pics here, sorry i cant find the edit button
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enjoy  ;D

hi guys, just thought i would share my recipe for the above. (its on OCUK as well  )
this was given to me by the manager of my local Indian.

CHICKEN TIKKA/MEAT TIKKA/TANDOORI
serves 6 (or just half everything for 2-3 people)

1/2 tbsp haldi (turmeric)
1/2 tbsp chilli
1/2 tbsp curry
1/2 tbsp jeera (cumin)
1/2 tbsp dhania (coriander)
salt to taste
4 tbsp oil
6 garlic cloves crushed.
6 ginger cloves? crushed. (the same amount as the garlic, i just guess it, or use paste)
1/2 tbsp mint sauce
4 tbsp natural yoghurt
1/2 fresh lemon juice.
fresh coriander
1 tsp garam masalla
1 tsp tandoori mix powder
1 tsp methie powder (dried fenugreek)
yellow food colouring

mix together add chicken and marinade for at least
3 hrs, or better overnight

step 1
chicken and marinade


step 2
skewering


cooking i done it in the oven at 250.C for about 10-12 mins


its ready. i had no pitta's or nan's so i just used tortilla's, serve with salad and a nice chilli sauce

the Dildar in Sundon Park in Luton.

as i said above, i need to get some consistency into it, but there is loads of tips in here

right guys, as you can see i am new here, so please be gentle 

hi guys, i have a recipe that was given to me from a manager at a local restaurant.
i was quite tipsy at the time and he did not tell me how to cook it, but with trial and error i have it down pretty near.

chicken jalfrezi.
makes 2 portions but i often double or treble the list to make more.
you dont need to add more chilles unless you want.
also for my kids, i dont add any chilles and leave out chilli powder.

edit. i find you get better flavour if you do a double batch and use heaped teaspoons

sauce
2 onions grated or blended in food processor with oil to make a paste
4-6 cloves garlic crushed
same amount of ginger
1 tsp haldi
1 tsp curry
1 tsp dhania (ground coriander)
1 tsp jeera (ground cumin)
1 tablespoon tomato puree
1/2 tsp dried methi (fenugreek)
1/2 tsp chilli or more to taste

1 green pepper
16 fresh green chillies split length ways.
1/4 tsp garam masalla

add 3-4 tablespoons oil to pan or wok and heat.
fry onion, medium heat for about 10 mins then add ginger & garlic. fry for about 2 more mins
add haldi,curry, dhania and jeera, chilli and methi
fry for a couple of mins and then add tomato paste, fry again for 1-2mins
add 1-2 mugs of water
and a good pinch of salt.
cook for about 10 to 15 mins, sauce will reduce and oil will seperate. (add some more water if needed) turn off and leave to one side (the above can be done well before)

in another frying pan or wok add 3 tablespoons oil and add chicken and cook for about 2 mins until white.
add chillies and peppers, and cook for a couple of mins, then add the above sauce to pan/wok and cook for 10 mins or until chicken is cooked.
the oil should seperate.
add good pinch of garam massalla and chopped fresh coriander and serve.

the only gripe i have with it, is inconsistent results.
some weeks it is nearly as good as the restaurant but some weeks its more bland.
having a quick look through this forum, i reckon it could be what heat i cook it on, so i will check that out

here is a pic (sorry its off a phone)

hi guys, just joined. my name is gary
i have been a massive fan of curries/Asian food for years,
i also have some nice recipes, that i hope other forum members will enjoy or even improve