Butter Chicken & Tikka Paste

[Mama Fergie]

Thanks for that Hally 

[Greyhoundmum]

I am making this tonight with double amount of chicken as family always want seconds.  Can anyone suggest how much I should increase the cooking time?  I am using free range breasts.  Thanks.

[Jamberie]

Hope it's not too late GHM, I've doubled the chicken a couple of times when I've made this and not changed the cooking time at all...but I do make sure to check it just in case!

[Greyhoundmum]

Thanks Jamberie, yes it still cooks in the same time so that is easy and there is still plenty of sauce.

[Jamberie]

Yes, it's a great recipe, easy, yummy and makes lots to feed lots! We usually soak up the left over sauce with the garlic naan and the cumin rice from the Fast & Easy Indian cookbook...yummo!

[cecilia]

I am making this tonight with double amount of chicken as family always want seconds.  Can anyone suggest how much I should increase the cooking time?  I am using free range breasts.  Thanks.

Hi GHM.  The general rule of thumb for doubling or halving TMX recipes is to adjust the cooking time by 20%.  HTH.

[Yvette]

I also use 1 kilo of chicken thighs and cook for the same time 

[ajf]

As I'm new to being a thermo owner, please could you tell me do you use the butterfly when making the butter chicken??

Also is 100g tikka paste too much??

Can someone please confirm that if I've today made the tikka paste to marinate overnight do I then need to add all the similar ingredients tomorrow when cooking the curry.  I need to add ginger, coriander, garlic, cumin, coriander, turmeric and all this is already in the paste I made today.  I'm going off the receipe in the Indian cookbook.  Could someone please clarify quickly as I'm very confused now?  Thank you

[tarasis]

As I'm new to being a thermo owner, please could you tell me do you use the butterfly when making the butter chicken??

Also is 100g tikka paste too much??

Can someone please confirm that if I've today made the tikka paste to marinate overnight do I then need to add all the similar ingredients tomorrow when cooking the curry.  I need to add ginger, coriander, garlic, cumin, coriander, turmeric and all this is already in the paste I made today.  I'm going off the receipe in the Indian cookbook.  Could someone please clarify quickly as I'm very confused now?  Thank you

Hi AJF.

no butterfly needed for this recipe.

100g of Tikka paste isn't too much, ESP spread over 500g of chicken. I often use that amount with just a breast for making chicken for a sandwich

Yeah you add the ingredients again, you don't need to let it marinate overnight if you don't want too but it will enhance the flavor.

[judydawn]

Hi ajf, welcome to the forum with your first posting.  I haven't used my Indian cookbook for ages, in fact my DD has it at the moment.  I do remember when making the tikka paste that I bagged it up for the freezer in 100g lots. You soak the chicken in the tikka paste and yes, you do then add those extra ingredients again.

As a newcomer you may not be aware of a review section on this forum.  Have a read of all the reviews of this recipe and you will see that it is not as hot as you think.  We don't like really hot, spicy food in this house but we loved it.

When you have time, why not pop over to the Introduce Yourself thread on the home page and tell us a bit about yourself so that we can formally welcome you to the forum.  

[ajf]

Thanks for the clarification, it worked a treat!

[Greyhoundmum]

this is one of my favorite dinners, but I have discovered that it is not such a good idea to make the paste and then the dinner a the same time.  It's gone 7 pm and we don't have dinner anywhere nearly ready and they are getting cranky!!! Next time I will pre cook the paste for a quicker mid week meal!

[the annoyed thyroid]

Do you think this would work with commercial tikka paste if I haven't got time to make the full version? Is it ok to use chicken breast or is thigh better?

[judydawn]

Yes you can use purchased tikka paste, it won't taste as good as home made but it will do the job TAT.  I daresay people have used both thigh fillets and breast fillets (one even used tenderloins) but I'm a thigh person myself.

[the annoyed thyroid]

Thanks Judy, I think I'm going to try this out on friends tomorrow, so won't have time to make my own paste! But I'll definitely give it a go, watch this space!