I've tried quite a few different Chicken Tikka Recipes over the year's from the inedible to the good but i aways found myself questioning the recipe normally because of the over powering taste(as in harshness)of the spice or that unwanted vinegar taste from paste. This is for me the best chicken I've made and that has the right balance of taste. I got a list of ingredients off someone at a place where i eat and i have improvised the amounts and added the lemon dressing and water to thin the mix out feel i have found what I've been trying to achieve. He did say for the garam massala they do there own but i used the packet garam massala by east end. Please if you try this recipe for the first time can you try to follow the amounts as I've written. Just because I'd like to here what people on here think....


                     Chicken Tikka

600gram Chicken Breast Large Chunks
3 Tablespoon of Lemon Dressing(I use Pride Lemon Dressing)
3 Tablespoon or 2 Heaped Tablespoon yogurt(Greek from asian supermarket)
3 Tablespoon of Vegetable Oil (I use Pride Vegetable Oil)
1 Teaspoon(or just under) of Garlic/Ginger Paste(50/50 Fresh Garlic & Ginger Blended)
1 Teaspoon of Mint(Colman?s)
1 Teaspoon of Garam Massala
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Salt
1/2 Teaspoon of Turmeric
3 Fresh Chilli's Chopped Fine & De-seeded(Small Green Chilli's)
2 or 3 Tablespoon of Water(Just to thin the mix out)



Mix the 2 Tablespoons of Lemon Dressing to the Chicken half an hour before adding to the rest of the mix. In a mixing bowl mix the rest of the ingredients together and give a good stir then add the chicken to the to the mix. Leave covered in the fridge and the mix will be ready to use 5 hours later right up to 24 hours. I grilled this under an electric grill on full, turning each side as needed.

This Chicken Karahi is a recipe I?ve made quite a few times when done right this is up there with the best it has the depth that I?ve been searching for in a homemade karahi and has that home-style taste. I?d say the browning of the onions is the most important stage of this recipe to get right . Also the semi grinding of the cumin seeds does make a difference. Also you could skip the chicken part and add Chicken tikka at the end if your cooking times match(I recommend my chicken tikka recipe).


Chicken Karahi

600grams of Chicken Breast cubed
1/3 Cup Vegetable Oil(I use Pride Vegetable Oil)
200gram of Onions(100g chopped fine & 100g cut into 1 inch square pieces)
1 Small Green pepper(deseeded  and cut into 1 inch square pieces)
1 Tablespoon of Garlic/Ginger Paste(50/50 fresh galic&ginger blended)
4 Medium Tomatoes(quartered) 
1/2 Teaspoon of Chilli Powder
1 Teaspoon of  salt
2 Small Green Chillies(1 Chopped fine,1 whole)
1.5 Teaspoon of Cumin Seeds(semi grinded with mortar & pestle)
1/2 Teaspoon Turmeric
1 Cup of Water
1 Teaspoon of Fresh Ground Black Pepper
3/4 Teaspoon of garam massala 
1 Teaspoon of Fenugreek/Methi Leaves
julienne of ginger(to taste)
3 or 4 Tablespoon of Fresh Coriander Leaves (Chopped Fine)



Cooking times may vary?.

Heat the oil in a non-stick 30? + wok style pan and fry the chicken until is semi cooked(takes about 7 to 8 mins.

Remove the chicken from the oil and set a side

Now with the pan on medium add 100g of 1? cut onions stir for 2 minutes then add the peppers keep stirring until the onions are brown but not burnt this can take 10 minutes plus so don?t think stop frying the onions to soon, after about 7-8 minutes into cooking the onions add the other 100g of finely chopped onions turn the heat up to full.

When the onions are done turn down to medium then add the fresh green chilli?s stir for
1 minute now add the garlic/ginger paste and the ground cumin stir for 1 further minute then add the tomatoes, turmeric and salt.

Turn the heat up to full and stir for 2 minutes
 
Turn down the heat to medium & add the water and the chicken and stir in well

Turn the heat up and cook further, keep stirring until the consistency suits what you are looking for (takes about 10-20 minutes).

Now add the julienne of ginger, black pepper, garam massala and fenugreek and stir well cook for 15 minutes on a low heat.

Stir in the fresh coriander just before serving.

Cooking times may vary

Quote from: Razor on November 07, 2010, 02:53 PM

So, where's your favourate haunt around our way Lee?  Can't say I've ever ate in Mossley if I'm being honest, probably the closest I've come was at the Indian Ocean in Ashton but that's still a few mile away.

