Keeping in mind that this chef is demonstrating "Hotel Style" in commercial quantities, this recipe will need some serious scaling back to a home kitchen. The end result using 1kg of chicken is a guide, however it is pretty obvious that the chicken is pre-marinated and the sub-titles say it is. In what? He doesn't say. I've asked but I'd be happy to go with Chewytikka's stage 1 marinade if Chef is not forthcoming with an answer.
Working backwards:
He says 1 kg of pre-marinated chicken thigh (thai) fillet, and he uses 4 -5 TBSP or Red Masala. The spoon he uses (well heaped) is a serving spoon or chefs spoon and he adds 4. There is easily 1 - 1.5 cups of Red Masala, so lets assume it is 300 ml (or grams). His total Red Masala uses 2.5 kg of hung yogurt and 300 ml of Mustard Oil so lets call it 3.0 kg. We need to scale everything back to around 10% for a single batch.
This is where I'd be starting out for the first go (roughly).
1 tsp Kashmiri Red Chill Powder
30 ml Mustard Oil
1.5 - 2 tsp Bhuna Besan (tricky so it'll probably require making a larger amount carefully, but only using a little bit. He shows in another video how he makes it).
2 tsp Garlic & Ginger Paste
1- 1.5 cups of Hung Yogurt (dry Greek).
1 tsp Salt
1/2 tsp Black Salt
2 tsp Cumin Powder
2 tsp Garam Masala
1/2 tsp powdered Kasuri Methi (or a little bit more for me).
1/2 tsp Green Chilli Paste
2 tsp Lemon Juice
2 tsp Kashmiri Red Chilli Paste. (He shows in a separate video how he makes this but it's essentially rehydrated dried chilli without the seeds, blended to paste).
Anyway this would be where I start, and possibly any stage 1 Tikka marinade would suffice for now. There is one place where I'll probably shortcut (Bhuna Besan) but I'm keen to give this a try. I think the interesting thing is the 2 stage cooking with butter basting at the rest.
I can't wait to try it over charcoal in the tandoor.
Topic: Restaurant-proportions base (Read 6559 times)