Off Topic For those who enjoy & cook Indian food - something for the lockdown!.

I was watching a programme on BBC Lifestyle, which showcased a Punjabi Restaurant in Bradford cooking Chicken Tikka (the programme called it Tandoori Chicken), which looked brilliant.

This lead me to dig out the recipe from the BBC website and I cooked it last Sunday - the flavours were amazing and I can, thoroughly recommend it.

I've pasted the recipe below with suitable amendments for those who prefer their chicken on the bone, which I cooked, (Tandoori) whilst retaining the instructions for Tikka.

Serve it up with a fresh mint & green chilli raita, salad garnish + naan - you won't regret it!

Ingredients

For the garlic and ginger paste

100g/3½oz garlic cloves, roughly chopped

100g/3½oz fresh root ginger, peeled and roughly chopped

4–5 small whole green chillies, chopped

small handful coriander leaves, chopped

4–6 tbsp vegetable oil



For the Tandoori chicken/ chicken Tikka

1kg/2lb 4oz chicken thighs/legs, skinless and boneless, cut into bite-sized pieces (for the Tikka)

1 tsp turmeric

1 tsp chilli powder

1 tsp garam masala

1 tsp fine salt

1 tsp black salt

1 tsp ground cardamom powder (green cardamom pods ground and sieved)

1 tsp dried fenugreek leaves (Kassoori Methi)

½ lemon, juice only



For the yoghurt mixture

250g/9oz plain yoghurt

1 tsp ground cardamom (green cardamom pods ground and sieved)

1 tsp fine salt

1 tsp black salt

1 tsp turmeric

1 tsp chilli powder (plus extra if desired)

1 tsp garam masala

vegetable oil, to combine

chopped fresh coriander, to serve



Method

Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil.

To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside.

To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for at least 30 minutes.

For the yoghurt mixture, place the yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour (Kashmiri is best if you want a red colour) of the dish. Mix together well to evenly coat the chicken.

Thread the chicken onto skewers (Tikka) and place on the baking tray. Cook in the oven for 25–30 minutes (30-35 minutes for on the bone), turning regularly to ensure they cook evenly, until nicely charred and cooked through (move to the top shelf for the last 10 minutes after increasing the temperature to 240c/220 fan).

Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through.

Carefully remove the chicken from the baking tray/skewers and transfer to a serving dish. Scatter with freshly chopped coriander and serve.

 

Looks good but I wouldn't pre heat the oven for half an hour.

 

@Spurlock is the man on here for curries...

https://not606.com/threads/what-the-f-uck-are-you-having-for-dinner-thread.151187/page-984

 

I remember this place

 

I have to ask.

Why not?

Although I didn't suggest a warm up time, only a temperature.

 

Yeah it’s not the same now. It looks the same from the outside but the interior has been recently renovated and more modernised.

 

wonder why this thread reminds me of Monty.

 

Al's kitchen on YouTube is quite good

 

That was my immediate thought, too, Clocky

Haway @Teesdarlomakem . . . . you're slipping

 

Love cooking and I make a lethal curry.

Only had thing is the base sauce stinks ya house out boiling all the onions ginger and garlic. I usually let is rest a day before I cook my curry as tastes much better.

May make one at the weekend actually been a while!

 

I make a big batch and freeze it, just take out what I need when I'm making a curry

 

Aye usually do the same mate havent made any in a while though.

 

I have a constant supply of base curry in the freezer. At least 10/12 containers/(for 2 people. This canbe turned into so many types of curry. I also make the Indion oil 1.5 litres at a time. Marvelous can be used frugally in so many things to give a hint of the orient.
Me & the missus are addicted.

 

I went through a stage of smashing loads of them. I learned years ago through a book called the curry secret.

Really good book like it's all yellow now though lol

 

I got the base curry and the oil recipe from BIR sites on the net.
From the base I make,
Madrass, Vinderloo, ButterChicken, Bhuna,
Korma, Dhansak etc.
But the big thing to ho with the base is the oil.
The other day with leftovers fried with 3 parts veg oil & 1 part Indian. Not enough to overpower - gave bubble & squeak a new lift.
Love me grub me.

 

Indian food. The only type of grub that makes me salivate just talking about it!

 

Same mate ha the name isn't just due to my height not that I'm a fat **** but I'm working towards it with this lockdown lol

 

Made a canny korma for our lass, thought I'd try a different one used the hairy bikers one it tastes canny enough.

 

Korma

Need a bit heat and spice me like not arse burner but spice doesnt mean heat

 

I agree but our lass hates spicy stuff, I'm a madras man mesell like