Good looking curry. I will try this.

Sorry to drag back up an old thread but Achari gosht is a favorite if mine but I wouldn't know how a BIR version is distinguished. Surely it has to be more than a spoon of mixed pickles added to a standard curry?  I'm well familiar with traditional recipes which use pickling spices added whole, just wondering what the BIR standard might be? And how is this recipe from "curry2go" put together?

Hi shorty and welcome. Looks like great tikka to me, even if it's maybe more charcoal than I prefer. Stick around and don't make that your only post

Worked well, I just made the seasoned flour into a thick batter and dragged the chicken pieces through it then into extra seasoned flour to build the coating up. Then deep fry at 155C for 4 mins and a rest in an oven at 80C for ten minutes to drain the oil onto absorbing papers.  Pretty delicious but I think I probably prefer chicken drumsticks in this coating, the nuggets don't have much flavour apart from the coating. Chicken with bone has better taste and of course a drumstick has built in handle for eating with.

Hi TnT. It's not one I know but for sure most restaurants like to keep their life simple, so it's highly likely they would be using the same chicken tikka preparation they use for all their other chicken tikka. So that's the first part cracked. Plenty of tikka recipes around here, there's a whole forum subsection (shout of you don't find it).

For the rest of the dish I would take a guess at some fine chopped ginger fried till a little sticky and a good squirt of lime juice, then serve the chicken tikka on a bed of lettuce, fried onion, the fried ginger and top with a sprinkle of caramelised onions.  Well that's just a guess - maybe you can describe how your local restaurant serves it and someone around here will probably have ideas on how to cook it. That's if they can spare a minute from arguing and accusing each other of being the big bad wolf. Good luk in the kitchen!

I think it's the other way around haldi. The more you knead the bread the more gluten you get. The more gluten you have the less stretchy the dough is and the better it will rise when baked. I think temperature had a role too, the more temp the more gluten while you knead.

But I'm no expert. Someone will know.

Yeah it should be ok. My seasoned flour tastes super good with the addition of ground cornflakes in a 1:3 ratio with the flour. And then I also added spices: black pepper, salt, msg, garlic powder, star anise, pre-made fajita mix, paprika, dried mixed herbs, turmeric, sugar.  It really looks like a KFC coating when it's on the chicken.

Thanks, will give it a try. Not sure why but when I leave dough for an extended rest time it seems to go sticky and sloppy, like something in it breaks down. But I'm sure 2 hours will be fine. Just gotta avoid creating gluten when I mix it, based on other comments. Kinda technical this bread making huh?

I'm doing chicken nuggets tonight, using a chicken breast cut up into pieces and just rolled in the seasoned flour, then into a batter made with seasoned flour and water, then back into the seasoned flour. Well that's the basic plan anyway, will let you (y'all?) know how it turns out and whether the colonel would have been proud.