Topic: mickdabass' Ultimate Tikka Marinade

[curryhell]

Its come as a bit of a surprise but it is the equivalent to 5 teaspoons!!!


1 dsp =25ml

And you eat your cornflakes with this shovel???   ;D

Any chance of  a pic of this beast?

[mickdabass]

Hahaha. I know I've got a big mouth but...
Actually CH, following what I read in one of your other posts today, Im going to try slow cooking some lamb in my marinade with maybe a little extra water to see if that helps tenderise it but now Im going off topic. I will start a new thread about that soon

[curryhell]

 
Is that cooking it slowly or will you be doing it in a slow cooker MDB?  Jb and I are going to try and get some instructions from the local on how they cook their mutton with the marinade but that i am afraid is work in progress.  Good luck anyway and keep us posted on the results 

[Unclefrank]

So are the measurements in Dsp, or should we keep to your original recipe on page one using tbsp and tsp.
A dsp is generally two tsp.
Want to try this recipe the weekend.
Thanks.

[mickdabass]

?

[PaulP]

There was me thinking 1 tsp = 5 ml

I'd like to try this myself but I won't normally bother unless the recipe is clear enough!

Paul

[mickdabass]

Thanks mate you are right 1 tsp is 5 ml. I will re-amend the amendments

[mickdabass]

OK HERE GOES...........

1tsp = 5ml

Ingredients

4 large Chicken breasts/ Lamb /fish/prawns etc  diced to the required size
The juice from 1 lemon
4 x tsp sugar
2 x tsp garlic paste -fresh or bottled
2 x tsp ginger paste -fresh or bottled
15 x tsp  your favourite Tandoori Massala- I use Rajah
1 x tsp  Garam Massala
1 x tsp Kashmiri Mirch  or a couple of green finger chilles finely chopped according to taste
5 x tsp your favourite spice mix - I use be?s ( Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume)http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0
1 x tsp dried methi rubbed into a fine powder between finger & thumb
2 x tsp mint sauce - I use Colemans vinegar based
1 x tsp ground fennel seeds or 1 ground star anise (both optional)
5 x tsp veg oil
300ml  water
There is no need to add salt or food colouring  The Tandoori Massala i prefer has plenty

Method

Dice meat ( I cut large chicken breasts into 6) and put into bowl or re-sealable bag
Add garlic and ginger paste and lemon juice
Mix well and leave to stand for 15 minutes
Add all the other ingredients into a jug and stir well. It will have the consistency of tomato soup
Pour onto the meat, mix well and try to ensure all the meat is completely submerged
Leave overnight in the fridge and mix a couple of times over the next 24 hrs to make sure the meat is properly marinated.
The marinade will have thickened up quite a bit by now
Perhaps it would be good for the moderator to modify my original recipe on page 1       

[Stephen Lindsay]

Mickdabass

Here's my attempt at your recipe as spec served with salad and Dips yellow mint sauce, and potato salad and it was pretty tasty and maybe a bit hotter than I usually do mine. Gonna try the same marinade but with some yoghurt added as a comparison.

[curryhell]

This was under the radar.  Nice looking starter SL.  Not sure about the potato salad though, as nice looking as it is   :  Each to their own I suppose.  Hope to be making this soon and reporting.