Ray

P.S,

You don't happen to know Bish do ya (long shot but he's pretty well known up there, lol)

Razor,
I've only tried the Indian Ocean on a takeaway a quite a few years ago and that put me off but since heard off a few people to eat in the food is better which is obvious really but i still remain reluctant ....

https://curry-recipes.co.uk/curry/index.php?topic=5131.0

PS. There quite a few bish's in Mossley but probably. lol

Shama Balti Restaurant in Huddersfield one of the best places i've been for consistency and value for money. Recommend there Balti Chicken Tikka Massala at Vindaloo strength

http://www.shamabalti.co.uk

Kebabish Original on Cheetham Hill Road Manchester, would recommend there Desi Style Chicken Karahi one of the if not the best curry I've ever eaten.

http://www.kebabishoriginal-ch.co.uk/

Saajan on Wilmslow Road Rusholme, which i've got to say is the best chicken Kebab i've ever eaten i've never tried anything else on there menu even though i aways go there with the intention to try there chicken karahi but always feel i'd be missing out on the chicken kebab i'd say this is the best place on the Rusholme stretch and definitely one of the busiest. Saajan is more of a cafe than a restaurant but don't let that put you off

http://www.saajanhalal.co.uk/index.html

Quote from: Razor on November 06, 2010, 09:52 PM
Hiya Lee,

Good to see a fellow Tamesider on ere matey, I'm in Ashton btw

So, what have you tried from here then, owt good?

Ray

Hi Razor, it's good to have someone on this website so close to home cos my theory on why most people don't get or seem to have something missing when they make a homemade bir curry is cos of a couple of reasons, one of for me is if a recipe someone got there hands on from a local takeaway or restaurant is posted on here say from Northampton I'd say if i was from that area I'd say that recipe is the one that should be used by me (only going off my eating out experience because when i do go out of my  region I'm usually not as impressed as with what I'm eating when I'm out). Also you could say if you have 100 people that eat out at 100 of there favourite restaurants and the 100 people go to a different restaurant out of these 100 restaurant everybody will have a different opinion(good and bad experiences through out). But here's my thoughts on the recipes off this website. The first recipe i made was CA's curry base which is the most successful base I've made to date, I've made Dipuraja's curry base twice(although i used a differant cooking method to his)with good results the on the first attempt but found on the second attempt this base was not as successful and can't pinpoint what I'd done wrong but i did use a lot more onions on my second attempt. Regarding curries I've made as follows Dipuraja's Madras,Vindaloo& Massala, out of them three curries I'd say the massala's the only one worth trying to perfect although i do consider massala to be the rice pudding of the curry world. Also tried your (Madras by Razor) and this is the one I'll be trying to perfect with my next base i make.
For chicken tikka i had been using Chicken Tikka - better than the BIRs posted by blade1212 but after the first attempt i improvised on the paste and used powder instead found this chicken tikka good but the more i made this the less satisfied i was with the outcome and found the spices to over powering. I showed this recipe to someone at my favourite takeaway and he told me there was too many ingredients and spices to make a good tasting tikka but we agreed the recipe is probably better than what most of your ten bob takeaways in general are making. Anyway he gave me the list of ingredients last week on how to make a chicken tikka like the one they sell and i've got to say what a difference. I've made it twice and got to say it's head and shoulders above any other chicken tikka i've made myself and the taste same as what i make a 20 mile round trip for every week. I've also made Terry's Balti but adapted some ingredients wasn't to impressed with the outcome but gave my friend a tub to try to be told I'm being to fussy on what I'm trying to achieve and said he thought it was better than anything the takeaways can produce in my home town. I will post that chicken tikka recipe later on.

Hi everyone,

I've got to say what a website I've been member of Cr0 for about while and tried a few recipe's off here. Curry is my favourite food and like most people on here I've been trying to make the perfect BIR curry for years. I first started making my own curry was about 10 years ago with not too much success with Pat Chapman's Balti Bible ( Hard to trace ingredient's and knowhere near the taste i wanted)  then about 6 year ago i got my hand's on a copy of The Curry Secret by Kris Dhillon the making of a base first produced the best results i'd had in a while but still lacked what i was looking for, so for a few years i stopped making curries at home and when i needed my curry fix i'd eat out, until earlier this year when i found this website which kickstarted my curry making. thanks to all who have posted their recipes and ideas.