Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: 976bar on September 29, 2013, 08:17 PM
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I spent most of Friday trying to re-create the Pataks Tikka paste.
This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.
Having made this, I have marinaded 15kg of Chicken breast today which I will turn into a Chicken Tikka Masala tomorrow lunchtime. I used Blades original recipe for the Tikka which I have modified slightly by adding smoked Paprika. I do this because I do not have a Tandoori oven or BBQ readily available at the UNI, and the smoked Paprika gives the finished Tikka that "Smokey" flavour.
I will continue to improve this, but it isn't that far off the original, having got some of the other chef's to do a comparison taste. We'll see how the Chicken Tikka comes out tomorrow.
I think next time I will try more Tamarind as I only had 100g of it left but have ordered some more.
Hopefully, this will help all the other members who cannot get the Pataks products in their area to be able to produce a homemade version and I would love people to try this and let me have their feedback please.
Ingredients 1st time round:
100g Tamarind in 350ml of hot water
8 Tbsp Ground Coriander
6 Tbsp Ground Cumin
2 Tbsp Salt
3 Tbsp Paprika
1 Tbsp Ground Mustard Seeds (I ground both Yellow and Black Mustard seeds together)
1 Tbsp Ground Ginger Powder
1 Tbsp Garlic Salt
Juice of 2 Lemons
4 Tbsp White wine Vinegar
1 Tbsp Caster Sugar
3 Tbsp Tomato Puree
16 Tbsp Sunflower Oil
Mix the whole lot together to form a paste.
Mine is on the left with Pataks being on the right.
(http://www.curry-recipes.co.uk/imagehost/pics/8dc9f1210ae95f4331ec2f83462dc23d.jpg) (http://www.curry-recipes.co.uk/imagehost/#8dc9f1210ae95f4331ec2f83462dc23d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/9f1e0cedd41ab1665aadb190cc667250.jpg) (http://www.curry-recipes.co.uk/imagehost/#9f1e0cedd41ab1665aadb190cc667250.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/160dc2c51bd239aea680aa4eb2675710.jpg) (http://www.curry-recipes.co.uk/imagehost/#160dc2c51bd239aea680aa4eb2675710.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/4e73b06ae99c19488b8745e94c1f986f.jpg) (http://www.curry-recipes.co.uk/imagehost/#4e73b06ae99c19488b8745e94c1f986f.jpg)
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I spent most of Friday trying to re-create the Pataks Tikka paste.
This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.
Good work, Bob, but I am puzzled by the lack of acetic acid. As I'm 100% confident that you know, acetic acid is (in effect) vinegar (that is, vinegar is typically 5% to 10% acetic acid with flavourings and water). So as you have already added wine vinegar, do you feel that the omission of acetic acid per se will have any significant effect ?
** Phil.
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I spent most of Friday trying to re-create the Pataks Tikka paste.
This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.
Good work, Bob, but I am puzzled by the lack of acetic acid. As I'm 100% confident that you know, acetic acid is (in effect) vinegar (that is, vinegar is typically 5% to 10% acetic acid with flavourings and water). So as you have already added wine vinegar, do you feel that the omission of acetic acid per se will have any significant effect ?
** Phil.
I spent most of Friday trying to re-create the Pataks Tikka paste.
This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.
Good work, Bob, but I am puzzled by the lack of acetic acid. As I'm 100% confident that you know, acetic acid is (in effect) vinegar (that is, vinegar is typically 5% to 10% acetic acid with flavourings and water). So as you have already added wine vinegar, do you feel that the omission of acetic acid per se will have any significant effect ?
** Phil.
Hi Phil,
Vinegars come in different forms and all have different flavours. I used what was available to me at the time.
Obviously, there will always be a difference between a commercially made product to a homemade product, but it is quite close already and I think with a little more tinkering will bring it even closer.
Give it a try and let me have your feedback :)
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Bob
Is the tamarind you used a block or is it the concentrate you get in tubs?
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Bob
Is the tamarind you used a block or is it the concentrate you get in tubs?
Hi Stephen,
It's the block. I added this to the hot water and beat it about a bit, then strained the juice through. I repeated this twice.
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Good work Bob. Those that are unable or unwilling to use commercial pastes will appreciate your endeavours no end. I am more than willing to sample the tikka if you'd lke a second opinion ;)
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Good work Bob. Those that are unable or unwilling to use commercial pastes will appreciate your endeavours no end. I am more than willing to sample the tikka if you'd lke a second opinion ;)
Thanks Dave, by all means give it a try and let me have your feedback :)
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I was looking at the troughs of the stuff and looking for an invite ;) I didn't expect to have to do anything Bob :o :o :o
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I was looking at the troughs of the stuff and looking for an invite ;) I didn't expect to have to do anything Bob :o :o :o
LOL, I kinda thought you were angling in that direction, but gave you the option of trying it out for yourself.
