QuoteCan aonyone comment on the differences (in taste, texture etc) between this and CA's tikkas ? I made CA's tikka four times now and loved them every time but I guess there's always room for improvement or a different take. I'll probably try Chewy's recipe at one point myself I'm just wondering what makes this particular recipe so popular.

I tried CA's tikka a few years back. If I recall, it doesn't use any Pataks (might be wrong though). I do remember enjoying CA's tikka, but I couldn't comment on how it compares to CT's. I do think I will stick with CT's going forward... plus I've got 2.4kg of kebab paste to get through!

QuoteJust a quick question and nothing to do with the Chicken Tikka, but I noticed the Lindemans Bin 50 Shiraz in the background, one of my favourite wines and was going to ask you whether you have ever tried the Bin 40 Merlot?

I find this even better than the bin 50 Shiraz

For a very reasonably priced wine, both are great wines, however, have you ever tried the Australian Mollydookers? The Boxer and the Blue Eyed Boy?

Both outstanding Shiraz's the Blue Eyed Boy being more expensive and more smooth, but I have not found a better Shiraz anywhere else...

The Boxer retails for around $35 in the USA and the Blue Eyed Boy around $50 a bottle, well worth a try

Haha... I have indeed tried the Blue Eyed Boy, and remember enjoying it well!

- Josh

I noticed that too. Weird. But on the other hand, my bookmark (which I hadn't updated yet) seems to bypass that pointless opening page with the shoutbox, and goes directly to the forum.

I finally got around to trying this. I used CT's Tikka and Spice Mix. The base was Zaal. The only change I made, was that I didn't have any chillies to hand, so I upped the chilli powder slightly.

This is a very nice curry indeed, and well worthy of a chef's special. I was afraid the tamarind might be overpowering, but it wasn't. Definitely a welcome break from my usual Madras. Great work Curryhell!

OK - I finished the overnight marinade, and completed the tikka in a combination of oven and broiler per CT's instructions.

I must say this is an excellent tikka. I can't think of one I'd rate higher. Great work CT!

A quick google search finds no reference to "Patak's Condensed" anything.

CT - don't worry about my last post. I re-read your original and it specified cutting the breast into 3, so I did that.

Stage 1 Marinade



Chicken Marinating



Stage 2 Marinade ready to go



I will post back tomorrow after I've let this marinate overnight.

Oh and by the way... the wife was none too pleased with how much space my "new smelly curry thing" (patak's kebab paste) is taking up in the fridge.  :

- Josh

Haha CH... Now I need to figure out how I'm going to use 2.4kg of kebab paste   

Chewy,

The Madras Kebab paste arrived today.



Before I make this, do you recommend marinating whole breasts, or individual tikka pieces? I pretty much always did the latter, but found that some tikka recipes (Dipuraja's comes to mind) are so strong tasting, that they really need to be marinated at the breast level and cut after cooking.

What do you recommend for yours?

Thx,
Josh

Chewy - appreciate your detective work. I checked out Patak's Canadian operation in more detail, and it seems that they stock the complete "domestic" line. No mention of the catering size products. Since the Madras Kebab looks to be catering size only, that might explain why I couldn't find it. Perhaps not enough of a Restaurant trade in Canada to justify importing the larger sizes... and possibly a small reason why Canadian Indian bears little resemblance to BIR.

In any case, I may soon have the only container of Madras Kebab paste in Canada!

Looking forward to trying your tikka.

-- Josh

Phil - I placed an order from BritishStuffOnline. Seems they will ship the 2.4kg for roughly the cost of what it would have cost you to send a small portion (and without the hassle!)

Thanks again for finding this. I hope that link will help others like Aussie Mick get some of the tougher ingredients to source overseas.

Once it arrives I will try Chewy's recipe and post back!

Cheers,
Josh