What is the difference? I couldn’t remember if I used to use tikka or tandoori masala to make my pan-cooked chicken tikka botis. I do not have access to a BBQ since it’s a rental (haven’t had access to BBQ in a long time actually), so I cook it on the pan.
I used :
Tandoori masala 1 tsp (shaan)
1/2 tsp curry powder
1/2 tsp garlic powder
And then I added 1/4 tsp of garam masala.
I’m pretty sure I screwed this up.
I think I used to use the Tikka masala packets, not the tandoori masala, and I can’t for the life of me remember if curry powder is really needed? My parents I think use Tikka masala but they insisted they add in curry powder too. Mom said to also add in garlic powder. They’re both getting old so I’m not sure they’re using consistent recipes!
So how would I use the tandoori masala packets? I’m looking up recipes and shireen anwar says to add a garlic/ginger paste to the tandoori masala and then coat the chicken with it.
(Half the recipes online have such horrible grammar that I cannot for the life of me figure out the sequence of events).
Also, chicken has a slightly bad smell to it. I just bought it yesterday! I kept the chicken overnight in my refrigerator w/marination. But then I made another batch of chicken and used el paso taco mix in that, and that one doesn’t smell as much, so I’m wondering if it’s the combination of spices I used?
Is it a sign that the meat is old? But it says it won’t expire till later? I washed it thoroughly so I’m not sure what the problem is? Should I not be leaving this stuff overnight in my refrigerator for marination?
Very unsatisfied with my chicken tandoor. It’s not even red in color.
First, how much chicken are you using?
Second, just follow the recipe on the box, and half it or quarter it to suit the amount of chicken you're using.
Third, I can't recall coming across garlic powder for any desi recipes, use fresh garlic whenever possible.
You don't need to add additional curry powder or other spices to the Shan Tandoori Chicken or Tikka Boti packets. The main difference is that the tandoori masala will give you that orange/red hue becomes it has food color mixed in...the tikka boti can be used for beef, chicken or lamb. Here's how to use the tandoori packet masala:
Start with a little yogurt and add fresh squeezed lemon juice, fresh adrak lasan (stop using the powdered stuff!) a tiny drizzle of oil and then however much tandoori masala you want to taste. You can add in a few more drops of red food coloring if you want a deeper color. If you're using whole leg pieces, be sure to cut 2-3 deep gashes in the flesh so that the marinade can penetrate. Mix well and marinate your chicken in this for at least 2 hours, then bake/grill/broil/skillet stir fry.
For Tikka Boti masala, follow the same steps, just omit the yogurt.
^ I'm pretty sure tandoori chicken is made in tandoors/grills at desi restaurants. To get the same taste u'd have to grill/BBQ. The recipe khattichic posted is perfect and the closest u'd get to the exact same taste. And one major thing - garlic powder is nowhere near as good as the real stuff. Most all desi recipes use fresh crushed garlic and ginger, and it makes a huge difference in taste and the texture of the masala.
Also, as for the difference between tikka masala vs tandoori... i've always used tikka masala without yogurt. Just lemon juice, garlic ginger, tikka masala. I find it's spicier as well. Whenever i use tandoori masala i've always added yogurt in the marination.
Regarding the smell coming from the chicken...whenever I make any chicken dish...I take my chicken out of the freezer and (when it is defrosted) put it in a bowl of warm water with some salt in it (not too much). Leave for about 15-20mins and then wash the chicken thoroughly to get rid of the salt. The purpose of the salt is to remove the chicken smell.
Then does it come out tasting the way tandoori chicken tastes at desi restaurants or they do it differently?
You're never going to get the exact restaurant taste without an actual tandoor, but this is the best way to make it at home. It's all about technique. Outdoor grilling is the best...second would be in your oven...start off at 400 degrees, and finish with the broil function. You need to marinate it for at least 2 hours and use yogurt. Also, fresh adrak lasan is a must. In any dish or recipe. Stop using the powdered stuff. It takes 5 minutes to whip up a batch they will last 2-3 weeks in the fridge. Whenever you have your grocery day or are in the kitchen, just whiz up a batch and dump it in to a Dannon ka dhabba and you're set.
^ I'm pretty sure tandoori chicken is made in tandoors/grills at desi restaurants. To get the same taste u'd have to grill/BBQ. The recipe khattichic posted is perfect and the closest u'd get to the exact same taste. And one major thing - garlic powder is nowhere near as good as the real stuff. Most all desi recipes use fresh crushed garlic and ginger, and it makes a huge difference in taste and the texture of the masala.
Also, as for the difference between tikka masala vs tandoori... i've always used tikka masala without yogurt. Just lemon juice, garlic ginger, tikka masala. I find it's spicier as well. Whenever i use tandoori masala i've always added yogurt in the marination.
Can't you just buy the garlic and ginger pastes that are out there ? They're available in all the oriental marts.
Sure you can if it is more convenient. I prefer not to as they are chock full of preservatives. I find it easier and cleaner to make my own. I buy already peeled garlic cloves from Al Markaz...just dump it in a blender or food processor with s tiny bit of water and whirr it up...same with cubed ginger.
So out both garlic and ginger paste in there. How much ? For a ratio of 1 tablespoon of tikka Shaan masala, how much ginger and garlic paste respectively.
I used to do this in grad school with my roommate and I think why it worked was that we tossed in it a wok. Just sprayed with Pam to avoid sticking and that's it. The chicken pieces would get charred too on the wok.
So out both garlic and ginger paste in there. How much ? For a ratio of 1 tablespoon of tikka Shaan masala, how much ginger and garlic paste respectively.
I used to do this in grad school with my roommate and I think why it worked was that we tossed in it a wok. Just sprayed with Pam to avoid sticking and that's it. The chicken pieces would get charred too on the wok.
My mom makes ginger garlic paste together. ginger and garlic is not separated. i think my mom puts 1-2 tablespoon of ginger garlic paste for 5-6 pieces of whole boned chicken pieces. she estimates every thing and so do i whenever i cook, so i cant provide an exact measurement. khatti's recipe is great.. use that!
I don’t know why people say you have to add oil to fresh adrak lasan, I never have, and have never seen anyone in my family do it either… my adrak lasan never spoils, turns black, or discolors
You don't need to add additional curry powder or other spices to the Shan Tandoori Chicken or Tikka Boti packets. The main difference is that the tandoori masala will give you that orange/red hue becomes it has food color mixed in...the tikka boti can be used for beef, chicken or lamb. Here's how to use the tandoori packet masala:
Start with a little yogurt and add fresh squeezed lemon juice, fresh adrak lasan (stop using the powdered stuff!) a tiny drizzle of oil and then however much tandoori masala you want to taste. You can add in a few more drops of red food coloring if you want a deeper color. If you're using whole leg pieces, be sure to cut 2-3 deep gashes in the flesh so that the marinade can penetrate. Mix well and marinate your chicken in this for at least 2 hours, then bake/grill/broil/skillet stir fry.
For Tikka Boti masala, follow the same steps, just omit the yogurt.
I use his recipe also. Plus, I like tandoori masala better than tikka masala.
Check the expiry date of the masala packet , might be expired if bought from desi shop Had experienced this
Do masaleh even go out of date? I found an old jar of pepper in my shed that expired in 2004 and it tasted like i had just bought it!
