Hi Emin-J,

Using Paprika will not only give it a good colour but should add depth to the flavour as Paprika is towards the milder end of the pepper/chilli family so it may also make it a little sweeter too.....

Remember, Birds eyes/scotch bonnets etc for heat Paprika/bell peppers etc for depth of flavour. A combination of the two works really well

Hi Jerry,

I'm glad you enjoyed the dish, it's certainly one of my favourites. I did wonder looking at your chicken whether it was pregnant or not?? lol

But on a serious note, yes you do need to score the chicken and getting it as even as possible in terms of thickness for the grill is essential.

You can of course cook this quite well in the oven and just finish it off under the grill for that crispness.

I'm going for this tonight, and will let you know how I get on.... I am using the Bruce Edwards base as I have a batch left.......

Hi Jerry,

Looks like you're gonna have a meal to remember tonight!! I always score the meat so that the marinade penetrates. I hate those dishes that when you put in your mouth you get the initial flavour, then as you chew the meat you realise that it was probably put in at the last minute....

I hope you enjoy this dish as much as I do... let me know you're thoughts. One thing I might add is that, this is a typical dish made by Portuguese people that I know. Most of us have only ever tasted Piri Piri Chicken at Nando's which is commercially made.....

Sorry guys, I wasn't hear to argue with anyone either, it's just that I have never seen them used in the restaurants I have been to thats all.....

Achmal,

Do you see your local Indian restaurant using these? I've visited quite a few in my years and have never seen a jar of Pataks on their shelves....have you ever found one that does??....

Whether it is right or wrong, I agree, we shouldn't have to rely on manufaturer's products off the shelf, we should be able to produce that classic BIR taste at home from natural ingredients.....

Thats why we are all here, to promote our findings and help each other.

Why is it so difficult to get the blends for a superb BIR curry? I am sure if they wanted a superb recipe for Steak and Chips, some blighty would gladly give it to them!!!

Why the secrecy?......

If you are making Tikka, then why use Tandoori paste and not Pataks Tikka paste in you're marinade?

Here is the method I use with great results.

Chicken Tikka
Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste 
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water

Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum.

I then just cook off in a pan or under the grill.

I would just use dried birds eye chilli's as there are a lot of chilli's out there but some are very difficult to find.

I tend to use brandy rather than whiskey, although I have used whiskey. But if you remember the origins of this recipe, I doubt that when this was invented, whiskey was probably not around in the african/portuguese parts of the world. Also whiskey gives it a more coarse flavour, but again it all depends on individual taste, so why not try both and see what suits your palate best....

Marinating is always a personal thing. I am with you on this one, the longer you leave a marinade the better it gets....

I hope you enjoy the end result

Hi CK,

I am a great fan of Lamb Bhuna, it's my favourite dish. However, when I get it from my local TA I can always get a taste of Star Annise in it. Have you ever found this in yours?