Quote from: joshallen2k on September 26, 2009, 01:30 AM

QuoteRestaurant Chicken Tikka Masala... green peppers and chilli.....
ummmm...I'm not so sure.

I live in Canada. Here a CTM seems to almost universally have green peppers and chunks of onion in it. They are also devoid of sugar and coconut.  :-X

In fact, a Canadian CTM is almost passable as a BIR Jalfrezi. Madras here is made with curry leaves and coconut. Vindaloo is almost passable, but rarely even Madras hot.

Didn't take me too long to find CR0 !

Hi Josh,

I travel to Florida quite a bit and I have to say the majority of BIR's there are pretty much what you have described too. However there is one I have found in Tampa on East Fowler Ave, it's called Angithi.

Very much like the BIR here but you do have to ask for it Indian hot and spicy and then some....

Quote from: bigben on September 25, 2009, 10:57 AM
Chicken Makhanwalla
:
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.

Hi bigben,

What region is this from please? Secondly it would be nice to see some pics the next time you make it, and thirdly, I've just found it in one of my BIR restaurant's take away menu.

"Chicken Makhanwalla, Half Tandoori Spring Chicken on the bone, cooked in a tomato base with butter and honey sauce."

I notice your one doesn't have any honey in it. I suppose it differs here from region to region.

Sounds good though, I'll give it a try, thanks for the recipe