Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on December 09, 2011, 12:15 PM
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Taz Garlic Chilli Chicken
This dish is base on the recipe posted by Unclebuck, so first of all credit to you UB. I have adapted it to suit the Taz base with which I
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Hi Stephen which Bruce Edwards spice mix are you using, i have 4 different versions.
Very nice looking curry there, this is a must try for me, i have to say i like the charred bits on your Chicken Tikka.
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Thanks to UB for the original and SL for the Taz version update and refinements. That looks a real tasty dish although i'd have to cook those peppers a little bit longer for my taste ;) Haven't got any of Taz's base at the mo but i will try it to spec with Abdul's base and spice mix. This dish could very well be the starting point for my next project - South Indian Garlic Chicken once i've completed my North Indian Specail ;D
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Hi Stephen which Bruce Edwards spice mix are you using, i have 4 different versions.
cheers Unclefrank I use BE spice mix of coriander/turmeric/cumin/curry powder in 8:7:5:4 parts by volume.
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Garlic Chilli Chicken is the one i have trouble looking past on the BIR menu. good effort Stephen :)
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Hi stephen, how did you cook your tikka?, looks magic
elw
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Garlic Chilli Chicken is the one i have trouble looking past on the BIR menu. good effort Stephen :)
cheers UB!
Hi stephen, how did you cook your tikka?, looks magic
elw
ELW - I pre-heated the grill on nearly maximum setting then laid the tikka on foil and grilled both sides
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I pre-heated the grill on nearly maximum setting then laid the tikka on foil and grilled both sides
the charred bits make all the difference, do you remove most of the marinade before grilling? I normally skewer the pieces between two skewers & cook them suspended in the oven, so don't get the charred bits which isnt quite right
ELW
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ELW
No I don't remove any marinade, I dry off the chicken in kitchen towel before placing in the marinade and I find it sticks to the chicken quite well. I then lay the chicken on foil until charred one side then turn over with tongs and do the other side. You have to be quite watchful because if you overdo it you end up with dry charred chicken which isn't very tasty.
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Haven't got any of Taz's base at the mo but i will try it to spec with Abdul's base and spice mix.
Hi CH
I have a freezer-load of Abdul's base just waiting for a new project, so I'll be really interested in your findings....unless I do it first, of course!!
al.
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Hi Stephen
That finished article looks mouthwateringly good mate! I'll definitely be giving it a try next week.
Just to confirm...there's no frying of the spice mix in oil as we usually do, is that correct?? Taz's base as we know has a lot of oil in it, but as I'll be using Abdul's base that has much less, will I be better off adding more oil before I start??
al.
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Hi Stephen
That finished article looks mouthwateringly good mate! I'll definitely be giving it a try next week.
Just to confirm...there's no frying of the spice mix in oil as we usually do, is that correct?? Taz's base as we know has a lot of oil in it, but as I'll be using Abdul's base that has much less, will I be better off adding more oil before I start??
al.
Spot on alarmist, the Taz base has enough oil in it that the spices fry rather than boil. I've used Abdul's base as well - I would say it has a bit more of a chilli kick and would therefore be excellent for this dish, with your extra oil added of course!
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Hi Stephen
Made this last night (left out the peppers and onions)mines was a little darker but the taste was so good.
Will definitely make this again..
thanks..