Indian Chicken Tikka

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Authentic Chicken Tikka recipe by Chef Harpal Singh Sokhi

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38 COMMENTS

  1. what a load of rubbish, this is just as commercial as anything you are ever going to get. I know, my father headed Claridges in Old Delhi, 1970's era. You only use a chickpea roux for Malai Tikka. You definitely do not add ajwain to that, that is used only for fish dishes. You never mix the spices in that way. Wake up Britain, true North Indian food is as refined as Michelin cookery and although he is Punjabi, and has a refreshingly Indian accent- this is a load of cods wallop.

  2. Your video was very informative. Thanks. The problem that I face is that the chicken releases water in the tray and then I have to either throw it away or cook it for longer time. The flavour gets lost or the chicken becomes overcooked. Pls suggest

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