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Messages - zzikester

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Trainee Chefs / Beginners Questions / How do I get my tikka marinade to penetrate the meat?

« on: July 19, 2008, 01:33 PM »

OK, this is still a mystery to me...all the restaurants here in Scotland seem to be able to ghet their tikka/tandoori marinades to penetrate the chicken pieces very deeply 1cm. How is this achieved? I have tried countless variations of marinade and left the chicken in the marinade for extended periods of time and achieve only a small surface penetration. I am convinced that their is some ingredient or method which is eluding me. Can someone please help me out with this.

British Indian Restaurant Recipe Requests / Re: Chicken Pakora & Sauce

« on: January 19, 2007, 09:34 AM »

I am disappointed to see this one slipping off the radar, I was waiting with baited breath for the answer to this, as I am at my wits end trying to get this to work.

I spend way too much money on chicken pakora, either eating it from the local Scottish BIR or trying in vain to make it.

Someone please step in and help us out here.

Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Veggie Pakoras

« on: January 19, 2007, 09:24 AM »

Pakora Dipping Sauce..

Being from Glasgow it is quite noticeable the difference in curry tastes around the UK, but that is for another post.

With regards to pakora dipping sauce and in particular the red ones with onion and tomato ketchup. I always found that the sauces i made with rather bitter and not as tasty as the local BIR, however a friend of mine was working as a delivery driver and told me the secret to getting the sauce sweet and smooth....BOILED ONIONS...
Trust me boiled onions with the usual ingreients ketchup, mint sauce, chilli etc, blitzed..result= bring on the pakora.... Give it a try you wont be disappointed.

Now all I need is a recipe for that good old Scottish favouraite Chicken Pakora.....

Starters and Side Dishes Chat / tikka marinade penetration

« on: January 15, 2007, 01:02 PM »

Ok , I have tried countless chicken tikka recipes over the years in an attempt tnot only to get the taste but to to get the marinade or colour to penetrate the meat. All my local take aways etc seem to get the colour to sink 4-5mm into the meat, but when I make it the marinade oinly coats the outside with little or no penetration. It doesnt matter how long I marinade it for it doesnt seem to make any difference. How is this done?

Lets Talk Curry / freezing and oil

« on: March 03, 2005, 10:18 AM »

how long can base sauce be frozen for? is all the oil scooped off before freezing? how long can you keep the curry oil from the top of your base sauce once you have scooped it into a bottle for later use?
So many questions...looking for words of wisdom.......

British Indian Restaurant Recipe Requests / Nann Bread

« on: March 01, 2005, 08:30 PM »

Ok, now its the turn of the Naan bread.....there has got to be an easy recipe that is used in restaurants..i cant believe that they use a mass of ingredients and rise the dough for hours etc......I appreciat ethat not having a tandoor will make a diference but almost every naan bread I have made turns out to a scone consistency instead of the doughy gorgeousness of the curry house. Someone please indulge me here?
$:-\$

British Indian Restaurant Recipe Requests / chicken tikka

« on: February 28, 2005, 04:08 PM »

anyone got a tried and tested tikka recipe? How do restaurants get the marinade to penetrate the chicken so far? It cant be down to marination time alone as I have marinaded chicken for 5 dyas and the marinade still seems to just coat the outside of the meat, whereas at the restaurant the marinade goes intot the chicken by about 5mm.

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