Topic: BULK - Chicken Tikka

[976bar]

As promised a long time ago, I am now finding the time to start writing things down, here is a recipe for Bulk Chicken Tikka.

I have used Blades original recipe, but with a slight modification.

15Kg Chicken breast cut into chunks
500ml of Pataks Tikka Paste or my Homemade Tikka Paste (see other recipe)
125g Garlic Puree
125g Ginger Puree
175ml of fresh Lemon juice
25g Chilli Powder
50g Smoked Paprika (Optional)
180g spice mix (see below)
5g Orange food colouring (Optional)
25g Dried Fenugreek leaves
50g Salt
225ml Oil (I use Rapeseed)
450ml Water

Spice Mix
8 parts Ground Coriander
7 parts Ground Turmeric
5 parts Ground Cumin
4 parts Ground Curry Powder (I use TRS Madras Hot)
2 tsp dried Fenugreek leaves

Mix everything together and store in an air tight container

Method
Place the chopped Chicken into a container and add the fresh lemon juice, mix well together and leave for 10 minutes.

Mix all of the rest of the ingredients together, then add to the chicken.

Mix well together, then place in a fridge and marinade for at least 24 hours.

Remove from the fridge and cook in your normal way until done.

[Kashmiri Bob]

I thought Blade's recipe used Patak's tandoori curry paste Bob? Was there an earlier one?

Rob 

[976bar]

I thought Blade's recipe used Patak's tandoori curry paste Bob? Was there an earlier one?

Rob 

Hi Rob,

You are right it does, but I did say I made mine with a few modifications

I think "personally" that the Tikka paste works better than the Tandoori paste, after all we are making Tikka here!!

[Kashmiri Bob]

That'll do for me. I'll give a try Bob.  Seems hereabouts the tandoori chefs are using Patak's tikka, tandoori, kashmiri (2:2:0.5-1), but I've always preferred the curry paste as per Blade's.  Loving the smoked paprika idea. Have you got an achari tikka recipe by any chance?

Rob 

[curryhell]

Don't rule out the balti paste in place of either of them.  It too delivers excellent results as I know myself and recommended by one of the other posters in the Blade thread.

[976bar]

That'll do for me. I'll give a try Bob.  Seems hereabouts the tandoori chefs are using Patak's tikka, tandoori, kashmiri (2:2:0.5-1), but I've always preferred the curry paste as per Blade's.  Loving the smoked paprika idea. Have you got an achari tikka recipe by any chance?

Rob 

Hi Bob,

No I haven't I'm afraid.

I also never tell anyone that it, "should be this" or, "it should be that" or it is not BIR if you haven't done it this way or that because that is how it has been done for the past 50 years, like some other members on this forum.

I like to encourage others to find their own way with what they like and enjoy and Dave is right, never rule out the Balti paste. If that works well and is enjoyed then go for it and don't be put off by anyone who tells you any different.

By all means experiment with everything on this forum and find what works best for you

[curryhell]

I think the die hards on here have seen enough videos and read enough prose to know that there is no hard and fast rules and only one way of cooking BIR.  Methods will be very similar as are the ingredients but with slight variations. Oh, sorry is that the regional thing creeping in?  ;D  Perfect example of this is Chris's latest pilau rice video.  Contrast that with the one Natterjak posted up from the Dachet restaurant which he, jb and myself went to.  Not quite chalk and cheese but different with similar end results i am sure  :

[loveitspicy]

Nice mix Bob
result looks fantastic mate

best, Rich

[artistpaul]

Hi all. Blades original recipe used Pataks Kashmiri I use his recipe all the time, nothing beats it IMO