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Author Topic: Best way to cook tikka?  (read 23,178 times)

AI Summary
The discussion centers around the best methods for cooking chicken tikka to achieve a tandoor-like result. The consensus leans towards using a gas barbecue, although some participants also recommend using an oven grill or a griddle pan as alternatives. There are varying opinions on whether skewers should touch the grill or be suspended, with suggestions for both methods, and tips for preventing sticking and enhancing flavor. Overall, the community agrees that while a gas barbecue is preferred, effective results can also be achieved using standard kitchen equipment like an oven or griddle.

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Offline joshallen2k

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Best way to cook tikka?
« on: March 10, 2008, 11:08 PM »
I'm trying to figure out the best way to cook chicken tikka to get as close to "tandoor" as possible.

A) gas barbecue
B) oven grill
C) oven bake at highest temperature

I'm also wondering should the tikka skewers be touching the grill/rack, or suspended (not touching metal)

Wondering if anyone can definitively say one way works better than others.

Interested too if anyone has tried one of those small home clay tandoors.

Thanks
Josh

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Offline JerryM

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Re: Best way to cook tikka?
« Reply #1 on: March 11, 2008, 04:17 PM »
without doubt having tried grill & oven the best by far is gas bbq.
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Offline Curry King

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Re: Best way to cook tikka?
« Reply #2 on: March 13, 2008, 02:12 PM »
Yep gas bbq for me to although I more often than not use the oven due to the weather and hassle of going out side.  I tend to use metal sqewers suspended over an oven pan or just place the tikka pieces on a backing tray rigth at the top of the oven on full whack.
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Offline joshallen2k

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Re: Best way to cook tikka?
« Reply #3 on: March 13, 2008, 04:03 PM »
OK gas bbq it is.

So - should the skewers be on the grill itself, or suspended above?

J
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Offline Secret Santa

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Re: Best way to cook tikka?
« Reply #4 on: March 13, 2008, 04:17 PM »
It's probably no help to you joshallen2k but in my previous house I had a rotisserie oven and that worked great for tandoori portions and tikka, I really miss it now.
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Offline JerryM

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Re: Best way to cook tikka?
« Reply #5 on: March 13, 2008, 07:05 PM »
i just put them straight on the grill. i find it best to try to leave them for longer than to turn frequently as they otherwise start to stick ie i try and work out the cooking time (depends on the weather but say 8 mins). i then cook 2 mins and then turn and adjust time if needed so they are cooked after 4 turns

i presume a rotisserie or such would avoid the sticking and would therefore be much better  but would still need to be fairly close to the grill to benefit from the high heat which is why i'm using the bbq in the 1st place.

so overall i think i'm happy to stick as is - directly on the grill.

ps once you've got a gas bbq you will never look back. i have mine outside the kitchen all year round and provided its not too windy i use i all the time. i also use for naan bread.
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Offline chinois

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Re: Best way to cook tikka?
« Reply #6 on: May 18, 2008, 02:06 PM »
I dont understand why a 'gas' bbq. Surely a charcoal one will always taste better. Provided you dont put the food on too early and there arent firelighters still burning etc. It's going to be more smokey
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Offline JerryM

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Re: Best way to cook tikka?
« Reply #7 on: May 18, 2008, 03:58 PM »
your 99% right

i had this debate with a very good friend for many years. i had the smokey charcoal and he the propane gas.

both of us agreed the better taste is with the charcoal.

i probably used the charcoal bbq 3 or 4 times a year. I now use my gas bbq at least once a week and more often than not twice a week all year round. i even use it in the rain.

it's a trade off that i've happily traded.

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Offline parker21

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Re: Best way to cook tikka?
« Reply #8 on: May 18, 2008, 05:05 PM »
hi
just to put in my twopenneth, to prevent sticking to the grill on the bbq if you oil the bars first and it is easier to clean afterwards. and the same for skewers!
regards
gary
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Offline Garnett

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Re: Best way to cook tikka?
« Reply #9 on: June 11, 2009, 01:06 PM »
What's the best way, using only standard kitchen equipment? Anyone got any ideas/recommendations?
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