I cant believe my good luck.I was having a few beers with the boys when this Indian bloke heard us talking about cooking curries.We all fancy ourselves as Jamie Olivers and he heard the mention of chicken tikka and what we all do.Well he could not help himself and had to give us his version that he does in his restaurant.He then said with the tikka they make butter chicken.I wrote it all down on a load of coasters and rushed home to let you guys know.I have all the ingredients so I cant wait to give it a go.
                        chicken tikka.

1 kilo of thigh fillet {I have noticed you all use breast that goes dry}

                         marinade
1 tbs coriander
1 tbs curry powder{He said madras ?}
1 tbs chat masala,mango powder.{a must he said}
1 1/2 tbs salt
1 tsp garam masala,paprika,chilli,black pepper.
1 tsp crushed garlic
1 tsp grated ginger
juice 1 lemon
1/2 cup white vinegar
mix and add chicken.leave over night.

next day add
4 tbs yogurt
red & yellow food colouring{I wouldn't}                                            cook under grill or BBQ.

                                  sauce
1/2 onion grated
2 tomatoes finely diced
tsp cumin seed
2 tbs ghee
2 tbs oil
1/2 tsp garlic crushed
1/2 tsp ginger grated
2 tbs coriander
1 tbs paprika
1 tbs curry
1 tbs turmeric
2 tbs tomatoe paste
100 gms cashews or almonds ground
300 mls cream
honey to taste
1/2 cup water.

heat oil & ghee & add cumin seeds then onion then tomatoes then garlic & ginger.
then spices & water.simmer then add cream and nuts.add chicken, cook till done.

sounds too easy as there is no base sauce used.I will be giving it a go.I am going to get in his ear for his vindaloo next.


                                   

Sounds pretty delish, but would be great to hear if someone tried this recipe out and what the results were like? 

any one tried this & result??

I can honestly say, I always use breast and it is never dry if you cook it right.

If I am going to use it in a curry, I brown the edges then remove it and let it cook in the curry.

If I am going to serve it on it's own, I will either chuck it on the coals for around 6-8 minutes, turning it every 30-40 seconds, or I sometimes will dry fry it in a pan for around 8 minutes (about 4 minutes each side), or I will grill it for about the same.

I've never had "dry" Chicken Tikka and there is no need to have it dry if you pay lots of attention to the cooking process...........

best way to cook chicken breast is slice it into long thin strips then boil a kettle , when boiled pour the water over the chicken bits and then turn the gas on the pan , cooks in 3 - 4 mins and will be extremely tender and juicy !!! , cooking the ckicken in the curry aint that nice as the chicken flavour then develops in the sauce !!! add the chicken at the end !!!

Hi Robo,

Just a couple of questions if you don't mind,

1), Thigh fillets,  I assume you mean chicken thigh, skinned and bone removed?
2), 1 tbs Chat masala/mango powder.  Is that either or both or a mixture of half n half, equating to 1 tbs?
3), 1 tsp garam masala,paprika,chilli,black pepper. Again, is this a tsp of each or a tsp of all equally combined.

Sorry for the questions, but I like to be sure before trying out a recipe.

Just another point, in Britain, chicken breast is all you will find in our BIR's.  The only time we see anything other than breast is for Tandoori chicken, where you will often find leg being used.

Cheers

Ray

Quote from: Razor on May 29, 2010, 11:56 AM



....... The only time we see anything other than breast is for Tandoori chicken, where you will often find leg being used.

Cheers

Ray

Fore or hind, leg that is?

just done your dish today robo- - very good sauce & missus liked it too along with buzzs sauce - I prefer robothrobos sauce to buzzs - but wife liked both ( I did buzzs at same time - but Robos chicken still marinading - get to cook that tomorrow)  I also did Heston Blumenthals Chicken Tikka Massalla - one on the bone & one off - prefer the on the bone bit - off cooked too quickly.  I'd forget his brine marinade overnight in this recipe - too salty for me.  His sauce quite good - but not what i would describe as butter chicken which he likens it too.

None of the sauces here tried (3) by me in this run anyhting like a genuine Indian butter chicken that I know well from Dubai - but it won't stop me trying !

QuoteFore or hind, leg that is?

Eh? lol

You must be thinking of a frog CoR lol

Ray