Chicken Tikka - better than the BIRs

[Naga]

...Overnight jobbie!...

Interesting phrase! Means something quite different up here north of Hadrian's Wall!

[solarsplace]

...snip... want to see some Tikka porn when done? 

Who could resist an offer like that??? 

Go for it  ;D

[RubyDoo]

...Overnight jobbie!...

Interesting phrase! Means something quite different up here north of Hadrian's Wall!

hahahaha

[Stephen Lindsay]

aye ah ken whit ye mean

[Salvador Dhali]

aye ah ken whit ye mean

Ah... that brings back memories of my time in Glasgae.

When I first arrived there I was completely baffled when I was asked "De ye ken?" (Such and such a person or place/thing.)

But not as baffled as my mate when he came to visit.

His name was Ken....

[RubyDoo]

Back on subject. (.  . )  its smelling good and as suggested - plenty marinade. Might even chuck a whole breast in after I do the tikka and grill it for lunch tomorrow  ;D

[RubyDoo]

Oh dear..  . These really are very good. Gave them 24 hours marinating. Great smells but my ruby fridge is used to that. Very tender and succulent.  Gave them 2 mins on each quarter turn - perfecto to the point I cannot stop nibbling at them.

Just one 'but' though.  I reckon they are too salty but that could be personal taste. Next time will half the salt as it can always be added later.

I will post some pics later on the piccy section.

[goncalo]

I bought a jar of "coleman's classic mint sauce" is this the same as this recipe calls for?

Also, with regards to methi leaves, it seems the pack I bought has them in sort of a "nest-like layering"... do people just shred them with fingers to get them down to a "consistency" between leaves and powder?

Has anyone used fenugreek powder as an alternative and if so, how many TSPs or some such has been used?

Is there an alternative for someone who does not have skewers?

[natterjak]

Hi. Coleman's mint sauce will be absolutely fine.

Regarding the methi leaves, not sure what you mean about a nest - can you post a pic? Fenugreek powder is not an alternative for methi leaves, the tastes are quite different. Stick with using methi leaves as they are a fundamental basic ingredient for BIR flavours.

[Stephen Lindsay]

gagomes as natterjack says the leaves should be green, dried and brittle and should just crumble in between your fingers or the palms of you hands - look for "Kasoori Methi" on the box.