Well done Andy, I have been so busy of late I haven't had a chance to get on here much never mind contemplate another group test. But i'd really like to try this one as we eat more Tikka than any other dish.

I always cook my chicken on skewers in the oven though and it always produces perfect results. Infact I even do my Tandoori chicken this way to. I simply preheat the oven to 250c, Tikka size pieces will cook in just 12-15 mins depending on the size. But they always come out succulent with crisp edges. But it is important to find a a way to hold the kebab skewers to allow even cooking all the way round them. If you rest them on the rim of a small roasting tin etc, I have found that the heat doesn't always get underneath so keep that in mind.

I had a recent trip into to town to shop at our local everything Indian grocery store and came across a neat little gadget for holding kebab skewers

Hi Fi5H,

I know what you're saying but, maybe it's best to keep the testing section exclusively for the results.  Perhaps, this is one section that would actually benefit from it's own 'chat' sub-section?

I would like to see links to the tested recipes put up in the final result table though.

Chris, any thoughts on this mate?

Ray

whats the lasan recipe like? cheers

Cheers Andy

Quote from: Axe on August 13, 2010, 11:42 AM
Is it right to assume that a Tandoori marinade is the same as a Tikka marinade?

Personally Axe, I would say no!  What I would say though is, around these parts, Lamb tikka and tandoori chicken, are very similar in taste with more than a hint of mint, albeit that they are different meats but, our chicken tikka's are mostly yellow and I cannot detect any mint but more methi!

With that said, quite a few of the low end TA's around here do use exactly the same marinade for both tikka's and tandoori chicken.

Ray