Phil.
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This has been a useful discussion but I realise I was wrong to start it in this thread which is about a specific recipe. I wonder whether a friendly passing moderator might split the last 17 posts out of this thread into a new one?
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I would expect one flat domestic teaspoon to weight a little more than one flat measuring teaspoon
Doesn't this contradict your own test results?
The test shows a flat teaspoon to weigh 5g so if it were slightly rounded it would probably weigh 6-7g which is exactly the result you got with the a flat measure from the measuring spoon.
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I would expect one flat domestic teaspoon to weight a little more than one flat measuring teaspoon
Doesn't this contradict your own test results?
Yes, but you omitted the key part ! It supports my theory that a measure is a slightly rounded measure when using a regular spoon.
If "a measure is a slightly rounded measure when using a regular spoon", why did I not get a heavier weighing from the regular spoon than from the measuring spoon ? Or am I reading you wrongly, and you are not saying (as I thought) that when one uses a regular spoon one normally gets a rounded measure, but rather if one uses a regular spoon then one should ensure that it is rounded ?
** Phil.
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I see where I have confused the issue, yes the latter is correct. I should have said that to correctly measure an amount using a regular spoon, one should ensure it is slightly rounded to ensure it is the same capacity as used by a measuring spoon.
This also opens up a can of worms on the 'what is a spoon measure' as I have always considered as teaspoon is 6ml not 5ml. But for the sake of this topic, i'll leave it there.
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Getting back on topic I've just tasted my first tikka made to Blade's recipe and I can see what all the fuss is about - it was gorgeous! The methi lingers in the mouth long after the tikka has disappeared into the stomach :)
Does anyone know how long the Pataks Tikka paste will keep in the fridge? At current rate of consumption it's going to be quite a while before I finish it off.
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Hi natterjak
Each Pataks I have bought has normally got this information on the side of the jar - it either seems to be 6 weeks or 6 months in the fridge after opening.
Is this missing from your jars?
Never had any problems with Pataks going off - even the 6 week spec ones. The key thing is to always use a clean spoon etc and keep the lid on tight.
Cheers
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Does anyone know how long the Pataks Tikka paste will keep in the fridge? At current rate of consumption it's going to be quite a while before I finish it off.
I would have thought that so long as you leave an excess of oil in the jar (such that the solids are covered), it would have a 'fridge life of at least six months. There's almost nothing in it that can "go off" per se, so it is more a question of the spices remaining fresh and moist.
** Phil.
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Hi
Pataks Tikka Paste - once opened, store in a cool, dry place and discard after 6 months.
straight from the jar.
Barry
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Thanks all, I shall RTFM in future.
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Hmmm i logged on today to get the prawn toast recipe but then started reading this and its 7:35am and Im craving chicken tikka!!! LOL
Guess it will be prawn toast and chinese beef curry tonight for dinner and i will make chicken tikka to have tomorrow :)
If it turns out ok, I will post pictures!
Emma x
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Welcome to cr0 Emma,
Chinese Beef Curry!!! Do you make the curry sauce yourself? Or us one of the curry pastes, such as "Mayflower" "Goldfish" and others, Nobody has ever put a good Chinese Curry Sauce on here yet,
Will you be the first!! ;D
HS
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I made this last night OMG it was amazing! So easy to make and the taste, well it blow me away!! I earnt major brownie points from Hubs too!
I will def make this again!
My picture isnt great.....it didnt stay on the plate long enough to take another one.
Thanks!!
Emma
(http://i1225.photobucket.com/albums/ee395/JenkDownUnder/006.jpg)
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Welcome to cr0 Emma,
Chinese Beef Curry!!! Do you make the curry sauce yourself? Or us one of the curry pastes, such as "Mayflower" "Goldfish" and others, Nobody has ever put a good Chinese Curry Sauce on here yet,
Will you be the first!! ;D
HS
Alas no! Ive been searching the net for a recipe on line but as yet havent found anything :( I use S&B paste / block type thing lol. It tastes lovely but wish i could make it all from scratch.
Emma
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Great job on the chicken Emma, (What was your address again ;D), That looks good,
It does seem hard to find a good Chinese curry sauce recipe,
Carry on currying
HS
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Well, I'm absolutely stunned and disappointed that not one of you has welcomed this new member, It don't take much effort to say "Hi", does it, >:(
Obviously not fit to be one of you happy band of pilgrims, Like being back at school in your own little gangs. Maybe she will see sence and not bother with this site again.
HS
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Well, I'm absolutely stunned and disappointed that not one of you has welcomed this new member, It don't take much effort to say "Hi", does it, >:(
Obviously not fit to be one of you happy band of pilgrims, Like being back at school in your own little gangs. Maybe she will see sence and not bother with this site again.
I think you might have overlooked this:
[url=http://www.curry-recipes.co.uk/curry/index.php?topic=5087.msg49269#msg49269]http://www.curry-recipes.co.uk/curry/index.php?topic=5087.msg49269#msg49269 (http://www.curry-recipes.co.uk/curry/index.php?topic=5087.msg49269#msg49269)[/url]
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OOOp's
Then my apologies to all, I stand corrected.
HS
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The classic accompaniment to take the edge off the dryness is the yellow or green yoghurt-based mint sauce that many restaurants serve; there was a recipe posted here not too long ago -- I will try to locate it for you.
Here (http://www.curry-recipes.co.uk/curry/index.php?topic=5428.0) is one; here (http://www.curry-recipes.co.uk/curry/index.php/topic,1224.0.html/) another; a third (http://www.curry-recipes.co.uk/curry/index.php/topic,743.0.html/); and one final one (http://www.curry-recipes.co.uk/curry/index.php?topic=5373.0).
** Phil.
Does anyone know where Dipijura's mint sauce recipe has got to? I'm sure I previously found it following a link from Phil's post above but now I can't seem to.
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Try this link young man
http://www.curry-recipes.co.uk/curry/index.php?topic=4486.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4486.0)
HS
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Thanks, not sure how I managed to misplace that..
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OMG OMG OMG I can't believe it :o
For as long as I can remember I have been marinating my chicken in Pat Chapmans tikka marinade recipe, before adding it to my curries and I thought it was the dogs b*****ks. This morning I found this recipe and decided to give it a go. OMG it is the elephants b*****ks, it is the best ever.
When it came out of the grill I tried a piece and I wasn't 100% sure, it tasted great but a little bit too tangy, then I added it to the curry and tried it, wow! my tastebuds went on the biggest roller coaster ride ever and they are still on a high. I don't think I would alter anything about this recipe, it's the holy grail of chicken tikka.
Thank you blade1212 for sharing this recipe.
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Made up some Blade's chicken tikka yesterday and my 11 month old son seemed rather partial to it! These sort of things make a father proud :D
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had this tikka with bombay aloo, salad and chapatti this evening.
very very nice indeed, im looking forward to a tandoori chicken using this marinade.
thanks very much for sharing ;)
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I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.
600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.
Let the tikka rest for 5 mins before eating,. They freeze really well.
This recipe is actually better than anything I've eaten in a BIR.. honestly.
Blade, I have made this recipe plus a few others since I have been a member on here, and despite the recent Chicken Tikka test by the forum I still rate this as the best ever Tikka I have ever made.
I only made 2 changes to your recipe.
1. I use Patak's Tikka Curry Paste instead of the Tandoori Paste, as I think it gives a better flavour.
2. I do not add mint to my Tikka. I've never had Tikka where I have tasted mint in it, and to be honest I only like it in the mint sauce when having Lamb Tikka.
Apart from that, I have to say that this is the best Tikka recipe on this forum!! :)
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i used tikka paste upon recommedations in this thread :)
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Yep this is certainly superb. Made some last weekend, but made twice as much last night and it's on the barbie now, yum.
I added a bit of Kashmiri paste and a bit of yoghurt too, lovely.
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after reading all the posts on this.....and salivating at the pics....i'm gonna try this at the weekend :)
here's the plan...........
make chicken tikka along with King Prawn tikka.
eat some "plain"
add some to a cheeky wee madras sauce
thanks for the recipes...awesome site
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sounds like a good plan to me. i cant wait to try some in a jalfrezi.
