Quote from: currymonster on September 20, 2010, 03:34 PM

Quote from: ifindforu on September 20, 2010, 11:22 AMHey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala  1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.

Hi ifindforu,

Are you the same person who used to post here years ago under the same name?

I'm not sure what size tub of yoghurt you mean, are you able to tell me its size in milliliters?

CM (veteran lurker  )

Its a 500 grm pot sorry dont know in millimeters should be around 500 ml

Quote from: ifindforu on September 20, 2010, 11:22 AM

Quote from: solarsplace on September 06, 2010, 01:15 PM
Hi

For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.

I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.

Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.

I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?

Any thoughts on this? cheers all.

Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala  1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.

ALSO FORGOT TO MENTION TWO TEASPOONS OF GARLIC AND GINGER PASTE MIXED AT A RATIO OF 2PARTS GINGER 1 PART GARLIC.THKTC BRANDE MUSTARD OIL IS

Quote from: ifindforu on September 20, 2010, 11:22 AM

Quote from: solarsplace on September 06, 2010, 01:15 PM
Hi

For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.

I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.

Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.

I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?

Any thoughts on this? cheers all.

Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala  1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.

By the way the make of the mustard oil is KTC

Quote from: ifindforu on September 20, 2010, 11:22 AM

Quote from: solarsplace on September 06, 2010, 01:15 PM
Hi

For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.

I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.

Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.

I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?

Any thoughts on this? cheers all.

Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size 1 desertspoon garlic paste, 1 desert spoon of ginger paste
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala  1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.

Quote from: solarsplace on September 06, 2010, 01:15 PM
Hi

For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.

I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.

Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.

I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?

Any thoughts on this? cheers all.

Hey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala  1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.

Quote from: Secret Santa on September 19, 2010, 03:18 PM

Quote from: ifindforu on September 18, 2010, 12:56 PM
I work in a take away

I hadn't realised that ifindforu!   

Can we ask you questions about your take away and how it cooks stuff then?   

of course you can,by the way i only work there

Quote from: jb on September 07, 2010, 07:18 PM
(As taught on my recent cookery lessons)

Ingredients
-----------------

300g chicken breast
1/2 onion
1 ladle of veg oil
1 tablespoon ginger/garlic
1/4 teaspoon salt
water
2 teaspoons mix powder(https://curry-recipes.co.uk/curry/index.php?topic=4908.0)
1/2 tablespoon tomato puree

Method
----------

Cut the chicken into chunks.Put a pan on a low heat,add the oil,the ginger/garlic and onion and soften slightly.Add the salt and let the contents of the pan go brown.Add mix powder and puree and a cup full of water so the pan does not burn.Leave for a few minutes until the oil starts bubbling to the surface then add the chicken.Leave on low heat until it is cooked.The chicken is removed from the sauce and then left to cool for future use.

First stage...



Second stage with the chicken added...

Looks very nice,but as already kindly suggested  a small piecese of dalchini,elachi,and bay leaf fried for about 5 mins first.also the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka,I work in a take away and thats what is used

Quote from: deckitout on February 13, 2006, 10:35 AM
I tried the Balti King recipe kindly supplied to me by Ray yesterday, I did two batches, one from curry house.co.uk and the Balti King recipe

They used quite different ingredients, both marinated for approx 6 hours and cooked the same. The Balti King was certainly the more authentic
and enjoyed by all, I think the key was the mint sauce, I used colmans mint sauce and the result was superb, served with lettuce, tomato, chapatis and a mint suase relish, I am not convinced I could improve much on this. You are correct mint is what is used,try a pnch of methi,some coriander and chilli paste,and about a mug of mustard oil hope this little add on will help ps dont forget garlic and ginger paste if this helps let me know and ill tell you the rest to get it like the takeaway TERRY

Phil

sorry forgot the methi

hi hope you don't mind me pointing out but i think  you forgot about the eggs I go to my friend take away regular in the kitchen and he puts in panch poran,and thin sliced potato,a little sugar, hope this will help you improve that taste you are looking for