Topic: Chicken Tikka/Tandoori Marinade

[Curry addict bob]

The original background music was Indian music! I've used this one as a rush job will look for something different next time.

[Garp]

Or.........Phil could google 'how to mute a YouTube video'.....

[Peripatetic Phil]

As a result of which I would then not hear any voice-over.

[Onions]

I have to say: I don't think I'll be forced to delete Blade's recipe i the near future. Cheers Bob.

[Garp]

As a result of which I would then not hear any voice-over.

How do you know there wasn't a voice-over if you only listened to 30 seconds?

[Garp]

Thanks for sharing that, Bob. It is a very well produced video.

Like some others, I prefer a yogurt-free marinade and also like a pre-marination with just the lemon juice and salt, and larger chicken pieces, but each to their own and all that.

Looking forward to seeing more of your videos

[Sverige]

Loved the video Bob, very professional production and nice clear captioning so easy to follow. Gave you a thumbs up on YouTube since no other bugger bothered 

[Curry addict bob]

Many thanks Sverige and it does taste ok and simple recipes can taste good if your willing to give them a chance! regarding the addition of yoghurt yes I partly agree the yoghurt could be left out if need be I've made it like that many times it personal preference
Can anyone point me in the direction of blades version I would like to try it
Thank you all for your comments.

[Gav Iscon]

We were just pleased he got it working. Well done bob. And heres a link, for the music un-lovers, to help with your next production.

http://sueterryvoices.com/profile/india-fisher/

 ;D ;D

[livo]

I can't find the link to it ATM and the search is not locating the thread even though it did yesterday. I'd copied it into Notepad though so here it is pasted for you.  Perhaps someone else can link to the thread.

Blades Chicken Tikka
600g Chicken  - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water

1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.

Let the tikka rest for 5 mins before eating,. They freeze really well.

This recipe is actually better than anything I've eaten in a BIR.. honestly.