Oh dear , oh dear oh dear oh dear ( point made ? ) Oh dear
This was the mutt's nuts for want of an more eloquent expression.
Mick - you have won the prize so far as far as I am concerned.
Comments and pics -
The marinade did not obviously thicken overnight as suggested and I still maintain that this quantity is good for far larger quantity of chicken. Deffo darker in colour than Blade's. ( Pics not good but here goes. ) I am defrosting another 4 large ones to reuse in this marinade before throwing.
On cooking, smelt a bit more intense than Blade's probs due to the aniseed flavours. I still restricted myself to the 2 mins on each quarter turn on full grill 2" down.
The eating - oh dear oh dear oh dear ( here I go again )
had some for lunch fresh out of the grill ( who could resist? ) with some fresh Dipuraja's Mint Sauce and a handful of cheaty boy's 'from the shop' salad bag and a sprinkling of coriander.
Conclusion.
Best tikka I have ( I am fairly sure ) ever had - restaurant included.
Why?
Maybe something to do with the fact that I cooked it. The chicken was succulent to the point of dripping for which I take credit for sticking rigidly to cooking times despite it not looking cooked under grill. The flavour was intense, the colour right not garish, and the mint sauce just topped it off.
Do not get me wrong, Blade's 'better than BIR' is also very good and I will try it again certainly but with much reduced salt which may have been the swinging factor here although I suspect even with that salt reduction Mick's will still win hands down.
Note - my opinion and my opinion only. Make / take what you want from it.
but hey guys - if you have not done this then you are missing out.
Post script - I also believe that the way ( size ) I cut my chicken would result in under cooked tikka on these cooking times if it were not for the skewers I am using. They definitely help to cook the chicken from the inside as well due to the 8mm thickness.
Topic: mickdabass' Ultimate Tikka Marinade (Read 134501 times)
