Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
English is Aenglysc.
English is always changing. In Old English were means man, and English is Aenglysc. It's changed over the years.
Quote from: Vindaloo-crazy on September 23, 2010, 09:11 AMEnglish is always changing. In Old English were means man, and English is Aenglysc. It's changed over the years.But never did and follow a comma.
Quote from: solarsplace on September 06, 2010, 01:15 PMHiFor a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?Any thoughts on this? cheers all.Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala 1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.
HiFor a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?Any thoughts on this? cheers all.
