Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: Curry King on January 25, 2005, 10:36 PM
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Hi All,
I made this at the weekend, I used the recipe from one of the ebay ebooks I boght a while ago.? It was very nice but not authentic, it was basicly tandoori chicken due to the tandoori patak paste, I assume if you make the full CTM then it wouldn't make so much difference.
I cooked it slightly different from the recipe, I cooked it at the top of the oven completely covered in foil for about 15\20mins and then finished it of in an electric low fat grill.? It cooked it just about right, slightly charred on the outside and juicy and tender on the inside, nice? ?8)
Heres the recipe for the Tikka I will post the whole CTM to the ebook group:
Chicken Tikka (Serves 4)
This is the recipe for making the chicken part of the dish, it is added pre cooked at a
late stage in the recipe for CTM.
The secret to good chicken tikka is in the marinade
Mix 4 heaped TBSP of natural yoghurt, 1 Tsp lemon juice with 1 heaped TBSP of
Pataks Tandoori paste (My local Indian grocer supplies a lot of local restaurants and
he tells me they all use this, if you cant get Pataks then any tandoori paste or spices
will be fine).
Ever wonder how the Indian restaurants get their CTM that rich red colour, well im
afraid it is done via the use of food colourings, the same goes for the chicken tikka.
If you want the chicken tikka that authentic reddy/orange colour then you can add a
pinch each of red and yellow food colouring at this stage to the marinade (if you cant
get powered food colourings using the liquid supercook type ones is fine, one drop of
each)
Now cut 4 chicken breasts into 6 chunks each and coat in the marinade, this should
now be left in the fridge for a minimum of 24 hours and ideally 48. The yoghurt acts
as a meat tenderiser.
To cook the chicken tikka an Indian restaurant would use a tandoor, obviously most
of us don?t have a tandoor at home but you can use a conventional oven instead. Put
the oven to its hottest temperature and cook the chicken at the very top of the oven.
You can place the chicken on a grill pan to cook, but personally I like to put it on
skewers and suspend it over a baking tray.
Cooking time varies depending on exactly how hot you can get your oven, the
quickest the chicken could cook is ~10 minutes, the longest 15. I suggest you put it in
for 10 minutes then take a quick peep; the top of the chicken should just be going
slightly black.
Test the chicken by cutting a piece in half; it should be white all the way through.
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Cut the chicken into cubes
Mix all of the ingredients together. Let the chicken marinate for 3-4 hours.
When it's ready to go, heat up the grill and grill the chicken on skewers.
While they're grilling, take 1/2 cup of the marinade and put it in a small saute pan.
Before heating it, mix in 1/4 tsp corn starch.
Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.
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If you are making Tikka, then why use Tandoori paste and not Pataks Tikka paste in you're marinade?
Here is the method I use with great results.
Chicken Tikka
Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water
Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum.
I then just cook off in a pan or under the grill.
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If you are making Tikka, then why use Tandoori paste and not Pataks Tikka paste in you're marinade?
Because I don't want to be tied down to a product that can...and will...change over time.
Because I can make a better tandoori/tikka paste from raw ingredients (see CA's tikka recipe)
Because I don't think we should promote Pataks products. They are a quick fix and, in general, bear no relation to anything BIR.
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Because I don't think we should promote Pataks products. They are a quick fix and, in general, bear no relation to anything BIR.
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I have never seen Pataks products used in the curries or the garabi but of the several kitchens I have been into over the years, they have all used Pataks Tikka, Tandoori, Kashmiri Masala pastes in their Tikka and Tandoori marinades and Pataks Madras/Kebab paste in their Sheek Kebabs, so there is and has been a place in BIR,
I'm not promoting the products, just saying that I have seen them used,
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Whether it is right or wrong, I agree, we shouldn't have to rely on manufaturer's products off the shelf, we should be able to produce that classic BIR taste at home from natural ingredients.....
Thats why we are all here, to promote our findings and help each other.
Why is it so difficult to get the blends for a superb BIR curry? I am sure if they wanted a superb recipe for Steak and Chips, some blighty would gladly give it to them!!!
Why the secrecy?......
