Quote from: matt3333 on August 16, 2008, 09:15 AM

Quote from: joshallen2k on August 16, 2008, 03:10 AM
I tried this today. I found the 2 TBSP of malt vinegar to be a little overpowering. Plus I haven't used yogurt in my tikka for a while, and going back to it seems a step backward - even though it does seem a common BIR practice. 6/10 for me.

Hi Josh
What do you use instead of yogurt.
Matt

-- Josh

if you fond 2 tablespoons of malt vinegar to much,reduce to one.These are the ingredients one has to get the correct balance.Thanks for tring it TERRY

Quote from: adriandavidb on August 15, 2008, 02:09 PM
Is the 'tikka paste', tikka paste, or tikka masala paste??  I've only seen tikka masala by pataks.

its pataks tikka curry paste

Quote from: joshallen2k on August 15, 2008, 05:54 AM
If nothing else, Terry you are persistent.

Since your base has had good reviews, I will try this on the weekend and report back. Even if it means I need to find mustard oil...

Question though I'm hoping someone in the UK can answer... "colman's fresh mint"... what is this? Mint sauce? Mint jelly? Fresh Mint (don't know why it would be "Colmans" then)

I am hesitant on the malt vinegar but will try anyway.

Terry - how long do you suggest to marinate? The vinegar scares me a little.
dont be afraid of the vinegar I promise you marinade for about 5 hours or more terry

---- Josh

Hi I met a long lost friend the other day who once had his own BIR and we got talking about cooking.He told me to make the chicken tikka marinade this way
this will do approx 6-7 chicken breasts
1 tub of 500 ml yogurt
1 mug of water
1 tablespoon of pataks tikka curry paste (not tandoori)
1 tablespoon of pataks kashmir masala
1 tablespoon of coalmans fresh garden mint (sauce)
2 tablespoon of malt vinegar
a good squirt of lemon ( jiff )
1 tablespoon of garamasala
4 tablespoons of mustard oil
a touch of salt
some colour etc red or yellow
6-7 cloves of fresh garlic pureed
1 small piece of ginger pureed
method
put the pureed garlic and ginger into the mustard oil and leave for about 2 hours
Now add the mustard oil and garlic,and ginger to the yogurt and water mix.Now add the garamasala,the coalmans fresh garden mintthe malt vinegar the lemon,the pataks kashmir masala and the pataks tikka paste,and the colour to the yogurt and water mix.a good pinch of fresh coriander wouldnt go a miss either. Tere is enough marinade here for about 10 -15 chicken breasts freeze if you wish I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it answers welcomed
TERRY OF www.ifindfou.com

Quote from: Curry King on August 11, 2008, 02:37 PM

Quote from: ifindforu on August 10, 2008, 03:06 PM
I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it

Yes please, I would like a BIR chicken chat recipe if you can post one

OK HERE WE GO
ingredients.
1 knob of gee,butter or veg
1 teaspoon of special spice
1 deseeded tomato
1 level teaspoon of chat masala or chunky chat
half a cup of curry gravy
salt to season
half an onion
small squirt of tomato puree
a pinch of methi
a half teaspoon of garlic and ginger puree ( the tip I was given is liquidise some garlic and small piece of ginger add a small quantity of oil and teaspoon of malt vinegar
mix together put in a bag and freeze,cutting small pieces when needed)
Method.
first of all fry the chicken tikka until cooked only just,then slice but thick slices.
put into the pan the gee,now add the garlic and ginger puree.and tomato puree
straight away add the finely sliced onion and deseeded tomatofry for about 4 Min's moving about vigorously continue frying until the onions start to reduse going brown.
Now add the special spice and fry for about 2 Min's,now add the curry gravy
now add the chicken tikka and continue frying until the gravy has come pretty thickish
add now some salt and the chat masala only cook now for about 1 min.
serve on a plate with some shredded lettuce and some mint sauce over the top ( please not chat masala is only used to season and not cooked for a long period)
MINT SAUCE
cup of yogurt,half teaspoon of kashmir masala,quarter teaspoon of coalmans fresh garden mint,
1 tablespoon of sugar in some warm milk and mix together.Now add a small piece of garlic and ginger ill leave it to you how much of garlic and ginger you put add a little bit of poring cream and you have a good BIR mint sauce
some will put a small bit of pureed mango with it
Also I have had off my fried the recpie for onion bargees if anyone would like to try
TERRY of www.ifindforu.com by the way I live by an indian wholsalers and if I see a response for ingredients I will try to list on my website

