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Tikka Experience: marinade, tandoori chicken tikka 3 way cook and tikka masala curry -The Curry Kid



Hi I'm Josh and today I'm going to take you on the ultimate Tikka journey from making tikka marinade, marinating meat, 3 different ways of cooking and finally using it in my fantastic family favourite Tikka Masala curry I’ll show you how to cook Chicken Tikka in the oven, on the BBQ and in the tandoor oven I built for under £50 I’ll show you how to make both natural and the more traditional bright red tikka masala paste from scratch

I’ve bookmarked all the sections in this video in the description in case you want to skip anything, hope it helps Before I start please take a second to like and subscribe, your support means the world to me and helps me keep making more videos for you all thank you To make enough tikka masala paste to coat 1 kilogram of meat or 8 portions of Tikka Masala base you will need • 500ml of plain Yoghurt • 2 teaspoons of Pataks Tandoori Paste • 2 teaspoons of Pataks Tikka Paste • 1 teaspoon of Pataks Kashmiri Paste • 1/2 teaspoon of Mint Sauce • 1 Lemon (juice only) Add the yoghurt to a bowl and combine the tandoori paste, tikka paste, Kashmiri paste, mint sauce and lemon juice If you want your tikka meat bright red this is now the time to add around ½ a teaspoon of powdered red food colouring otherwise simply leave it out, it’s purely visual and doesn’t change the taste one bit I use Permicol, East End or TRS brand which is what the restaurants use

you can always use beetroot powder but the colour will be far less vibrant Start by adding ½ teaspoon of colouring powder and mix in well Add more until you reach the colour you require The tikka paste can be used straight away, refrigerated or frozen ready for use at a later date If you intend to use it to marinate meat and use some as the base in a tikka masala then separate some of the masala paste before you marinate any meat in it to avoid contamination

You will need about 60ml (or 4 tablespoons) per serving I’m using chicken but you can use any meat, vegetables or paneer Simply cover with your choice of marinade, mix in well, cover and allow to marinate in a fridge for between 24 and 48 hours The longer you leave it the better the flavours can penetrate and tenderise the meat When it’s time to cook I find Tikka always tastes better in the tandoor or on the BBQ but you can still cook it just as tasty in the oven I like to add a little tray of water at the bottom of the oven to maintain a nice moist cooking environment so the meat has no chance of drying out If you have skewers place the meat or vegetable chunks carefully onto them and place over an oven tray

This helps massively with washing up as nothing sticks If you are using wooden skewers remember to soak them for at least 30 minutes before using in an oven to stop them burning Preheat the oven to 200 Celsius and cook for around 15 minutes If you don’t have skewers the meat chunks can be put straight onto a non-stick baking tray and placed under the grill, turning occasionally or again in the oven until they are cooked and get a nice charred effect If using a BBQ to cook place the meat on flat skewers if possible and then over the coals

The flat skewers will let you turn the bits of tikka meat over easily so they cook evenly For the tandoor follow the same procedure as for BBQ cooking but place ½ a potato or some scrunched up aluminium foil at the end of the skewer This stops the meat sliding down the skewer into the tandoor If you are using a tandoor, I recommend using gloves as they can get very hot Mine maxes out around 600 degrees Celsius

Cooking in the oven unlike the other methods doesn’t require turning round so after 15 minutes give the biggest bit a quick check to see it’s all cooked and transfer to a plate Rotate your BBQ skewers every few minutes to ensure an even cook and some great charred areas If you are using a tandoor the skewers can just be turned every now and again if needed The heat unlike the BBQ is direct on all sides so there is no need to keep turning unless you want to Depending on the heat of your BBQ or tandoor Chicken can be cooked in under 8 minutes so remove the skewers and check the largest piece Once done remove to allow the meat to relax for a few minutes Once your BBQ or tandoor meat is cooked and rested remove from the skewer by pulling each bit slightly back to loosen it before pushing off the end

If you are not eating immediately allow to cool slightly, cover and refrigerate or vacuum pack for later use and freeze That’s it, your Tikka is now perfectly juicy and flavoured and ready to eat with some warm garlic butter naans, dipped in my yoghurt and mint riata or dropped into my family favourite Tikka Masala coming up next Ok, lets use the masala paste and chicken Tikka to make a fantastic Chicken Tikka Masala You will need • 3 tablespoons of oil • 1 teaspoon of tomato paste • 1/2 teaspoon of fenugreek leaves or kasoori methi • 250 millilitres of curry base • 3 tablespoons of coconut powder • 2 tablespoons of almonds ground • 4 tablespoons of red masala paste • 15 tablespoons of sugar • 6-8 pieces meat, vegetables, paneer or tofu • 75 millilitres of single cream You can always add more fenugreek and some chilli powder if you like your tikka a little spicier but this is a great all-round family friendly recipe Heat the pan on medium then add the oil, tomato paste and fenugreek leaves Stir them together for a minute to release the flavours Add the coconut powder and almond powder and cook stirring for 2 minutes

If it starts to look a little dry add some of the base gravy Add the masala paste you have just made and the sugar and stir well Finally add the curry base, chicken tikka, paneer or veg and the cream Stir thoroughly then reduce until the sauce is the thickness you require, stirring occasionally You’ll find links to all these dishes and many more along with my how to create a tandoor oven at home for under £50 video in the description below and on my website at thecurrykidcouk Please remember to like, comment and subscribe, I’m looking forward to reading your comments

Source: Youtube

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