Hoping to find some 1 kg tubs of Laziza today, including the tikka paste. Again very impressed. Not as highly spiced/punchy as botti or tandoori, and it seems to contain the most garlic/ginger paste. First impressions are this tikka paste would probably be fine for tikka in curries (including the mild ones). I think for starter dishes the botti and tandoori pastes take some beating. I made some botti lamb chops last night and they turned out 10/10, imo.
Using yoghurt for all the marinades. The cheap set stuff; here about 3 hpd tbsp for 750 g chicken breast. Also additional garlic/ginger paste, mint sauce, KTC deep orange, sunflower/mustard oil. That's about it. For lamb/pork also including the magical green cardo/mace GM. Recommend tasting the marinade (before adding the mustard oil) and adjusting, heat/spice preference, to taste. Here's a couple more pics of the tikka and a few others, for variety.
Cut-down (square profile) skewers, for the micro grill
Tester
Generally go for a more scorched/grilled appearance
Smokin'. Optional, but very effective. Obviously take care when doing this
The one on the right is about to get finely chopped
Garlic naga egg fried rice
A biryani of sorts
Fish tikka. Made with tikka marinade. Oven grilled. Very quick and easy.
Mushroom pakora. The ready-made powder was OK Gazman. I think I've made better from scratch though. No ajwain in the mix, and pakora batter needs a bit of ajwain.
Chilli garlic aloo shashlik
Main dish. Pyaz gosht (trad chicken on-the-bone)
I always clean the hob, every day, honest!
Rob
Topic: Chicken tikka (read 6,394 times)