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i used tikka paste upon recommedations in this thread :)
Hi
That may have been myself.
I personally now always use the Tikka paste with this recipe, just tastes perfect to me that way :P
The recipe quantity is enough to marinade 1kg of chicken, so you can have chicken tikka all weekend long :)
Cheers
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having only made this once i just went with the tikka paste so i have no comparison. it tasted damn good so thats all i care about............thanks for the recommendation ;)
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I'm marinading this for the 4th time now for a CTM for tommorrows dinner.
I upped the methi to 1 TBSp as I love the smell/taste of it.
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OMG OMG OMG I can't believe it :o
For as long as I can remember I have been marinating my chicken in Pat Chapmans tikka marinade recipe, before adding it to my curries and I thought it was the dogs b*****ks. This morning I found this recipe and decided to give it a go. OMG it is the elephants b*****ks, it is the best ever.
When it came out of the grill I tried a piece and I wasn't 100% sure, it tasted great but a little bit too tangy, then I added it to the curry and tried it, wow! my tastebuds went on the biggest roller coaster ride ever and they are still on a high. I don't think I would alter anything about this recipe, it's the holy grail of chicken tikka.
Thank you blade1212 for sharing this recipe.
It's even better if you cook it on a charcoal BBQ :)
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It's even better if you cook it on a charcoal BBQ :)
I invited some curry loving friends around last week and cooked it in my tandoori oven. They said it was the best that they had ever tasted, far better than anything that they had eaten at a restaurant :)
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wow...tickle my taste buds...absolutely outstanding recipe
had neighbours in garden on a sunny sunday afternoon. tikka was marinading from saturday afternoon.quickly rustled up THE BEST TIKKA I've ever had in 10 mins...neighbours think I'm Gordon Fcukin Ramsay :)
I'll definitely make this every other week
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Made this a couple of days ago, let it marinade overnight, and had it in curryhells north indian special.
Really good tikka, and easy to prepare.Flavours penetrated deep into the chicken.
Many thanks for posting Blade!!
Matt
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Dear Mr Blade,
Just wondered if , as the original recipe is over 5 years old, and with nearly 10500 reads, you have modified it in any way from the original on page 1 of this thread?
Matt
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I made this recipe again this evening, with the same slight change I made about 5 years ago - I use 3 tbls yoghurt instead of 3 tbls water. That's the only change.
I was reminded how truly great the recipe is. I've had chicken tikka starters in a fair few different BIRs over the past few years and NONE of them were better than what I made tonight, thanks to Blade. One or two may have been as good, but none were better, and most were not in the same league.
I used the simple gas grill on my gas cooker. The tikka was in quite large chunks of chicken breast, left to marinade for just 2 hours. The raw, marinaded chicken was positioned on the lowest level, with the grill on the lowest flame setting. The tikkas had 5 minutes on one side, then I turned them over for 5 minutes on the other side. Next I covered them with a piece of foil and they had a final 5 minutes under the grill. The result was so good, that it strikes me as totally pointless and futile to spend any more time playing around with tandoor ovens. Maybe the BIRs use tandoors to cook tikkas or maybe they don't (most of the time) but whatever they do, the results are no better than I achieved with Blade's recipe and the use of a simple grill.
Even the chicken was the cheapest possible - from Lidl - with 30% off because of the nearby due date.
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After a trip to my local Indian store for the supplies I didnt have I knocked up this recipe yesterday afternoon. I tried to resist but couldn't and last night cooked 4 pieces. Considering the chicken had only been marinating for 6 hours I was mightily impressed with the results, moist and full of flavour and not spicy. Something important when I'm feeding a 5 and 8y/o :)
(http://www.curry-recipes.co.uk/imagehost/pics/06f99b5f3430939118e28ef4884ca439.JPG) (http://www.curry-recipes.co.uk/imagehost/#06f99b5f3430939118e28ef4884ca439.JPG)
Yes I know I use red colouring, but my boys insist on 'red chicken' in their biryani ::)
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this is a weekly make for me
cooked this today and kept chicken on skewers then "flamed" them over my gas hob
brilliant lovely "bbq" burned edge look and tasted even better than usual
Cheers :)
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Has anyone done a back to back with this recipe made with tikka paste and tandoori paste and which did you prefer? I have a batch of chicken marinating now (using tikka paste) and had thought of doing just such a taste test but didn't have enough chicken :( maybe next time
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Wow, wow, wow...
Blade... Great recipe. I'm new to BIR cooking so I've been slowly working my way through the list of recipes on this site. Chewys base sauce was first...top notch. Then Chewys madras.... again, top notch! Then I tried the holy grail.... good chicken tikka and this has completed the list.
I followed the original recipe as closely as possible even though I read some of the changes / improvements from other members on here. I stuck with tandoori paste, the only thing I left out mainly because I didn't have any was methi and to be honest I don't think I missed it but if I had any I would certainly add it in next time.
Going to make a massive batch this week and shove it in the freezer because I don't think the portion I made today will last long!
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Wow, wow, wow...
Blade... Great recipe. I'm new to BIR cooking so I've been slowly working my way through the list of recipes on this site. Chewys base sauce was first...top notch. Then Chewys madras.... again, top notch! Then I tried the holy grail.... good chicken tikka and this has completed the list.
I followed the original recipe as closely as possible even though I read some of the changes / improvements from other members on here. I stuck with tandoori paste, the only thing I left out mainly because I didn't have any was methi and to be honest I don't think I missed it but if I had any I would certainly add it in next time.
Going to make a massive batch this week and shove it in the freezer because I don't think the portion I made today will last long!
Glad to see your enjoying the recipe's Hilly. I've stopped using yoghurt completely & switched to water as in blades recipe, for the time being with good results. I always make extra as it has an addictive quality & disappears quickly
ELW
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also great on its own...or as I prefer...chucked into a great madras sauce..Chewys preferably :)
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Wow, wow, wow...
Blade... Great recipe. I'm new to BIR cooking so I've been slowly working my way through the list of recipes on this site. Chewys base sauce was first...top notch. Then Chewys madras.... again, top notch! Then I tried the holy grail.... good chicken tikka and this has completed the list.
Well you've made some great choices there Hilly - its taken me over a year of trying various versions to zero in on this tikka, chewy's mAdras and a base sauce very close to chewy's as my favourite recipes. I suggest you add curryhell's pilau rice to complete a quartet of reliable recipes.
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I quarted, skinned and marinaded a whole chicken last night with this recipe and cooked it up tonight with some home made naan bread in my pizza oven. Then added some home made raita ..............GORGEOUS!!!! SIMPLY GORGEOUS!!! ;D
(http://img.photobucket.com/albums/v625/mickey-t/photo021.jpg)
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Thanks for this Blade ,
Cooked it last night .. followed the recipe to the letter and I have to say it's jaw droppingly good , we had ours with mint raita and salad and so we're feeling very healthy this morning !! We loved the lingering lemon / methi taste that lasts in your mouth for ages after ... I could eat it again now !! :)
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Thanks for the recipe Blade.
I am cooking this right now. My chicken has been in the fridge since last night, and is now under the grill...the smell is fantastic.
Lips are watering now, I think I will struggle to wait 5 minutes to taste but will try and manage it :o
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I quarted, skinned and marinaded a whole chicken last night with this recipe and cooked it up tonight with some home made naan bread in my pizza oven. Then added some home made raita ..............GORGEOUS!!!! SIMPLY GORGEOUS!!! ;D
(http://img.photobucket.com/albums/v625/mickey-t/photo021.jpg)
Wow Mick!! I can see why you need those flat blade skewers now ;) Nice oven mate!!
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I tried this recipe last week using chicken thighs and drumsticks - superb. Have just marinated 1600g of chicken breasts today ;D
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This is one recipe that really does work. I made a batch last weekend, turned out fantastic.
We tried some from a restaurant last night & even though it had probably been cooked in a tandoor it wasn't a patch on the tikka this produces.
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It's one of the best there is. I've just done another 2kg bag for the freezer. I'm never without it.
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Thanks Blade for this great recipe!
I have just made my 2nd batch of this tikka and I do love it. I have to admit it is not my favourite for using in curries.
