Topic: chicken tikka from the Zaal in Fleet

[jb]

As demonsrated by Az on our recent lesson.

Ingredients
---------------

three large fillets of chicken breast
half teaspoon salt
heaped teaspoon methi
heaped teaspoon turmeric
two desert spoons ginger/garlic
half teaspoon mix powder
heaped desert spoon tandoori powder
one x four ounce cup of yogurt
one and half chef spoon ktc mustard oil.

mix together and marinate for twenty four hours before cooking your usual way.

Interestingly Az didn't use any Patak's paste in this.He said he used to but doesn't really like using them so stopped and hasn't received any customer complaints yet.He would add some tandoori paste if it was a tandoori marinade though and we were actually ready to compare the taste of tikka cooked with paste and without.We didn't actually do this so this may be another job when I get to use my tandoori oven.I actually liked the taste of his paste-less tikka,very subtle although I guess the fact that he cooked it in his tandoor helped.

[daddyL]

Hi JB

Cant believe no one has commented on this yet!
Maybe everyone is happy with their current tikka recipe, I know I am! Cheers Blade!
But When my Mom comes around for a meal the tikka is off limits because she has a nut allergy and most of the pastes says ?may contain peanut or tree nuts?

So I will give this a bash in the next couple of days but could you clarify is the methi dried leaves or powder?

Cheers

[jb]

Hi JB

Cant believe no one has commented on this yet!
Maybe everyone is happy with their current tikka recipe, I know I am! Cheers Blade!
But When my Mom comes around for a meal the tikka is off limits because she has a nut allergy and most of the pastes says ?may contain peanut or tree nuts?

So I will give this a bash in the next couple of days but could you clarify is the methi dried leaves or powder?

Cheers

Thats's a good point re nut allergy,it was dried methi LEAVES.
JB

[daddyL]

 Its in the fridge now, I have made it to spec to give it a fair go and will see what its like tomorrow.

Has anyone else tried this recipe?

Cheers
 

[daddyL]

Right then as the chicken tikka came out of the marinade I was pleasantly surprised by the look as no extra colorings were added, I used my usual method of skewered tikka suspended over a roasting tin with half inch of water in the bottom then under a  grill which had been on full whack for about 10mins.
As it cooked the aroma was good and it could be detected the following morning.
Taste wise it was a nice tikka but have to agree with JB is was very subtle comparing it to my usual (blades) I?ve had a lot worse from BIR's and TA's in the past.
I am not a great fan of yogurt coated tikka but this does tenderize the meat and stops it drying out during cooking.
Will I be cooking this again....100% yes...but with some minor changes for personal taste
1 Thin the yogurt with milk slightly
2 Add mint
3 Use more methi leaves (I am going to start a methi farm I cant get enough)
4 smoke the tikka slightly once its cooked (or buy a tandoor)

So for anyone with a nut allergy follow the recipe by JB and you wont be disappointed its a nice subtle tikka!

And for those of you that want to banish the pastes it is a very good starting point, IMHO.

Thanks for posting JB I hope a few others will try this 

Leon

[curryhell]

Worthy of a bump since Blade's seems to have come under fire from a few recently.  I can't believe i forgot about this jb.  What's more annoying is that i made up three portions of Blades (tweaked to my tastes) tonight.  Grrr, next time i'll give it a go.

[curryhell]

Finally got round to trying this after it dropped off the radar again.  As already mentioned, mildly flavoured tikka but very simple to put together and devoid of the pastes that so many dislike.  Went down well along with the onion bhajis at the local on Sunday.  Followed up by a nice slice of lemon cheesecake for afters. 

[Naga]

Some fine-looking food there, Dave! Would make an excellent breakfast!

[Gav Iscon]

Now that looks nice CH.

[Peripatetic Phil]

Finally got round to trying this after it dropped off the radar again ...

Cooked in a tandoor, or otherwise ?
** Phil.