Question:Tikka Spice Mix

[Tiwas]

Tikka Spice Mix

Has anyone tried this, or have an opinion, and have an idea on what a good starting point is for strength? I was thinking maybe 0.5tbl spoon for 200g yoghurt...?...

[Chicagoland Chef du Jour]

This makes a bulk batch of Tikka Spice seasoning.

I would suggest you start out slow and add small amount until it meets your desired flavor & tastes.

[Tiwas]

Yes, that would be the normal way. However, I usually make my chicken tikka sous vide style, so there's no way I can taste it during the cooking. I guess the way to do it is just warm up some yoghurt and slowly add spices until I hit the sweet spot. Then pour it into the sous vide bag with the chicken and hope for the best

[Chicagoland Chef du Jour]

Sous Vide? I just got one a month ago. I am enjoying it and have a lot to learn. That said, I thought dairy was not advised when using sous vide cooking.
I'd have to check to be sure.

This is the recipe I use for Tikka Masala ( not sous vide) Maybe this will help you with spice amounts.

Spicy Chicken Tikka Masala, Grilled Version

I would love to share sous vide recipes & ideas

[Chicagoland Chef du Jour]

Tiwas wrote:
Yes, that would be the normal way. However, I usually make my chicken tikka sous vide style, so there's no way I can taste it during the cooking. I guess the way to do it is just warm up some yoghurt and slowly add spices until I hit the sweet spot. Then pour it into the sous vide bag with the chicken and hope for the best

Wow, I found this recipe for the sous vide

http://www.seriouseats.com/2012/06/the-food-lab-how-to-make-chicken-tikka-masala-at-home.html

I was mistaken. NOw I need to find out when dairy products can and cannot be used.

I am marking this recipe to try.

[Tiwas]

So you found recipes with dairy in them? I've never heard anything about them being a problem in sous vide, but I guess you might kill the good bacteria in the process. Could be both good and bad

Do tell me what you think about the recipe you found! For me, chicken fillets, greek yoghurt and spice is perfect. I don't really like the saus some people serve it with.

As for recipes, I'd recommend you have a look at the recipe collection at sousvidesupreme.com . They'll work with any sous vide system.

P.S. Seems two heaped table spoons of the spices in the recipe I tried did the trick

[DrGaellon]

Chicagoland Chef du Jour wrote:
Wow, I found this recipe for the sous vide
http://www.seriouseats.com/2012/06/the-food-lab-how-to-make-chicken-tikka-masala-at-home.html

That is not a sous vide recipe! Kenji does write a lot about sous vide on the site, but not that one...

[Tiwas]

The sous vide recipe is simple.

Don't bother slicing the chicken. Just sear it on a pan. Place in bag (I use heat safe ziplock bags). Add 200g yoghurt/creme fraiche for every 500g of chicken. Until now I've used chicken fillet, but I'll be switching to chicken breast. No need using expensive meat when cheaper will be just as good. Add spices. 2 table spoons of the spice I asked about was perfect for me. Vacuum pack and seal, and heat to 59-60C for 60-90 minutes.

Perfect!

[Chicagoland Chef du Jour]

DrGaellon wrote:

Chicagoland Chef du Jour wrote:
Wow, I found this recipe for the sous vide
http://www.seriouseats.com/2012/06/the-food-lab-how-to-make-chicken-tikka-masala-at-home.html

That is not a sous vide recipe! Kenji does write a lot about sous vide on the site, but not that one...

Yep, I stand corrected. I made a copy and discovered that.
I'll stick with my tried & true.

One think I did learn (from this recipe) is that over marinating with both the yogurt & lemon, will cause the chicken to "cook" much like lime does with ceviche.