Chicken tikka marinade request.
- Thread starter Swordfish
- Start date
Caporegime
- Joined
- 1 Dec 2010
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- 53,735
- Location
- Welling, London
Pasted from a previous thread I posted. I am confident that this is the best possible one to do at home.
Thought I would share this with you guys.
Chicken Tikka is one of my favourite foods, I have been searching for the perfect recipe for ages and after spending weeks of searching through webpages and spending loads on various books, and many disastrous attempts, I think I have finally found the best one ever.
This needs a fair amount of work, but it's fun for a cooking fan and can be made up in bulk and stored for when needed. I recently served it at a BBQ and had at least 20 people asking for the recipe.
So, here goes.
To start off, you need to make a tandoori paste. you can get this in jars from your supermarket, but you should really make it yourself, like this:
40g Coriander powder
30g Cumin
40g Garlic Powder
40g Paprika
20g Ginger Powder
20g Mango Powder
20g Dried Mint
20g Beetroot Powder
10g Anatto Seed Powder
10g Chilli Powder
5g red food colouring powder (optional)
You might need a specialist food store or the internet for the beetroot powder and anatto.
Simply combine all these in a bowl and mix with water to make a thick paste that just drops off a spoon. This can be stored for a couple of months. But you're gonna want to use it, so pour some (not a lot) into a small pan and heat until the oil floats to the top. Leave to cool.
Then you need to make the tikka marinade. For this you need:-
150g Natural Yoghurt
2 tbsp Vegetable Oil
2 tbsp Fresh Lime juice
2 Garlic cloves finely chopped
2-3 fresh red chillies finely chopped
2 tbsp Chopped fresh coriander
1 teaspoon of roasted white cumin seeds. (just heat them in a dry pan until you start to smell the aroma)
1 teaspoon Garam Masala
2 tbsp of the tandoori paste we made earlier
1 tbsp Tomato Puree
A dash of salt
Could'nt be simpler. Sling all these ingredients into a blender and whizz, slowly adding just enough water to make it easy to pour and smooth. You can put this in the fridge until you need it.
To make your tikka, just mix the marinade in with chicken or meat and leave in the fridge, preferably overnight. Then stick on skewers and cook by grilling or, my choice, barbecuing. Serve with some fresh salad and a little lemon.
Like I said, it's a lot of work, but is totally worth it if you're a big tikka fan.
I also know how to turn this into a tikka masala, but i'm all typed out at the moment.
Thought I would share this with you guys.
Chicken Tikka is one of my favourite foods, I have been searching for the perfect recipe for ages and after spending weeks of searching through webpages and spending loads on various books, and many disastrous attempts, I think I have finally found the best one ever.
This needs a fair amount of work, but it's fun for a cooking fan and can be made up in bulk and stored for when needed. I recently served it at a BBQ and had at least 20 people asking for the recipe.
So, here goes.
To start off, you need to make a tandoori paste. you can get this in jars from your supermarket, but you should really make it yourself, like this:
40g Coriander powder
30g Cumin
40g Garlic Powder
40g Paprika
20g Ginger Powder
20g Mango Powder
20g Dried Mint
20g Beetroot Powder
10g Anatto Seed Powder
10g Chilli Powder
5g red food colouring powder (optional)
You might need a specialist food store or the internet for the beetroot powder and anatto.
Simply combine all these in a bowl and mix with water to make a thick paste that just drops off a spoon. This can be stored for a couple of months. But you're gonna want to use it, so pour some (not a lot) into a small pan and heat until the oil floats to the top. Leave to cool.
Then you need to make the tikka marinade. For this you need:-
150g Natural Yoghurt
2 tbsp Vegetable Oil
2 tbsp Fresh Lime juice
2 Garlic cloves finely chopped
2-3 fresh red chillies finely chopped
2 tbsp Chopped fresh coriander
1 teaspoon of roasted white cumin seeds. (just heat them in a dry pan until you start to smell the aroma)
1 teaspoon Garam Masala
2 tbsp of the tandoori paste we made earlier
1 tbsp Tomato Puree
A dash of salt
Could'nt be simpler. Sling all these ingredients into a blender and whizz, slowly adding just enough water to make it easy to pour and smooth. You can put this in the fridge until you need it.
To make your tikka, just mix the marinade in with chicken or meat and leave in the fridge, preferably overnight. Then stick on skewers and cook by grilling or, my choice, barbecuing. Serve with some fresh salad and a little lemon.
Like I said, it's a lot of work, but is totally worth it if you're a big tikka fan.
I also know how to turn this into a tikka masala, but i'm all typed out at the moment.
Soldato
- Joined
- 10 Sep 2003
- Posts
- 5,017
- Location
- Midlands
sounds great going to try this
i have always found the yoghurt takes away the red colour which is sometimes quite disappointing.
i have always found the yoghurt takes away the red colour which is sometimes quite disappointing.
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,735
- Location
- Welling, London
Yes, a mixture the food colouring, tomato puree and beetroot powder does that. Tikka is in no way red naturally. It's all down to food colouring. But I do agree, the red tint makes it look more tempting.
Anatto seeds can be got from http://www.theasiancookshop.co.uk/annatto-seeds-2293-p.asp
Beetroot powder can be got from there as well, but it's out of stock atm.
Mango powder can be got from there as well as certain supermarkets. However, a lot of places use it's alternative name, which is Amchoor Powder.
Anatto seeds can be got from http://www.theasiancookshop.co.uk/annatto-seeds-2293-p.asp
Beetroot powder can be got from there as well, but it's out of stock atm.
Mango powder can be got from there as well as certain supermarkets. However, a lot of places use it's alternative name, which is Amchoor Powder.
Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,735
- Location
- Welling, London
The beetroot and anatto are very powerful colourants. You know yourself how bad beetroot stains your hands and the like.
Associate
- Joined
- 23 Aug 2010
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- 165
This is the easiest & probably the best chicken tikka recipe I know. It really is very very good.
Chicken Tikka
600g Chicken* - 4 or 5 breasts*
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (colmans or supermarket equivalent like you have with lamb)
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp orange food colouring (much nicer than red) (optional if you want the colour, i don't think it needs it)
1 lvl tsp methi (fenugreek leaves)
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum(the longer the better, 48 hrs maximum).
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended) or bbq
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element (or bbq)
9. Cook for 4-6 minutes, turn once and give them another 4-6 mins – or until cooked as all grills are different.
I find this works with lamb & seafood but seafood only needs 20 min marina
You can use yoghurt too if you want.
You can use chicken tikka paste instead of tandoori paste too if you choose, i find they both work well but give different tastes.
not my recipe, I got it from another website.
Chicken Tikka
600g Chicken* - 4 or 5 breasts*
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (colmans or supermarket equivalent like you have with lamb)
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp orange food colouring (much nicer than red) (optional if you want the colour, i don't think it needs it)
1 lvl tsp methi (fenugreek leaves)
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum(the longer the better, 48 hrs maximum).
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended) or bbq
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element (or bbq)
9. Cook for 4-6 minutes, turn once and give them another 4-6 mins – or until cooked as all grills are different.
I find this works with lamb & seafood but seafood only needs 20 min marina
You can use yoghurt too if you want.
You can use chicken tikka paste instead of tandoori paste too if you choose, i find they both work well but give different tastes.
not my recipe, I got it from another website.
Last edited:
I also make this one regularly and it is fantastic - arguably better than what you get from a lot of restaurants.
Source: http://cr0.co.uk/curry/index.php?topic=874.0
Associate
- Joined
- 23 Aug 2010
- Posts
- 165
yes that's the one, was not sure if I was allowed to post a link, guess I could have.
