Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: mickyp on March 02, 2019, 02:27 PM
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I have got a Puri clay tandoor oven ( round one) which i cook chicken tikka in, i also use our electric oven on hot air grilling to do the same.
with the electric oven i place the chicken( large bitesize chunks) on skewers about 3" from the top temp at 280c for about 5 mins per side, the chicken has charring to the edges and high points but remains juicy and looks like its been in the tandoor.
Does anyone on a taste test feel confident they could tell the difference between oven / Tandoor ?
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Since I have a fan oven but not a tandoor, if you were to post your preferred chicken tikka recipe (or link to it in your reply), I would not mind trying it and letting you know whether the oven home-cooked version compares favourably with locally-available tandoor-cooked versions.
** Phil.
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Since I have a fan oven but not a tandoor, if you were to post your preferred chicken tikka recipe (or link to it in your reply), I would not mind trying it and letting you know whether the oven home-cooked version compares favourably with locally-available tandoor-cooked versions.
** Phil.
For the last two years i have been using Blade's recipe, before that it was Just Tandoori Masala /garlic/kashmire chilli powder/Yoghurt, marinaded overnight. My daughter prefers the Tandoori based one so thats what i am cooking tonight,
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Any particular tandoori masala ? I have Laziza tandoori spice mix paste, but I would be concerned that the finished dish might taste more like tandoori chicken than chicken tikka if I were to use that ...
FWIW. my preferred tikka and tandoori recipes are here (http://www.curry-recipes.co.uk/curry/index.php?topic=5321.msg52041#msg52041).
** Phil.
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For the last two years i have been using Blade's recipe, before that it was Just Tandoori Masala /garlic/kashmire chilli powder/Yoghurt, marinaded overnight. My daughter prefers the Tandoori based one so thats what i am cooking tonight,
mickyp
Huge difference in taste and texture and cooking enjoyment. ;)
Nothing really compares to cooking in a real tandoor oven.
Its all in the doing and understanding what a tandoor oven is and how it functions.
Conduction, Convection, Radiant Heat, Smoking and cooking meat from the inside out, with the skewers.
All the heat transfer processes in one place/pot
Would be easy to spot non Tandoor oven versions even with these basic beginners recipes.
Any type of kebab is better from a Tandoor.
Exactly the same situation with Naan.
cheers Chewy
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Nothing really compares to cooking in a real tandoor oven.
And most on here would agree. Unfortunately, we don't all have the luxury of having a tandoor to hand in the back garden and therefore have to improvise as best as we can. Whilst not totally BIR in the absence of a tandoor, many of the recipes and cooking methods on here come a very close and more than acceptable second, whether it's tikka, tandoori chicken, sheek kebab or naan :P
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Just out of curiosity has anyone used an air fryer?
Andy
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For the last two years i have been using Blade's recipe, before that it was Just Tandoori Masala /garlic/kashmire chilli powder/Yoghurt, marinaded overnight. My daughter prefers the Tandoori based one so thats what i am cooking tonight,
mickyp
Huge difference in taste and texture and cooking enjoyment. ;)
Nothing really compares to cooking in a real tandoor oven.
Its all in the doing and understanding what a tandoor oven is and how it functions.
Conduction, Convection, Radiant Heat, Smoking and cooking meat from the inside out, with the skewers.
All the heat transfer processes in one place/pot
Would be easy to spot non Tandoor oven versions even with these basic beginners recipes.
Any type of kebab is better from a Tandoor.
Exactly the same situation with Naan.
cheers Chewy
I didnt use it last year cos of things going on (DIY) this year for fun i will do a test with the family.
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Just out of curiosity has anyone used an air fryer?
Andy
I did read about someone saying with Onion Bhaji's the texture was not there.
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Any particular tandoori masala ? I have Laziza tandoori spice mix paste, but I would be concerned that the finished dish might taste more like tandoori chicken than chicken tikka if I were to use that ...
FWIW. my preferred tikka and tandoori recipes are here (http://www.curry-recipes.co.uk/curry/index.php?topic=5321.msg52041#msg52041).
** Phil.
KTC was the last make of powder i bought, i have never tried a variety to make a preferencial choice really.
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I am doing chicken tikka tomorrow I am going to try doing it in my pizza oven that I can get to 500c will try it at about 300c on skewers over a cast iron pan.
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How did it go ???
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i found a way from a chef on youtube (Chef Harpal Singh).
i adapted my equipment to the way he does. a steel wok over high heat with a round grill tray placed in it, then put the lid on and let it all heat up. place your tikka (or tandoori) on the grill and put the lid back on. imanaged on my stove top to get the heat and the smokey flavour and the charred bits on the chicken (the mrs complained about the smoke in the kitchen though but it works on the bbq as well)
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a steel wok over high heat with a round grill tray placed in it, then put the lid on and let it all heat up.
Do you have a link to the method please as I can't quite picture it.