But the flavours are so good that it is definitely my choice for a chicken tikka starter. This is a pic of it just cooked, hopefully I have done it right...
(http://www.curry-recipes.co.uk/imagehost/pics/6207c4f9ebc9ac5782c33a186e532333.jpg) (http://www.curry-recipes.co.uk/imagehost/#6207c4f9ebc9ac5782c33a186e532333.jpg)
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Hi Tongey
looks good. how are you cooking it? Chicken tikka usually has smokey charred bits around the edge that add to the wonderful taste :) A good blast under a very hot grill or using a chefs gas torch will achieve this.
Regards
Barry
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Hi Tongey
looks good. how are you cooking it? Chicken tikka usually has smokey charred bits around the edge that add to the wonderful taste :) A good blast under a very hot grill or using a chefs gas torch will achieve this.
Regards
Barry
Thanks Barry
I cook it under a hot grill too. But normally, I use small kebab skewers and am able to close the grill door to retain the heat. This time, I could not resist using my new skewers (inspired by Razors Seekh Kebab post!) so I was unable to close the lid. Then didn't want to overcook them. They are delicious as a starter!!!
In fact, here is a picture of tonight's tea...complete with Blade's Tikka, Razor's Kebabs (not using my new skewers) and Curry2Go bhaji's... shop bought Naan :( with salad, Dipuraja Onion Chutney and Mint Sauce :D
All delicious... Thanks to Ray and Blade for the recipes!!
(http://www.curry-recipes.co.uk/imagehost/pics/e1ce19113348589a7d884b12d2fdab18.jpg) (http://www.curry-recipes.co.uk/imagehost/#e1ce19113348589a7d884b12d2fdab18.jpg)
I got a Chicken Madras and Pilau Rice sitting in the fridge. I cannot guarantee it will still be there at the end of the night!!!
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In fact, here is a picture of tonight's tea...complete with Blade's Tikka, Razor's Kebabs (not using my new skewers) and Curry2Go bhaji's... shop bought Naan :( with salad, Dipuraja Onion Chutney and Mint Sauce :D
All the home-cooked stuff looks absolutely superb (none would look out of place at, say, the Taj of Kent) but the shop-bought naan looks a terrible disappointment : more like a half-pitta than a naan. Ignoring the appearance, how did it taste (and what make/brand is it) ?
** Phil.
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In fact, here is a picture of tonight's tea...complete with Blade's Tikka, Razor's Kebabs (not using my new skewers) and Curry2Go bhaji's... shop bought Naan :( with salad, Dipuraja Onion Chutney and Mint Sauce :D
All the home-cooked stuff looks absolutely superb (none would look out of place at, say, the Taj of Kent) but the shop-bought naan looks a terrible disappointment : more like a half-pitta than a naan. Ignoring the appearance, how did it taste (and what make/brand is it) ?
** Phil.
Hey Phil... sorry for the late reply!!
And thanks for the compliments on my home made starters!! :D
In fact, you are 100% spot on with the bread, it actually was pitta bread.....don't remember the brand, and would rather not remember the taste either :( It was dry, and unappealing... I just left mine and tucked into the rest........ :P
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Blimey tongey .. have to agree with Phil .. that looks as good as you'd get in any BIR and better than in a lot ..... the day I can make a plate up as nice looking as that I'll have reached my goal .. thanks for the pic !!! :)
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perfect starter plate :)
Regards
Barry
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I'm hungry all of a sudden. ;)
Nice effort there Tongey. Looks absolutely bang on. Even the pitta bread looks good to me (we can't get proper UK style pitta down here)
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Thanks for for the kind words guys!! :)
I would again like to thank Razor and Blade for the great Kebab and Tikka recipes that grace this plate ;)
As it happens, I got a bowl of Seekh Kebab in the fridge preparing to cook and 1kg of Chicken marinading to cook Tikka tomorrow!! I bloody love the stuff 8)
Going to have guest around tomorrow for the first time since I have been using BIR techniques so looking forward to it!
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Your steaming well in front of me Tongey.
I've made a Tikka marinate which doubles up as the makings of the massala and had it frozen for over a week now.
As for the pitta bread, I'm going to stick my kneck on the line here and say for conveniance I've been buying Icelands Garlic and Corianda Mini Nans, 6 for
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Your steaming well in front of me Tongey.
I've made a Tikka marinate which doubles up as the makings of the massala and had it frozen for over a week now.
As for the pitta bread, I'm going to stick my kneck on the line here and say for conveniance I've been buying Icelands Garlic and Corianda Mini Nans, 6 for
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Oops, sorry for the double post. I actually forgot I had a kilo of chicken marinading in the fridge. It has been there for 48 hours. Took it out the fridge about an hour ago and is now cooking away!!! The smell is fantastic!!
Cannot wait to taste. Will get a pic on here soon........... ;D
(http://www.curry-recipes.co.uk/imagehost/pics/120e06157f1f5c68ae828380f4d0fbef.jpg) (http://www.curry-recipes.co.uk/imagehost/#120e06157f1f5c68ae828380f4d0fbef.jpg)
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Just have to wade in and say that I've made this twice this weekend using the original recipe with no additions etc.
Both marinated for 24 hours.
Once cooked under the grill and on Sunday's BBQ.
I have to say that this will be my tikka recipe of choice from this point on. Fantastic!.
Thanks for sharing.
(http://www.curry-recipes.co.uk/imagehost/pics/29e291309ec55c4ca00784a7e139c867.jpg) (http://www.curry-recipes.co.uk/imagehost/#29e291309ec55c4ca00784a7e139c867.jpg)
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Hi Petrolhead .... they look amazing !!
Would you say they were better from the BBQ or from under the grill please ??
Thanks Colin :)
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Hi Colin,
OK I must confess that as I remember both were very good but I did say made as the original recipe.
The grill method was as the original ie. breast meat.
The BBQ was using the original mix but I popped into Asda and picked up a couple of Chicken legs and marinated for 24 hours.
You have to control a BBQ to avoid burning.
This worked well but I would say no better than the grilling method.
Hope that helps.
Regards, James
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I really like the look of this Tikka recipe, so thought I'd give it a go as a first foray into Indian cooking.
As I'm very easily confused :o, I do have a couple of questions though.
When recipes have a mix of spices and also have garam masala listed, is the GM not a little redundant if it's mostly made up from the same mix of spices?
When GM is listed, is there a standard mix or commercial version that people use, as all the recipes / packets seem to have a different blend of ingredients.
Thanks in advance and just have to say what an amazing find this forum has been.
Cheers.
Edit
I've just found the discussion here
http://www.curry-recipes.co.uk/curry/index.php?topic=6252.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6252.0)
Which I suspect will enlighten me.
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Just wanted to add that Blades recipe works beautifully for Pork as well.
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Garam masala tends to be a ground mix of the 'woody' spices like cardamom, cassia, star anise etc. Curry powder is a ground mix of the 'seedy' stuff like coriander, cumin, etc.
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I really like the look of this Tikka recipe, so thought I'd give it a go as a first foray into Indian cooking.
As I'm very easily confused :o, I do have a couple of questions though.
When recipes have a mix of spices and also have garam masala listed, is the GM not a little redundant if it's mostly made up from the same mix of spices?
Hi Dajoca, your confusion over GM is possibly because some inferior GM blends sold in supermarkets do have cumin and coriander as the most prevalent ingredients. They shouldn't. I bought a small jar of "Bart Spices Garam Masala" (http://www.bartspices.com/html/category.php/cmd/p/id/52/cat/13) which, as you said, had mostly the same spices as you might find in mix powder (but also cinnamon, cloves and cardamom in addition). I ended up binning it after discovering "real" garam masala such as the one sold on eBay by Jaipur Millers: http://www.ebay.co.uk/itm/Jalpur-Garam-Masala-175g-/221036446201 (http://www.ebay.co.uk/itm/Jalpur-Garam-Masala-175g-/221036446201)
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Thanks for the clarifications.
Having made this a few times, but also having a sieve like memory, I've just realised I don't know if the Methi listed in Blades Tikka recipe is referring to leaves or ground seeds.
