i used tikka paste upon recommedations in this thread 

had this tikka with bombay aloo, salad and chapatti this evening.

very very nice indeed, im looking forward to a tandoori chicken using this marinade.

thanks very much for sharing

the tikka looks fantastic ;D

sorry to drag up an old thread but i have literally just sat down after eating this and i must say it was terrific.

the only thing i didnt use was the spice oil but everything else was to the letter.

very impressed, thanks for sharing CA

Quote from: emin-j on June 15, 2011, 08:28 PM

Quote from: ThaiExpat on June 15, 2011, 08:23 AM
I'm suprised that nobody has mentioned his website that is advertised on the front cover of the book ,    http://learn2cook.vpweb.co.uk/default.html    he appears to be for hire for one on one home lessons and  also with groups, there is a monthly recipe  also posted, this month it's Channa Masala

Quoteand a gallery of what I assume are some of his dishes.

What's Shaag Aloo !!

dunno but some really wierd stuff is going through my head

thanks paul

thanks phil,

it wont have any funny effect on the small amount of yoghurt as in CA's tikka recipe?

hi all,

im planning on doing some chiken tikka this weekend and was wondering if i made a batch, could i freeze some of it (marinated but uncooked) or is this a no no.

as always, thanks in advance.

Quote from: mickdabass on June 07, 2011, 07:13 PM

Quote from: imustbedreamin on June 07, 2011, 05:40 PM
mick,

you say a big disadvantage is the 2hr heating time............do you now have a lid and it takes this long or is it without a lid?

Actually Sye I tend to now cook the seekh kebabs first as soon as the charcoals are white - much like a standard bbq  the reason being that they soon start dripping fat. It runs down the skewers onto the charcoal. I have found that if the tandoor is too hot the fat ignites and sets fire to the kebabs lol. As far as the lid goes, I am undecided as to whether it makes a massive difference to the temp in the tandoor. It has the effect of reducing the airflow through the tandoor. Hard to explain but if u think of a blacksmiths forge and the use of bellows, you might get the idea. Im thinking of starting another thread documenting my continuing trials and tribulations soon...  Watch this space lol

that will be brilliant mick. give me a nudge when you do as im still finding my way around the forum

mick,

you say a big disadvantage is the 2hr heating time............do you now have a lid and it takes this long or is it without a lid?

cheers

sye