Hi to all,

I have had this question for years and it wasn't until I had a take away from my local curry house last night and cut into a chicken tikka piece that I asked myself the question again - why can't I achieve that deep marinade that enters into the chicken pieces and not just on the surface as I get?

This is a freshly cut piece and you can see ( I hope) that the orange colour penetrates quite a long way into the chicken.
Any tips on how to achieve this please?

Quote from: rshome123 on January 05, 2015, 11:08 PM
Interesting technique and Great Video PetrolHead.... I like the addition of red wine also

If you remember was the curry (vindaloo hybrid) too dry ?  When watching the video I was willing you to add more liquid.

Yes I think it was a bit dry. My technique was quite rightly criticised at the time. 2 years on I should make another video and have another go with the smoke technique.

A couple of years ago I did a similar thing using charcoal to add a smokey flavour at the end of the cooking process of a BIR style curry.

It definitely worked but not as strong as it did with a creamy/korma like curry.
I've not used the technique since as I was put off by comments of potential harmful health effects.

I made a youtube video.

https://www.youtube.com/watch?v=_VEpRaE4fVA&list=UUOM-gtexpGKXzpgXjuRk9qA

Hi Chewy,

A couple of questions.
1. I remember you said that your favourite pickle is the Priya ginger pickle as shown in your pic
Where can I buy some. Looked in several Asian stores but no luck so far.
Do you use it in your cooking of as an accompaniment?

2. I love your videos as they are very clear, entertaining and informative.
Any chance you will return to regularly producing more? For example this Kofta dish?

Cheers.
James

This is the message I received from CT.


Hi P360
A simple start would be to

brown off the portion of cubed Beef,
with oil,
onions,
2 Tej Patta,
2inch cinnamon,
5 cardamom pods.
Stir fry this in your pressure cooker for 5ish mins,
once it looks browned.
take a kettle and cover with boiling water (careful).

Pop the lid on and lock,
bring it up to pressure (high heat) then soon as its
up to pressure,
turn the heat down to low.
Let it cook for 15mins then switch
it off and leave it to release the pressure naturally (about 10mins)

Have a look and it should be tender, if not put the heat on low and slightly
simmer and stew until its perfect. (lid off)

Tip:  Use a timer, 15 to 18 mins is all you need under pressure.
overcooking makes Beef/Lamb tough and it looses its flavour into the stock.

cheers ChewyTikka

I bought a Tower 7L pressure cooker from Argos for about

Next time I make this recipe I need to convert the kilo weights to ml for fluids and teaspoon/tablespoon for solids. Not including the flour of course.
It is unusual for me to follow a recipe using scales.

Don't know whether this will help.
CT gave me this advice and I now use my pressure cooker to precook my lamb or beef.
------------------------------------------------------
Hi P360

A simple start would be to

brown off the portion of cubed Beef,
with oil,
onions,
2 Tej Patta,
2inch cinnamon,
5 cardamom pods.
Stir fry this in your pressure cooker for 5ish mins,
once it looks browned.
take a kettle and cover with boiling water (careful).

Pop the lid on and lock,
bring it up to pressure (high heat) then soon as its
up to pressure,
turn the heat down to low.
Let it cook for 15mins then switch
it off and leave it to release the pressure naturally (about 10mins)

Have a look and it should be tender, if not put the heat on low and slightly
simmer and stew until its perfect. (lid off)

Tip: ? Use a timer, 15 to 18 mins is all you need under pressure.
overcooking makes Beef/Lamb tough and it looses its flavour into the stock.

cheers ChewyTikka
----------------------------------------------------------

OK thanks.
I'll check out YouTube

Hi Gav,

>I just got my pressure cooker last year and its fantastic for all things curry.

Not wanting to derail this thread but what curries do you make in the PC. Have you listed them anywhere with recipes.

Mine
CT's pre cooked Beef/Lamb
CT's 1 hour BASE
C2G Pilau Rice