Ready to go in


Half way through


Done


...and eat!


Cheers!
Steve

Very nice pictures - looks delicious. Blade's tikka is a winner and one of the best recipes on here, in my opinion.

Thanks Ramirez. Yes they are delicous. Very happy with finding Blades recipe.
Cheers
Steve

looks yummy Steve.

Quote from: SteveAUS on September 03, 2012, 10:28 AM
Ready to go in

Looks amazing.  The uncooked picture looks much more like what you see on display at kebab houses (good ones at that) than my current recipe.  Had a look at Blades recipe and its similar to mine, except I use a Simtom paste and  a bit of tandoori powder,  and yogurt.  Can't wait to try this out minus the yoghurt, as I suppose this will also help the marinade get deeper into the chicken.  Any idea how much tamarind is in the Pataks paste Steve?  Cheers, Rob.

Thanks Chris and Rob.

Rob, it doesnt say how much tamarind is on the jar unfortunately. I dont think I will go back to using yoghurt in my marinades. I use an orange and red powdered food colouring made by Bush (in a little square yellow tin) instead of just orange as per the recipe. Makes a fantastic colour. I can take a pic of the tin if interested.

Cheers
Steve

Hhhm, so far I was under the impression that the Yoghurt was actually key to the marinade as the yoghurt tenderizes the meat. Yoghurt tenderizes Tikka in about 4-6 hours. Too long and it will actually be "cooked" too far.

Quote from: SteveAUS on September 04, 2012, 10:41 AM
Thanks Chris and Rob.

Rob, it doesnt say how much tamarind is on the jar unfortunately. I dont think I will go back to using yoghurt in my marinades. I use an orange and red powdered food colouring made by Bush (in a little square yellow tin) instead of just orange as per the recipe. Makes a fantastic colour. I can take a pic of the tin if interested.

Cheers
Steve

Think this recipe is going to be a major finding for me.  Ive got a kilo of chicken breast marinating now and also some rather nice lamb chops.  Been fairly happy with my own recipe, but never been keen on the yoghurt and the good lady dislikes the stuff.  Asked me to make it with soya yoghurt once.  Anyway, first think I noticed is Blades recipe completely covers the chicken quicky whereas my recipe took quite a bit of care to ensure everything was coated properly.  I tasted the marinade beforehand and it struck me as being quite bitter, but not unpleasant.  Ill cook a couple tonight and see how it is.  Picked up a jar of the Pataks Tandoori curry paste on the way back from the butchers Steve and the label on mine reckons it contains 22 % tamarind (and 22 % ginger).  Not seen your make of food colour before; looks good stuff.  Rob.   

Quote from: StoneCut on September 04, 2012, 01:21 PM
Hhhm, so far I was under the impression that the Yoghurt was actually key to the marinade as the yoghurt tenderizes the meat. Yoghurt tenderizes Tikka in about 4-6 hours. Too long and it will actually be "cooked" too far.

Ive also read that yoghurt helps to tenderize. Its mentioned on here somewhere that Blumenthal did an experiment and yes it made a difference. And if 98% of other recipes use then go for it. I marinade for 24 hours, cook them so they are suspended rather than sitting in their own drippings for the right amount of time and they are the juicest morsels of deliciousness ive ever made. Mine used to dry, pink (from a mixture of yoghurt and red foot colouring), cloying, yoghurty goo.
Cheers
Steve

Excellent result.  I'll cook the rest tonight and the chops tomorrow.  It's a great recipe.  Making a kilo I think I over did the paste a bit, but not to worry.  Its yoghurt-free tikka from now on for sure.  Much better texture and super juicy.  I suspect the cooking time can also be reduced somewhat without the yoghurt.  I'll be upping the fresh garlic and ginger paste and trying it next with my own recipe.  I suppose mine is actually garlic chicken tikka.  Top recipe from the CR0 forum.  Many thanks Blade and Steve. If anyone has yet to try it give it a go. Rob.