Topic: Wondering about BIR Chicken Tikka

[Peripatetic Phil]

[snip]
Repeats at least 100 x

100 times ?  That seems a bit harsh; our French master, Mr Weir, used to impose only ten lines as a punishment for forgetting one's French book.  Unfortunately the line was rather long ...

Would that I had not forgotten to bring my French book at the appropriate time
my benevolent and much-respected French master,
whom I view with feelings of the deepest affection
need not have awarded me this short imposition by way of a reminder.

Ah, those were the days !

[Malc.]

[snip]
Repeats at least 100 x

100 times ?  That seems a bit harsh; our French master, Mr Weir, used to impose only ten lines as a punishment for forgetting one's French book.  Unfortunately the line was rather long ...

Would that I had not forgotten to bring my French book at the appropriate time
my benevolent and much-respected French master,
whom I view with feelings of the deepest affection
need not have awarded my this short imposition by way of a reminder.

Ah, those were the days !

Don't you mean 11 Phil?  :

[chriswg]

'It is incumbent on me to refrain from loquacity' x50 for talking in English.

That guy was a real pr1ck.

'I must not throw clay' x500 took a while too!

[Razor]

I must not smoke whilst attempting to do cross country x 100

And my all time favourite happened when we was doing our school play.  I went to an all lads school but when it come to the school plays, we used to do them with the all girls school in the same town.

I must not interfere with my fellow cast members x 50

[Malc.]

I must not interfere with my fellow cast members x 50

ROFLMAO, get in there!

[JerryM]

solarsplace, Axe,

no problems - each of us will have our taste buds tuned to what we like.

blades is the one tikka i've not made. i held out until dipuraja from using pataks - i now know that it clearly has a part to play but must be in balance - too much and that tarty taste surfaces.

on tikka for any recipe i use lime juice and mustard oil - both for me make a huge difference. i also like the white pepper and fennel in the lasan. i like the trio of coriander, mint and green chilli in the ifindforu. CA's has been a fav for a long time.

[JerryM]

Axe,

could not resist pic:

[Malc.]

Lol Jerry.

The Mustard Oil is surprisingly not as dark as I had imaged it would be. Not sure where I got that idea from. Though the Rick Stein Adventure in India might have something to do with it. Going to have to find a bottle of this stuff.

[JerryM]

just had interesting experience having made Blades tikka.

i know having done several side by sides that using mustard oil and lime juice does make a difference. however it clearly has it's limitations - the "zing" or i guess breadth of flavour was just not there in the Blades recipe. i did reduce the lime juice from the 4 tbsp spec to 2 tbsp and this may be why.

somehow i felt there is more to this tikka than meets the eye and i don't understand it as well as i thought i did.

clearly each has there own taste buds - for me i now think there are more key ingredients than just mustard and lime which not only need to be present but in the right balance.

well pleased i made the recipe though albeit lasan, infindforu, CA remain my fav's

[Malc.]

Jerry,

As with all recipes, each component must play it's part as a whole. If the balance is wrong it affects the others and has a dramatic effect on the results. I learnt this with Methi leaves which I love, but add too much and it can kill a dish.

Your mention of the White Pepper and Fennel in the Lasan recipe stands out to me. White pepper is not something I generally like and I tend to notice it in recipes where it is used. It's certainly noticeable in several of our local BIR/TA's.

Have you tried replacing the Fennel with Aniseed? I know how much a difference this can make, from my visits to the IG Kitchen.

The other thing that I feel is quite important is making sure the marinade not to thick that it clings to the meat like a paste. I get much better results this way as a pasty marinade tends to burn before the meat is cooked and makes the finished dish bitter.