Author Topic: Chicken Tikka  (Read 3244 times)

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Offline pete

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Chicken Tikka
« on: June 26, 2005, 09:06 AM »
I was talking to a chef about buying a tandoor and he came round and mixed up the marinade.
Here it is:-

3 teaspoon garlic ginger puree
2 teaspoon mint sauce
? teaspoon yellow colour powder
3 teaspoon salt
4 teaspoon finely chopped coriander
1 ?? teaspoon cumin
1 teaspoon dried fenugreek
2 desertspoons tandoori paste
1 desertspoon kashmiri masala
1? lemon?s juice
1 teaspoon chilli powder
6 teaspoon thin yoghurt from a 450 gramme pot

Mix the above together

Then add 3 desertspoons of oil
Add the rest of the 450 gramme pot of yoghurt
Puree the lot
This is enough for 12 chicken breasts
Add red colouring to make into a tandoori marinade


I was worried that there was too much salt and lemon juice.
I was glad to see the old kashmiri masala bottle back in use.
I cooked it in the oven over a tray (30 minutes)
I finished it under the grill (5 minutes)
It was the tastiest and best I have ever had
See Picture
http://www.curry-recipes.co.uk/curry/index.php?topic=319.0

« Last Edit: June 26, 2005, 09:09 AM by pete »

Offline Mark J

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Re: Chicken Tikka
« Reply #1 on: June 26, 2005, 10:15 AM »
Nice one Pete

The pastes are all pataks presumably?

How long did he say you should marinade it for?


Offline pete

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Re: Chicken Tikka
« Reply #2 on: June 27, 2005, 08:05 AM »
All the pastes are Pataks and an eight hour marinade

Offline DARTHPHALL

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Re: Chicken Tikka
« Reply #3 on: June 29, 2005, 05:24 PM »
Got this printed out ready for the weekend.
What say you Pete, to cooking this over some fiery Coals on BBQ ??


Offline pete

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Re: Chicken Tikka
« Reply #4 on: June 29, 2005, 09:55 PM »
What say you Pete, to cooking this over some fiery Coals on BBQ ??
I reckon that would be even better than the oven!



 

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