Topic: Chicken Tikka - better than the BIRs

[Les]

Cheers Jerry
Think I'll give your number one a go weekend if i get a chance.
HS

[PaulP]

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

[JerryM]

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

[Peripatetic Phil]

Or eat with a large desert spoon : delicious  ;D

[curryhell]

WOW.    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 .  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

[Tomdip]

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

[Stephen Lindsay]

they look excellent tomdip

[Tomdip]

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

[natterjak]

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?

[Peripatetic Phil]

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 is one; here another; a third; and one final one.

** Phil.