Thanks UF, I am fond of this recipe but have had no time to cook lately. After 12 months rehabilitation from a operation im just about able to cook. But I will never get the strength I had back in my arm, so marinated recipes are perfect for me.
If you have any other recommendations please let me know.
Many thanks

Apologies if someone has suggested this, but it's a really long thread!

I decided to test out a theory; that this marinade would make excellent pakoras.

Here's what I did:

- Made up the marinade as per the recipe. I added chicken breasts, because I was making tikka for a CTM.
- Added some chicken thighs, in slices approx 1.5cm wide
- Marinated overnight
- Patted the chicken thigh slices dry(ish) with kitchen towel
- Added some of the marinade to a bowl (I used a strainer, because my G&G was a little on the chunky side)
- Added gram flour
- Added some additional water
- Added a pinch of additional salt
- Added a little extra Kashmiri chilli powder
- Combined to make a thick batter
- Coated the chicken pieces
- Deep-fried the chicken pieces (about 5-6 mins at about 180 deg C)

In my humble opinion, it worked out really well.

Some pakora sauces seem to be slightly on the acidic side, which I love, but because the marinade is quite citrusy, I reckon a milder - perhaps yoghurt-based - sauce might be better with it. But whatever floats your boat!

I have for some time wanted to try Blade's tikka, but only since the purchase of the Tepro grill have I been sufficiently motivated so to do.  My starting point was Blade's recipe, which I slightly re-formatted then printed and laminated :

Quote
Blade

Well, it was OK (certainly moist) but I found the lemon too dominant.  Probably my fault for not pro rata-ing the marinade when I discovered I had less than 2/3 of the amount of chicken that Blade specifies.  I took only four pieces out tonight to try, and what I have now done is remove half the remaining marinade and replace it with Greek-style yoghurt.  More tomorrow when I have tried the next batch (there should be sufficient for at least three meals).

** Phil.

Hi Phil i only add 2 tbsp lemon juice at the start and leave for 30 minutes or so. I also cut chicken breast/thighs into quite large chunks because it is easier to marinade and skewer when cooking then just cut into smaller bite-sized pieces when cooked.
I have been using this recipe for years now and have a few different variants of it depending how i will cook the chicken/meat.
I also use it for marinading lamb chunks but i do use the 4 tbsp lemon juice and leave the first marinade bit, 2 tbsp lemon juice for around 2-3 hours but drain this off and carry on with the recipe.

Many thanks for the feedback, UF.  All suggestions and experiences noted, but as regards "chunk size" I find that about seven chunks (one from the thinnest end, a little longer than the rest to compensate), then cut longitudinally and then across into 2 x 3 pieces gives me really large chunks (far more than a mouthful) that fit very comfortably onto a 1/4" steel barbecue skewer (absolutely essential for the Tepro, to avoid having to keep removing the chicken to turn it).  Each chunk would then give me three mouthsful or so.

** Phil.

Quote from: Peripatetic Phil on April 13, 2020, 09:41 AM
Many thanks for the feedback, UF.  All suggestions and experiences noted, but as regards "chunk size" I find that about seven chunks (one from the thinnest end, a little longer than the rest to compensate), then cut longitudinally and then across into 2 x 3 pieces gives me really large chunks (far more than a mouthful) that fit very conmfortably onto a 1/4" steel barbecue skewer (absolutely essential for the Tepro, to avoid having to keep removing the chicken to turn it).  Each chunk would then give me three mouthsful or so.

I do that with the tail end, then after marination fold it then skewer, i also slice the cuts across the breast diagonally, several chefs i have seen say it makes the meat more tender by cutting through the fibre, i havent tried to prove it i just go with it lol.

Quote** Phil.

Well, day-2 (a further four big chunks) was significantly better than day-1.  As I has hoped, the yoghurt masked the overpowering lemon flavour, and today's tikka was a beautifully well-rounded dish.  I have yet to attempt tandoori chicken, and I am by no means certain that I will ever get even near the flavours that I remember from the Agra in Whitfield Street all those years ago (a flavour that was so addictive that my girl-friend and I went back every Saturday for months).  So now, I suppose, I have to start searching the forum for "XXX's tandoori chicken

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Tandoori Chicken

http://fxcuisine.com/default.asp?language=2&Display=10&resolution=print