Topic: Fried onions to go with Tikka

[natterjak]

In the past in BIRs I've been served a small portion of fried onions with some spices (couldn't say what!) to accompany chicken tikka.  I'd like to replicate this at home, does anyone have a simple recipe which might be appropriate please?

[Malc.]

I can't say that I have ever been served Tikka this way, only the fresh onion that makes it's grand entrance sizzling away on an iron sizzler plate.

You could try just adding a pinch of spice mix?

[976bar]

I can't say that I have ever been served Tikka this way, only the fresh onion that makes it's grand entrance sizzling away on an iron sizzler plate.

You could try just adding a pinch of spice mix?

I think they just cook the onions and serve them on the platter with the Tikka. I have also had green pepper in with the onions in the past as well

[Razor]

I'm with Malc on this NJ, the only way I've seen onions served with any Tikka or Tandoori main, usually comes on a iron platter, sizzling away with garlic, peppers, ginger and toms.

Sorry to be of no help mate

Ray

[Stephen Lindsay]

I've served fried onions on top of a tarka dhal before - you thinly slice slivers of onion, fry them in a non stick pan with the minimum of oil and put them on a low heat - turn them every 15-20 minutes until they become medium dark brown and crispy - they wil even break in your fingers. This could take around two hours or more.

Don't know if that's what you have seen? By the way they are great in a sarnie with chicken and mayo.

[natterjak]

Hi

It may be we are talking about the same thing.  My fried onions are another man's fresh onions sizzling on an iron platter.  The onions aren't cooked long, just seared at high temp with some kind of spice seasoning to them.  Perhaps it's just the flavour of the oil on the platter which makes them taste spiced

[natterjak]

I've served fried onions on top of a tarka dhal before - you thinly slice slivers of onion, fry them in a non stick pan with the minimum of oil and put them on a low heat - turn them every 15-20 minutes until they become medium dark brown and crispy - they wil even break in your fingers. This could take around two hours or more.

Don't know if that's what you have seen? By the way they are great in a sarnie with chicken and mayo.

That's really at the opposite end of the scale, I'm referring to onions which are lightly fried and served up in chunks.

[Malc.]

IF the chicken is served on top of the onion then it is most likely the juices and the marinade that are flavouring your seared onions on the sizzler.

[chewytikka]

Axe's is description, is on the money, in my experience!
The sizzler dish, put directly on the hob (High Heat)
raw onions placed on top, Chicken Tikka placed on top of onions
blasted with heat then a couple of squirts of lemon dressing, to get it
sizzling and smoking.
In this restaurant, no additional spices are used with the onion.
Here's a similar example, but for mixed kebab and in this one the big chunky onions and capsicum are deep fried till almost cooked, then arranged on the
sizzler before being blasted.

http://www.southtyneside.com/sizzler/sizzler.html

MMMMMMM! feeling hungry now! ;D

[Malc.]

MMMMMMM! feeling hungry now! ;D

Me too!