Topic started by David Thompson (@ webcachem05b.cache.pol.co.uk) on Fri Apr 5 10:02:44 .
All times in EST +10:30 for IST.

I am looking for a quality tikka marinade recipe for chicken fillets to be used in a food factory.

Responses:

• From: AarthiVen (@ co-ratlsnk-u2-c4b-498.clspco.adelphia.net) on: Fri Apr 5 10:57:28
  
  Hi,
  try this...hope u'll find it tasty and good.
  
  The Recipe - Ingredients Part I.
  2 lbs. boneless chicken breast
  1/4 cup yogurt
  3 t. minced ginger
  3 t. crushed garlic
  1/4 t. white pepper
  1/4 t. cumin powder
  1/4 t. mace
  1/4 t. nutmeg
  1/4 t. green cardamom powder
  1/4 t. chili powder
  1/4 t. turmeric
  3 T. lemon juice
  4 T. vegetable oil
  Melted margarine (for basting)
  
  Part II.
  5 oz. tomato paste
  10 oz. tomato puree
  2 lbs. tomatoes, chopped
  2 t. ginger paste
  2 t. garlic paste
  2 t. green chilies
  1 T. red chili powder
  2 t. cloves
  8 green cardamoms
  salt to taste
  3 T. butter
  2/3 cup cream
  1 t. fenugreek
  2 t. ginger, julienned
  honey to taste
  
  The Method :
  
  Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
  
  While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
  
  
• From: ssjosan (@ 194.54.238.10) on: Mon Apr 8 00:57:33
  
  what is the difference between tomato paste and tomato puree can u please tell me
  
  
• From: Aarthiven (@ co-ratlsnk-u2-c4b-498.clspco.adelphia.net) on: Tue Apr 9 13:12:08
  
  Hi,
  Tomato Puree is unsalted pure tomato juice while tomato paste has salt and is seasoned.
  
  
• From: Spoonful (@ dial-206-83-33-87.generation.net) on: Tue Apr 9 20:06:34
  
  Murghi Tikka
  (serves 4 to 6)
  
  You need to plan ahead for this one as it marinates 6 to 24 hours. The longer the better.
  
  INGREDIENTS
  3 chicken breasts, boned and skinned - net weight after boning and skinning, about 2 3/4 lbs. or 1 kg 250 g)
  1 1/4 teaspoon salt
  One juicy lemon
  6 tablespoons plain yoghurt
  A 1 inch (2,5 cm) piece of fresh ginger, peeled and finely grated
  3 cloves garlic, peeled and mashed to a pulp
  1 teaspoon ground cumin seeds
  1/8 to 1/4 teaspoon cayenne pepper
  1/4 teaspoon garam masala
  2 teaspoons yellow liquid food colouring mixed with 1/2 teaspoon red liquid food colouring
  About 4 oz (110 g) unsalted butter, melted
  
  Remove all the fat from the chicken pieces. Cut each breast in half, lengthwise, and then cut each half, crosswise, into three or four, more or less equal pieces. Lay the pieces in a single layer on a platter. Sprinkle half the salt over them. Squeeze the juice from half the lemon over them as well. Rub the salt and lemon into the chicken. Turn the chicken pieces over and do the same on the second side with the remaining salt and lemon half. Set aside for 20 minutes.
  
  Meanwhile, put the yoghurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam masala. Stir to mix.
  
  After the chicken has sat around in its first marinade for 20 minutes, brush one side with the food colouring. Turn the chicken pieces over with a pair of tongs and brush the second side with the colouring. Put the chicken pieces and all accumulated juices in a bowl. Hold a sieve over the chicken pieces. Pour the yoghurt mixture into the sieve and then push through as much of it as you can with a rubber spatula. Fold this second marinade over the chicken pieces. Cover tightly and refrigerate for 6 - 24 hours.
  
  Preheat your oven to its maximum temperature.
  
  Thread the chicken pieces on skewers, leaving a little space between each piece. Balance the skewers on the raised rim of a baking tray or on a rack placed on the bottom of a sheet pan, making sure that the meat juices will drip on the tray and on on your oven floor. (I line my sheet pan with aluminum foil for easy cleaning).
  
  Brush the chicken with half the melted butter and put in the oven for about 7 minutes. Take out the baking tray and skewers. Turn the chicken pieces over and brush again with butter. Bake another 8 to 10 minutes or until chicken is just done. Do not overcook.
  
  Enjoy!
  
  
• From: Spoonful (@ dial-206-83-33-87.generation.net) on: Tue Apr 9 20:10:45
  
  David,
  
  I just realized that you wanted food factory quantities. You can multiply this one easily. Try it @ home first I promise it will become a favorite at home if not @ your factory.
  
  Regards,
  
  K.
  
  
• From: kunda zainab (@ dialpool-210-214-145-176.maa.sify.net) on: Sun May 19 07:22:26
  
  i know the recipe of the rasmalai abd paneer
  
  
• From: kunda zainab (@ dialpool-210-214-145-176.maa.sify.net) on: Sun May 19 07:24:12
  
  i know the recipe of the rasmalai and paneer
  
  
• From: inqa (@ 194.75.128.2) on: Mon May 20 11:45:38
  
  Tikka in Kannada means 'Ass'. Is this dish prepared from chicken's ass?
  
  
• From: funcook (@ toronto-ppp218460.sympatico.ca) on: Mon Oct 21 22:18:12
  
  Hello AarthiVen, I think David needed the recipe only for the marination of tikkas.
  To answer inqa's query - its a NO. Normally chicken breast meat is used for Chicken tikka. However, what you suugestedly thought is used to make a Chicken delicacy called ADOBO in the Phillipines.
  Thanks
  
  
• From: Bigguff (@ 202.131.154.186) on: Fri Dec 6 02:56:14
  
  What is cayenne pepper?
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Fri Dec 6 10:05:40
  
  Hi Bigguff,
  http://www.culinarycafe.com/Spices_Herbs/Cayenne_Pepper.html
  This site is full about Cayenne pepper.
  
  
• From: zac (@ ) on: Thu Nov 13 16:15:50
  
  what do u need 4 chiken tikka masala
  not 2 much ingrediants
  
  
• From: R.BASKAR (@ 202.1.201.227) on: Sun Nov 23 09:03:54 EST 2003
  
  please email me as attachment
  
  the food receipies - vegeterian as my wife is so much interested in cooking
  
  
• From: Bindesh (@ h1.moravian.edu) on: Mon Dec 1 15:12:56 EST 2003
  
  Take a look at
  http://www.food-india.com/recipe/R026_050/R027.htm
  
  
• From: monis khan (@ ) on: Mon Jun 28 04:40:12
  
  gooddddddddddddddddddddddddddddddd:)
  
  
• From: monis khan (@ ) on: Mon Jun 28 04:40:17
  
  gooddddddddddddddddddddddddddddddd:)
  
  

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