Jerry/Axe

F,Y,I,  Below are the ingredients that the Kushi use for their CTM

1/2 tsp veg oil
1 tsp ghee
1 tsp mustard seeds
2 cloves chopped garlic (optional)
1 portion of chicken tikka
1 tsp Kushi spice (mix powder)
pinch of salt
1 tsp almond powder
1 tsp coconut powder (not desiccated-this powder has a flour-like texture)
1 tsp sugar
1 tsp English mustard
5 tbsp of Masala sauce
120 ml of base
fresh cream and coriander to serve.

Method:

Heat the oil and ghee in a pan
Add the mustard seeds which will start to pop
Reduce the heat and add the chicken tikka, mix powder, salt, almond and coconut powder.
Stir well and add the sugar and English mustard
Increase the heat and cook for 2 -3 minutes until the chicken is warmed through and the sauce is bubbling.
Stir in 1 tsp of cream, and finish the dish with a swirl of cream and a sprinkle of coriander leaves.

I've not posted this as a recipe but just to show the comparison between the 2 styles.  Without trying either, logic suggests that the Kushi version should be better because of the method.  I've not tried Dipurajas version so I guess my previous statement is unfair really, but the kushi method is more like what I can relate to.

The Kushi's masala sauce is far more complex than Dips aswell containing 27 ingredients no less   and it is all cooked for around 50 mins, then blended, completely different wouldn't you agree?

Ray

Ray, is the Kushi Masala recipe on here?

Now is that Coleman's English?  Seriously though, I had never have thought English Mustard to be in there. I don't know what flavour Mustard Oil gives, but do you think this is an attempt to add it?

The process is quite different.


SS,

Using Ghee certainly makes alot of sense, especially with its creamy taste.

Ray,

That would be great if you can, sounds very interesting.

How would you compare the difference between English Mustard and Mustard Oil, taste wise?

KTC sell an edible mustard oil in our tesco.