Topic: Tikka Style Chicken - Succulent Every Time

[Garp]

Further update. Had a wee nibble at a leftover piece in the fridge - I think the PC mix is growing on me. Not too bad at all.

[london]

Has anyone tried this method with Shan tandoori mix?

[Garp]

I don't think anyone has tried this method, apart from me, and I haven't used that brand.

I'm sure it will be fine - let me know if you try it 

[london]

managed to get some Shan Tandoori spice mix today and will try it out at the weekend and let you know. it will look different to yours as there's not colouring in it.

[Garp]

Cheers mate

[london]

Just eaten this and the shan mix is very nice the chicken was a bit dry but tender I was able to cut it with a fork, had it with salad and Dip's mint sauce which is as good as if not better than most T/As, if you haven't tried the sauce give it a go you won't be disappointed just leave the sugar out. Maybe our ovens are at a different temp when set to 180c. I'll be using your method again but maybe drop the temp a bit.

Regards,
London.

PS Shan mix 69p for 50g only used about 3/4 of the pack for 6 large chicken breasts.

[Garp]

Glad to hear it was ok, mate, and you haven't died (yet).

It is a recipe designed for inclusion in curries, as opposed to a stand-alone tikka, and any time I've had it straight out of the oven it's been moister than.......better not say

Did you brush with butter/ghee for last ten minutes?

[london]

Last 8 minutes brushed with butter and turned half way through and brushed again, maybe my oven is hotter then yours when set at 180c or the chicken was drier than yours but smothered in the mint sauce is was OK. It works as a stand alone tikka. I prefer not to use tikka in a curry as it can alter the taste of the dish, when making a curry I usually precook the chicken in a drop of base sauce.

[Garp]

Don't know why it was dryish then mate. Made it in my old, (moderated), oven and my nice new Neff one and always moist.

But as I said earlier, at least you lived. Thanks for trying it mate and feel free to post any tweaks you think can improve it

[Madrasandy]

I'll try it with Pat Chapmans tandoori powder which IMHO takes some beating for the flavour it produces.  And it stores really well and improves with age 

Do you use the adapted CA one or the Pat Chapman one CH? or is there another one?

Edit- Just found your post