Topic: Chicken tikka and Tandoori chicken

[jb]

(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

[jb]

tikka marinade


tandoori chicken(left) tikka(right)


Finished tandoori chicken


Finished chicken tikka

[jb]

As I said before a bit disappointed with the abundance of pre made pastes,however I have to say that both were outstanding.Unlike my usual marinades these were quite thick and really seemed to cling to the chicken.The mustard oil was a little difficult to get hold of but I'm glad I did-it gave it that extra bit of flavour.The tikka was actually better than some takeaways I go to.

[Unclefrank]

Cheers for posting the recipe jb, i tried to get some mustard oil as well but got the stuff "for external use only" on the bottle didnt notice until i got home will be trying this recipe for sure.
Looks very tasty and bright.

[JivyJ]

All bottles of mustard oil must be labelled 'FOR EXTERNAL USE' and its because by European law, mustard oil should contain  no more than 5% Erucic Acid but it contains 20-25% so that is why it has to be labelled like that or it would be illegal to sell, but they still use it for cooking.

[Unclefrank]

Oh ok JivyJ will get using the oil now cheers.

[Malc.]

Hi JB, I would agree that the use of paste is quite disappointing. I must admit though, my current tandoori recipe does call for the Rajah Tandoori paste which is damn good. But looking at the pictures you've posted, the marinade looks very thick, which can be seen on the cooked chicken. It would be very interesting to to see a comparison between the restaurants cooked tikka and your own having used their recipe.

I cook my tikka slightly differently though, I skewer the meat and rest this on a narrow roasting tin and pop it in an oven at 250c for 12-15 mins. This produces very succulent chicken with singed edges. You might like to try this.

Thanks for posting the recipe.

[jb]

This is how the chicken was actually cooked-On skewers without touching each other with the skewers resting on the tin so the chicken is kind of suspended if that makes sense.This was the second batch I did it although it was cooked I could have charred the edges a bit more.After it was cooked it was then cut into chunks.

[chriswg]

Hi jb

Thanks again for sharing more of your lessons with us. I think the use of tikka, tandoori and kashmir massala pastes are just a way of BIR life. I'm sure the posh ones wont but that isn't what we are trying to recreate. The recipe isn't dissimilar to Dipurajah's one which is my current favourite. I have a big bottle of unopened KTC mustard oil so I'll have to give this a go soon.

Chris

[PaulP]

Hi Jb,

Thanks for this recipe. I've just mixed up the marinade and put the chicken in and popped it in the fridge.

I'll cook it tomorrow as I'm doing a family curry. Will let you know how it goes.
It smells pretty good now even with the raw mustard oil in it.

Cheers,

Paul.