Topic: Help needed ASAP

[Darth_Muppet]

I'm cooking this recipe tonight - have got my chicken all marinaded and ready to go but there is one section I am unclear on  ( MARKED IN RED ) :

It says add 2-3 Tbsp Tikka Marinade - but the next line says add 6 pieces of chicken/lamb. Does it mean add the marinade sauce as I dont have any left, its all got the chicken in it marinading.

TIKKA PASTE

2 tbsp Ground Coriander
2 tbsp Ground Cumin                           
1 tbsp Garlic Powder
1 tbsp Garam Masala                         
2 tbsp Paprika
1 tbsp Ground Ginger                         
2 tsp Chilli Powder       
1 tsp Turmeric
1 tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)

1.   Add all the dry ingredients to a bowl and add hot water to make a paste.
2.   Heat the oil in a wok and fry the paste for 5 minutes.
3.   Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4.   Add more water if needed.
5.   Allow to cool then add to a jar and refrigerate until needed.


TIKKA MARINADE

1 chicken breast or lamb (cubed)
2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Half tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)

1.   Add cubed meat and garlic to a bowl and marinate in fridge for 20 to 30 minutes.
2.   In a separate bowl, add remaining ingredients and mix.
3.   Add marinade to the meat and marinate in the fridge for 24 hours.
4.   Heat a wok until very hot. Fry meat until charred, turning only once.


CHICKEN / LAMB TIKKA MASALA

300ml warm base gravy
3 tbsp vegetable oil
2 - 3 tbsp tikka marinade
6 pre-cooked chicken/lamb tikka pieces
4 tbsp coconut flour/powder
2 tbsp white sugar
2 tbsp Single cream
1 tsp methi leaves
Red powdered food colouring

1. Heat oil in your chosen pan and fry the base sauce for a minute or two.
2. Add the coconut flour and sugar a bit at a time to avoid lumps, fry for further 3 minutes.
3. Add the tikka marinade and methi leaves, stir in and fry for 1 minute.
4. Add single cream, mix well and then add red food colouring to your desired ?redness?.
5. Add pre-cooked meat and heat through.

Serve

[LouP]

I haven't made this so don't know for definite but if you haven't any fresh marinade left then I would use some of the stuff that has marinated the chicken. It's gonna get cooked anyway so shouldn't be aproblem.

That's what I would do in the same situation

[Darth_Muppet]

Ok, thank you, just didnt want to risk ruining the dish. Didnt know if it was a mistake and meant to say Tikka Paste rather than Marinade...

[LouP]

Well the marinade is basically 2 parts yogurt to 1 part paste with a bit of garlic, methi and chilli so you could knock up a tiny portion of fresh if you wanted but as the recipe is quite old (i think) it might be just trail and error , let us know how you get on:)

[Garp]

I think it may be a mistake and should be tikka paste - makes more sense.

[Darth_Muppet]

I did a little of both, Tikka paste and made up a small amount of marinade.... I'll post pics and comments later. Only thing is, I hadnt got Coconut Flour so used some medium desiccated coconut, adds a bit of texture.

[George]

just didnt want to risk ruining the dish. Didnt know if it was a mistake and meant to say Tikka Paste rather than Marinade...

Too many recipes are poorly written; not only here but in other places, too. A few months ago, I made a mistake by not reading through a recipe for fudge to see if it made sense. Then, half way through I realised the recipe was very misleading and the end result was spoiled. But what did I expect? The recipe was drafted by a minor celebrity chef, who may be able to act well but probably needs some lessons in how to write clearly and probably isn't even a very good cook.

As for the tikka marinade, my guess is that you should have used the surplus marinade which is almost inevitably left over from coating the tikka. It's quite a common practice. Where is the recipe from?

[Darth_Muppet]

Was off this site..

http://www.curry-recipes.co.uk/curry/index.php/topic,11747.0.html

[ELW]

A tikka marinade is often used as a red masala paste for lots of different curries Darth, especially a tikka masala. It's even mentioned in Kris Dhillon book 1.
Personally  I wouldn't add tikka paste from a jar on its own to any bir curry

ELW