Topic: Chicken Tikka - better than the BIRs

[SteveAUS]

Ate another kilo of this last night with my wife and sister in law. Half as an entree the other half in a butter chicken. Bloody delicious

[SteveAUS]

Heres a pic before going in the fridge.
Cheers
Steve

Edit: Loving this no yoghurt tikka!

[stevious]

After making many tikka dishes through the years this one tops them all! Also the use of no yogurt for the marinade worked perfectly! another batch is in the fridge marinading right now,delicious!!!!!!!!!!!!

[Clive77]

24 pages of compliments over 6 years for a CT recipe....isn't it getting a bit repetitive?....yes but sod it, here's 1 more! Made it to spec yesterday and BBQ'ed the chicken pieces on skewers, served as a starter with salad, slice of lemon and mint/yoghurt sauce. What else can I say than "Fan-bloody-tastic"! (excuse my French!) No seriously, nothing I've tasted has ever come anywhere near as good as this one and I really can't see how you could improve it. Thanks Blade for this gem.

Happy Clive.

[Elmore123]

I tried this recipe -v- the one that I have been using and it wins hands down.  I hadn't used skewers to cook chicken tikka before, and only had short round wooden ones, but the result was great.  Am now looking for square skewers.  After tasting a few pieces (yum) made the rest into CTM with a butter sauce.  Delicious.  My wife, who normally arms herself with a giant glass of milk and half a loaf of buttered bread at the mention of curry, loved it.  Thank you Blade, I'm on a winner here.

[uclown2002]

I'm marinating my chicken right now ready to cook the chicken tomorrow.

I'm awaiting delivery of some skewers at the moment so would like to know best alternative method for cooking the chicken using an oven and/or grill.

I intend to use most if not all of it in forthcoming curries so am I right in thinking I should  undercook it slightly?

[uclown2002]

Meanwhile doing further research led me to this method:-

Preheat oven to 350F
Put Chicken (with paste) on rack in baking tray;cover with foil.
In oven for 20-30 mins (perhaps no more than 20 if using later in curry)
Out of oven and apply few drops of oil to chicken.
Grill on high heat until slightly burned; maybe only 1 minute each side.

Hopefully this will provide a satisfactory result.

[h4ppy-chris]

Meanwhile doing further research led me to this method:-

Preheat oven to 350F
Put Chicken (with paste) on rack in baking tray;cover with foil.
In oven for 20-30 mins (perhaps no more than 20 if using later in curry)
Out of oven and apply few drops of oil to chicken.
Grill on high heat until slightly burned; maybe only 1 minute each side.

Hopefully this will provide a satisfactory result.

I wouldn't under cook your chicken mate.

[Kashmiri Bob]

I'm marinating my chicken right now ready to cook the chicken tomorrow.

I'm awaiting delivery of some skewers at the moment so would like to know best alternative method for cooking the chicken using an oven and/or grill.

I intend to use most if not all of it in forthcoming curries so am I right in thinking I should  undercook it slightly?

I generally oven/grill chicken tikka and use a tip(s) from CBMs book.  I cut the uncooked chicken breasts once, lengthways (perhaps twice if the breasts are particularly large).  Actually I get my butcher to do this.  Marinade and cook (oven/grill) them this way.  When they are done allow them to settle for a few mins and then cut across the grain to get your bite size chunks.  I think there is less chance of over-cooking/drying out the chicken this way.  Cooking times will vary.  Mine are usually done in 20-25 min at 190 degrees in an electric oven, and then a couple of mins under a hot grill, to char. But ensure that the juices run clear in the oven.  I also check the chicken is cooked properly by cutting into one of the plumper areas.  One other thing is to allow the marinated chicken (from the fridge) to warm up at room temperature before cooking.  Enjoy Blades tikka recipe!

Rob     

[uclown2002]

Great advice guys!