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Author Topic: Malai Tikka  (Read 3120 times)

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Offline Kashmiri Bob

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Malai Tikka
« on: January 15, 2016, 04:17 PM »
Made this a few times recently and it was pretty good.  Interested by the combination of sandelwood powder and black cumin.  I used sunflower oil instead of ghee and less cream.  Ended up increasing the chilli content quite a bit too.



http://www.greatcurryrecipes.net/2015/12/28/palash-mitras-tandoori-murgh-malai-tikka/

Back soon with a kebab house seekh.  Do believe I've got there with this one, finally!

Rob  :)
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Offline Madrasandy

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Re: Malai Tikka
« Reply #1 on: January 15, 2016, 05:05 PM »
Looks very tasty Rob, never used sandlewood powder before, at least it will keep your acne in control  :o

Look forward to your kebab house seekh, will there be a recipe?


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Offline Kashmiri Bob

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Re: Malai Tikka
« Reply #2 on: January 15, 2016, 05:20 PM »
Quote from: Madrasandy on January 15, 2016, 05:05 PM
Look forward to your kebab house seekh, will there be a recipe?

Hi Andy. Yes, and method.  Reckon it's a bit over-spiced a the moment but still very close to my local Pakistani kebab house.  Amazing how much chicken can go in a lamb seekh.

Rob  :)
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Offline london

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Re: Malai Tikka
« Reply #3 on: January 15, 2016, 06:01 PM »
Looks lovely bob, I'd be interested in your kebab house seekh, as I eat them often from places Like Lahore and Needoo's Grill, as both places are close to me.

London.
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Offline Madrasandy

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Re: Malai Tikka
« Reply #4 on: January 16, 2016, 07:45 AM »
Cheers Rob  ;)
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Offline curryhell

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Re: Malai Tikka
« Reply #5 on: January 16, 2016, 09:08 AM »
That really looks mouth watering Rob  :P  Look forward to your seekh recipe.  I've never used minced chicken in with my mutton / lamb kebabs although  I've seen it in one or two recipes.  Is it added for texture / binding purposes as i really can't see it adding to the flavour?  Or is it simply a filler used to bulk out the meat, being much cheaper than lamb or mutton?
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Offline Kashmiri Bob

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Re: Malai Tikka
« Reply #6 on: January 18, 2016, 01:13 PM »
Hi Dave. Reckon all those are possible factors with regard to chicken mince in the kebab shop seekh, including the taste. 

Day off work Thursday so a batch is going on.  Going to make my own mince this time.  I have bought myself a rather nice vintage Spong.

Rob  :)   
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Online Peripatetic Phil

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Re: Malai Tikka
« Reply #7 on: January 18, 2016, 04:00 PM »
Quote from: Bengali Bob on January 18, 2016, 01:13 PM
I have bought myself a rather nice vintage Spong.
Don't you find that Spongs tend to go very dry with ag ?
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