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Author Topic: Malai Tikka  (read 4,145 times)

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Rob shared his experience making Malai Tikka, experimenting with ingredients like sandalwood powder and black cumin, and substituting sunflower oil for ghee while increasing the chili content. The community expressed interest in Rob's upcoming kebab house seekh recipe, discussing the use of minced chicken in kebabs and its potential effects on texture and flavor. Overall, there was enthusiasm for Rob's cooking and a shared anticipation for his next recipe.

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Online Kashmiri Bob

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Malai Tikka
« on: January 15, 2016, 04:17 PM »
Made this a few times recently and it was pretty good.  Interested by the combination of sandelwood powder and black cumin.  I used sunflower oil instead of ghee and less cream.  Ended up increasing the chilli content quite a bit too.

Malai Tikka

http://www.greatcurryrecipes.net/2015/12/28/palash-mitras-tandoori-murgh-malai-tikka/

Back soon with a kebab house seekh.  Do believe I've got there with this one, finally!

Rob  :)
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Offline Madrasandy

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Re: Malai Tikka
« Reply #1 on: January 15, 2016, 05:05 PM »
Looks very tasty Rob, never used sandlewood powder before, at least it will keep your acne in control  :o

Look forward to your kebab house seekh, will there be a recipe?


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Online Kashmiri Bob

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Re: Malai Tikka
« Reply #2 on: January 15, 2016, 05:20 PM »
Quote from: Madrasandy on January 15, 2016, 05:05 PM
Look forward to your kebab house seekh, will there be a recipe?

Hi Andy. Yes, and method.  Reckon it's a bit over-spiced a the moment but still very close to my local Pakistani kebab house.  Amazing how much chicken can go in a lamb seekh.

Rob  :)
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Offline london

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Re: Malai Tikka
« Reply #3 on: January 15, 2016, 06:01 PM »
Looks lovely bob, I'd be interested in your kebab house seekh, as I eat them often from places Like Lahore and Needoo's Grill, as both places are close to me.

London.
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Offline Madrasandy

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Re: Malai Tikka
« Reply #4 on: January 16, 2016, 07:45 AM »
Cheers Rob  ;)
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Offline curryhell

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Re: Malai Tikka
« Reply #5 on: January 16, 2016, 09:08 AM »
That really looks mouth watering Rob  :P  Look forward to your seekh recipe.  I've never used minced chicken in with my mutton / lamb kebabs although  I've seen it in one or two recipes.  Is it added for texture / binding purposes as i really can't see it adding to the flavour?  Or is it simply a filler used to bulk out the meat, being much cheaper than lamb or mutton?
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Online Kashmiri Bob

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Re: Malai Tikka
« Reply #6 on: January 18, 2016, 01:13 PM »
Hi Dave. Reckon all those are possible factors with regard to chicken mince in the kebab shop seekh, including the taste. 

Day off work Thursday so a batch is going on.  Going to make my own mince this time.  I have bought myself a rather nice vintage Spong.

Rob  :)   
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Offline Peripatetic Phil

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Re: Malai Tikka
« Reply #7 on: January 18, 2016, 04:00 PM »
Quote from: Bengali Bob on January 18, 2016, 01:13 PM
I have bought myself a rather nice vintage Spong.
Don't you find that Spongs tend to go very dry with ag ?
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