Topic: Blade's 'better than BIR' Tikka by RubyDoo

[RubyDoo]

 Step by step for all to see.      

Cubed chicken


The marinade


Stick 'em together.


Skewer them up


Cook 8 mins  - they don't actually look any different


Ready to eat.


A bit on the salty side but very nice. 

[Peripatetic Phil]

"Salty" is good
** Phil.

[PaulP]

"Salty" is good
** Phil.

Yes if you like cardiovascular problems and possibly stomach cancer 

[RubyDoo]

"Salty" is good
** Phil.

Unless there is TOO much of the stuff.  This was too much imho.  Pics now sorted

[Peripatetic Phil]

"Salty" is good
** Phil.

Yes if you like cardiovascular problems and possibly stomach cancer 

Even better when you like flavour
** Phil.

[Peripatetic Phil]

Pics now sorted

I feel hungry . . .

[RubyDoo]

Pics now sorted

I feel hungry . . .

Hahah  - I was going to freeze some down. Not sure how much will be left once they are cooled.

[PaulP]

Pics look great Rubydoo!

Phil you salty old sea dog! 

[Secret Santa]

Even better when you like flavour

Except that it's known that salt (in excess) masks flavour. To know the difference you'd have to stay away from salt completely for several months to realise just how much flavour you're really missing.

[Secret Santa]

A bit on the salty side but very nice. 

I wonder then what you'd make of the offerings that were in the group test of chicken tikka as I found them (and particularly dipuraja's) overbearingly salty, compared to this version?