Yoghurt Free Chicken Tikka (made from scratch yet same restaurant style taste)
Pataks paste free yet same restaurant style taste this Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 12 minutes before checking it’s cooked through.
???? Donations are always appreciated to help pay for the running of the channel
???? If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh
## Ingredients ##
⚠️ NOTE:
Sorry, in the video I said 2 tsp of tandoori powder, it should have been 1.5 tablespoons as below
500g - 750g meat
2 tablespoons mustard or vegetable oil
1.5 tablespoons tandoori masala powder
1 teaspoon garlic powder (2 tsp grated garlic)
1 teaspoon chilli powder
1/2 teaspoon ginger powder (1 tsp grated ginger)
1/2 teaspoon coriander powder
1/2 teaspoon mint sauce
1/2 teaspoon fenugreek leaves / kasoori methi
1/2 teaspoon paprika powder
1/2 teaspoon salt
1/4 teaspoon cumin powder
1/2 teaspoon red colouring (optional)
1 tablespoon lemon juice (optional)
## Method ##
1. cut up your chicken into 2-3cm size pieces
2. add all the marinade ingredient (except lemon juice) into a bowl and combine thoroughly
3. add in your diced up meat and mix well to ensure it's completely covered in the mixture
4. cover and refrigerate for at least 2 hours (ideally 24+)
5. when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add the lemon juice now if you are using and mix through well
6. turn your grill up to around 230 celsius+ and line a tray with tin foil
7. oil the surface of the tray, add your tikka meat, drizzle over a little oil and place under the grill for around 4 minutes or until the tops start to singe.
8. remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 4 minutes
9. check a piece to ensure it's completely cooked and you're ready to use immediately or store in the fridge for up to 3 days or freeze as required
## Mentioned Links ##
Home Made Tandoor:
Red Onion Dip:
Garlic Mayo Dip:
Mint, Mango and Corriander Dip:
############################################
# If you like this recipe, please like, comment and subscribe #
############################################
## More dishes ##
All my videos:
All my recipes:
## Follow Me ##
Website:
Instagram:
Twitter:
Facebook:
## Items i use ##
Coconut Milk Powder
Aluminium Pan
Large Pot
Stick Blender
Chefs Spoon
Spatulas
Measuring Jug
Measuring Spoons
Iron Tawa
Non Stick Tawa
Cooking Stove
I participate in the Amazon Associates Program. If buy using an affiliate link, I earn a small commission directly from Amazon, this does not affect the price you pay.
EASY Tandoori Chicken with Sous Vide
Tandoori Chicken is a classic Indian dish full of fragrant aromatic spices. It’s one of Kevin’s favorite indian dishes, and he doesn’t usually like Indian food so this one must be special. Kevin’s dad actually used to go outside and make it on the grill for him in the dead of Canadian winter. So why mess with a dish that’s already so good? Well, we were originally testing this recipe for large gatherings so that we wouldn’t have to worry so much about the cooking time. We wanted to par-cook it, but not worry so much about overcooking it when we warmed it back up.
Ingredients:
SV bag
600g chicken thighs
1 tsp lemon juice
1 tsp garam masala
1 tsp kashmiri chili powder
Salt to taste
Marinade
2 tbsp Yogurt
Ginger Garlic Paste- 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Kasoori Methi - 1 tsp
Lemon Juice - 1 tsp
Oil - As Required
Onions
Lemon
Cilantro
Set the sous vide to 155F (68C).
For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.
In a bowl, mix together the chicken thighs, lemon juice, garam masala, kashmiri chili powder, and salt. Rub the spice on both sides of the chicken. (Tip: wear gloves so your fingers don’t turn red!)
Place into a vacuum bag and sous vide for 1.5 - 2 hours.
Place the finished chicken in an ice bath to cool down. Remove from bag.
Add the rest of the marinade to the chicken and coat it well.
You can either finish these on the grill or in the oven. Cook until a nice char forms. Serve with raw onions, cilantro and lemon.
--------------------
If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel.
Anova Sous Vide
Anova Vacuum Sealer:
Anova Container:
Vacuum Sealer Rolls:
New videos every week! Subscribe for more awesome sous vide recipes:
Instagram:
Carmen @harrocarmen
Kevin @kindof_cooking
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How To Make Tandoori Chicken Tikka (BIR) British indian Restaurant Cuisine Recipe Tutorial
A while back I was preparing tandoori chicken tikka for a group of friends so I decided to record it all. In this video, you'll see how I make chicken tikka in a tandoor but the same marinade can be used regardless of how your cooking. You will see that I was marinating quite a lot of chicken. The ingredients below are for a much smaller amount.
I have over 1000 written recipes for you to try at
My cookbooks are available on Amazon and at all good book stores.
UK Amazon
'The Curry Guy'
'The Curry Guy Easy'
'The Curry Guy Veggie'
'The Curry Guy Light'
INTERNATIONAL ORDERS
'The Curry Guy' smarturl.it/thecurryguy
'The Curry Guy Easy'
'The Curry Guy Veggie'
INGREDIENTS ( Makes enough marinade for about 1kilo chicken)
Juice of one lime
red food colour (optional)
2 tbsp garlic & ginger paste
Salt to taste
1 bunch coriander - finely chopped
2 - 3 green chillies
250g Greek yoghurt
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 tbsp
3 tbsp grated Parmesan cheese
Chicken Tandoori Authentic Punjabi Recipe video (Indian Grilled Chicken) by Chawla's Kitchen
⚑ YOUTUBE EQUIPMENT USED ⚑
????????
