Chicken Tikka/Tandoori Marinade

[Curry addict bob]

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.

Many thanks look forward to making this I've made many versions over the years I keep pataks in the fridge cheers.

[livo]

I'll have to give this a try Bob, as I can honestly say, it looks pretty good and I don't have issue with the use of curd in tikka. I think most of the stuff I've ever eaten was done in curd and only once have I noticed the chalkiness and dryness associated with overuse.  I often marinate chicken in milk which has similar function but does not result in the breakdown of the chicken so much. So for those who don't like curd, perhaps a little milk instead would suite, but don't discount Bob's recipe completely.

I haven't tried Blade's tikka yet, but it clearly gets rave review so it will be on the "to do" list.  I've just fumbled my way through a version obtained from Ali's videos and the tikka itself turned out pretty good (pics later), and with the assistance off Graeme, was able to produce a pretty good CTM out of half of it.

[Micky Tikka]

Well done Bob
You're a better man than me
fantastic for getting the video up

I have trouble finding the forum somtimes 

[Curry addict bob]

I'll have to give this a try Bob, as I can honestly say, it looks pretty good and I don't have issue with the use of curd in tikka. I think most of the stuff I've ever eaten was done in curd and only once have I noticed the chalkiness and dryness associated with overuse.  I often marinate chicken in milk which has similar function but does not result in the breakdown of the chicken so much. So for those who don't like curd, perhaps a little milk instead would suite, but don't discount Bob's recipe completely.

I haven't tried Blade's tikka yet, but it clearly gets rave review so it will be on the "to do" list.  I've just fumbled my way through a version obtained from Ali's videos and the tikka itself turned out pretty good (pics later), and with the assistance off Graeme, was able to produce a pretty good CTM out of half of it.

Maybe I should have mentioned it in my vid that the curd is optional.

[Curry addict bob]

Well done Bob
You're a better man than me
fantastic for getting the video up

I have trouble finding the forum somtimes 

Thanks mate

[rshome123]

Good video Bob.. love the editing, not to mention the ingredients.  Did you find a source of free (or cheap) music for the video, if so I'd appreciate a heads up?

[Curry addict bob]

Good video Bob.. love the editing, not to mention the ingredients.  Did you find a source of free (or cheap) music for the video, if so I'd appreciate a heads up?

If you have a iPhone or iPad you could try movie maker it's easy to use and has background music you can use

[rshome123]

Bob, thanks, but using another software.  Will search around. Ty anyway.

[livo]

Here is a good and well referenced answer to a question about yogurt / curd marination. Interestingly it, and other sources, say that skinless chicken breast should be marinated in yogurt for only 2 hours. So perhaps the biggest problem with use of yogurt is due to the fact that many recipes tell you a minimum of 4 hours and best left overnight.

http://www.quora.com/What-effect-does-marinating-chicken-in-yogurt-have

[Curry addict bob]

I've now added an extra clip at the end of the video
Please note the yoghurt can be optional for those of you who would prefer it without.



http://youtu.be/9ZFlCEyOTEA