Anyone clear this one up for me as the cr0 glossary just says Methi = Fenugreek.
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Hi Dajoca,
It's Methi leaves.
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Thankyou.
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My first post and I just wanted to say thanks.
While it's not quite the same a CT I've tried it's exceptionally tasty (which I wasn't sure f as the marinade doesn't smell that good) and by far the best tikka recipe I've tried.
Off to experiment with a base sauce now and make a real BIR meal.
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My first post. Made this recipe 3 times now -- its just awesome.
Its good with a corriander & mint yohgurt.
:D
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What a fantastic read of over 6 years worth of comments, and as for the pics, well they all look bloody delicious. Ive been trying to master chicken tikka for 20 years and I cant believe Im going back to using a jar of Pataks paste! Ive used everything else in the recipe except this one missing ingredient ::) Guess what i'll be trying on the weekend?
Cheers
Steve
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Will be putting this in the marinade tonight for 24 hours. Looking forward to trying it without the cake-like grainy yoghurt goo feel. Being a bugger trying to find the Pataks tandoori paste too. My wife, who is not a curry maker but just eats what I make even asked why I was buying a jar of Pataks! I said its an experiment, trust me :o Will let you know I it goes.
Cheers
Steve
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Hi Steve
You should find the Tandoori paste in Coles. Unfortunately they don't stock the tikka, or Kashmiri masala pastes.
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Yeah Mick, got it from Coles. Last jar too!
Cheers
Steve
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Had this on Saturday and thoroughly enjoyed it. Will definately be making it again. (Maybe with half the qty of lemon). Got the old spinning chicken on the skewer happening so could only really grill one side. Havent had this before as I normally cook on the BBQ. It was no drama, I just put the nice grilled side up on the plate. Got the thumbs of from the wife. Unfortunately no pics as in her excitement to take a pic of what I had prepared she dropped and broke the bloody camera!
Cheers
Steve
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Ate another kilo of this last night with my wife and sister in law. Half as an entree the other half in a butter chicken. Bloody delicious
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(http://www.curry-recipes.co.uk/imagehost/pics/5710b4f279f9178b91d2ba9156664707.JPG) (http://www.curry-recipes.co.uk/imagehost/#5710b4f279f9178b91d2ba9156664707.JPG)
Heres a pic before going in the fridge.
Cheers
Steve
Edit: Loving this no yoghurt tikka!
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After making many tikka dishes through the years this one tops them all! Also the use of no yogurt for the marinade worked perfectly! another batch is in the fridge marinading right now,delicious!!!!!!!!!!!!
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24 pages of compliments over 6 years for a CT recipe....isn't it getting a bit repetitive?....yes but sod it, here's 1 more! Made it to spec yesterday and BBQ'ed the chicken pieces on skewers, served as a starter with salad, slice of lemon and mint/yoghurt sauce. What else can I say than "Fan-bloody-tastic"! (excuse my French!) No seriously, nothing I've tasted has ever come anywhere near as good as this one and I really can't see how you could improve it. Thanks Blade for this gem.
Happy Clive.
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I tried this recipe -v- the one that I have been using and it wins hands down. I hadn't used skewers to cook chicken tikka before, and only had short round wooden ones, but the result was great. Am now looking for square skewers. After tasting a few pieces (yum) made the rest into CTM with a butter sauce. Delicious. My wife, who normally arms herself with a giant glass of milk and half a loaf of buttered bread at the mention of curry, loved it. Thank you Blade, I'm on a winner here.
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I'm marinating my chicken right now ready to cook the chicken tomorrow.
I'm awaiting delivery of some skewers at the moment so would like to know best alternative method for cooking the chicken using an oven and/or grill.
I intend to use most if not all of it in forthcoming curries so am I right in thinking I should undercook it slightly?
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Meanwhile doing further research led me to this method:-
Preheat oven to 350F
Put Chicken (with paste) on rack in baking tray;cover with foil.
In oven for 20-30 mins (perhaps no more than 20 if using later in curry)
Out of oven and apply few drops of oil to chicken.
Grill on high heat until slightly burned; maybe only 1 minute each side.
Hopefully this will provide a satisfactory result.
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Meanwhile doing further research led me to this method:-
Preheat oven to 350F
Put Chicken (with paste) on rack in baking tray;cover with foil.
In oven for 20-30 mins (perhaps no more than 20 if using later in curry)
Out of oven and apply few drops of oil to chicken.
Grill on high heat until slightly burned; maybe only 1 minute each side.
Hopefully this will provide a satisfactory result.
I wouldn't under cook your chicken mate.
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I'm marinating my chicken right now ready to cook the chicken tomorrow.
I'm awaiting delivery of some skewers at the moment so would like to know best alternative method for cooking the chicken using an oven and/or grill.
I intend to use most if not all of it in forthcoming curries so am I right in thinking I should undercook it slightly?
I generally oven/grill chicken tikka and use a tip(s) from CBMs book. I cut the uncooked chicken breasts once, lengthways (perhaps twice if the breasts are particularly large). Actually I get my butcher to do this. Marinade and cook (oven/grill) them this way. When they are done allow them to settle for a few mins and then cut across the grain to get your bite size chunks. I think there is less chance of over-cooking/drying out the chicken this way. Cooking times will vary. Mine are usually done in 20-25 min at 190 degrees in an electric oven, and then a couple of mins under a hot grill, to char. But ensure that the juices run clear in the oven. I also check the chicken is cooked properly by cutting into one of the plumper areas. One other thing is to allow the marinated chicken (from the fridge) to warm up at room temperature before cooking. Enjoy Blades tikka recipe!
Rob
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Great advice guys!
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Best advice I can give you all is to try my tikka marinade. Its made without the need for Pataks pastes, and in my opinion gives Blades recipe a "good run for the money". 8) 8) 8) 8) 8)
I'm suprised no one has tried it yet and given me some feedback. There's been a couple of members who have threatened to try it lol...... ::)
You can find it here
http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0)
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Post deleted and moved to the correct thread (http://www.curry-recipes.co.uk/curry/index.php?topic=5829.msg81563#msg81563).
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i made this during the summer for a party we held they thought i had bought it in from a take away nuf said.
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Absolutely delicious!
20 mins on a baking tray covered in marinade at 175F (Fan assisted)
Brushed each piece with oil then under highest grill for 2 mins each side.
1 portion used in later Jalfrezi and 2 remaining portions frozen.
BTW 600g raw weight doesn't seem to go that far! Only got 3 x 150g portions from it.
But delighted with first attempt at Chicken Tikka; onwards and upwards!
Froze remaining marinade for next batch. Doubt enough left to effectively marinate 600g of chicken so will have use less chicken or top the mix up.
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I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.
600g Chicken - 4 or 5 breasts
I am going to have a go at this as interested to see what it ismlike without yogurt. I haven' read all 25 pages so apologies if This has been mentioned but 4 orm5 breasts to make 600g? Sure these aren't quail? ;). Joking aside, the fresh breast I get from Smithfield market are around 250g a piece ( and not pumped full of water in case anyone asks ) . I thought e weight may be written wrong at first but then noticed - cut each breast into 3 or 4 pieces. I would get 7 or 8 normally for Tikka.
Anyway I suppose the mix to weight is the main issue so will let you know how it goes. 8)
Just noticed clowns last post. - going to adjust up to. 6 breasts = 1400 g.
Also , mint sauce? Many say don't use this as jelly is better? Thoughts ?
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There's plenty of marinade for 7 or 8 chicken breasts, no problem. I normally put 1kg of chicken in and there's plenty of room for more.
Just as an aside, I now use mickdabass' chicken tikka recipe, and that marinade copes easily with 1kg too.
I use mint jelly myself, bit it's down to personal preference. The sauce can be a bit overpowering if you''re not careful, while the mint is much less so and so more can be added if necessary. It's a bit like the old adage about sugar and salt - you can put it in but you can't take it out again.
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There's plenty of marinade for 7 or 8 chicken breasts, no problem. I normally put 1kg of chicken in and there's plenty of room for more.
Just as an aside, I now use mickdabass' chicken tikka recipe, and that marinade copes easily with 1kg too.
