Topic: Chicken Tikka/Tandoori (Illustrated!)

[ELW]

Hi all, i have tried various tikka recipies from cro & anywhere else i could find them, using a hot oven with the tikka suspended, & also the method of finishing them in a pan. Layne's tikka photos for me looked pretty much spot on, but mine, although flavour-wise are fine, have that grainy texture, maybe from the yoghurt? i have tried removing excess marinade before cooking, but still the grainy texture is there...can anyone help me with this?
thanks in advance
elw

[korant]

seems a waste to discard all of the marinade.

anyone ever cook with it or find a way to use it?

[Peripatetic Phil]

seems a waste to discard all of the marinade.  anyone ever cook with it or find a way to use it?

Yes !  See here.
** Phil.

[korant]

thanks.

i'll try your method and also adding in some of the meat drippings before reducing.

indian demiglace

[mydigitalvoid]

This was the first recipe I tried on the forums and was very happy with the results!  It was pretty involved (at least for me) but I had fun doing it and learned a lot.  When I went the the Indian Grocery Store the gentleman behind the counter kept trying to push the pre-made packages onto me, he didn't quite understand that I was trying to do this without the use of pre-made boxes.  I also made the mint sauce that was posted with this recipe and have to say, I'm going to figure out other uses for that stuff, because it's amazing.

[mickdabass]

Hello ELW

you could be the first to try my recipe http://www.curry-recipes.co.uk/curry/index.php?topic=5829.0

Cheers

Mick

[Puri-Puri Man]

As pastes are not readily used or available in my neck of the woods, I would very much like to have a go at this recipe. Your recipe mentions the optional use of red chillies. What type of chillies do you use? Also, I'd like to try a few of Julian's recipes that call for "magic sauce." Do you think your marinade would work as a substitute?