Looks not entirely dissimilar to mine (see below), so I am willing to believe that it could yield an authentic-tasting tikka : here is mine (and Tandoori, for comparison).
** Phil.


Hi Phil,

Yep! They are not a million miles apart. I see that you use sherry vinegar in your tandoori marinade - I definitely think you need vinegar of some description I get mine from the mint sauce. End of day its all down to individual tastes and what you and your guests enjoy the most.

Bon jovi

Quote from: solarsplace on February 25, 2011, 03:39 PM
Hi

Thanks for taking the time to post your recipe  ;D

With regard to the tikka marinade, having read through the list of ingredients, it does not seem to be um, well very tikkary for want of better words. I am sure its very tasty, but is a little sprinkle of tandoori masala enough to actually make it an actual tikka? 

cheers

Hi,

Works for me all the time! Perhaps you should try following the whole recipe rather than just looking at the list of ingredients and jumping to a wrong conclusion. You may be pleasantly surprised.

Bon tikka 

Quote from: chriswg on February 25, 2011, 02:28 PM
It looks like they are based out of Malasia now. I wonder if the inventor sold the patent or just moved production out there. If they are good and they cook Naans I'll probably get one.

I emailed the sales@ email address and asked if they wanted to come on here and discuss it with us.

They are apparently available over here now again.


Bon jovi

javascript:void(0);

Quote from: chriswg on February 25, 2011, 02:06 PM
Hi Coogan

Have you ever tried cooking Naan in this? I always assumed you needed a terracotta type surface to stick them to.

Thanks
Chris

Hi chris,

I have been cooking with my Nipoori oven at least once a month, all year round, inside and out, for the last five years  ? there's not a lot I don't now about it!  Crunch question. Can you cook Naan in it? Yes, I have. But I do not think it was particularly designed for this purpose, your naan size is governed by the size of the top opening and its tricky to get your hand safely in and out with the dough especially considering the 400 C in there. I can manage it but there's not much hair left on my hand. Inside the oven there are two protruding screw ends that hold the handles on, I find that if I slap the dough on them it helps the sticking process ? not that I think they were put there with that purpose in mind. I have also found out that if you put a Tava or Karhai on top of the oven the heat inside the tandoor drops and the full blast heats your pan ideally for chapatis and parathas etc or I have found that you can cook sauces or side dishes in the same way up on top. All in all its the best bit of kit I have ever purchased by far.

Hasn't anyone else got one out there!

Any more  questions about the oven? I will do my best to answer.

Bon oori

Quote from: Axe on February 25, 2011, 10:04 AM
Yes indeed, it would be great to read up on your recipes.


Bon Scott

Hello, glad you are interested - I will be putting in my pennies worth.

Bon site

Quote from: Razor on February 24, 2011, 05:41 PM
Hi Coogan,

Many thanks for your tikka and tandoori recipes. 

So so they don't get lost in time, it probably would be better to post them here https://curry-recipes.co.uk/curry/index.php?board=74.0.

Done it posted with all the rest. Fine selection to try from there!

Bon jovi

Hi,

Here's my version of Tandoori and Tikka marinades that I use for chicken to be cooked in a Nipoori oven before being combined with a sauce.

I always use about 2.5 kilo breast of chicken for either recipe to provide enough cooked meat for twelve healthy portions.

I use the same first fusion technique also for both marinades :-

Cut the chicken into 1.5 inch pieces and put into a large bowl. Then add two tablespoons of salt and the juice from to large lemons. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare for the next stage.

Tandoori Marinade
                               
500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tsp black pepper                                 
1 tbsp ground black cumin
1 tsp cayenne
2 tbsp Tandoori Masala (TRS Brand)
1 tbsp paprika
2 tbsp ready made mint sauce in vinegar (any brand)
1 tsp beetroot powder

Tikka marinade

500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tbsp ground normal cumin                                 
1 tbsp ground coriander
1 tsp cayenne
2 tbsp garam masala (fresh home made)
2 tbsp tumeric

Then put either lot into a blender blitz until smooth mix with your prepared chicken pieces cover and leave to marinate for 24 hours.

I then rinse of the excess marinade mixture from chicken and pat dry with kitchen paper. Load the chicken pieces on to the skewers, brush with ghee and dust with garam or tandoori masala accordingly. Then place in the fired up Nipoori oven for 6 mins, sizzle of the chicken jewels and enjoy.

Bon Jovi

                 

Hi growers,

Any one tried growing Okra from seed over here. I bought some seed called Pure luck f1 - appropriately named - with out much. Tried it last year, germinated easy but would not grow on big enough to produce fruit. Gagging for a garden fresh Bhindi bhaji. Help needed.

Bon jovi

Hi, Have you got any of them seed still available? Cheers.

Quote from: artistpaul on February 23, 2011, 06:27 PM
Hi Coogan, and  welcome to cr0

regards


paul

Hello and thanks for the welcome looks a great site.


Bon jovi