Quote from: jb on August 23, 2010, 08:17 PM
(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here https://curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4

Quote from: ifindforu on December 06, 2011, 09:38 PM

Quote from: jb on August 23, 2010, 08:17 PM
(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here https://curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4

Not sure what you mean Ifindforu listed in the ingredients is 2 teaspoons of garlic/ginger paste.Must admit I've always thought the marinade for tikka/tandoori should be deliberately mild hence the absence of chilles,although my local take-away does indeed sell a dish called Murgh Shaba,which is dry tikka in a hot marinade.

Quote from: jb on December 06, 2011, 10:00 PM

Quote from: ifindforu on December 06, 2011, 09:38 PM

Quote from: jb on August 23, 2010, 08:17 PM
(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here https://curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4

Not sure what you mean Ifindforu listed in the ingredients is 2 teaspoons of garlic/ginger paste.Must admit I've always thought the marinade for tikka/tandoori should be deliberately mild hence the absence of chilles,although my local take-away does indeed sell a dish called Murgh Shaba,which is dry tikka in a hot marinade.

Sorry missed that JB but ,3 chillies liqidised in the sauce dosnt realy make it hot,it just makes it more spicy

the green chillies are well worth a try - not to add heat but for the flavour. i add at least 1 off to base depending on the volume being made.

i also keep a bottle of the green chilli sauce for use in marinade and dishes.

as per the gist of the above posts - not to make anything hot but enough just to add that tad of flavour.

That makes sense,will try that next time.I findforu(or anyone else if you know) just wondering if you know what marinade your chef uses for the meat in his chicken/lamb shaslic.My wife always has this and the flavour is certainly different to plain tikka meat and very distinctive,just can't put my finger how it may differ from chicken/lamb tikka marinade.