Topic: Wondering about BIR Chicken Tikka

[ifindforu]

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 size
1 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.

Hi ifindforu,

Are you the same person who used to post here years ago under the same name?

I'm not sure what size tub of yoghurt you mean, are you able to tell me its size in milliliters?

CM (veteran lurker  )

Its a 500 grm pot sorry dont know in millimeters should be around 500 ml

[Peripatetic Phil]

Very helpful information, Ifindforu : thank you.  My last attempt at Chicken Tikka used Chef Harpal Singh Sokhi's recipe/methodology, but I was not very impressed with the results; I had had more success on previous occasions using a modified Kris Dhillon recipe (a part of the problem with the CHSS version may have been that I forgot to adjust for the difference in the size of American and British tablespoons).  But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ?  I ask because I am amazed at the number of places in which I find it stated that the same marinade is used for both, yet to me the two dishes taste as different as chalk and cheese.

** Phil.

[commis]

Hi
Chaa, bone in bone out, you as a stock maker should recognise.
Regards

[Secret Santa]

But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ?

It seems to vary by region Phil. I've been to places where the tandoori and tikka are obviously marinated in the same marinade and others where they have not.

[Razor]

Hi Phil,

Like SS, I've experienced the same thing.  I have mentioned it before but my local TA, uses the same marinade for Lamb tikka and Tandoori chicken but his Chicken Tikka is very different indeed.

Ray

[Peripatetic Phil]

Interesting (both replies, that is).  I really can't see bone-in/bone-out making the sort of difference that I am used to (Tandoori with a much deeper flavour, tikka mild and delicate), but regional variations are certainly a possibility.  I cut my teeth on Tandoori Chicken in the Agra, Whitfield Street (London), but have no recollection of ever trying Chicken Tikka there; now in Kent, I often have Chicken Tikka as a starter, or Tandoori Chicken as a main course, and I can think of nowhere decent around here where the two are the same.  I also use two different marinades when I make them myself, with the tikka marinade containing curd, chilli, curry masala, ginger, garlic, salt, sugar, oil and colouring whilst the tandoori marinade contains in addition black cumin, garam masala  and sherry vinegar (the quantities and ratios vary as well).

Ray : yes, lamb tikka probably needs a fuller marinade than chicken, so I could imagine the full tandoori marinade being used for that.

** Phil.

[ifindforu]

Very helpful information, Ifindforu : thank you.  My last attempt at Chicken Tikka used Chef Harpal Singh Sokhi's recipe/methodology, but I was not very impressed with the results; I had had more success on previous occasions using a modified Kris Dhillon recipe (a part of the problem with the CHSS version may have been that I forgot to adjust for the difference in the size of American and British tablespoons).  But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ?  I ask because I am amazed at the number of places in which I find it stated that the same marinade is used for both, yet to me the two dishes taste as different as chalk and cheese.

** Phil.

To be honest phil the take away which i work in uses same marinade but takes longer to cook in  the tandoori oven the leg or half chicken is brushed whith more colour red to make it look darker it usualy get a bit burned which gives different flavour. finished off in steel pan for good heat with onion chunked and methi

[Peripatetic Phil]

Very interesting, Ifindforu : thank you !
** Phil.

[JerryM]

made ifindforu's tikka. i've also since done search and realised he has a few recipes posted which i intend to compare in detail.

anyhow this recipe well exceeded expectations - it challenges for my No2 spot.

could not quite make it to spec though but feel the changes to be in the spirit of the recipe.

changes being:
500g yogurt used 45ml
1 mug mustard oil used 30ml
5 off green chillies used 5ml green chilli paste
1 cup coriander used 30ml

i used bought green chilli paste for the 1st time in tikka and think it worked really well - it seemed to pull together the coriander and mint as a trio of flavours - to die for.

i was quite surprised this recipe contains no lemon/lime juice.

many thanks to ifindforu for posting this recipe - more than impressed and will be making it again for defo.

[Peripatetic Phil]

changes being:
500g yogurt used 45ml
1 mug mustard oil used 30ml
5 off green chillies used 5ml green chilli paste
1 cup coriander used 30ml

Can you confirm these "ml" quantities, please Jerry ?  45ml yoghurt is less than 1/10 of 500g, if my calculations are correct, and seems a tiny quantity in which to marinade anything !  My suspicion is that there is a trailing zero missing in each case.

** Phil.