Posted by PanPot an moved to here by CA

Ingredients:

- Diced Chicken 1kg
- Garlic/Ginger Paste 1 1/2 tbs (https://curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417)
- Salt 1 tsp
- Turmeric 1 tsp
- Red Chili Powder (Deggi Mirch) to taste 1 tsp
- Tomato Paste 1 tbs

Method:

- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge
- Pre cook in oven at 150 degrees for 25 minutes (cooking from raw produces succulent chicken dishes)

CA you've gone 'movement' crazy! This doesn't belong in this section surely? It's pre cooked chicken not a spice mix or paste.

In general this seems like the wrong thing you're doing with the Ashoka stuff. It should all be in one big locked post. It seems you've split it into a gazillion places which no one will ever be able to find.

Unless I've missed something? 

Something like "Ashoka Restaurant Recipes" maybe???  Set out like a recipe book, eg spice mixtures first, pastes, gravy, starters, dishes etc. Put in a  link from individual recipes to separate pages to discuss results etc so as not to clutter up the recipe pages.

Sorry if the idea sounds amateurish or doesn't come across the way mean but I'm not conversant with with the building of web pages and links.

Would be good though to keep all the Ashoka recipes together.

Cheers

SS/Rallim, please see here: https://curry-recipes.co.uk/curry/index.php?topic=3929.msg35441#msg35441

Wow this seems more like it. I've been cooking it in the oven for ages since it doesn't dry out if immersed. Had some chicken cooked by hospital staff twice last week. Pretty damned tender and moist too so this does in fact work at least in my view and of course for the home kitchen.

Thanks for posting this folks.  ;D

PP or CA,

Can I ask, how big/small would you dice the chicken up.  I know what my BIR size is, but I'm aware of regional variences too.

I wouldn't want to overcook it, is what I'm really trying to say?

Ray

Razor,

for me a breast cuts nicely into 6 off pieces (cut along the length then each into 3 off)

Quote from: PanPot on November 10, 2009, 03:02 AM
Method:

- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge

PP, in the "mix by hand" and "gently mix again" stages, are we meant to be "mixing" the chicken as well as the other ingredients, or does the chicken get added only at the "marinade" stage ?

** Phil.

Phil,

i make this a lot. i put all the ingredients except the chicken in a bowl and mix. then add chicken and mix to coat. i marinate it 24hrs.

Guys you need to mix the ingredients minus the chicken and oil with your fingers first then add chicken to mix again by your fingers then finally the oil mixed in with your fingers. If you don't do it in this order the oil tends to stop the spices clinging to the meat. Jerry's six cut of breast or even a similar but eight cut will work well. PP