Lose the yoghurt for best restaurant chicken tikka!
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- Опубликовано: 26 авг 2021
- Forget restaurant chicken tikka. This is better than restaurant chicken tikka.
I learned this trick from a tikka kebab restaurant in Bangalore and have never looked back. Ditch the yoghurt for really flavourful chicken tikka! No joke.
Get the recipe: glebekitchen.com/chicken-tikka/
Music by bensound.com
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Just found your channel and I am loving it. So glad you are back making videos!!
Thanks. Very nice of you to say!
Good to see you back Glebe, great video.
Thank you. Glad you liked it.
My go go to chicken tikka recipe at the moment. Absolutely love it. Thank you for sharing this & keep up the gr8 work👍
Great to hear. Thanks!
Nice to have to back! Missed your humour and my man MPW gets a mention too!
Thank you! Got a puppy. Got really busy. But I'm getting back to it now...
Looks awesome Romain! Definitely going to try this in a big batch and freeze some for future curries! In a future video of yours I would like to see your take on a prawn puri on fried nann bread.
I’ll add that one to the list👍👍👍
finally someone gets it! NO YOGHURT is the way to go :) great recipe
Thanks! I've been preaching it for many, many years on glebekitchen.com😄
Making this for the first time this weekend can’t wait
Awesome! I think you will enjoy the extra burst of flavour!
This chicken tikka looks great! Thanks for sharing
Thanks!
another great recipe!
Thank you😊😊😊
Love this recipe! My family, friends and even my friend who owns an Indian restaurant love it. Just trying some this morning to marinate some la.b chops.
Mmm... tandoori lamb chops! The day I stopped using yoghurt in my tandoori/tikka was the day I became addicted to it.
As always, all your recipes are the best. In my group of friends I'm known as the "amazing indian food guy", but honestly it's 100% thanks to you
Thank you for saying. However, I cannot take all the credit. You are the one in the kitchen making it happen!
Yes, that's exactly my story too! All this praise you get, when you just follow the Glebe recipes. It's lamost not fair!
@@HugoLindmark Again - you are the one in the kitchen. Take the praise. You cooked it👍👍👍
My story EXACTLY!!! Well say osirri
Well said*
I made this minus the mint sauce as I didn't have any. It was very good. Thanks Romain!
You are very welcome 😀
I've tried a lot of tikka recipes and this one is by far the best, I wouldn't use any other one now.
Delighted to hear that😀
Long time since the last video - but wonderful!
My plan was to make some over the winter last year but then I got a puppy. Puppies are a full time job😊
Looks delicious, Romain :-)
Thanks Paul!
Interesting version!
I’m old skool and use some lime juice in the first marinade and Greek yogurt in the second ( overnight)
The yogurt can blacken if not careful with the BBQ though.
I’m tempted to try your version as it’s quicker and has fewer ingredients and is quicker.
Thank you for sharing👌🏻
I know when I dropped the yoghurt I never looked back!
This is my favourite tikka recipe. Chicken tikka has become a weekly staple now! Thank you, it's a proper game changer.
Would this marinade work on lamb too?
It works great with lamb!
Definitely the best easiest and flavoursome chicken tikka recipe around i have another couple of recipes i use now and then for variety but this is by far the best as does my greedy family will testify! but i can't believe there is ONLY 119 likes i urge others to try this recipe you will be amazed! keep up the good work Romain ;-)
Delighted you and the family enjoy it. It's the only way I ever do tandoori/tikka.
@@glebekitchen Hi Romain as above we really love your recipes but as our picky family only like chicken breast but your tikka recipe calls for 12 boneless thighs would this equate to about 1kg of breast? P.S don't ever stop what your doing friend as your work is very much appreciated . Chas ;-)
@@cbv8 yes - it will work with anything really. For chicken breasts the challenge is really hitting the correct internal temp to ensure it doesn't dry out. For chicken breast I would shoot for 160F.
@@glebekitchen thanks and will 1kg be the right weight for your mix? Chas ;-)
@@cbv8 - should easily do it. So long as you can get a good coating on every piece you are good to go. The recipe makes enough for a 12 pieces of tandoori chicken as well.
I can't wait to try this recipe. I have never had success with yoghurt it always curdles leaving a grainy texture to my chicken tikka.
Can't wait to hear how it works out for you!
Also if you ever make bunjarra (Misty Ricardo has a recipe) please try to make a madras with the oil from those onions. It makes my curry taste better for some reason, and many others have said the same, but I'm curious if you'd notice a difference (I know your attitude is that blooming the spices creates its own seasoned oil so the step is superfluous but give it a go).
I haven't made a bunjarra since I started on the hotel style recipes but next time I do I will give it a go.
@@glebekitchen Sweet. I used a forum called curry-recipes. Very helpful, but slightly turned off by the condescension and elitism in some corners of those spaces. Still, as with most things, some users insist there's a difference, others say it's "placebo". I think a lot of users get caught up in folklore and suspect that a big part of the tireless chase for "that BIR flavour" is psychological. I like your no BS approach, so I thought you'd be a good person to ask.
