Caporegime
- Joined
- 1 Dec 2010
- Posts
- 53,726
- Location
- Welling, London
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.
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.
) 
