Hi Dug out an old recipe book from the Shish Mahal in Glasgow (the original Glasgow BIR and the best still). The book was published 1984 and gives various recipes including Tandoori and Tikka. In both cases the chicken is prepared in a salt and vinegar mixture as a pre marinade rather than the salt and lemon juice method found in the site here.

Any view on this?

Still eating the remains of yesterdays curry feast.

Panpot

I guess in that scenario it doesnt really matter, both will tenderise and I guess you then add the rest of the marinade?

I guess it could make quite a big difference to the taste - try both and see which is best!

Regards
George

Quote from: Mark J on July 31, 2006, 06:47 PM
I guess in that scenario it doesnt really matter, both will tenderise and I guess you then add the rest of the marinade?

a great tenderiser is pinapple juice and a t spoon of bicarb.