1, What is you favourite restaurant curry?   = An old school Balti (no longer available cheers pataks 

2, What curry do you favour when making?  = Chicken tikka Jalfrezi, vindaloo strength (changes frequently)

Hi Bob,

Good Luck and hope all goes well 
Have you started yet 

I got all exited to get a bargain then realized my nearest Tesco Extra is a 30+mile round trip Bugger!! but for those of you who can get them local at 38p its a steal!

thanks naga! oh and you could post me some when they crop  ;D

Right then as the chicken tikka came out of the marinade I was pleasantly surprised by the look as no extra colorings were added, I used my usual method of skewered tikka suspended over a roasting tin with half inch of water in the bottom then under a  grill which had been on full whack for about 10mins.
As it cooked the aroma was good and it could be detected the following morning.
Taste wise it was a nice tikka but have to agree with JB is was very subtle comparing it to my usual (blades) I?ve had a lot worse from BIR's and TA's in the past.
I am not a great fan of yogurt coated tikka but this does tenderize the meat and stops it drying out during cooking.
Will I be cooking this again....100% yes...but with some minor changes for personal taste
1 Thin the yogurt with milk slightly
2 Add mint
3 Use more methi leaves (I am going to start a methi farm I cant get enough)
4 smoke the tikka slightly once its cooked (or buy a tandoor)

So for anyone with a nut allergy follow the recipe by JB and you wont be disappointed its a nice subtle tikka!

And for those of you that want to banish the pastes it is a very good starting point, IMHO.

Thanks for posting JB I hope a few others will try this 

Leon

Hi Paul,
Looking forward to your trials and hope for the best as I still want one of those vac pack machines!

Please try out the persian smoking technique too as i feel this will go some way to adding the missing tandoor element in the tikka, but as ELW as stated go easy!! as my first attempts using this for biriyani were a disaster!

Leon

Phil, I have a pressure cooker and you may be onto something!

I think my first step... talking to my Butcher about different cuts of Lamb to use as let's say the leg may not be ideal to producing the best tikka using a traditional grill or BBQ cooking method.

Thanks for your input its valued and appreciated

Leon

My gut feeling is the result won't be lamb tikka as we know it, the reason being that you will have essentially boiled (or at best, braised) the lamb and thereby changed the texture from what your mouth and brain will expect.  Even though you finish it off on a barbecue or under the grill, you will be barbecueing/grilling already boiled/braised meat, and I do not think that thereby will lay success.

** Phil.
[/quote]

Its Tikka Phil but not as we know it!
And that maybe a good thing as ive had some poor stuff to the point as i dont order it anymore.
I like to experiment but sadly the other half said NO to the vac pack machine so its back to basics which is probably the best way 

Well said 976bar

We all strive for that BIR taste and one of the key elements in BIR tikka is the tandoor oven which most of us dont have so we will have to try and be a little inventive.

I am currently waiting to cook the zaal tikka as it uses no paste (nut allergens) I will split the batch after cooking and want to try a persian technique on half the batch, after fully cooking and whilst the tikka is still warm i will place it in a metal steamer and put the lid on, in the bottom i will put some spiced oil in a foil tray and heat a piece of charcoal until it glows then drop it in the oil and place the basket of tikka on top to absorb the smoke produced.
This technique is also used to flavor persian biryani so i thought it may work on the tikka 

Very interesting and I think an ideal excuse to buy my next piece of kitchen gadgetry for the great lamb tikka experiment!
So it got me thinking... if we marinated the lamb in a vac pack bag (e-bay ?40) for x time then slowly simmered the said package for x time hey presto slow cooked lamb with all the marinade remaining, we could then finish off on BBQ or under grill to impair some smokey notes or  maybe try adding some liquid smoke to the marinade 

Any thoughts on this method or am i just taking it too far  ;D

 Its in the fridge now, I have made it to spec to give it a fair go and will see what its like tomorrow.

Has anyone else tried this recipe?

Cheers