Topic: The Tikka Group Test Results

[George]

Dips is quite salty, typical of many TA versions. 

Going forward, it should be easy to reduce the salt a bit, and perhaps Dip's  tikka would then be perfect. I agree with Chris that it would be awkward to start testing recipes with some changes built in, such as adding yoghurt to Blade's recipe, but I still reckon it would improve the taste.

I agree that Pat Chapman should receive any credit he deserves, given that his recipes aren't normally rated very highly here, at all. Perhaps his name could be added to the spreadsheet image.

[Secret Santa]

Going forward, it should be easy to reduce the salt a bit, and perhaps Dip's  tikka would then be perfect.

I wish it was that simple George. Unfortunately there is no extra salt used in this recipe, it comes solely from the pastes used.

It's another reason not to use pastes in my opinion.

[George]

Going forward, it should be easy to reduce the salt a bit, and perhaps Dip's  tikka would then be perfect.

I wish it was that simple George. Unfortunately there is no extra salt used in this recipe, it comes solely from the pastes used.

It's another reason not to use pastes in my opinion.

Ah, that's a pity. I look forward to tasting the recipe for myself, when I try out my revamped, homemade tandoor.

[Cory Ander]

Let's agree to refer to it as 'Pat's Tandoori Masala' in future shall we?

Wouldn't want you to be accused of plagiarism. 

You can refer to it in any which way you want SS.

Wouldn't want you to be accused of being pedantic 

[Malc.]

Well done guys, a very interesting outcome. I must admit, that pastes are very handy when you want a quick fix. But I have found since having to use up pastes from the kebab tests, that actually, a good balance can be found by mixing certain pastes.

I now make a Tandoori Chicken mix using equal parts of Rajah Tandoori Massala and Patak's Tikka with yoghurt and lemon juice. Its savoury with a little kick just delicious. I would never have found this if it were not for the previous tests.

Testing the recipes like this is a great way to actually 'taste' the recipes too. As side by side, you actually get to differentiate the recipes. But for me the best thing about the tests, is trying recipes that I may not necessarily have tried previously.

I would rather the tests remain displayed as is. It gives people a chance to view the results properly and make a decision on the broken down results. For instance, the most important thing to me is taste, so I would base my winner on that alone. I agree with Ray that I would not want the tests to be come an elitist list of consolidated results.

I am looking forward to doing this test eventually and will share the results once done.

Thanks again guys.

[PaulP]

It is interesting to compare Jb's tikka recipe with Dipu's.

Although the same 3 Patak pastes are used the quantities are much less pro-rata in Jb's recipe, even accounting for 1 Kg meat in Dipu's versus 750 g meat in Jb's.

I can recommend Jb's tikka/tandoori as I made some this weekend.

Paul

[Razor]

Hi Paul

Great spot.  I hadn't picked up on this.  JB's ingredients are slightly scaled down in his recipe  compared to Dip's but so is his quantity of chicken, so pro rata (without doing the maths) they're very close indeed.  The only real difference being the 2 tsp of mint sauce in JB's, Dip's doesn't have any.  I can imagine that the mint sauce in JB's helps disguise the salt that's contained in the paste's too.

It does say something for TA tikka at least.  Paste's are very prevalent.  I wonder if the restaurants use pastes in such an abundance?  I have a feeling that they don't, unless they have a TA outlet on the side of the restaurant.

Ray

[commis]

Hi
Little late I know but who used, fresh or frozen, Halal, UK or other? For there chicken.
Regards

[Razor]

Hi Commis,

I used fresh chicken.  I believe it was of UK origin and it was Halal (from my local Asian Supermarket, butchers section).  Do you think these variables would have made some difference to the taste?

Ray

[artistpaul]

Hi Ray

I doubt Halal or otherwise would have had much impact on final taste IMHO

Other than a frozen chicken which has lanquished in a freezer for upwards of 6 months and is as dried up as the proverbial