Hi

I make this with two tbsp yoghurt added and I think it adds to an already great tikka imho.

Regards

Barry

you can cook under the grill - put grill on for 5 - 10 mins so its at full heat - then put tikka close to the grill as possible - only take a couple of mins each side that way - you could freeze the marinade and use again

GaRRY

Quote from: hotstuff09 on February 07, 2011, 07:56 PM
Is it ok to freeze with raw chicken juice in it, then use it again later

I use it as a base for mixing other spices in when cooking the sauce for a CTM. Seems a waste of all that lovely curry goodness otherwise! I pretty much follow CA's CTM recipe:- https://curry-recipes.co.uk/curry/index.php?topic=1562.0 (I add it to the ingredients in step 1 in the method).

I've used the tikka recipe in this thread several times. Tastes VERY good. A slight change: instead of the Pataks paste, I use tandoori powder and tamarind sauce, that way I can up the tamarind if I think it needs it (I think the presence of tamarind is essential). The fineley chopped, dried methi (fenugreek leaves, NOT powder) is also essential IMO.

That's the method I'll be using to impress the curry club at work next Monday!

Thank you Blade for this recipe, I look no further, this is the one for me, Excellent tender chicken nicely spiced ;D
If you havent tried this one already, Do try it

Hi Jerry

If it is of any interest at all to you, these days this is pretty much the only tikka recipe I use. Despite what may have been measured in the group tikka test

I still stick by the accidental descovery of substitution of a different paste - https://curry-recipes.co.uk/curry/index.php?topic=874.msg52375#msg52375

No one else has reported back that they have tried the substitution? would you perhaps care to try?

Also, always used to use the 2 tbsp pre-marinade, but stopped of late feeling I could not tell the difference in final outcome. So just 2tbsp total now for me, seems to work well. If you have it cold the next day, you can taste a lemony zest comeing through, but don't let that put you off, its bloody delicious

Regards