Or scratch, sniff and taste on the iPad. 

I will have a go so long as it is not too obscure. Tikka' crocodile etc.

OMG.  Wife has just come in, smelt the tikka, grabbed a wholemeal tortilla wrap and stuffed it with tikka, coriander, tomatoes, lemon juice and ( cannot believe this ) salad cream. Subsequently shoved the lot down her gregory peck and , I am pleased to say, then declared how good it was. Result.

Ok, so I had one as well ( 2 actually ). Pity we have no raita lying around.

Quote from: mickdabass on December 19, 2012, 05:31 PM
well my recipe contains NO added salt, NO added food colourings and NO Pataks!!!
(But I think theres probably plenty of salt and colour in the Rajah massala anyway) lol

I noticed.  Can see this being tried before the weekend!!    Please see my post on other thread.

Ok  recipe printed and in the 'Ruby Binder' in kitchen.
One question though.
I have never had reason to powder fennel or star anise.
Can't see the fennel being too bad but the anise?
Do you do the whole star, seeds, pods and all and do you find it best to use pestal and mortar or electric spice grinder.
Ta

Quote from: Phil [Chaa006] on December 19, 2012, 05:12 PM

Quote from: RubyDoo on December 19, 2012, 05:09 PM
Pics now sorted

I feel hungry . . .

Hahah  - I was going to freeze some down. Not sure how much will be left once they are cooled.

Quote from: Phil [Chaa006] on December 19, 2012, 05:04 PM
"Salty" is good
** Phil.

Unless there is TOO much of the stuff.  This was too much imho.  Pics now sorted

 Step by step for all to see.      

Cubed chicken


The marinade


Stick 'em together.


Skewer them up


Cook 8 mins  - they don't actually look any different


Ready to eat.


A bit on the salty side but very nice. 

Oh dear..  . These really are very good. Gave them 24 hours marinating. Great smells but my ruby fridge is used to that. Very tender and succulent.  Gave them 2 mins on each quarter turn - perfecto to the point I cannot stop nibbling at them.

Just one 'but' though.  I reckon they are too salty but that could be personal taste. Next time will half the salt as it can always be added later.

I will post some pics later on the piccy section.

Some thoughts here for me too.
Pre cooking is a pain in the arse.
I buy my chicken breast in bulk for Smithfield Market so have to freeze it.
If I then pre cook it means defrosting first. I then pre cook in bulk of 10 / 12 large breasts = about 3kg .
much of the precooked then has to be re frozen which means when it is again defrosted and turned into something yummy, if there is some left over it cannot be frozen again whereas not pre cooking would allow me to freeze finished meals. ( not perhaps always necessary if I gauge my quantities right which I normally do )