Made this a few times recently and it was pretty good. Interested by the combination of sandelwood powder and black cumin. I used sunflower oil instead of ghee and less cream. Ended up increasing the chilli content quite a bit too.
(http://www.curry-recipes.co.uk/imagehost/pics/d0b8685566fb5696bf38f9d47faf749a.jpg)
http://www.greatcurryrecipes.net/2015/12/28/palash-mitras-tandoori-murgh-malai-tikka/
Back soon with a kebab house seekh. Do believe I've got there with this one, finally!
Rob :)
Looks very tasty Rob, never used sandlewood powder before, at least it will keep your acne in control :o
Look forward to your kebab house seekh, will there be a recipe?
Quote from: Madrasandy on January 15, 2016, 05:05 PM
Look forward to your kebab house seekh, will there be a recipe?
Hi Andy. Yes, and method. Reckon it's a bit over-spiced a the moment but still very close to my local Pakistani kebab house. Amazing how much chicken can go in a lamb seekh.
Rob :)
Looks lovely bob, I'd be interested in your kebab house seekh, as I eat them often from places Like Lahore and Needoo's Grill, as both places are close to me.
London.
Cheers Rob ;)
That really looks mouth watering Rob :P Look forward to your seekh recipe. I've never used minced chicken in with my mutton / lamb kebabs although I've seen it in one or two recipes. Is it added for texture / binding purposes as i really can't see it adding to the flavour? Or is it simply a filler used to bulk out the meat, being much cheaper than lamb or mutton?
Hi Dave. Reckon all those are possible factors with regard to chicken mince in the kebab shop seekh, including the taste.
Day off work Thursday so a batch is going on. Going to make my own mince this time. I have bought myself a rather nice vintage Spong.
Rob :)
Quote from: Bengali Bob on January 18, 2016, 01:13 PM
I have bought myself a rather nice vintage Spong.
Don't you find that Spongs tend to go very dry with ag ?