If you want to try anything I make, you are always welcome to come down to the UNI on a Thursday night, which is Indian night :)
This week it will be:
Garlic Chilli Chicken Masala
Chicken Dopiaza
Vegetarian Jalfrezi
Pilao Rice
Naans, Poppadoms
Chutneys: Mango, Homemade - Yogurt Mint Sauce, Cucumber Raita, Coriander Chutney
Special: Veggie Samosa, Onion Bhaji served in a bowl with Tarka Dhal
We start service at 17:00 hrs :)
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My mouth is watering already. Do those students appreciate how lucky they are???? It's a trip to far normally but i am on holiday in a weeks time mate. I'll PM you if my Thurs eve is free and i can venture south of the river for uni fare ;)
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My mouth is watering already. Do those students appreciate how lucky they are???? It's a trip to far normally but i am on holiday in a weeks time mate. I'll PM you if my Thurs eve is free and i can venture south of the river for uni fare ;)
Let me know in advance if you can make it and I will put a couple of personal dishes together for you rather than the bulk dishes produced for all the others :)
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Now that is an offer I am finding hard to resist mate. Will be in touch :P ;)
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I would say there is a bunch of lucky students Bob
great post
best, Rich
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I didn't know whether to stick this in the "Bulk" Chicken Tikka Post or the Homemade Pataks Tikka Paste post, so in the end decided to put it in here. If it is the wrong place, then Admin please post this elsewhere as necessary.
I marinaded 15kg Chicken breast "Chopped" in the new Homemade Pataks Tikka Paste to make "Blades" original Chicken Tikka recipe albeit my way and went on to make a CTM for the students today for lunch.
The Chicken Tikka itself, when cooked, was milder than the Pataks paste version, but still gave a wonderfully flavoured Tikka. As this was my first attempt at this paste, I will be working on it to make it a little more, "Pungent" as it were and will try and find time to make the paste either this week or next.
However, here are some pictures of the process between the Tikka coming out of the fridge and the end CTM.
(http://www.curry-recipes.co.uk/imagehost/pics/daf43cf61c56e5f8b3271423b6427294.jpg) (http://www.curry-recipes.co.uk/imagehost/#daf43cf61c56e5f8b3271423b6427294.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c671a7cfe61e7caf7843485d89d8f2dd.jpg) (http://www.curry-recipes.co.uk/imagehost/#c671a7cfe61e7caf7843485d89d8f2dd.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/47add80b969518f9a9c4ccba171b6982.jpg) (http://www.curry-recipes.co.uk/imagehost/#47add80b969518f9a9c4ccba171b6982.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/22645169c24db9631eb2333bfb2d2259.jpg) (http://www.curry-recipes.co.uk/imagehost/#22645169c24db9631eb2333bfb2d2259.jpg)
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Now that's what i call a proper portion ::) ::) Not my kind of dish but i can appreciate when it's cooked well and doesn't taste like chicken in a sweet tandoori soup. Best i ever tasted was at Zammans in Dachet. Now that was a chicken tikka massala with a difference. An amazing flavour with minimal sweetness. It was that tasty and so different from the normal tikka massallas served up that i'd have ordered it as a main :o :o
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Hi Dave, this is what I make for the Uni. It is bulk cooking but as close to BIR as you might ever get.
However, when I cook for private dinner parties and small events, the tables turn completely ;)
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Really good post and the food looks mouthwatering.
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976bar,
Could you please also post your CTM recipe?
Thanks!!!
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Awesome project :)
Some ideas/questions:
Is it possible to just leave the whole tamarind block in there when ground?
Something about the colour: Maybe use more or a darker kind (such as "smoked) Paprika?
I'd love to try this out, will try to sneak it into the wive's food plan for the next week :)
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Cheers for sharing Bob, i'll definitely give it a go next week.
I tried H4ppy Chris's Kashmiri masala paste this week and I am impressed.
All we need now is a good tandoori paste recipe and it's bye bye to Pataks...lol.
Your food looks bang on mate. 8)
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976bar,
Could you please also post your CTM recipe?
Thanks!!!
Hi Achille,
I am just about to post the recipe for Bulk CTM but will put it in the correct section.
Regards,
Bob
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Cheers for sharing Bob, i'll definitely give it a go next week.
I tried H4ppy Chris's Kashmiri masala paste this week and I am impressed.
All we need now is a good tandoori paste recipe and it's bye bye to Pataks...lol.
Your food looks bang on mate. 8)
Hi Mick,
As I said previously, this was a first attempt and although it's close it does need further work. And yes I will be trying the Kashmiri paste as have a 3kg bag of dried Kashmiri chillies to play with at the UNI, but this is a little way off yet :)