I use mint jelly myself, bit it's down to personal preference. The sauce can be a bit overpowering if you''re not careful, while the mint is much less so and so more can be added if necessary. It's a bit like the old adage about sugar and salt - you can put it in but you can't take it out again.
Naga, you are saying that the base recipe quantities will do for 1kg easy? Sounds good as i did think there was a lot of liquid there with the lemon juice and the water.
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Aye, mate, there's plenty of liquid in both recipes.
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Ok. Read some of the last posts now too and started to salivate. Defrosted 1kg and mixing the marinade as I type. Any saddos want to see some Tikka porn when done? :D
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Its in the fridge. Overnight jobbie!! ;)
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...Overnight jobbie!...
Interesting phrase! Means something quite different up here north of Hadrian's Wall! :)
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...snip... want to see some Tikka porn when done? :D
Who could resist an offer like that??? :o
Go for it ;D
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...Overnight jobbie!...
Interesting phrase! Means something quite different up here north of Hadrian's Wall! :)
hahahaha
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aye ah ken whit ye mean
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aye ah ken whit ye mean
Ah... that brings back memories of my time in Glasgae.
When I first arrived there I was completely baffled when I was asked "De ye ken?" (Such and such a person or place/thing.)
But not as baffled as my mate when he came to visit.
His name was Ken....
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Back on subject. (. ;). ) its smelling good and as suggested - plenty marinade. Might even chuck a whole breast in after I do the tikka and grill it for lunch tomorrow ;D
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Oh dear.. ;). These really are very good. Gave them 24 hours marinating. Great smells but my ruby fridge is used to that. Very tender and succulent. Gave them 2 mins on each quarter turn - perfecto to the point I cannot stop nibbling at them.
Just one 'but' though. I reckon they are too salty but that could be personal taste. Next time will half the salt as it can always be added later.
I will post some pics later on the piccy section.
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I bought a jar of "coleman's classic mint sauce" is this the same as this recipe calls for?
Also, with regards to methi leaves, it seems the pack I bought has them in sort of a "nest-like layering"... do people just shred them with fingers to get them down to a "consistency" between leaves and powder?
Has anyone used fenugreek powder as an alternative and if so, how many TSPs or some such has been used?
Is there an alternative for someone who does not have skewers?
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Hi. Coleman's mint sauce will be absolutely fine.
Regarding the methi leaves, not sure what you mean about a nest - can you post a pic? Fenugreek powder is not an alternative for methi leaves, the tastes are quite different. Stick with using methi leaves as they are a fundamental basic ingredient for BIR flavours.
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gagomes as natterjack says the leaves should be green, dried and brittle and should just crumble in between your fingers or the palms of you hands - look for "Kasoori Methi" on the box.
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Regarding the methi leaves, not sure what you mean about a nest - can you post a pic? Fenugreek powder is not an alternative for methi leaves, the tastes are quite different. Stick with using methi leaves as they are a fundamental basic ingredient for BIR flavours.
I agree that one cannot substitute one for the other, but I am less convinced that methi leaves are BIR whilst ground methi is not. The aroma of ground methi is /very/ BIR-like, and I use it as a matter of course in my Madrases and so on.
** Phil.
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I am less convinced that methi leaves are BIR whilst ground methi is not. The aroma of ground methi is /very/ BIR-like, and I use it as a matter of course in my Madrases and so on.
Surely you have that back to front Phil?
Methi leaf (Kasoori Methi) is very much a component of many BIR dishes. Ground methi seed is undoubtedly a component (of curry powder if not added on its own) but in what way is its aroma BIR like? I just went and had a good sniff of my admittedly unfresh, ground methi seed and I can not relate its aroma to anything BIR like - or do you mean when it's cooking perhaps?
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Gagomes,
Just rub the 'nest like' leaves between your palms to grind it to a powder like substance. Don't worry too much about getting it to a fine powder.
There is an alternative cooking method that doesn't require skewers and provides a nice addition which cooks in the oven as opposed under the grill. Preheat your oven to it's hottest setting, slice an onion and separate the rings, place on a baking tray and place the chicken on the onion. Pop it in the oven for about 15-20 mins or until cooked. Done right you should end up with succulent chicken with singed edges and tobacco onions to accompany it.
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Axe,
Gagomes,
Just rub the 'nest like' leaves between your palms to grind it to a powder like substance. Don't worry too much about getting it to a fine powder.
There is an alternative cooking method that doesn't require skewers and provides a nice addition which cooks in the oven as opposed under the grill. Preheat your oven to it's hottest setting, slice an onion and separate the rings, place on a baking tray and place the chicken on the onion. Pop it in the oven for about 15-20 mins or until cooked. Done right you should end up with succulent chicken with singed edges and tobacco onions to accompany it.
That is some suggestion right there! I will follow your advice - thanks a lot :)
As for the "methi nest" as I put it for lack of better english to describe it (which I think Axe may have understood correctly) I was referring to semi-tangled bunch of dried methi leaves. This is the one I bought:
(http://cdn2.bigcommerce.com/server300/2cec5/products/888/images/2619/Mdh_Kasoori_Methi_25G__54344.1323931883.1280.1280.jpg)
Funnily, while I don't seem to exaggerate on this spice (generally add less than a level teaspoon, not even very packed as there is some room in between the interleaved leafs and I don't add too much because Julian claims too much can add a sour taste to the dish) I seem to get my curries wrong whenever I add it, though that seems to be a coincidence only :)
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Surely you have that back to front Phil? Methi leaf (Kasoori Methi) is very much a component of many BIR dishes. Ground methi seed is undoubtedly a component (of curry powder if not added on its own) but in what way is its aroma BIR like? I just went and had a good sniff of my admittedly unfresh, ground methi seed and I can not relate its aroma to anything BIR like - or do you mean when it's cooking perhaps?
No, I meant the raw smell : I have just been to the spice cupboard and sniffed my own supply, and the aroma I pick up is the same aroma as I detect coming from the vents of BIR kitchens and also the same aroma that I exude from my skin after eating BIR food. What is interesting is that my local convenience store, sub-continent run (not sure which part) do not stock ground methi nor do they use it in any of their own foods : methi leaves, yes; ground methi, no.
** Phil.
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...This is the one I bought:
(http://cdn2.bigcommerce.com/server300/2cec5/products/888/images/2619/Mdh_Kasoori_Methi_25G__54344.1323931883.1280.1280.jpg)
Aye, that's the stuff, right enough. I wouldn't worry too much about trying to balance precise quantities of the loose dried leaves in a teaspoon. Take a large, equivalent pinch of the leaves and, as Axe, says, rub it between the palms over the curry pan. Sorted! :)
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Thanks Naga. I've just made this recipe, it's currently in the fridge marinating until tomorrow and smells wonderfully already.
I hope it tastes good, as I had to use tikka paste instead of tandoori paste as I didn't have the latter.
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can i use CA Tandoori spice mix for the spice mixture needed for this recipe?
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Made this twice now and it's simply the best I've ever tasted. Used the chicken in a tikka madras with absolutely superb results! :)
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Hi all, currently have some of this marinating in the fridge. I too was uneasy about using the pre-made paste so I've substituted with tamarind paste as this seems to be the main reason for it.
I'll cook it tonight and eat some. The rest is heading for a biryani I think.
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Has anybody who's made this tried Abdul Mohed's tikka marinade? How does it compare?
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Just thought I'd chime in and say that i tried this (with a couple of minor variations) and It came out pretty good - Very tasty & moist chicken
I think my broiler may be a little short on the heat required and It was a bit soggy on the outside so When It comes time to pull the bbq out I'll try it on there and see what difference it makes.
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Not many posts in this thread anymore, but with the weight of positive comments, I just have to try it. I can't bring myself to use Pataks though, that tang will have me toss the lot, so I used tamarind instead. I guess Pataks is used as some don't have tamarind to hand, so I'm not going to worry about this.
I'll be oven cooking as I don't really have a grill, so a bit worried about drying them out if I don't cook them quick enough. My peices are about the size you'd put in a curry, so not so big. I'm going to set my oven at 250 degrees C and judge by eye, oh, and my trusty Thermopen.