Tripod -
Ring light -
Wok/ Kadai -
Spatula -
????????
Kadai -
#ad: Chawla's Kitchen ( participates in Amazon Associate program and might receive commissions for qualifying purchases through above links.
#contact: chawlasservicesllc@gmail.com for sponsorship, product reviews, collaboration.
⚑ CONNECT ON SOCIAL ⚑
????Instagram►
????Facebook►
????Twitter►
????Pinterest►
????tiktok►
All published content is Chawla's Services LLC owned creative work & is protected under copyright laws. ALL RIGHTS RESERVED ©Chawla's Services LLC.
Garlic Grilled chicken, Greek Style!
Simple to make, garlic grilled chicken recipe. This one is Greek style with lemon, herbs and garlic served with a yogurt dip. If you have time, marinade it overnight, otherwise 2 hours is fine. A perfect recipe for entertaining whether inside or outside for a tasty BBQ. If inside, make sure you heat up that griddle pan so you get plenty of smoky char flavour. For the dip, you can leave out the cayenne pepper if you don’t like spicy but it’s awesome spicy! Use a good quality full fat Greek natural yogurt and fresh dill for that beautiful flavour. Serve it with potato wedges and a Greek salad, see my recipes. Pita bread also goes well. Enjoy my Garlic Grilled chicken Greek Style!
▶ See Recipe Here
▶ Check out my favourite kitchen tools here:
▶ Follow me on Instagram:
▶ Follow me on Facebook:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Collaborations and Sponsorship, inquiries:
▶ joel@recipe30.com
Music by:
PERFECT HOMEMADE Juicy Chicken Kebabs
JUICY Chicken Kebabs, are one of lifes greatest pleasures, which is why I'm going to show you how you can make them in ONLY 27 Minutes. These can be made in the home oven, and the result is JUICY, TENDER, FLAVORFUL Kebab, to rival anything from a restaurant. Best of all, these are super quick to make, and I'll give you the full technique so you can customise it yourself
___
???? Support the Channel ????
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates
___
???? Stay connected ????
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram
➥Facebook
___
???? My Kitchen Equipment ????
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven:
Food Processor:
Smaller food processor:
Citrus Juicer:
Stainless Steel Cookware: jugs:
Stick blender:
???? My Filming Equipment ????
Sony a6400:
Sony F1.8 Lens:
Music by Epidemic Sounds - Referral link for a free trial here
___
0:00 Episode Premise
0:20 The three kebab variables
2:26 Joojeh Kebab recipe
3:50 Saffron Rice recipe
4:40 Skewer grilling method
5:53 Generic Kebab Marinade
6:39 Turkish style chicken
7:27 Wire rack grilling method
8:32 Taste test & Outro
___
Turkish Yoghurt dip and spiced bread:
My Favourite way of grilling Chicken:
___
Each of these marinades is enough for 500g of Chicken Thigh or breast
Joojeh Kebab:
1 Medium Onion
1 Lime
20ml Lime Juice
2 Tbsp Olive Oil
2 Tbsp Yoghurt
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Turmeric
Pinch of saffron
Turkish Marinade:
1 Medium Onion
1/4 Cup Olive Oil
2 Tbsp Yoghurt
1 Tbsp Red Pepper Paste
1 Tbsp Tomato Puree
2 Garlic Cloves
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Saffron Rice:
2 Cups Basmati Rice
2 Tbsp Oil
2 Tsp Salt
Pinch of Saffron
Garlic Sauce:
2 Tbsp Yoghurt
2 Tbsp Mayonnaise
1 Clove garlic
1/4 Tsp Mint
1/4 Tsp Oregano
1 Tbsp Lemon Juice
___
Directions:
Joojeh Kebab marinade:
1- Grind your saffron with 1/4 Tsp salt until it turns into a powder
2- Add a couple tablespoons boiling water and dissolve the saffron powder
3- Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4- Add the saffron water, oil, and the garlic (minced) then mix till smooth
5- Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
Turkish Marinade:
1- Blend your onion into a fine paste, then squeeze the liquid out of it
2- Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3- Add the chicken to the bowl, and mix thoroughly
4- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
To grill on skewers:
1- Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2- Add enough pieces for a portion, and take care not to compress them
3- Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4- Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
5- Cook for about 2-4 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)
To grill on a wire rack:
1- Place a wire rack over an oven tray and brush with vegetable oil
2- Lay the chicken on the wire rack in a single layer
3- Place under your grill/broiler set to high and cook for 8-10 minutes until browned
4- Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
To make the Saffron Rice:
1- Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2- Add the salt and pour enough water to cover the rice by about 1 cm
3- Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water dissappears
4- Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5- Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
6- Mix saffron rice in, or serve ontop of white rice
Yogurt Sauce:
1- Microwave the garlic for 15-20 seconds
2- Add to a bowl with remaining ingredients and mix