Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on December 30, 2012, 06:58 PM
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This is my version of this dish which has its origins in Goan cookery.
Chicken Shakuti with Taz Base
Ingredients:
pre-cooked chicken (or chicken tikka) for one
350 ml Taz base
1 tsp spice mix
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Lovely colour combinations there SL :P :P. Presentation BIR as always. It looks damn tasty and draws you in before the first mouthful even gets on the spoon ;).
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How does the chicken acquire that pink/red colour, Stephen ? The recipe calls for pre-cooked chicken, but mine has never ended up that colour.
** Phil.
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How does the chicken acquire that pink/red colour, Stephen ? The recipe calls for pre-cooked chicken, but mine has never ended up that colour.
** Phil.
One simply uses chicken tikka Phil. Just as SL states below the porn ::) ;)
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Lovely colour combinations there SL :P :P. Presentation BIR as always. It looks damn tasty and draws you in before the first mouthful even gets on the spoon ;).
cheers CH!
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How does the chicken acquire that pink/red colour, Stephen ? The recipe calls for pre-cooked chicken, but mine has never ended up that colour.
** Phil.
One simply uses chicken tikka Phil. Just as SL states below the porn ::) ;)
Just what CH says! :D
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One simply uses chicken tikka Phil. Just as SL states below the porn ::) ;)
Hmmm. Not where I was looking, but it is indeed there. Which I suppose does beg the question "Does Chicken Shakuti contain pre-cooked chicken, or chicken tikka, or does that depend solely on the chef ?". Aso unclear whether "Golden Base" is another name for "Taz Base", or whether Taz Base mutates into Golden Base when incorporated in this dish.
** Phil.
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One simply uses chicken tikka Phil. Just as SL states below the porn ::) ;)
Hmmm. Not where I was looking, but it is indeed there. Which I suppose does beg the question "Does Chicken Shakuti contain pre-cooked chicken, or chicken tikka, or does that depend solely on the chef ?". Aso unclear whether "Golden Base" is another name for "Taz Base", or whether Taz Base mutates into Golden Base when incorporated in this dish.
** Phil.
Yes Phil you can use chicken, chicken tikka, or substitute with lamb etc as per your taste buds.
The recipe calls for Taz base - golden base is a typo which I've corrected and is my own base which I'm experimenting with. Thanks for noting the error Phil as it had eluded me.
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A visually stunning dish, Stephen! The colours are just so vibrant, the food almost demands to be devoured!
The Taz base is one I've yet to try - it seems to come in to its own for a particular style of dish. So many variations and only one lifetime to try them out! :)
Also, your "Golden" base sounds very intriguing. Good luck with your experimentation - I hope it all comes together successfully.
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Wonderful looking curry
That sets me up nicely for the new year in the kitchen
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Hi SL is this a Xacuti but spelt the way it sounds, will be making this for sure.
Cheers SL great looking dish and pictures.
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Hi SL
I've noticed on your Taz method recipes, for the photographs you seem
to just cook the sauce, then arrange the Tikka or meat onto the sauce, like a decoration,
not a crit, just curious as to why you don't follow your own recipe and how you heat the Tikka or meat. Maybe the oven or micro,
It just seems a bit of an odd way to cook SL, but it does look good :D
I make Xacutti, but its a much more complex recipe.
My homemade Xacutti masala powder, utilises half my whole spice cupboard.
I use this instead of the usual mix powder, and toasted coconut flour, likewise toasted Khus Khus.
Never been able to find any commercial mixes up to now.
cheers Chewy
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Hi SL is this a Xacuti but spelt the way it sounds, will be making this for sure.
Cheers SL great looking dish and pictures.
Hey UF, yes this is the Xacuti, alternatively also Chakuti I believe.
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Hi SL
I've noticed on your Taz method recipes, for the photographs you seem
to just cook the sauce, then arrange the Tikka or meat onto the sauce, like a decoration,
not a crit, just curious as to why you don't follow your own recipe and how you heat the Tikka or meat. Maybe the oven or micro,
It just seems a bit of an odd way to cook SL, but it does look good :D
I make Xacutti, but its a much more complex recipe.
My homemade Xacutti masala powder, utilises half my whole spice cupboard.
I use this instead of the usual mix powder, and toasted coconut flour, likewise toasted Khus Khus.
Never been able to find any commercial mixes up to now.
cheers Chewy
Hi Chewy
I seemed to have caused a wee bit of confusion by the way I've posted my recipe - you're right I didn't follow the recipe but this was because I just happened to have some chicken tikka, which I cook on a maximum grill with the tikka sitting on foil. I tend not to put the tikka into the sauce as I don't like to have it hidden or smothered in sauce and it makes for a better pic IMHO!
If you are of a mind to post your Xacuti/Shakuti/Chakuti I would love to see it. Just to go off topic fr a bit - I've been thinking for a while now that using the usual combination of spice mix/salt/chill/methi along with tomato and g/g pastes can somehow make things a bit samey and so I'm currently on the lookout for something different, or as you say, more complex.
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I also would be interested in your spice mix CT.
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I also would be interested in your spice mix CT.
me too! ;D