I quite like chicken in plain tandoori masala and oil, so interested to see what the rave is about.
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interested to see what the rave is about.
But you may never know unless you try the recipe as originally written. When you visit a BIR, do you check if they use Pataks in anything you are likely to order, and then leave the place if they say 'yes'? Do you really think as many people would have enthused about this recipe if it tasted of Pataks rather than tikka? I don't think so. Your comments are irrational.
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That's a bit harsh, George. Have you been for Christmas lunch (wine included) today?
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I thought this recipe was ok, bit of a pain to make but made average Tikka, I now use a jar of tikka botti paste by Laziza and just add some yoghurt and marinade the chicken and it makes IMO far superior Tikka.
I believe another member on here introduced that paste before I got round to trying it, think it was Bengali bob but might be mistaken.
Anywhere if you can buy some and try it. only costs about ?2 quid for a jar
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I can't bring myself to use Pataks though, that tang will have me toss the lot, so I used tamarind instead.
I'm the same, my friend, I try to avoid Pataks through pure, unadulterated, bias against using such things. My BIR quest was to try to replicate TA curries from scratch, and it remains my quest. I will, however, use pastes etc if I have managed to replicate them, but it was too much of a hassle. But I have to know that I can achieve the same, or better, results before I go for the easier option.
I've tried Pataks Tikka paste and found it too 'industrial' for my taste. I guess it's a matter of taste and everyone is different. It didn't taste like ant Tikka I had had though. I also find yogurt-free marinades give me the best results.
I cook my Tikka in pieces which are double the size of that which you would find in a curry. I find that that, in an oven, keeps the chicken moist and tender.
Good luck anyway :)
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My oven(s) let me down big style I'm afraid. I simply have no way to char. In any case, I can see the strong potential of this recipe. It certainly beats tandoori masala on its own. Given all the extra additions, I was surprised how strong the tandoori masala flavour came through. Salt & chilli levels were good. If I'll change one thing, it will be to reduce the quantity of lemon juice. That said, the juice I use must be strong, as I've suffered with other recipes also. I know what I use is much stronger than freshly squeezed lemon juice, so the reduction is personal to my ingredients.
I will never again use a Pataks paste. As soon as I taste that twang it spells "homemade rubbish" for me. Only once in my life, about 10 years ago, have I ever tasted that twang in a restaurant and I still talk about how shocked I was. I know there are restaurants that do use Pataks, particularly Kashmiri Masala Paste (which I've never bought myself, so can't comment on), but I've certainly never tasted the Pataks twang in a Bradford BIR, and would never return to a restaurant where I do. I'm quite sure the addition of the Patak's paste would have rendered this recipe awful for my taste, and my substitution and the result I achieved proved great for me, bringing me forward. I think you can probably tell I don't really worry about the omission.
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Hi Gazman
I have various Laziza pastes and use thes in lieu of Pataks but other than that follow the recipes for everything else and it makes superb tikka! Laziza is the preferred stuff in my house, i get it in rusholme when passing and is only about a quid a jar for tikka, tikka boti and tandoori!
Ed
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KC, I see where you are coming from with Patak's, so what about using a different brand of tandoori paste or better still, make up your own "paste". I recently made a Balti Paste and it is a real winner for mine. Personally I would be prepared to give it a go as written and would most likely "over analyse" by doing a side by side. But then again I doubt I'd buy a jar just to do it when I have tamarind and a cupboard full of spices.
The Patak's "yeh or nay" question is an ongoing and never-ending one. As I've posted earlier I found their Mild Curry Paste to be a good addition to some dishes in controlled dosage, but there are other "supermarket varieties" from their range that I just don't like at all.
Get a little gas flame burner torch and hit the pieces briefly once done in the oven.
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Hi Gazman
I have various Laziza pastes and use thes in lieu of Pataks but other than that follow the recipes for everything else and it makes superb tikka! Laziza is the preferred stuff in my house, i get it in rusholme when passing and is only about a quid a jar for tikka, tikka boti and tandoori!
Ed
so u make the same recipe but instead of using pataks you use the one I said? try it the way I said instead of all of the messing about with all the other ingredients, its amazing on its own with a little yoghurt
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Laziza pastes are pretty good, but as with Pataks I find they need to be diluted.
I use less yogurt & more milk to do this & cut the bitterness out. This also stops you getting a grainy curdled texture
that the bir tandoor seems better at dealing with than a domestic oven imo.
Whether blades recipe is a tikka or tandoori marinade, cooked at home its not better than any bir I use.
Only cooking in a tandoor would test it properly
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its not better than any bir I use.
I don't think it's better
It's just different
BIR tikka has a subtlety, which has it's place
Blades recipe is very similar to what I make at home, with my tandoor
My family prefer a stronger flavour
My tikka is no good for making a curry with
It's such a strong flavour, that it ruins the sauce
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My tikka is no good for making a curry with
It's such a strong flavour, that it ruins the sauce
Yep second that haldi, blades tikka overpowers any curry that I have made, and do not use it curries now
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Totally agree regarding overpowering the taste of a curry. For a tikka that is OK in a curry I use pat Chapman's light tandoori marinade.
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...I use pat Chapman's light tandoori marinade.
Is this the recipe you use?
(http://britishexpats.com/forum/barbie-92/curry-534808/page2/#post6341693 (http://britishexpats.com/forum/barbie-92/curry-534808/page2/#post6341693))
Light Tandoori Marinade
5fl oz (150ml) milk
2 teasp garlic powder
1 teasp ginger powder
1 teasp chilli powder (more if you like it hotter)
1 teasp dried mint
1 teasp salt
1/2 teasp deep red food colouring (optional)
1/2 teasp turmeric
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Looks like the one naga, I haven't got his book to hand to confirm. It delicately flavours the chicken but does not leave a thick marinade coating on the chicken. Hence when you use the tikka pieces in a curry the marinade doesn't come off and ruin your sauce. I still use thicker tikka marinades for some dishes though. Chicken chaat and chicken tikka masala being two of them.
Speaking of chicken chaat, got 2 kg to cook for boxing day lol.
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Mmmmm! Chicken Chaat! That, along with Chicken 65, had sort of slipped off my radar. I must remedy that!
Thanks for replying to the marinade question, DH. I've got some tikka to make tomorrow, so I think I'll give this one a go just to try out.
I don't have any Pat Chapman books, and I haven't tried out any of his recipes (mainly due to the bad press his stuff seems to attract), but I *do* use his tandoori masala mix which is recommended in Curryhell's Elaichi North Indian Special (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.msg77462.html#msg77462) and it seems pretty good.
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...but does not leave a thick marinade coating on the chicken. Hence when you use the tikka pieces in a curry the marinade doesn't come off and ruin your sauce.
I'm surprised you say Blades Tikka leaves a coating. As it has no yoghurt, I found it didn't stick to the chicken at all. In fact this was the first real chicken tikka I've done, one that infused the meat rather than just coated. That said, I agree that is has a real punch.
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Using fresh garlic and ginger makes a difference to this. I tried it at the weekend , didn't have any mint and it was amazing.
My view is use fresh garlic, ginger, onion in every dish. Mmm
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I see reference here to yogurt inclusive marinades leaving a coating on the chicken which 'spoils' the result. Don't know if any of you recall /saw Heston Blumenthals programme on tikka etc (for butter chicken dish I think) where he wondered why Indian chefs use yogurt in their marinade process at all. He went so far as to to an MRI check on chicken marinaded with / without yogurt in the marinade and found the yogurt took the marinade much deeper into the chicken than without. I would conclude from that you would be ok in removing any surface 'sticky' yogurt marinade without losing much taste effect if you want to - the flavour has already been taken well into the 'meat'.
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don't forget my regional tikka dish (Dubai - Ravi restaurant[Pakistani]) - here
http://www.curry-recipes.co.uk/curry/index.php/topic,8569.msg98090.html#msg98090 (http://www.curry-recipes.co.uk/curry/index.php/topic,8569.msg98090.html#msg98090)
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Hi this recipe looks great I'm going to give it a try. Dose anyone know weather this type of marinade can be made in bulk and frozen and defrosted (before adding to the chicken) or is it some thing that should be made as you want it? Thanks
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Yes it freezes well. Just don't keep it in there too long though or you lose the subtle flavours. I've even frozen the raw chicken in the marinade when other things got in the way of getting round to cooking it. Turned out fine when defrosted.
