That looks lovely hs01. Glad you enjoyed it. Which CTM recipe did you use?
Regards
Mick


Sent from my iPhone using Tapatalk

Quote from: Garp on February 05, 2015, 08:02 PM
I need to try something new as getting a bit stale cooking the same old stuff. So Mick's Tikka is on the go this weekend, and CH's NIS next weekend once the Pataks pastes arrive (still sticks in my throat).

Sorry Garp, but they are only used in moderation in this house. We may be able to dispense with them for good once we can create our own suitable alternatives Let us know how you get on with the tikka mate

My first attempt at Mick's Tikka marinade today - to the letter but missed out the star anise/fennel.

The colour isn't as vibrant as some I've seen, and I put that down to a couple of things:

1/ My Tandoori Masala (TRS brand) contains only natural colours,
2/ The amount of water diluted it a bit too much (I did follow the recipe, honest)

I even added some orange food colouring.



Taste wise, it was very nice and I will certainly tweak it to my own taste and use it again.

Thanks MDB

Thanks for trying the recipe Garp. Im glad you quite liked it.I have noticed quite a big difference between Rajah and TRS Tandoori Massala. I think the TRS quantity needs upping by 3 tsp and also you will need to add some salt too - 1 tsp. That will obviously reduce the wateriness too! As you point out, the TRS also lacks food colouring so you do need to add some of that too.
Because of these variations, I have been taking my marinade to the next level - Basically by producing my own Tandoori Massala because of these variations which have such a large impact to the finished marinade. I just have too much going on outside of the kitchen which is stopping my R&D. But hey - ho Im nearly there

Regards

Mick

Made this today from the original recipe, and after trying a few recipes, i must admit, its the best ive ever tasted. Thanks for sharing the recipe all those years ago.