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Whether it is right or wrong, I agree, we shouldn't have to rely on manufaturer's products off the shelf, we should be able to produce that classic BIR taste at home from natural ingredients.....
Thats why we are all here, to promote our findings and help each other.
Interesting point, define classic BIR taste for me,
I have loved the taste of Tikka and Tandoori meats since the 70's and the use of these pastes is widespread and gives the taste that I enjoy, I have tried to make marinades that produce the same taste but have not come close unless I use these pastes,
Certainly in Tikka and Tandoori meat dishes this is the classic BIR taste for me,
So why not rely on off the shelf products if thats what the chefs are using in the BIR kitchen,
Bob
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Achmal,
Do you see your local Indian restaurant using these? I've visited quite a few in my years and have never seen a jar of Pataks on their shelves....have you ever found one that does?????....
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Achmal,
Do you see your local Indian restaurant using these? I've visited quite a few in my years and have never seen a jar of Pataks on their shelves....have you ever found one that does?????....
I refer you to a previous post of mine in this thread.....
I'm not here to argue with you but I have seen the big plastic containers of Tikka Paste, Tandoori Paste and Kashmiri Masala Paste and Madras/Kebab Paste, but as I have seen them I will tell you I have seen them,
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Do you see your local Indian restaurant using these? I've visited quite a few in my years and have never seen a jar of Pataks on their shelves....have you ever found one that does?????....
Every BIR kitchen, I have visited, use the three pastes
Tandoori, Tikka & Kashmiri masala
Only one takeaway didn't use Pataks
They all use powdered food colourings as well
Red, Orange and green
Red and orange for tandoori & tikka
Green goes into rice (as well as the red & orange)
They want the cheapest and easiest way, to make their cooking
And this is it
Actually, there is another paste, I have seen used
Balti paste (made by Pataks again)
A teaspoon of this goes into (surprise surprise) any balti dish
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Sorry guys, I wasn't hear to argue with anyone either, it's just that I have never seen them used in the restaurants I have been to thats all.....
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Sorry guys, I wasn't hear to argue with anyone either, it's just that I have never seen them used in the restaurants I have been to thats all.....
Sorry 976
I didn't mean my comments to seem unfriendly
I'm always keen to hear what other people see and think
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it's just that I have never seen them used in the restaurants I have been to thats all.....
To be fair not all but most and people will say not for the better either.
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=2711.0;attach=1568;image)
"At Pataks, they are passionate about Indian food and want to share their knowledge and passion with you. Pataks, a household brand name in the UK, is fast becoming recognised around the world for creating authentic Indian food that is quick and easy to prepare. Their popular cooking sauces, curry pastes, chutneys, pickles, naan bread and pappadums make it easy for food lovers everywhere to prepare authentic Indian dishes at home in less than 35 minutes. Their curry pastes are even sold in 2.5kg containers in the UK where Pataks is served in over 75% of Britains 8,000 Indian restaurants."
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pataks get bad press on this site. its totally unfair, and seroiusly jeopardising your attempts at re creating bir cuisine. as haldi says the 3 main pataks pastes are used widely in real bir kitchens, i too have witnessed this. when used in small amounts they give a real boost to curries.
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Whether it is right or wrong, I agree, we shouldn't have to rely on manufaturer's products off the shelf, we should be able to produce that classic BIR taste at home from natural ingredients.....Thats why we are all here, to promote our findings and help each other.
I think I look at it in a completely different way! If BIRs which produce top flight BIR dishes use ready mixed pastes and other bought-in ingredients, then I suggest we need to. It seems highly likely they do - I've seen several commercial products in every BIR kitchen I've ever viewed. A key challenge must be to figure out exactly when and where these products are used, and to follow suit, even if it's unhealthy and the products contain loads of salt and horrible chemicals. Nobody said BIR food is good for you!
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I'm not a fan of Pataks but they are used I can taste them from certain BIR's as Haldi points out mainly Baltis. I swear some BIR's will just add patak paste to a curry and call it a Balti. As for use in Tikka I am not so keen a lot of BIR's probably do and the amounts they make maybe conceals the taste of them, I don't use it in my marinades even though this recipe calls for it, was a while ago now :)