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Hi this recipe looks great I'm going to give it a try. Dose anyone know weather this type of marinade can be made in bulk and frozen and defrosted (before adding to the chicken) or is it some thing that should be made as you want it? Thanks
Hi Dubbie, I wouldnt freezing the marinade personally, it's so simple to whip up and it's all things that anyone interested in BIR would have to hand.
Keep it simple and fresh and you will get the full benifit from the marinade, freezing will add liquid and that's not ideal for this kind of marinade.
Good luck.
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I find it very handy to keep a bag or two in the freezer. We get home from work, decide weather is nice enough to eat in garden. 8) Get bag out of freezer and place in tepid/warm water, fire up Tandoor, take a shower, prep salad, skewer up Tikka and straight in Tandoor. Open bottle of wine for my better half, beer for me, take pitta bread out of freezer and defrost and warm through by whichever method I decide at the time. The only thing that's missing is a really good sauce! Raita is OK. But I've been looking for something else for ages, any suggestions would be welcomed. :)
All this takes me 1 1/2 hours from walking in the door to sitting down, eating, drinking & relaxing.
If I haven't got any chicken tikka marinating in fridge or frozen in freezer, I have on occasion wondered down to the takeaway, ordered the Tikka of which a portion is small and expensive so need 4 portions for the two of us, I always get carried away and buy more than planned cos the BIR aroma hits me and turns me into a complete 'pig'. While waiting I'd pop next door onto Pub for a quicky.... Before I know it, I'm
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...The only thing that's missing is a really good sauce! Raita is OK. But I've been looking for something else for ages, any suggestions would be welcomed...
Alex Wilkie's Pakora Sauce recipe is the real deal and is simple to knock up.
https://www.youtube.com/watch?v=qb_gsLomMuM (https://www.youtube.com/watch?v=qb_gsLomMuM)
PS: I like your tandoor prep routine! Right up my street! :)
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Thanks Naga - looks great, I'll def be trying that... I might even put a tablespoon in one of my curries!
You never know... It could blow us away with added flavour!
Cheers
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Not sure about putting it in your curries, Stu, but it's the dog's in a kebab, burger or just a dip. Without the yoghurt, the kebab sauce has exactly the same translucence as the chilli sauce I would expect from a T/A or restaurant. The yoghurt changes the taste and calms the chilli hit down. I usually have a dish of each for dipping my pakoras etc. Oh, and it freezes well too, so ideal for your tandoor schedule! :)
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...and with barbeque's just around the corner...! Many thanks.
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Oh, and it freezes well too, so ideal for your tandoor schedule! :)
Perfect - thanks Naga
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Oh, and it freezes well too, so ideal for your tandoor schedule! :)
Perfect - thanks Naga
Just don't invite Gordon over for dinner ;)
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could i do this with prawns????
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Only one way to find out.
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could i do this with prawns????
I have tried this recipe with
Paneer
Prawns
Green and Red peppers
Mushrooms
Partially cooked potatoes
Fish mainly monkfish, tilapia, cod, coley and salmon
all work fine.
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I have tried this recipe with
Paneer
Prawns
Green and Red peppers
Mushrooms
Partially cooked potatoes
Fish mainly monkfish, tilapia, cod, coley and salmon
all work fine.
Good list, UF, and useful to know. Thanks! :)
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inviting the folks over for a curry. done this a few times and they love it. the stuff i make is in the exact style that we've been used to after 35 years of the same chef in the same restaurant, but better. never really posted on here that much but i'm doing this recipe as it is in post 1 for the first time. i'm doing it with lamb and plan on leaving it for 2 days in the fridge then slow cooking before adding it to the 'finally cracked it' bhuna sauce. i want this one to be amazing. any tips?
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New to the forum and tried this out last night. Very nice thanks Blade
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I love this tikka, delicious, as a starter or stand alone dish, but I feel it overpowers when added to a curry.
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I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.
This recipe is actually better than anything I've eaten in a BIR.. honestly.
Tried this today after letting the chicken marinade overnight.
It was delicious, definitely going in our rotation of recipes to make again.
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I love this tikka, delicious, as a starter or stand alone dish, but I feel it overpowers when added to a curry.
I have also found this! The key is to cook it at the same time as your curry. And drop it in at the last minute so the tikka marinade doesn't leach into your curry sauce and ruin the flavour.
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Or use one of the weaker ones such as CA's
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I love this tikka, delicious, as a starter or stand alone dish, but I feel it overpowers when added to a curry.
To be honest, I have never found a tikka that doesn't, which is why I find it so odd that almost invariably the so-called "chef's specials" or "house specials" all use chicken tikka rather than fresh (=pre-cooked but not tikka'd) chicken ...
** Phil.
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you could try mine :)
My marinade is made runny to reduce the claggyness which in turn limits the amount flavour leaching
http://www.curry-recipes.co.uk/curry/index.php/topic,5829.0.html
Regards
Mick
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Which I can vouch for and is my now go-to tikka marinade for use in a curry rather than as a standalone tikka portion :)
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Thanks Garp 8)
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I'm finding it almost impossible to get the Patak's Tandoori paste these days. All the shops seem to stock the Tandoori spice marinade and it's just not the same. Anyone else finding this?
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I'm trying out blades recipe for the first time! My local supplier only stocks the pataks spice version it states on the ingredients that it contains 8% tamarind I'm cooking this tomorrow will post my opinion when I've tasted it
My verdict! nice and tangy and its above average on taste
However I can't honestly say it better than all BIR restaurants I favour
Will make it again though because I enjoyed it.
New photo added
CAB.
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Hi, We fancied a change today so have switched to Blad's chicken tikka. For new forum Members this is a longstanding recipie and well worth reviving the thread and posting your results.
Enjoy. :)
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Little chilli try adding 2 top mint sauce and keep the recipe the same, it will surprise you with the taste.
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Thanks UF, I am fond of this recipe but have had no time to cook lately. After 12 months rehabilitation from a operation im just about able to cook. But I will never get the strength I had back in my arm, so marinated recipes are perfect for me.
If you have any other recommendations please let me know.
Many thanks
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Apologies if someone has suggested this, but it's a really long thread!
I decided to test out a theory; that this marinade would make excellent pakoras.
Here's what I did:
- Made up the marinade as per the recipe. I added chicken breasts, because I was making tikka for a CTM.
- Added some chicken thighs, in slices approx 1.5cm wide
- Marinated overnight
- Patted the chicken thigh slices dry(ish) with kitchen towel
- Added some of the marinade to a bowl (I used a strainer, because my G&G was a little on the chunky side)
- Added gram flour
- Added some additional water
- Added a pinch of additional salt
- Added a little extra Kashmiri chilli powder
- Combined to make a thick batter
- Coated the chicken pieces
- Deep-fried the chicken pieces (about 5-6 mins at about 180 deg C)
In my humble opinion, it worked out really well.
Some pakora sauces seem to be slightly on the acidic side, which I love, but because the marinade is quite citrusy, I reckon a milder - perhaps yoghurt-based - sauce might be better with it. But whatever floats your boat!
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I have for some time wanted to try Blade's tikka, but only since the purchase of the Tepro grill have I been sufficiently motivated so to do. My starting point was Blade's recipe, which I slightly re-formatted then printed and laminated :
Blade
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Well, it was OK (certainly moist) but I found the lemon too dominant. Probably my fault for not pro rata-ing the marinade when I discovered I had less than 2/3 of the amount of chicken that Blade specifies. I took only four pieces out tonight to try, and what I have now done is remove half the remaining marinade and replace it with Greek-style yoghurt. More tomorrow when I have tried the next batch (there should be sufficient for at least three meals).
** Phil.
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Hi Phil i only add 2 tbsp lemon juice at the start and leave for 30 minutes or so. I also cut chicken breast/thighs into quite large chunks because it is easier to marinade and skewer when cooking then just cut into smaller bite-sized pieces when cooked.
