Quote from: michael.t on November 20, 2012, 06:43 PM
Well done mickdabass
Have Just eaten your chicken Tikka straight from the Tandoor  with the family
And its up there with blades
I do baste my chicken with butter when I take it out of the  Tandoor then when on the dish a squeeze of lemon
and a sprinkle of coriander       Hope you approve 
Anyway congratulations on a successful recipe and a thread that will go on

Thanks mate.

Ive never tried basting with butter, but I do think the lemon juice is essential.
I also leave it to cool for 5 or so minutes on some kitchen paper before serving.

Quote from: curryhell on November 20, 2012, 05:27 PM
This has been on my radar since i first joined the forum.  As for it not being BIR - why?? :  The only ingredient i haven't seen used in a tikka marinade is ground fennel / star anise.  Everything else is quite common place.Since we know that this is used in some BIR's as a final addition, there's nothing to say that it may not be added to some BIR marinades.  No pastes!!! Could that be the reason??  I only started using the stuff when i joined!!!!  Until then it was PC's tandoori masala all the way and that has remained my TM of choice over the pre-packed stuff.  That's only about 30 years ago  .
Next lot of chicken tikka will be done using this recipe.  One question i have though is how discernable is the sugar in the final taste, ie.  does it add  a slight sweetness to the finished tikka or does it simply merge into the overall flavour?  Reason for asking, on a rare occasion i tried tikka, it was delicately spiced but had a sweetish after taste and was absolutely deliscious

Hi CH
Good question...and quite hard to answer too! The sugar cancels out the bitterness of the vinegar in the mint sauce and also imparts a very slight sweetness to the tikka. I have played about with the quantity quite a bit in the past, but to my palette, the recipe quantity is just right.

This is a good example of why I have been slightly vague with the actual quantities, because I believe that my recipe is just a guideline as I expect that 90% of people will probably tweak the ingredients to their own personal tastes anyway.
I hope that goes some way to answering your question.

As said previously, I will sort out the exact quantities as soon as


Best Regards

Mick

AAAAGGGHH

Sorry guys I have been away for a long week end without internet access. Just trying to catchup now....
Thank you all so much for the interest in my recipe.

With regards the spoon thing, I just use a bog standard teaspoon for a teaspoon measurement and a bog standard desert spoon for the desert spoon measurement!!! As long as the same teaspoon or desert spoon is used to measure the ingredients, I dont think you will be far wrong Or to put it another way, as long as the ingredients are in the right proportion you should be ok.

What I will do later is amend my recipe with the correct amounts.

Hey thanks for the kind words Naga.
I am glad you enjoyed it
Best regards
Mick

Best advice I can give you all is to try my tikka marinade. Its made without the need for Pataks pastes, and in my opinion gives Blades recipe a "good run for the money". 

I'm suprised no one has tried it yet and given me some feedback. There's been a couple of members who have threatened to try it lol...... :

You can find it here

https://curry-recipes.co.uk/curry/index.php?topic=5829.0

Quote from: Stephen Lindsay on November 12, 2012, 05:02 PM
They are a great rock band.

Yeah - my mate Jim Simpson used to drum for them in the early 80s

Quote from: Phil [Chaa006] on October 30, 2012, 06:15 PM
  Also took the time to mark the maximum height to which I can safely fill the blender with base without coating the kitchen walls and ceiling . . .

** Phil.

Lmao

Hi RubyDoo
Why not make your curry with excess oil, spoon off the excess at the end of cooking and then add to your pilau rice...then you wont have to bother with any of that patak crap.

Simples 

Regards

Mick

Couldnt agree more jb.
Mine keeps me out of mischief for hours
They say charcoal are the best. I use mine in a greenhouse with an opening roof vent when the weathers bad i.e all this summer lol. Even made some tikka nibbles on christmas day

Hi Chrisbr

My main worry with the tandoor is the frost. The Clay lining is porous, so if it gets damp and then freezes, the outcome would be a big bucket full of clumps of mud lol!!