Topic: Chicken Tikka/Tandoori (Illustrated!)

[Hargiwald]

I'm still trying to figure out the Masala sauce by myself, but I generally always use your tikka marinade or something similar to it when I'm going to make a CTM, and I honestly don't feel a need to come up with a marinade all by myself, what you have here works the charm every time. Much recommended recipe, the best chicken tikka I ever produced. Good job!

[Cory Ander]

Glad you find it to your liking Hargiwald 

[976bar]

Background:

This is a recipe for Chicken Tikka/Tandoori based on that found in Pat Chapman?s book "Tandoori and Tikka Dishes".  Whatever else you might think of Pat Chapman and his books, this recipe is excellent and I strongly urge you to try it!  I have used it for many years and, unlike many other recipes, I have never felt the need to significantly modify it.

You can use the marinade to make any other Meat or Seafood Tikka or Tandoori dish, including Tandoori Lamb Chops.

I have included some photos.  More can be seen here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0

Makes sufficient marinade for about 1 - 1.5kg Chicken, Meat or Seafood Tikka/Tandoori

Ingredients:

• About 1kg skinless, boneless chicken breasts (diced into about 1? inch cubes)
• 150g Greek (or plain) yoghurt
• 2 tbsp vegetable oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic (chopped)
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp tomato paste (double concentrated)
• 1 tsp mint jelly (NOT mint sauce in vinegar)
• 2 tbsp tandoori masala (see here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)
• 1 tsp mild curry powder (any decent one will do)
• 1 tsp cumin powder
• 1 tsp garam masala (any decent one will do)
• 1/2 tsp salt
• 2 chopped red chillies (optional)
• Approximately 120ml milk

Method:

1.  Simply place all the marinade ingredients (minus the chicken, of course!) in a blender and blend to a fine, pourable mix

2.  Place the chicken in a non-metallic bowl and add the marinade from above

3.  Thoroughly mix the chicken in the marinade

4.  Cover the bowl and put into a fridge for 12 to 36 hours

5.  Shake off excess marinade and place chicken pieces onto skewers (unless frying) - Photo 1

6.  Cook the chicken, on a medium-hot barbecue, for about 15 minutes, turning occasionally, until properly cooked throughout (i.e. white throughout, with no sign of blood) - Photo 2

7.   Alternatively, place the chicken on a wire rack and place under a hot grill, or in an oven pre-heated to 200C, for about 15 minutes, turning occasionally, until properly cooked throughout.  Take care not overcook the chicken or it will become overly dry - Photo 3

8.  Sprinkle with fresh, chopped, coriander leaves and serve with lemon wedges and Mint Raitha (see here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0) - Photos 4 & 5

9.  Alternatively, use the chicken tikka to make a main dish (e.g. Chicken Tikka Masala.  In this case, slightly undercook the Chicken Tikkas and finish cooking them in the main dish.

Notes: 

1.  Unless stated otherwise, the following measures apply:

a)  "tsp" = 1 level 5ml teaspoon
b)  "tbsp" = 1 level 15ml tablespoon

2.  The recipe works equally well for lamb, beef or seafood, but cooking times will vary

3.  The recipe works equally well for meats on the bone (i.e. "tandoori style")

4.  Bottled pureed garlic and ginger pastes can be used instead of fresh, if desired, though fresh is best

5.  Bottled lemon (or lime) juice can be used instead of fresh, if desired, though fresh is best

6.  Use mint jelly rather than mint sauce in vinegar.  I find that mint sauce in vinegar is too acidic.

7.  Add chopped fresh chillies for additional heat

Hi Coryander,

I can't help thinking that this is more like Tandoori Chicken rather than Chicken Tikka. I have always used this recipe with amazing results and so far thus have never ventured from it.

Chicken Tikka
Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste 
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water

Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
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 (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins

However, looking at your recipe, I notice it does not use Pataks pastes of any kind, and I want to start producing indian food that steers away from those pastes and try to create the product from fresh ingredients.

I'm off to the wholesalers today where I buy a tray of chicken breasts (between 25-30) for around ?17.00 + vat.

Sooooooooo, I am going to give this a go when I get home, and let you know how I get on.

[Cory Ander]

I can't help thinking that this is more like Tandoori Chicken rather than Chicken Tikka

976bar,

"Tikka" simply means "pieces" (i.e. off the bone).  "Tandoori" is simply the style of cooking (i.e. in a tandoori oven)

To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.

Others may disagree, of course

PS:  you should probably create a new thread for your recipe and post it there.  It will only get lost here.

[976bar]

I can't help thinking that this is more like Tandoori Chicken rather than Chicken Tikka

976bar,

"Tikka" simply means "pieces" (i.e. off the bone).  "Tandoori" is simply the style of cooking (i.e. in a tandoori oven)

To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.

Others may disagree, of course

PS:  you should probably create a new thread for your recipe and post it there.  It will only get lost here.

Hi Cory Ander,

I totally agree with you on the chicken pieces and the cooking method.

However, whenever I have been to an Indian restaurant, the tandoori chicken they serve tastes totally different from the chicken tikka.

All I am saying is that they must use different spices for each.

Having said that, I'm still going to try yours today and will not post a new thread as i do not plan on changing your recipe. I just want to let you know how much I enjoyed it

[Secret Santa]

To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.

Others may disagree, of course

They may indeed. And of course I do (disagree, that is!).

Irrespective of the actual meaning of the terms tikka and tandoori, which of course you got right, there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken.

You're right in one sense though. I have been to many restaurants where there is no distinction between tikka and tandoori other than one is generally served off the bone and the other is served on.

So I understand why you might hold this view.

[976bar]

To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.

Others may disagree, of course

They may indeed. And of course I do (disagree, that is!).

Irrespective of the actual meaning of the terms tikka and tandoori, which of course you got right, there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken.

You're right in one sense though. I have been to many restaurants where there is no distinction between tikka and tandoori other than one is generally served off the bone and the other is served on.

So I understand why you might hold this view.

And I have been to some where the Tikka is far more spicy than the Tandoori chicken.....

[PaulP]

To my mind Tikka is more sour and lightly spiced and the red colour almost verges on a slightly pink color. Tandoori (aways on the bone) is more robustly spiced and the red colour has more of an orange hue.

I'm still looking for a tikka recipe that tastes more BIR (from my memories) than Mr Huda's Tikka paste which I was using until recently.

[Cory Ander]

Others may disagree, of course

Yes, you would SS 

there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken

B*llocks

So perhaps you could post recipes for tikka marinade and tandoori marinade (apart from Pataks tikka paste and tandoori paste) so we can see the difference?  Yeah, right! 

You're right in one sense though

Thank G*d for that!  :

[976bar]

Others may disagree, of course

Yes, you would SS 

there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken

B*llocks

So perhaps you could post recipes for tikka marinade and tandoori marinade (apart from Pataks tikka paste and tandoori paste) so we can see the difference?  Yeah, right! 

You're right in one sense though

Thank G*d for that!  :

Sorry Cory,

But I have to admit that I agree with Son this. The flavour is totally different between both dishes. What I cannot agree with is whether the tikka is more sour and less spicy than the tandoori.

I've always found Chicken tikka varies between hot and spicy and mild. But compared to Tandoori chicken it is more spicy.......