Topic: Chicken Tikka/Tandoori (Illustrated!)

[Cory Ander]

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

[Cory Ander]

photos (clockwise from top left):

Photo 1:  Chicken Tikka (After Marinating)
Photo 2:  Chicken Tikka (Cooking on the BBQ)
Photo 3:  Chicken Tikka (Cooked)
Photo 4:  Chicken Tikka (Ready to Eat)

[Cory Ander]

photos:

Photo 5:  Chicken Tikka (Ready to Eat)

[merrybaker]

That looks absolutely wonderful!!!   Just to clarify, is your mint jelly the kind that's very sweet and clear and thick and green?  Thanks for being so specific about measurements and ingredients.   That makes it so much easier to share your cooking and eating experience. 

[Yellow Fingers]

the kind that's very sweet and clear and thick and green?

No that's Orville   ;D  (you won't get that because you're American)

But I think you'll find that's exactly the kind he means

YF

[merrybaker]

Thanks for clarifying that, YF.  Over here we eat roast lamb with sweet mint jelly, not that sour stuff y'all use.

[laynebritton]

We really love sheep where  I live we don't just eat them  :-X
Layne 

[Cory Ander]

...just to clarify, is your mint jelly the kind that's very sweet and clear and thick and green?..... 

Yes it is MB 

[diesel]

Hi made these Saturday night marinade them for about 30 hours and they where spot on thanks  ;D

[Cory Ander]

You're welcome Diesel.  Thanks for trying the recipe and reporting back!  Glad you liked the end result! 

Regards,