Hi

Having made enough of razors base last night to feed an army i thought i better use some up for tea tonight so before i went to work this morning i put some chicken tikka in the fridge to marinade ( Ca's recipe ). I had razors spice mix made up already so i usually use Ca's recipe but as rays mix already contains curry powder i changed it so i used 1tbsp of rays spice mix.

I started by heating a pan then adding cold oil waiting about 10 secs then added garlic/ginger puree i find it doesn't spit as much that way' after about 30secs i added about 6 chillies split in half cooked that for about another min or 2, then took the pan off the heat and added the spice mix dried methi leaves and salt returned the pan to the heat and cooked the spices stirring continuously then added tom puree to make a nice paste then in with a couple of chefs spoon of base and really boiled it down until it was almost dry this is what i think made the curry the flavour it was then in with more base before adding a squirt of lemon dressing  and a pinch of sugar then in with the tikka and cooked until chicken was ready and its the most flavoursum curry i have cooked so far it had that after taste that u get in a BIR a real depth of flavour will be making again at the weekend cheers ray the base and spice mix really go well together

Jamie

So close to what? What is it you cooked? Something like a chicken madras but using chicken tikka instead of simple pre-cooked chicken?

Quote from: gazman1976 on August 19, 2010, 09:08 PM
i suspect its a chicken madras george as i use the same technique as my takeaway showed me  ;D

It sounds good and I must try it, but do many BIRs offer 'Chicken Tikka Madras'? I've never noticed it. I just checked a couple of take away menus I have to hand and was surprised to see jalfrezi, dupiaza and bhoona variants, but not a madras option.

up in glasgow they offer chicken tikka as a starter and also as a main meal or u can ask for chicken tikka instead of normal chicken with any meal

I now realise I must have had my head in the sand for some time. I can see that many/most of the places around here use tikka in whatever you want. I never realised that, before, so thank you for pointing it out.