JohnfromUK Posted April 19 Report Share Posted April 19 (edited) Well - it would have been the tandoor if I had one, but the oven did a very passable imitation. Chicken tikka pieces; Edited April 19 by JohnfromUK Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted April 19 Report Share Posted April 19 That looks like tandor to me. Good size pieces too that hold the paste. Top marks John! I bet it was very tasty. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted April 19 Author Report Share Posted April 19 Not tried yet, just out of the oven, but I make them for shoot days in season and they are always popular. Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 19 Report Share Posted April 19 looks good to me Quote Link to comment Share on other sites More sharing options...
old'un Posted April 19 Report Share Posted April 19 will you be giving it the ditchman touch with glossy mag pics and all laid out on the plate with veg/chips, no red jam please. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted April 19 Author Report Share Posted April 19 All (except two lumps to try) gone in the freezer, vac packed in 100g bundles. In fact, it's nice with a 'wet' type curry like a vegetable curry, which I make when I have leftover veggies and add the frozen chicken tikka pieces and a (often from a jar) curry sauce. Makes a nice 'two pots meal' with some rice. Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted April 19 Report Share Posted April 19 Look great, I do mine on a metal skewer @200 deg C for 10 - 12 minutes, I place the skewers over an oven baking tin and pour 1/2 cup of boiling water in the bottom of the tin as it goes in the oven, the steam from the water keeps the chicken moist. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted April 19 Author Report Share Posted April 19 1 minute ago, bruno22rf said: Look great, I do mine on a metal skewer @200 deg C for 10 - 12 minutes, I place the skewers over an oven baking tin and pour 1/2 cup of boiling water in the bottom of the tin as it goes in the oven, the steam from the water keeps the chicken moist. I did these to a (internal measured) temperature of 75 - 80 C, which did take around 10-15 mins at 200C ........ but done on a tray with parchment underneath. There was plenty of steam! They had been 48 hours in the spiced yoghurt marinade, and 4 hoursv before that in lemon juice/ginger/garlic mix. Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 19 Report Share Posted April 19 i feel tandorri and chips coming on..............next week........(im doing and egg and potatoe curry this week).....this site is very good for ideas Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted April 19 Author Report Share Posted April 19 1 minute ago, ditchman said: i feel tandorri and chips coming on..............next week........(im doing and egg and potatoe curry this week).....this site is very good for ideas They are good with chips - and some mayo with a little curry powder stirred in ........ Quote Link to comment Share on other sites More sharing options...
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