Topic: Chicken Tikka

[blade1212]

This is one thing I struggle to  replicate at home. The Takaway Tikka is red with and doesn't have a coating of dried up thick  marinade when cooked.

I've tried many of the yougart based marinades but I'm convinced the Takaway boys don't use this. Any ideas ?

[George]

I'm sure the use of a proper tandoor makes a huge difference. A domestic grill or oven does a fair job but it can't be the same. I hope eventually to install something along the lines of:
http://piers.thompson.users.btopenworld.com/index.html

[Curry King]

Try the curry house recipe for it here: http://www.curry-recipes.co.uk/curry/index.php?topic=108.0

If its going to end up in a CTM I think its best not to completely cook it and cook it some more in the sauce.? If its going to be a chicken tikka starter say I think the best results Ive had are cooking it in the oven wrapped in foil and then finishing it of under a low fat grill or barbecue.

[blade1212]

Thanks. I see it still has yogurt - I'm not convinced, but I'll give it a go.

What is P.L.J ?

[Curry King]

Lemon juice as far as im aware

[Mark J]

Yes lemon juice

[blade1212]

Thankyou. I've now got the all ingredients. Will give it a go on Saturday.