Topic: Chicken Tikka - better than the BIRs

[Tommy Timebomb]

Your steaming well in front of me Tongey.
I've made a Tikka marinate which doubles up as the makings of the massala and had it frozen for over a week now.

As for the pitta bread, I'm going to stick my kneck on the line here and say for conveniance I've been buying Icelands Garlic and Corianda Mini Nans, 6 for

[tongey]

Your steaming well in front of me Tongey.
I've made a Tikka marinate which doubles up as the makings of the massala and had it frozen for over a week now.

As for the pitta bread, I'm going to stick my kneck on the line here and say for conveniance I've been buying Icelands Garlic and Corianda Mini Nans, 6 for

[tongey]

Oops, sorry for the double post. I actually forgot I had a kilo of chicken marinading in the fridge. It has been there for 48 hours. Took it out the fridge about an hour ago and is now cooking away!!! The smell is fantastic!!

Cannot wait to taste. Will get a pic on here soon........... ;D

[Petrolhead360]

Just have to wade in and say that I've made this twice this weekend using the original recipe with no additions etc.
Both marinated for 24 hours.
Once cooked under the grill and on Sunday's BBQ.

I have to say that this will be my tikka recipe of choice from this point on. Fantastic!.
Thanks for sharing.

[colin grigson]

Hi Petrolhead .... they look amazing !!

Would you say they were better from the BBQ or from under the grill please ??

Thanks         Colin     

[Petrolhead360]

Hi Colin,
OK I must confess that as I remember both were very good but I did say made as the original recipe.

The grill method was as the original ie. breast meat.
The BBQ was using the original mix but I popped into Asda and picked up a couple of Chicken legs and marinated for 24 hours.
You have to control a BBQ to avoid burning.
This worked well but I would say no better than the grilling method.

Hope that helps.
Regards, James

[Dajoca]

I really like the look of this Tikka recipe, so thought I'd give it a go as a first foray into Indian cooking.

As I'm very easily confused , I do have a couple of questions though.

When recipes have a mix of spices and also have garam masala listed, is the GM not a little redundant if it's mostly made up from the same mix of spices?

When GM is listed, is there a standard mix or commercial version that people use, as all the recipes / packets seem to have a different blend of ingredients.

Thanks in advance and just have to say what an amazing find this forum has been.

Cheers.

Edit

I've just found the discussion here
http://www.curry-recipes.co.uk/curry/index.php?topic=6252.0
Which I suspect will enlighten me.

[Dajoca]

Just wanted to add that Blades recipe works beautifully for Pork as well.

[Secret Santa]

Garam masala tends to be a ground mix of the 'woody' spices like cardamom, cassia, star anise etc. Curry powder is a ground mix of the 'seedy' stuff like coriander, cumin, etc.

[natterjak]

I really like the look of this Tikka recipe, so thought I'd give it a go as a first foray into Indian cooking.

As I'm very easily confused , I do have a couple of questions though.

When recipes have a mix of spices and also have garam masala listed, is the GM not a little redundant if it's mostly made up from the same mix of spices?

Hi Dajoca, your confusion over GM is possibly because some inferior GM blends sold in supermarkets do have cumin and coriander as the most prevalent ingredients. They shouldn't. I bought a small jar of "Bart Spices Garam Masala" which, as you said, had mostly the same spices as you might find in mix powder (but also cinnamon, cloves and cardamom in addition). I ended up binning it after discovering "real" garam masala such as the one sold on eBay by Jaipur Millers: http://www.ebay.co.uk/itm/Jalpur-Garam-Masala-175g-/221036446201