A bit of an update on this tikka, on Monday I made this to go with Razor's madras and knowing i was going to the place where i got the recipe from on Tuesday I tikka'd enough chicken to take some down with me to see what they thought about it and to compare my mix with there's. When i got in there they were putting there marinaded chicken tikka onto skewers ready for business so after I'd eaten i asked them to look at my chicken tikka because although I'm happy with the recipe I've been making i wanted them to give me there opinion on what I've been making. On opening the tray they all seem impressed with the look and the texture, one of the lads even dipped his finger in tasting the marinade and then gave the go ahead to the grillman put the chicken on the grill when the chicken was cooked we all agreed it was good but I'm still not quite there to be on the same level of there chicken but it was agreed that it's better than most of the place's in Rusholme curry mile so over the next few times i make this chicken i will be tweeking this to perfect the recipe. Also has anyone tried making this tikka and what do you think about the mix.

Hi Ray,

I done your base on Monday I've got to say this turned out the best I've done to
date there's nothing to over powering throughout. I also made your madras that
included your spice mix and your onion paste and again all turned out really well.
I did use my chicken tikka recipe that I posted onto this forum so all in all a really
good day.

Cheers

Hi Razor,
I'm gonna give your curry base a try this week(to the letter) and was wondering if you or anyone else has ever tried adding any creamed coconut block to this base and did adding it enhance the base in any way.

Cheers.

Hi, I've just bought this book today and cos I'm desperate for a good recipe
for the red chilli sauce you would normally get in a takeaway on a kebab
i had  to give the red kebab sauce recipe a try and the result was unfortunately
a watered down chilli tomato sauce nothing like they do in any of the takeaways
in the Manchester area.

I don't know if this is any help but when this establishment first open as a takeaway the owner then run a takeaway only service in the Hyde area called Choices which had one menu with three different types of food to chose from, i think it was Indian(which was excellent), Chinese, Italian(pizzas). I'm just thinking it's the same owner but there taking a different approach on running there business and maybe the art work has come from the main kitchen in Hyde.

Hi Ray,

Have you tried this takeaway? I was thinking of ordering from there the other day...
Where do you normally eat in the Tameside area?.

Quote from: Stephen Lindsay on November 08, 2010, 03:10 PM
Samson have you seen this post?

https://curry-recipes.co.uk/curry/index.php?topic=5055.0

Up until i got this recipe I made Blades chicken tikka - better than the bir recipe quite a lot, but found the vinegar taste that the paste gives is not what i was looking for, so after my first attempt i changed the Tandoori paste for Tandoori powder and used 1 teaspoon garlic/ginger mix paste instead off the suggested amount. Also used lemon dressing instead of lemon juice(jiff). I've tried Dipuraja's tikka recipe but swapped the paste for powders but still found Blade's tikka better the better of the two. I showed Blades recipe to someone at a place where i eat sometime ago and was told there was to much spice in there, he told what i was doing wrong but it went in one ear and out the other and everytime i've been in there he seems to have been busy but last week i asked him to write down the ingredients.

Quote from: dellydel on November 08, 2010, 11:29 AM
Hi,

Really surprised at the lack of tandori masala, for me 2 tbsp of the stuff is critical! Have you experimented with it and dismissed it?

Del

No i've not tried adding tandoori massala, I'd make the recipe as it is for your first attempt and on your second attempt add what you feel is needed to suit your taste but i wouldn't add 2 tablespoons of tandoori massala it seems way too over powering for my liking. Maybe try 1 teaspoon again if that's the taste your after . 

Quote from: Panpot on November 08, 2010, 06:59 AM
East End brand is used in The Ashoka for what it is worth. Without adding coloring what colour do they come out at Samson? PP

With this recipe i all i got was a list of ten ingredients and to a kwik verbal run through of the amounts of some of the ingredients on there, so i broke down the amounts down on the back of other chicken tikka's i have made and added the lemon dressing and water to thin the mix out and my first attempt was spot on so i left the recipe alone. Regarding the colour i think they add more turmeric because there chicken tikka seems to have more yellow in it but the recipe i have posted is faultless so I've left it as it is...

Quote from: Razor on November 07, 2010, 11:17 PM
Hi Lee,

I'm guessing that the ? are 0.5's or half tsp?  For some reason, I don't think that halves written as a fraction, is supported by the sites software, although I'm sure it has been?

Back to the recipe, interesting.  Quite minimal, as you said on a previous thread.  The Garam Masala will be the tricky one with this recipe unless, you are specifying the East End brand.  Garam Masala's vary immensely from brand to brand, and so, the resultant tikkas would vary too.  I also noticed, no food colouring.  It's not important to flavour at all but out of interest, what colour DO they turn out?

Will give this a test run, along side my own during the week, and report back.

Many thanks Lee,

Ray

Cheers for pointing the half out just change the ? symbol to 1/2. I've noticed tesco's stocking the East End brand. A different brand or homemade garam massala could make the tikka better than the tikka i've made, it's just i've tried doing my own garam massala but found myself questioning the quality too many times,lol but i do avoid the garam massala in the raja brand.