Please do a video how to cook the PERFECT INDIAN RICE!
I've been thinking about doing just that. I have a few ahead of it but it's coming.
So regarding to measurments , do i add a tea spoon 1/4 or 1/2 or 1 or table spoon or 1/2 or a ladle ?????? get my drift ...
As mentioned in the video, there's a link to the detailed recipe in the description.
Just curious, why is this different than the recipe in your site? Is there one you’d recommend?
Not sure what you mean. The only thing that I can see is different is that I didn't add the optional commercial tandoori paste in the video. The paste does add a bit of tartness from the citric that I like but I get that people don't want to add a commercial paste to their tandoori marinade.
So, marinate for 1 to 12 hours, Is marinating 24 hours plus still ok or do you feel it's not needed?
There is no acid (lemon) in the initial marinade so longer than 12 hours is OK. However, marination (other than salt) is a surface phenomena. Salt moves about 1 inch per day so after around 12 hours the salt has migrated throughout the chicken pieces. Marination beyond this point makes very little difference.
Thinking of trying this in a madras
Make extra. There never seems to be enough by the time it's dinner!
Hi, can you put this under the grill, 6-8 minutes each side?
Sure. Just make sure it’s on a rack as any excess marinade is meant to drip off.
Finally someone who agrees with me. Using a bit of turkish thick yoghurt is fine, but it should only be "coating" the chicken. Besides, contrary to what the overwheling majority believes, yoghurt and citric juices does the opposite. It will make the meat rubbery and dry.
The typical Indian youtube cook/chef would do as follows: 1) Make chicken ceviche by adding gg paste and lemon juice. 2) Take a bucket of yoghurt, dilute all the flavours with spices. 3) marinate over night to make extra rubbery. 4) Bake for 30 minutes until extra extra rubbery and dry. 5) Chicken tikka rubbery done.
Haha. Love it!
The video might be new but the recipe has been up for years on glebekitchen. Cook the chicken on the grill. Not in the bowl.😊
I don't think so because buttermilk fried chicken is classic. Dairy with an acid. Doesn't need to be a ton.
@@truth4004 As mention, a bit of Turkish yoghurt is fine. But it should just be a tiny bit. Too much yoghurt will dilute the spices.
Did this yesterday.....it's the future for me
Outstanding to hear!
Any recipes for kebabs?
glebekitchen.com/seekh-kebab-spicy-lamb-skewers/
As we’re doing shashlik tomorrow be rude not to rustle up a batch of tikka too ... look forward to trying this one out. Would a spoonful of naga pickle be overkill lol?
A little naga never hurts😊
@@glebekitchen that’s exactly what andy said 🤣
Unless you get it on your fingers and then rub your eyes 😂
Ouch!
The yogurt tenderizes it though. That's the whole point. Doesn't have to be a ton of yogurt. The lemon doesn't cook food if its diluted. How do you stop it from becoming dry? Ive had dry chicken at restaurants too. Maybe for chicken tikka yogurt isnt good but for fried chicken it is.
Acid denatures protein. Whether it's lactic or citric acid. Lactic is gentler certainly. If you don't want dry chicken cook it to the correct internal temperature. I am always using my instant read thermometer in the kitchen…
I literally made this, only difference I did was add a teaspoon of tikka masala powder, and 1/2 table spoon of cumin powder and fried onions. It literally taste like the ones made into restaurant. This is by FAR THE BEST RECIPE FOR CHICKEN TIKKA KEBABS.
Awesome 👍👍👍
A bit confusing...you say NO lemon... but in the link it says to add lemon? Please clarify. Thanks.
Lemon right before it goes on the grill.
Help people pls, should i add the paste or leave out? Anyone done both?
The Pataks you mean? I have🙂. It works both ways. The version with the paste is a bit more tart from the citric acid included in the paste. If you don't have food colour it also adds red colour. Mostly I leave it out these days...
@@glebekitchen thanks I think I will try it with 👍
Does it actually taste better without Yoghurt ?
Way better!
@@glebekitchenThanks. I will try it out
What has happened has this chanel had no put up new videos. Wish to see more.
I got a puppy that takes up my spare time but I'm starting up again. Working on one right now.
Indian food! Sigh! I just come from watching Gordon Ramsay Best Indian Restaurant in England. It's past midnight & I'm hungryyyy!
Haha. Get into the kitchen!
Didn't get the sweet taste of felt something missing maybe lemon juice
There’s no sugar so it will never be sweet. Lemon juice goes in right before you grill…
LoL. Better than Indian restaurant. Okay 🤣 if you say so.😝😝
Clearly you have an exceptional Indian restaurant nearby...
Rubbish!
Perhaps. But that’s what they do in Bangalore…