Topic: mickdabass' Ultimate Tikka Marinade

[Unclefrank]

Cheers Edwin.

[mickdabass]

AAAAGGGHH

Sorry guys I have been away for a long week end without internet access. Just trying to catchup now....
Thank you all so much for the interest in my recipe.

With regards the spoon thing, I just use a bog standard teaspoon for a teaspoon measurement and a bog standard desert spoon for the desert spoon measurement!!! As long as the same teaspoon or desert spoon is used to measure the ingredients, I dont think you will be far wrong Or to put it another way, as long as the ingredients are in the right proportion you should be ok.

What I will do later is amend my recipe with the correct amounts.

[curryhell]

This has been on my radar since i first joined the forum.  As for it not being BIR - why?? :  The only ingredient i haven't seen used in a tikka marinade is ground fennel / star anise.  Everything else is quite common place.Since we know that this is used in some BIR's as a final addition, there's nothing to say that it may not be added to some BIR marinades.  No pastes!!! Could that be the reason??  I only started using the stuff when i joined!!!!  Until then it was PC's tandoori masala all the way and that has remained my TM of choice over the pre-packed stuff.  That's only about 30 years ago  .
Next lot of chicken tikka will be done using this recipe.  One question i have though is how discernable is the sugar in the final taste, ie.  does it add  a slight sweetness to the finished tikka or does it simply merge into the overall flavour?  Reason for asking, on a rare occasion i tried tikka, it was delicately spiced but had a sweetish after taste and was absolutely deliscious

[mickdabass]

This has been on my radar since i first joined the forum.  As for it not being BIR - why?? :  The only ingredient i haven't seen used in a tikka marinade is ground fennel / star anise.  Everything else is quite common place.Since we know that this is used in some BIR's as a final addition, there's nothing to say that it may not be added to some BIR marinades.  No pastes!!! Could that be the reason??  I only started using the stuff when i joined!!!!  Until then it was PC's tandoori masala all the way and that has remained my TM of choice over the pre-packed stuff.  That's only about 30 years ago  .
Next lot of chicken tikka will be done using this recipe.  One question i have though is how discernable is the sugar in the final taste, ie.  does it add  a slight sweetness to the finished tikka or does it simply merge into the overall flavour?  Reason for asking, on a rare occasion i tried tikka, it was delicately spiced but had a sweetish after taste and was absolutely deliscious

Hi CH
Good question...and quite hard to answer too! The sugar cancels out the bitterness of the vinegar in the mint sauce and also imparts a very slight sweetness to the tikka. I have played about with the quantity quite a bit in the past, but to my palette, the recipe quantity is just right.

This is a good example of why I have been slightly vague with the actual quantities, because I believe that my recipe is just a guideline as I expect that 90% of people will probably tweak the ingredients to their own personal tastes anyway.
I hope that goes some way to answering your question.

As said previously, I will sort out the exact quantities as soon as


Best Regards

Mick

[curryhell]

Thanks for the lightning response.  I will make as per the recipe and go from there.  As you say,we all tend to tweak recipes according to our tastes which is of course  a chef's right,  having made things to spec the first time of course ;D .

[Micky Tikka]

Well done mickdabass
Have Just eaten your chicken Tikka straight from the Tandoor  with the family
And its up there with blades
I do baste my chicken with butter when I take it out of the  Tandoor then when on the dish a squeeze of lemon
and a sprinkle of coriander       Hope you approve 
Anyway congratulations on a successful recipe and a thread that will go on

[mickdabass]

Well done mickdabass
Have Just eaten your chicken Tikka straight from the Tandoor  with the family
And its up there with blades
I do baste my chicken with butter when I take it out of the  Tandoor then when on the dish a squeeze of lemon
and a sprinkle of coriander       Hope you approve 
Anyway congratulations on a successful recipe and a thread that will go on

Thanks mate.

Ive never tried basting with butter, but I do think the lemon juice is essential.
I also leave it to cool for 5 or so minutes on some kitchen paper before serving.

[Stephen Lindsay]

I note with a sense of shame that I have still not done this one yet the recipe looks inviting - and so I declare in this public forum that it will be prepared on Friday and eaten on Saturday!

[mickdabass]

 

I note with a sense of shame that I have still not done this one yet the recipe looks inviting - and so I declare in this public forum that it will be prepared on Friday and eaten on Saturday!

 

[mickdabass]

Ok  as promised I have been checking out the size of my desert spoon that I used for measuring out some of the ingredients.

Its come as a bit of a surprise but it is the equivalent to 5 teaspoons!!!

In other words:

1 tsp = 5ml

1 dsp =25ml

I know these sizes probably dont comply to some EU legislation or something but there you go

Hope that makes things a bit clearer