Author Topic: Chicken Tikka - better than the BIRs  (Read 114242 times)

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Re: Chicken Tikka - better than the BIRs
« Reply #320 on: March 02, 2017, 09:32 AM »
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

Offline hukkas

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Re: Chicken Tikka - better than the BIRs
« Reply #321 on: August 29, 2018, 05:00 PM »
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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