Quote from: haldi on August 10, 2008, 07:35 PM
Hi Terry
         am I right in thinking that this is a tidied up version, of the other tikka recipe you posted?
If it is, one has Kashmiri Masala and the other doesn't, so does that need altering?
Anyhow, thanks for posting this
That's a lot of garlic
I will give this a try on my next "tikka" run
How much chicken is this for?

I am keen to hear the chicken chaat recipe too
I saw that made once
They used some packeted chaat masala

THIS IS NOT A TIDIED UP VERSION THIS IS WHAT IVE BEEN TOLD AND ITS AN EXCELENT RECIPE WAITING FOR MORE TIPS OFF HIM

Quote from: haldi on August 10, 2008, 07:35 PM
Hi Terry
         am I right in thinking that this is a tidied up version, of the other tikka recipe you posted?
If it is, one has Kashmiri Masala and the other doesn't, so does that need altering?
Anyhow, thanks for posting this
That's a lot of garlic
I will give this a try on my next "tikka" run
How much chicken is this for?

I am keen to hear the chicken chaat recipe too
I saw that made once
They used some packeted chaat masala

I USE ABOUT 7 BREASTS OF CHICKEN

Quote from: ifindforu on August 10, 2008, 03:06 PM
Hi I met a long lost friend the other day who once had his own BIR and we got talking about cooking.He told me to make the chicken tikka marinade this way
1 tub of 500 ml yogurt
1 tablespoon of pataks tikka paste (not tandoori)
1 tablespoon of coalmans fresh garden mint
2 tablespoon of malt vinegar
1 tablespoon of garamasala
4 tablespoons of mustard oil
a touch of salt
some colour etc red or yellow
1 bulb of fresh garlic pureed
1 small piece of ginger pureed
method
put the pureed garlic and ginger into the mustard oil and leave for about 2 hours
Now add the mustard oil and garlic,and ginger to the yogurt.Now add the garamasala,the coalmans fresh garden mintthe malt vinegar the pataks tikka paste,and the colour to the yogurt.I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it answers welcomed
TERRY OF www.ifindfou.com

FORGOT TO MENTION ADD A CUP OF WATER TO THE YOGURT .THESE ARE THE INGEDIENTS,JUST TRY REDUSING THE AMOUNT OF GARLIC IF YOU WISH TO

Quote from: haldi on August 12, 2008, 08:13 AM

Quote from: joshallen2k on August 12, 2008, 03:51 AM
Note that a key ingredient in chat masala (unless you buy prepackaged  ) is Black Salt
-- Josh

Hi Josh
       I bought some black salt a while ago
I have never used anything like it before
It has a very strong smell
Here's the link
https://curry-recipes.co.uk/curry/index.php?topic=1978.0

try adding a cup of water to the yogurt as this thins it and gets it deeper into the chicken or lamb TERRY

Hi I met a long lost friend the other day who once had his own BIR and we got talking about cooking.He told me to make the chicken tikka marinade this way
1 tub of 500 ml yogurt
1 tablespoon of pataks tikka paste (not tandoori)
1 tablespoon of coalmans fresh garden mint
2 tablespoon of malt vinegar
1 tablespoon of garamasala
4 tablespoons of mustard oil
a touch of salt
some colour etc red or yellow
1 bulb of fresh garlic pureed
1 small piece of ginger pureed
method
put the pureed garlic and ginger into the mustard oil and leave for about 2 hours
Now add the mustard oil and garlic,and ginger to the yogurt.Now add the garamasala,the coalmans fresh garden mintthe malt vinegar the pataks tikka paste,and the colour to the yogurt.I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it answers welcomed
TERRY OF www.ifindfou.com