Show Posts

Profile Info

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - ChilliBeast

Pages: [1]

Trainee Chefs / Beginners Questions / Re: Tamarind uses

« on: March 12, 2011, 01:24 AM »

Quote from: Razor on March 11, 2011, 01:17 PM

Hi Chillibeast,

Quote
On the subject of marinading chicken, I've been having great success brining the chicken before marinading, leads to a really succulent and juicy texture. Just need to be careful with the salt levels.

Quite interested in this, so what is your method for brining the chicken mate?

Ray

Can't remember if it's off here or somewhere else. I'm not much of a "measurer", I tend to go by glugs and skudgels.

In a nutshell...

Into a large(ish) freezer bag: add a good old shake of salt to a pint(ish) of water. Pour some sugar in too. Throw in a few peppercorns and coriander seeds (don't know if they make any difference!) Add your chicken breasts (trimmed of any fat, membranes etc). Leave for 40-45 minutes. Rinse THOROUGHLY under a cold tap.

Now it's ready to be turned into tikka. Slice each breast into 3-4 pieces. Marinade in lemon, garlic and ginger for 30 minutes, then the tikka/tandoori paste of your choice. 24 hours later, grill under high heat for 5-7 minutes each side. Use in pretty much any dish!

NOTE: Don't add any salt to your recipe until you've tasted your finished meal. The chicken may taste a tad salty depending on amount of salt, amount of water, brining time etc. It is possible to over-salt your meal. Don't leave it brining too long, and rinse well is my advice.

Well worth trying, I've been very impressed with the results. IIRC first attempt was slightly over-salty (1hour), subsequent attempts have been spot on (no more than 45 minutes).

All I can say is, give it a go!

Trainee Chefs / Beginners Questions / Re: Tamarind uses

« on: March 11, 2011, 12:33 PM »

Quote from: Phil (Chaa006) on March 04, 2011, 09:24 AM

For the Bombay Aloo, all that is necessary is to cut the leaf end coarsely and stir it in immediately before serving. To transform a mediocre curry into a brilliant one, cut the stalk ends finely, stir in and cook for a couple of minutes before serving -- the texture and flavour of the chopped stalk can make all the difference between a bland boring curry and a superb experience.

** Phil.

I'm with you on the chopped coriander Phil. Had a lamb rogan josh for lunch today that was bubbling away on the slow cooker last night, and while it was very tasty, there was something missing: it needed the fresh coriander just to lift it and add another dimension. Shame I was at work

Back on to the topic of tamarind, I always use a dollop of tamarind sauce in my tandoori marinade, which IMO is one of "those" flavours that shines through as an authentic BIR taste in the end product.

On the subject of marinading chicken, I've been having great success brining the chicken before marinading, leads to a really succulent and juicy texture. Just need to be careful with the salt levels.

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: February 09, 2011, 12:45 PM »

Quote from: PaulP on February 08, 2011, 09:02 PM

This sounds like one to try. I find sometimes when using yoghurt it gives the chicken too much of a cakey coating. I might try the lime juice instead of lemon too.

Cheers,

Paul

Try thinning it out with a little milk.

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: February 08, 2011, 12:06 AM »

Quote from: hotstuff09 on February 07, 2011, 07:56 PM

Is it ok to freeze with raw chicken juice in it, then use it again later

I use it as a base for mixing other spices in when cooking the sauce for a CTM. Seems a waste of all that lovely curry goodness otherwise! I pretty much follow CA's CTM recipe:- http://www.curry-recipes.co.uk/curry/index.php?topic=1562.0 (I add it to the ingredients in step 1 in the method).

I've used the tikka recipe in this thread several times. Tastes VERY good. A slight change: instead of the Pataks paste, I use tandoori powder and tamarind sauce, that way I can up the tamarind if I think it needs it (I think the presence of tamarind is essential). The fineley chopped, dried methi (fenugreek leaves, NOT powder) is also essential IMO.

That's the method I'll be using to impress the curry club at work next Monday!

Just Joined? Introduce Yourself / I love curry!

« on: November 26, 2009, 09:22 PM »

Hi everyone!

Have loved curries since my early 20s... didn't like the thought of them before then, what was I thinking of?!?

I can cook a really nice curry from scratch and am always looking to improve, hence I'm on this forum.

TTFN

Pages: [1]