Hi Curryhell, I'm assuming it was cooked in the tandoor, which for me separates home versions from the real thing. Its a strong flavour in itself i'll never be able to create at home.

I bought a portion of chicken chaat last night(basically tikka drumsticks from this particular place). The smell from the bag was great, but could have easily been naan bread in the bag &  I can't tell the difference in marination times, a few hours i normally do now.
Can't get enough of reports from people who have actually been in a commercial kitchen btw

Regards
ELW

Quote from: Phil [Chaa006] on March 31, 2013, 11:38 AM

Quote from: Secret Santa on March 31, 2013, 11:10 AM
Well at least it's Simtom this time and not naffing Pataks! 

So how do they compare, Santa, in your experience ?  What are the highlights of the Simton's products, and do they have any downside when compared to Patak's ?

* Phil.

Phil,

My wife tipped up with a jar of simtom lime and chilli chutney one day on her shopping travels, i have to say it was one of the best lime chutneys i have come across.
I appreciate its not a paste, but if taste is anything to go by, then they're surely worth a try (imo)

http://www.simtom.co.uk/lime-chilli-chutney

W

Quote from: Secret Santa on March 31, 2013, 12:03 PM
I haven't tried them Phil. As you may have gathered I'm not a fan of pastes. My comment is based purely on others' experience of the Simtom pastes which have been very favourable (on this forum and others). I'd be hard pressed to track an example down though, I'm just going from memory.

Quote from: Whandsy on March 31, 2013, 01:30 PM
My wife tipped up with a jar of simtom lime and chilli chutney one day on her shopping travels, i have to say it was one of the best lime chutneys i have come across.
I appreciate its not a paste, but if taste is anything to go by, then they're surely worth a try (imo)

http://www.simtom.co.uk/lime-chilli-chutney

W

Ah, OK : I use almost no pastes (apart from Kashmiri masala, which I used in many ways) and I have never seen a Simtom's product  --  I shall keep an eye out for them when I am next in Ashford or Tunbridge Wells.

** Phil.

Video of this recipe coming up later this afternoon...

Hi JB thanks for this recipe but the coriander/green chillies paste how is this made is it just a handful of each.
Thanks.

Video from the day here:

http://www.youtube.com/watch?v=KQlcl21FgOs

Everyone's interpretation of quantities is likely to be slightly different, but working from the video this is what I got:

Ingredients:

About 18-20 chicken breast fillets
Juice of half a lemon
drizzle of KTC edible mustard oil (blend of rapeseed oil and mustard oil)
*note if using pure mustard oil reduce quantity!
2 chef's spoons of ginger/garlic paste
half chef's spoon of coriander/green chilli paste
3 chef's spoon of yogurt
pinch of garam massala
handful of mixed powder
2 pinches of methi leaves
pinch of salt
half a chef's spoon tikka paste
half a chef's spoon kasmiri masala
a quarter chef's spoon concentrated mint sauce
orange/red colour to taste (decorative only)

Mix well and marinate for 30 to 60 minutes.

Also posted here in the videos section so it's easier to find in future:
https://curry-recipes.co.uk/curry/index.php/topic,11772.0.html

Is the chef Az's brother?  ;D
Always good to see yogurt in the marinade., but only half a lemon for 20 breasts? Seems a bit light to me.
Actually, now i look at the rest of the ingredients, the quantities aren't that different to Blades tikka and he's using less than 1/3 of the chicken weight compared to this recipe.

Was the tikka light on flavour at all?
And do people think that Blades recipe is OTT for the amount of chicken used?

Thanks for posting, i'll be giving it a go real soon. I've never felt a need to marinade chicken for any length of time, although I do appreciate a longer marinade will always be better.

Thanks.
Will be trying this out on a few friends this Wednesday.

Whoa, Kids in a sweet shop again   ;D ;D

Familiar Tikka recipe, the good point to take notice of in this chefs marinade is, it is for TIKKA  and he doesn't use any Tandoori Paste or Masala in it at all.

Which is the difference between Blades beginners Tandoori recipe (named Chicken Tikka - better than the BIRs) which everybody seems to like, but isn't Tikka.

My Tikka recipe I posted last year is more advanced than this Zaman Chef's and I too like the slight Tandoori flavour in it.
https://curry-recipes.co.uk/curry/index.php/topic,8714.msg77625.html#msg77625

You have seen the Chilli/Coriander mix before, something I use all the time.
https://curry-recipes.co.uk/curry/index.php/topic,5699.msg57132.html#msg57132

Good report lads, how does it compare with AZ@Zaal and how much did you have to pay?
cheers Chewy