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Messages - TheFasterCurryMaster

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Lets Talk Curry / Re: Tandoori and Tikka - Same or Different?

« on: February 22, 2011, 10:46 AM »

Interesting Phil.

How many tbsp is 500g curd and what is the Bassar curry masala. Is it just a brand of a curry powder?

Lets Talk Curry / Re: India Raj - North Town Aldershot - Curry Sauce

« on: February 22, 2011, 02:08 AM »

Razor,

it was very interesting to read your opinions on the first Kris Dhillon book. I made Kris' base for the first time a couple of months ago, and was really really positively surprised with the dish I made (the CTM, just for the record). It was really good. With this particular recipe, I think it is hard to improve.

I tried the Jalfrezi, too, and the amount of veggies is enormous and well, it doesn't really work. The chicken curry recipe was good in my opinion.

The marinade: I was thinking exactly the same thing as you when I was making the marinade, that it had way too little ingredients, just salt, yoghurt, chili and oil. But the end result was really great. Wow. You should give it a try.

It would be really interesting to try a bare-bones approach to making curries; ie. make curries (and base sauces) with just the bare essentials of ingredients, and then build from there to see what each ingredient adds. All recipes on this site are very complicated and when you make it you think okay, this is good but probably have a lot of ingredients in there that don't really do a lot for the curry.

Lets Talk Curry / Re: Wondering about BIR Chicken Tikka

« on: February 22, 2011, 12:31 AM »

My 2 cents:

I used to use my regular yoghurt to make the marinade for my chicken tikka, this yoghurt is the same that i eat my breakfast cereals with and it is very runny. The other day I saw greek yoghurt in the supermarket and decided to use that for my marinade. It is very thick compared to the other one.

Results: the chicken made using the runnier yoghurt was much more tender and juicier. I'm definately going to stick to my breakfast yoghurt for my marinades in the future too.

Another interesting point is that the first marinade I tried was the Kris Dhillon one which is really simple: salt, chili, yoghurt and a bit of oil. Later I found out about these recipes here, and tried dipuraja's with all those pastes, but really the result was horrible, really too overspiced and salty. I couldn't eat the chicken by itself because it had a thick layer of spice crust tasting like I'd be eating patak's paste out of the jar. When added to a curry, it was actually really okay. I'm going to try to add small amounts of spiced to the original Kris Dhillon simple marinade like garlic, ginger, cumin, lemon juice, and garam masala and see what happens. I think it'll be good.

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