I've just had a go at making the massala sauce from this recipe.Been meaning to try it for ages and the recent positive posts reminded me that I still needed to have a bash.Still can't get my head around the addition of tomato soup,although it can't be tasted in the finished dish.I've run out of chicken tikka in the freezer but it was the sauce that I was most interested in.

All I can say Lorrydoo(who posted the recipe-does he still use the forum I wonder?) the dish is spot on,as you say a 100% clone of BIR CTM.Although I don't really eat them anymore it was very nice indeed.It will definitely feature in my next curry feast for my friends.The wife said it was just like a takeaway,and she is very fussy in her curry eating.Texture spot on and taste spot on....thoroughly recommended!!!

I am not a great CTM fan, but I agree, this to spec is pretty much 100% BIR CTM (regional varitions excluded ie jb's late addition of sultanas & flaked almonds, I add a swirl of cream & flaked almonds when serving).  I have made it quite a few times now, the family & friends love it .

I think you may be onto something there jb

made to spec except no food colouring. a real nightmare and enough said given the positive comments.

i'll be sticking to CK's which is the best i've found (https://curry-recipes.co.uk/curry/index.php/topic,539.0.html)

base


tikka


masala


dish

Panpot,

the base is poor by the site's standards. the "processed" taste from using block in a main is something i left behind a while ago when i adopted coconut flour (as per BIR).

these 2 factors were the main issues but i suspect even if they were addressed CK's would be better.

cracking CTM is low priority and the hunt goes on so to speak.

what i did like is the use of cumin in the main dish (i used black) - this i have adopted as standard going forward. i also noted tom puree in CTM is not the way to go - less is better as per this recipe.