Topic: chicken tikka korai/khorai

[woodpecker21]

i was searching on good old google under" indian restaurant recipes" and found a site that had a recipe from a restaurant called Gemma in ST.ANNES in lancashire. it gave their recipe for CHICKEN TIKKA KHORAI!i i know that curry king had expressed an interest in this dish and i'm sure that many others will too. so here goes it could take sometime(as you will see

CHICKEN TIKKA KHORAI
ingredients
4 chicken breasts
4tbsp yoghurt
4 cloves of garlic
2 pieces of ginger(probably 1"in cubes)
a handful of fresh coriander
2tbsp tikka paste
1/2tbsp kashmir masala paste
a pinch of salt
1tsp fenugreek
2tbsp mustard oil
a pinch of saffron colour powder(yellow food colouring)
1tbsp of coriander
1tbsp cumin
1tbsp turmeric
1tbsp paprika
1tbsp curry powder
1tsp garam masala
1 onion diced
1 green pepper diced
1 tomato quatered
1tsp tomato puree
1tsp garlic chopped
1/4 pint of water

method

1) slice chicken pieces into 1/4s and mix with yoghurt. 2) put garlic, ginger & fresh coriander into a blender mix thoroughly then add to yoghurt.3) mix tikka paste, kashmir paste, fenugreek, mustard oil and salt then add to yoghurt.4) mix the coriander, cumin, curry powder, turmeric, paprika & garam masala together well and add only 1/2 of the spice mixture to the yoghurt. mix well and allow to marinate for 3-4 hours. remove chicken and place on a tray and cook under a medium grill for 15 minutes a side. remove chicken and then cut into small pieces.
5) add a little oil to a frying pan fry the onion, pepper & tomato 2-3 minutes, then remove from pan. 6) add the remaining 1/2 spices, the chopped garlic, tomato puree cook for 30 seconds then add everything else to the pan cook for 10 minutes on a medium heat 7) add the water mix well and cook for 15 minutes until sauce thickens. garnish with coriander and serve with rice and naan bread.

well just from reading it back i just wanna cook it and if you try really hard you can almost imagine smelling it.

good luck guys & girls and there is the recipe for chicken tikka from a restaurant for anybody that missed it ;D

first person hat tries this recipe please post your results would love to know what you think.....CK

regards
gary

[woodpecker21]

the above recipe comes from www.sugarvine.com/fylde/recipes_details.asp?dish=2

there are a couple of other recipes worth a look murgh sashlick(chicken)  and chicken makhini both seem to also be from restaurants    just have a look

cheers
gary

[curryqueen]

Hi Woodpecker,  The link that you posted doesn't seem to work!  Could you check it out as I would really like to have a look.  Thanks

[woodpecker21]

hi cq

sorry about that try this
www.sugarvine.com/Fylde/recipes/recipes_archive.asp

if this doesnot work then in your google search type in "indian restaurant recipes" go to page 7 and it should be 2nd from bottom
heading reads BLACKPOOL AND FYLDE RECIPES Traditional and modern

cheers
gary

[George]

Gary

This is a great link and I look forward to trying this and some of the other recipes on that web page.

BUT I very much doubt if this is a "Restaurant Style Indian Curry Recipe", not least because who would wait 30 mins ++ for this dish to be prepared. They'd need to use the base sauce approach. So the chef isn't giving much away. He probably took it from a book. It might be a great "authentic" recipe, though, and probably all the better for it.

Regards
George

[curryqueen]

Hi Gary,

Thanks if worked this time for me.  There looks to be some good recipes on this site.  Thankyou

[woodpecker21]

hi cq
from what i can make out it would be on the specialities as are many others that they would. i know that this recipe or chicken korai appears on the menu from Rajver my local. i would presume that they use precooked chicken in this recipe. but even so if your order was taken for the starter and main courses then they would have plenty of time to cook. so it maybe true that some places also precook there chicken tikka in advance? but when you come to think about it they use a tandoor to cook their chicken tikka so cooking  would actually be quicker.

regards

gary

ps glad the link worked this time as you can see there are lots of recipes which you would find mainly in restaurants.

[George]

Could we be confusing the words 'recipe' and 'dish' here'? I'm sure that dishes with these titles are likely to appear on many restaurant menus. The actual recipes used behind the scenes in the kitchen seem likely to be a different matter.

Regards
George

[Derek Dansak]

Hi all, This recipe is great, you should try it. The marinaded chicken is very nice. The spice mix used for the tomatoe paste is impressive. It reminded me of a taste i notice in real BIR dishes. I think this spice mix could be the real thing. Overall i give the recipe 9 out of 10. I will cook this again very soon, lovely jubbly ! DD 

[currytester]

I have tried the shashlick and makhani from this site - both produce good results and are very edible. However I would say that they are nouveau cuisine recipes not utilising base sauce. The result is however good with nice fresh tasting flavours a modern take on a bir dish.