Topic: Chicken Tikka and Naan

[haldi]

Never mind about me not getting the curry base exact!
Look at these naans and chicken tikka
Fantastic!!!

[Unclebuck]

That Looks FANTASTIC!!
now im hungry!!

[adriandavidb]

That looks great Haldi!

What method do you use for tikka: CA, Blade's, or something else?

Also what naan method do you use, is it one of Cr0?  I've tried Anjum Anand's, she's had a series on the tele recently, she strikes me as a sort of Indian 'Nigella Lawson', her recipe was o, but nothing like a BIRs!

Ta

[joshallen2k]

Looks fantastic. Out of the tandoor I assume.

[haldi]

That looks great Haldi!

What method do you use for tikka: CA, Blade's, or something else?

Also what naan method do you use, is it one of Cr0? 

I use Paul Cleary's recipe and cooked them in my tandoor
http://www.curry-recipes.co.uk/curry/index.php?topic=1870.0
I've had a few tips from a takeaway too
Make the dough 24 hours before you use it
Keep it in the fridge until a couple of hours before use
Split it up into dough balls about the size of a small roll, and let it get to room temperature.
Heat the tandoor on full for at least half an hour (I bet that's costing me!!)
Roll the dough into a disc shape about 20 cm diameter
Prick it all over with a knife end
Stretch over a naan cushion
Wet all over the side to be stuck
Be very brave and stick it onto the side of the tandoor, pressing hard.
It really is a little scarey

If I'm not using the tandoor, then I use Uncle Bucks recipe, which is excellent
http://www.curry-recipes.co.uk/curry/index.php?topic=2547.0
I tried his recipe in the tandoor and they ballooned
Very nice but not quite what I had in mind
They were a little like yorkshire pudding!!

Looks fantastic. Out of the tandoor I assume.

Yes the tandoor's great but sometimes the tava is an easier option

[joshallen2k]

Interesting that you use two different recipes depending on where you cook them.

I use Pacman's naan recipe as well. Once I got the tip to add a little extra oil to get them more pliable, this became my usual.

What do you believe the knife prick does to the naan. There's an Indian restaurant near me that I use for naan sometimes (its authentic, not anywhere near BIR, hence naan only). Their naan seems to be stabbed all over, some of the pricks causing small holes.

Just wondering the significance of this...

-- Josh

[haldi]

What do you believe the knife prick does to the naan.
Just wondering the significance of this...
-- Josh

Hi Josh
        I'm not totally sure, but I think it's to stop the naan getting too big bubbles in.
I just copy what I've seen.
Mostly chefs, use their fingernails to do it.
I use a knife, as it seems a little more hygenic.

[joshallen2k]

Makes sense. The naans I get like this are bubble-free.

Thanks Haldi!

-- Josh

[TwoBadMice]

Looking really nice that