Quote from: gazman1976 on May 22, 2011, 03:02 PM
In that case I will try it out next weekend as I love tikka and report back

Thanks gazman. Look forward to reading your feedback

Quote from: Stephen Lindsay on May 22, 2011, 02:50 PM
Definitely one to try! Mick can I ask please that you look at the ? in place of quantities - this happens a lot when you post recipes but it can be corrected.

No yoghurt?

I use ? as its up to personal taste. I used to use yoghurt but i think its better without. Give it a go and let me know what you think

I usually use onion when the chickens done i remove the burnt layer of onion and save the rest. It tastes great. Yesterday i only had a spud so i made do with that

Quote from: 976bar on May 22, 2011, 02:22 PM
Is that potato wedges at the bottom of the skewer to either stop the bottom piece of Chicken burning or to stop it falling off the end?

Right on both counts

Quote from: gazman1976 on May 22, 2011, 02:03 PM
Hi ,

How highly do you rate your tikka?

Pics look fab btw

Its imo the best ive ever had but then again i would say that lol

Quote from: Stephen Lindsay on May 21, 2011, 06:37 PM

yes very interested!!!

tikka look at this lol

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

Ok this is not a bir restaurant recipe but is one that I have been fine tuning for the last couple of years.

Im a big fan of Blades recipe but I never, ever use any pastes.

Ive been a member of this forum quite a long time and this is my first recipe. Hope its been worth the wait lol

Measuring Guide
a teaspoon is the same size as the spoon I use for making a cup of coffee etc 
a tablespoon is the spoon I use to eat my cornflakes with. Some people may call that a desert spoon  :
I have got the proper measuring spoons but dont bother.

I think its more to do with ratios rather than exact measurements

All spoonfulls are heaped

Ingredients

4 large Chicken breasts/ Lamb /fish/prawns etc  diced to the required size
2 tbsp Lemon juice - I use KTC
4 tsp sugar
2 tsp garlic paste -fresh or bottled
2 tsp ginger paste -fresh or bottled
3 tbsp your favourite Tandoori Massala- I use Rajah
1 tsp Garam Massala
Kashmiri Mirch or green finger chilles finely chopped according to taste (optional)
1 tbsp your favourite spice mix - I use BE's ( Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume) https://curry-recipes.co.uk/curry/index.php?topic=2815.0
1 tsp dried methi rubbed into a fine powder between finger & thumb
2 tsp mint sauce - I use Colemans vinegar based
1 tsp ground fennel seeds or 1 ground star anise (both optional)
1 tbsp veg oil
Mug full of water yes a whole mug full about 1/3 - 1/2 of a pint?trust me
There is no need to add salt or food colouring  The Tandoori Massala i prefer has plenty

Method

Dice meat ( I cut large chicken breasts into 6) and put into bowl or re-sealable bag
Add garlic and ginger paste and lemon juice
Mix well and leave to stand for 15 minutes
Add all the other ingredients into a jug and stir well. It will have the consistency of tomato soup
Pour onto the meat, mix well and try to ensure all the meat is completely submerged
Leave overnight in the fridge and mix a couple of times over the next 24 hrs to make sure the meat is properly marinated.
The marinade will have thickened up quite a bit by now


notice how most of the marinade has dripped off the meat


Cook the next day using your preferred method- I use my tandoor ;D


Leave cooked Tikka pieces on some kitchen towel while they cool down to absorb the juices
Garnish with fresh chopped  coriander,(optional)

Serve with salad, raita & a wedge of lemon or add to your favourite curry

Enjoy

Hi Stephen

Ive been perfecting my recipe for quite a long time now.
I can post it if anyones interested.  ;D

Upgrading a curry to a tikka curry isnt new to me. Ive been eating Chicken Tikka Baltis since the 80s - a match made in heaven
Ive got the chicken Tikka nailed now .....just wish I could find a decent Balti recipe

Hi Rozzi

A good Balti recipe is all I ask  ;D

Cheers

Mick