thankyou all for your replies....  i have a large bowl of chicken tikka marinating in the fridge at the moment (blade recipe link as supplied by darthphall).  Smells Fantastic, hope it tastes the same!
When i worked at the indian restaurant there chicken tikka fresh from the tandoor was very bland and didnt really have that soaked in colour through the chicken.  It wasnt until it had been stored for a couple of days then fried in the wok with onions and lemon juice and a spoonful of red sauce that it tasted anything like what you would expect.  I order from these guys regular and never have i had the boring chicken tikka like it has just come from a tandoor.  It has always been through the second stage like Laynes chickent tikka.

I have also attempted the mint dip and it tastes great.

Will let you know how i get on with the tikka.

If i manage to get this right i will try the madres sauce to go with it.

regards to everyone

Very interesting subject..  I suffer from Ankylosing Spondylitis which is a form of arthritis and maybe it will help me...  I hope it means i have to eat loads of curry's!!

thankyou for the posting

thanks for your reply...

do you have a suggestion for the base sauce?

My favourite dish is "madras" which i believe is easily produced once you have mastered the sauce.

When i worked for my local indian they always had a pot of magical sauce on the go.  Also, the trainee shefs peeled onions all day and then put onions, celery, carrots and loads of other things in the big witches cauldron and boiled it to death before mincing with a industrial blender.  When i asked what goes into the pot they replied "many things & many spices"

they produce a meal in minutes!!!

a knob of gee, a spoonful of sauce, 3 0r 4 spices, chuck the chicken in, boil it to death!! then pour it out into the lovely shiny cartons... hey presto... perfect meal..

it has got to be the base sauce that makes the difference?!

thanks

hi,

please can someone tell me how to cook the chicken tikka restaurant style.

I have noted from previous experience from working as a delivery driver for an indian restaurant that it is done in two stages.  The first stage is to cook the marinated chicken in the tandoor (which doesnt taste too good) and then fry it in a wok style pan with onions and lemon juice and some other kind of magic red liquid (i think it is watered down gravy sauce).

thanks

Hi,

I have tried doing curries from Dillons curry secret.. they are awful!

What is going on with my base sauce?

I follow the book 100% and the curries taste of oil..??

I have tried another one tonight and am hoping by missing out the oil everything will be OK.

I used to work as a delivery driver for my local indian and have seen how they do it but cant do it at home.

I am very frustrated that i cant replicate a basic "chicken madras"!!!

please help me complete this task.

by the way.... chicken tikka is cooked in two stages... 1) cooked in the tandoor 2) fried in the big pan with onions and lemon juice and a spoonful of magic juice?

thanks