I have been using this recipe for years now and have a few different variants of it depending how i will cook the chicken/meat.
I also use it for marinading lamb chunks but i do use the 4 tbsp lemon juice and leave the first marinade bit, 2 tbsp lemon juice for around 2-3 hours but drain this off and carry on with the recipe.
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Many thanks for the feedback, UF. All suggestions and experiences noted, but as regards "chunk size" I find that about seven chunks (one from the thinnest end, a little longer than the rest to compensate), then cut longitudinally and then across into 2 x 3 pieces gives me really large chunks (far more than a mouthful) that fit very comfortably onto a 1/4" steel barbecue skewer (absolutely essential for the Tepro, to avoid having to keep removing the chicken to turn it). Each chunk would then give me three mouthsful or so.
** Phil.
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Many thanks for the feedback, UF. All suggestions and experiences noted, but as regards "chunk size" I find that about seven chunks (one from the thinnest end, a little longer than the rest to compensate), then cut longitudinally and then across into 2 x 3 pieces gives me really large chunks (far more than a mouthful) that fit very conmfortably onto a 1/4" steel barbecue skewer (absolutely essential for the Tepro, to avoid having to keep removing the chicken to turn it). Each chunk would then give me three mouthsful or so.
I do that with the tail end, then after marination fold it then skewer, i also slice the cuts across the breast diagonally, several chefs i have seen say it makes the meat more tender by cutting through the fibre, i havent tried to prove it i just go with it lol.
** Phil.
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Well, day-2 (a further four big chunks) was significantly better than day-1. As I has hoped, the yoghurt masked the overpowering lemon flavour, and today's tikka was a beautifully well-rounded dish. I have yet to attempt tandoori chicken, and I am by no means certain that I will ever get even near the flavours that I remember from the Agra in Whitfield Street all those years ago (a flavour that was so addictive that my girl-friend and I went back every Saturday for months). So now, I suppose, I have to start searching the forum for "XXX's tandoori chicken
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.......
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Tandoori Chicken
http://fxcuisine.com/default.asp?language=2&Display=10&resolution=print
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Tandoori Chicken
http://fxcuisine.com/default.asp?language=2&Display=10&resolution=print
Thanks, Micky. By sheer co-incidence, I had just added that hyperlink to the topic/message (https://www.curry-recipes.co.uk/curry/index.php?topic=4611.0) in which that recipe was first mentioned ! Recommended text (http://www.amazon.co.uk/gp/product/1585671444?ie=UTF8&tag=fxc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1585671444) now on order ...
** Phil.
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Recommended text (http://www.amazon.co.uk/gp/product/1585671444?ie=UTF8&tag=fxc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1585671444) now on order ...
... and has been delivered. What a book it is ! Hard-bound, beautifully illustrated, it combines historical, technological and culinary narratives in a single volume. The book (https://www.amazon.co.uk/Tandoor-Indian-Barbecue-Ranjit-Rai/dp/1585671444) was conceived by the late Ranjit Rai, who sadly passed away before it was ready to go to press. His daughter, Anuradha Ravindranath (https://penguin.co.in/author/anuradha-ravindranath/), willingly took up the yoke and finished the book "as a loving tribute to a wonderful father, a great human being, and a magical cook". The illustration facing these words is of a man whose very appearance and setting testify to his humility
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Already got it dear chap, its where the tandoori chicken recipe came from on the link, love the photo's of the tandoors being made.
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And his earlier Curry, curry, curry
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And his earlier Curry, curry, curry
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Already got it dear chap, its where the tandoori chicken recipe came from on the link, love the photo's of the tandoors being made.
Ditto. I purchased it when I bought my Tandoor. I'm yet to try the whole Tandoori Chicken. I did buy a couple of smaller birds one time but they were used for a standard roast. I've now put it on the isolation to-do list.
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Even the thought of a whole bird hanging in the tandoor makes my mouth water, it
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This book was on my top ten thatI posted way back in 2007.
https://www.curry-recipes.co.uk/curry/index.php?topic=1862.msg16112#msg16112
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What would your list be today, T63, with the benefit of a further 13 years' experience ?
Can you name a quality Indian cookbook or two?
For me it has to be:
- 50 Great Curries of India by Camellia Panjabi (even with the errors)
- Indian Cookery by Madhur Jaffrey
- Classic Indian Cookery by Julie Sahni
- A Taste Of Punjab by Lali Nayar
- Tandoor by Ranjit Rai (especially with the BBQ season upon us)
- Indian Cookery, A Practical Guide by Dharamjit Singh
(Slightly re-formatted to make it more legible as an embedded quotation).
** Phil.
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What would your list be today, T63, with the benefit of a further 13 years' experience ?
Can you name a quality Indian cookbook or two?
For me it has to be:
- 50 Great Curries of India by Camellia Panjabi (even with the errors)
- Indian Cookery by Madhur Jaffrey
- Classic Indian Cookery by Julie Sahni
- A Taste Of Punjab by Lali Nayar
- Tandoor by Ranjit Rai (especially with the BBQ season upon us)
- Indian Cookery, A Practical Guide by Dharamjit Singh
(Slightly re-formatted to make it more legible as an embedded quotation).
** Phil.
That is a searching question. Of the books I first named only the Maddhur Jeffrey still gets extensively used. I have my original BBC paperback that is now tattered, torn and stained and that goes into the kitchen with me. A clean copy of the same book resides on the shelf, picked up seemingly unused in an oxfam shop, and I have the large glossy format with pictures released by the BBC a few years back for perusing in an armchair.
Recently I have worked through a lot of Vivek Singhs book as well as some of the more recent authors and my Indian Cookbook collection consists of 130 plus books.
I think that the above list were the special books that I really relied on back in the day but, nowadays, I have certain recipes in a number of cookbooks to fall back on depending on who is around and what is available.
I
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What would your list be today, T63, with the benefit of a further 13 years' experience ?
Can you name a quality Indian cookbook or two?
For me it has to be:
- 50 Great Curries of India by Camellia Panjabi (even with the errors)
- Indian Cookery by Madhur Jaffrey
- Classic Indian Cookery by Julie Sahni
- A Taste Of Punjab by Lali Nayar
- Tandoor by Ranjit Rai (especially with the BBQ season upon us)
- Indian Cookery, A Practical Guide by Dharamjit Singh
(Slightly re-formatted to make it more legible as an embedded quotation).
** Phil.
That is a searching question. Of the books I first named only the Maddhur Jeffrey still gets extensively used. I have my original BBC paperback that is now tattered, torn and stained and that goes into the kitchen with me. A clean copy of the same book resides on the shelf, picked up seemingly unused in an oxfam shop, and I have the large glossy format with pictures released by the BBC a few years back for perusing in an armchair.
Recently I have worked through a lot of Vivek Singhs book as well as some of the more recent authors and my Indian Cookbook collection consists of 130 plus books.
I think that the above list were the special books that I really relied on back in the day but, nowadays, I have certain recipes in a number of cookbooks to fall back on depending on who is around and what is available.
I
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And his earlier Curry, curry, curry
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so went into the spare bedroom cum library to search a few minutes ago
You have a cum library?
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I and about half-a-million others (https://www.google.co.uk/search?hl=en&source=hp&biw=1152&bih=705&q=%22cum+library%22&btnG=Google+Search&gbv=2&oq=&aq=&aqi=&aql=&gs_sm=&gs_upl=), it would seem ...
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Oh I would bet it's more than half a million mate :lol:
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so went into the spare bedroom cum library to search a few minutes ago
You have a cum library?
Shades of Dick Emery!
(https://www.curry-recipes.co.uk/imagehost/pics/3ff409cae24898269b90df1a2cae1fac.jpg)
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I knew it,.....You are Awful, but i like you :smile:
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so went into the spare bedroom cum library to search a few minutes ago
You have a cum library?
Actually the first one was created in a Portsmouth Hospital in 1824 by a load of discharged seamen
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:like:
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Actually the first one was created in a Portsmouth Hospital in 1824 by a load of discharged seamen
All of whom served alongside Seaman Staines and Roger the cabin boy under the infamous Master Bates, no doubt ...