The trio of tikkas are all on the radar for the weekend!

Some fine-looking food there, Dave! Would make an excellent breakfast!

Yesterday, I made jb's Garlic Chilli Chicken curry using the Malai Chicken Tikka recipe from UF's recent Tandoori Mixed Kebab post and my own homemade garlic pickle. It was a lip-smacking combination! The mild, yet tasty chicken tikka perfectly matched the hot, garlicky curry and the hot, slightly-sweet garlic pickle added to the combination. All in all, very nice, and something I'll be making again and again.

I made the Malai Chicken Tikka (recipe transcribed in the YouTube link above) to accompany jb's Garlic Chilli Chicken. I wanted something different in taste to my usual fare but which wouldn't compete with the garlic and chilli, and this certainly hit the mark.





It was very delicious indeed, both on its own and in the curry, and I'll definitely be trying out the other 2 tikka recipes in due course.

I know ovens differ, but my attempt was slightly dry after roasting the chicken for 40 minutes as suggested in the recipe. My fault for not keeping an eye on it, but I'll give it 30 minutes next time and see how it goes.

Thanks again to UF for posting this topic - I'd never have thought of doing this otherwise.

Quote from: ELW on March 09, 2018, 09:11 PM...although I'm sure jb & his chef have the balance right , with their spice & gravy, mine turned out Achari like, due to adding pickle, and a fair bit overspiced due to the other ingredients in the Priya.
Didn't stop me tannin the lot, but I wouldn't have called it a south Indian
The Priya brand is quite red in colour

Thanks for the info, ELW - your insight is much appreciated.. As I mentioned, it's not handy for me to pop out and buy some commercial garlic pickle right now, and I don't mind having a go at making my own stuff. I'm making jb's curry on Sunday and looking forward to it too. I know what: you mean about tanning the pickle! It's so moreish it's hard to resist!

Ooooh! Looks good. Might try this at the weekend!

Quote from: livo on March 09, 2018, 07:29 AM...I never really had time to look at the volume of stuff he sent me at the time...

He was certainly prodigious, no question!

Loving your analytical enthusiasm, livo! Reminds me very much of the sort of posts written by the much-missed JerryM.

I have plans to make jb's Garlic Chilli Chicken at the weekend, but garlic pickle is one ingredient missing from my store cupboad and isn't readily available at short notice.

I decided to knock some up in the kitchen myself and had a look around the web for recipes. I couldn't find any that conformed exactly to the ingredient list of 'Ahmed Foods Garlic Pickle in Oil' mentioned by jb in his thread - most had many more ingredients, but the preparation methods were pretty standard.

At last, I plumped for VahChef Sanjay Thumma's recipe. Unfortunately, the quantites of his ingredients used in the video didn't ring true with his written ingredients list. So I had to guess a bit. As a garlic pickle virgin, I had no idea what it should look like, far less taste like, but I have to say the finished article is pretty moreish and I'd be happy to eat it with a poppadom or two never mind put it into a curry!



If anyone fancies trying it for themselves, here's my interpretation of the VahChef's recipe:

GARLIC PICKLE
By: Sanjay Thumma (VahChef)

Makes: Approx. 800g

Ingredients

For the Pickle Paste

250ml vegetable oil
2 tsp black mustard seeds
1 tsp cumin seeds

Excellent-looking plate there, UF. Fairly gets the tastebuds juicing!

Thanks also for the recipe links - I've got some Malai Chicken marinating in the fridge right now!