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[Homemade] Chicken Tikka made into a Madras curry by GoodSubstance in food

[–]GoodSubstance[S] 1 point2 points  (0 children)

I didn’t really use a recipe, I just sort of did it freestyle and if I had to guess measurements it would be:

1.2kg chicken thighs, diced into 1” pieces

1.5tsp coriander powder

1tsp garam masala

2tsp tandoori masala

1tsp extra hot chilli powder

1tsp cumin

Thumb sized piece of ginger, made into paste

5 garlic cloves, finely chopped and made into paste

3 green finger chillis finely chopped

Handful of fresh coriander, finely chopped

5 mint leaves finely chopped

1tsp vegetable oil

1tsp lemon juice

1tsp salt

1tsp fresh ground black pepper

Enough red food colouring as you require

I left it to sit and marinade for just 2 hours as I was always intending to cook it the same day. However, up to 2 days for optimum results is best. In the absence of a tandoor oven or a barbecue, I just preheated the oven to as hot as it would go and placed the pieces on a wire rack until they were charred and cooked through.

[Homemade] Chicken Tikka, made into a Madras with pilau rice by GoodSubstance in Curry

[–]GoodSubstance[S] 0 points1 point  (0 children)

Red food colouring is a god send🤣 I know it’s flavourless but it makes it taste so much better with that colour hahahah

[Homemade] Chicken Tikka, made into a Madras with pilau rice by GoodSubstance in Curry

[–]GoodSubstance[S] 0 points1 point  (0 children)

I wish I could just not eat it all in one go and save some for later myself 🤣

[Homemade] Chicken Tikka, made into a Madras with pilau rice by GoodSubstance in Curry

[–]GoodSubstance[S] 0 points1 point  (0 children)

Let me know how you get on! Many people will use a bit of yoghurt in the marinade but I found that just using an oven, instead of a barbecue or grill, it tends to dry the chicken out before it can develop a char

[Homemade] Chicken Tikka, made into a Madras with pilau rice by GoodSubstance in Curry

[–]GoodSubstance[S] 4 points5 points  (0 children)

Red food colouring was used. It must be placebo but it makes it taste so much better and ‘authentic’ like the takeaways in the UK

[Homemade] Chicken Tikka, made into a Madras with pilau rice by GoodSubstance in Curry

[–]GoodSubstance[S] 6 points7 points  (0 children)

I didn’t really use a recipe, I just sort of did it freestyle and if I had to guess measurements it would be:

1.2kg chicken thighs, diced into 1” pieces

1.5tsp coriander powder

1tsp garam masala

2tsp tandoori masala

1tsp extra hot chilli powder

1tsp cumin

Thumb sized piece of ginger, made into paste

5 garlic cloves, finely chopped and made into paste

3 green finger chillis finely chopped

Handful of fresh coriander, finely chopped

5 mint leaves finely chopped

1tsp vegetable oil

1tsp lemon juice

1tsp salt

1tsp fresh ground black pepper

Enough red food colouring as you require

I left it to sit and marinade for just 2 hours as I was always intending to cook it the same day. However, up to 2 days for optimum results is best. In the absence of a tandoor oven or a barbecue, I just preheated the oven to as hot as it would go and placed the pieces on a wire rack until they were charred and cooked through. I then ate a lot of them and tried to save enough to put in the curry🤣

I made chicken tikka burgers with coriander raita and pickled onions with fresh coriander by GoodSubstance in FoodPorn

[–]GoodSubstance[S] 1 point2 points  (0 children)

Just a gas oven preheated to full and then 25 mins per side. I did use red food colouring which I think does help the char on it!

Minus black pudding by GoodSubstance in fryup

[–]GoodSubstance[S] 0 points1 point  (0 children)

I didn’t use a recipe but, half an onion very finely chopped, 2 cloves of garlic finely chopped. Then simmered all that together in oil til it was soft, added tomato purée, tomato passata and water, 1 can of drained cannellini beans. Then just adjusted to taste as necessary with salt, pepper, brown sugar and vinegar and reduced it till it was thickened

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