Tongmaster Authentic Tikka Marinade

Chicken tikka made with Tongmaster Seasonings Tikka

As always with tongmaster products the seasoning came in a vacuum bag with a long date.

First as i was not using the amounts of ingredients recommended. I had to mix up the packet, this is highly recommended. Just place into a grip seal bag and shake it around to get the seasoning all mixed up.
Now to calculate how much mix to use i have made this simple table so you can use as a guide depending how much meat you are using.

Now to get started on the recipe i simply diced 200g of chicken breast around 1 inch. 

and added 10g of seasoning to a grip seal bag, and simply massaged the chicken for a moment and placed into the fridge for 2 hours, halfway through i gave the bag another shake.

 If you have the time to do overnight that's even better.

When i have tikka in restaurants is vary rarely comes on a skewer usually its removed and in pieces already, so i didn't add anything else to the skewer just the meat. Then grilled to perfection.

I believe that this Tikka Seasoning lives up to its name of being Authentic. As its not spicy its perfect for children too!

If you were to space our with onions this would be a very good barbecue pleaser and cheap too!

Buy yours here. 

Please note i was not paid for this review, all opinions and the guide on seasoning amounts are my own and not endorsed by Tongmaster Seasonings

Chicken Pakora

Chicken, breast/leg meat bone out, owt you have, raw in 1'' by 4 '' lumps. If you want MASSIVE pakora, you need to simmer the chicken for 5 mins first to cook, so it isnt still raw in the middle. 1 inch will cook thru, but no thicker. Lets say 1 big breast cut up..

Batter:
3 well heaped dessertspoons gram flour (chick pea flour..yes you need it!, its cheap at the asian shop, you cant sub for wheat flour, it doesnt taste the same)
1 level teaspoon chili flake/powder, and 1 of ground coriander
1 of salt and baking powder if you fancy the salt is a flavour enhancer, the baking powder makes the batter fluff up a bit.. your choice.
1/2 of turmeric and 1/2 of garam masala
optional.. dollop of mango chutney and fresh coriander leaf.
cold water to make to thick batter.
Well dry chicken, dust in cornflour to make really dry.. dip in thick batter and fry in med/hot oil til well golden/red brown.

Mickey Curling's phaal.

Mickey Curling's phaal.
This curry is HOT if you follow my dad's recipe, but it can be adapted by reducing the amount of chilli's!

1 and a half pounds of meat or chicken (I've used prawns or just veg before too) 
1 onion chopped, 
8 cloves of garlic minced, 
1 ounce chopped ginger (lazy is fine), 
3 tablespoons of ghee or clarified butter, 
14 ounces of chopped tomatoes, 
1 tablespoon of ketchup, 
1 tablespoon of tomato purée, 
12 dried chilli's, 
1 tsp ground cumin, 
1 tsp ground coriander, 
3 tsp chilli powder, 
1 tsp dried fenugreek leaves, 
1 tsp garam massalla. 

Fry meat to seal then set aside, fry onion garlic & ginger until golden, mix slices with water to firm a paste, then add to onion mixture & cook for ten mins, add all the tomatoes (ketchup & paste too) to the mixture with the chilli's & cook for ten mins, whack your meat in & stir well, cook in a pre heated oven for about 45 mins to 1 hr.