So Mick, is there an actual difference between these two things apart from one is more watery than the other? Otherwise you could just use a larger amount of one or the other, rather than both.

HI

Going to have a go at making this but one question...375g tomato puree....thats a lot of tomato as well as the passata.  Does this work naga??

regards

Barry

Quote from: bamble1976 on March 05, 2013, 10:08 AM
HI

Going to have a go at making this but one question...375g tomato puree....thats a lot of tomato as well as the passata.  Does this work naga??

regards

Barry

Hi Mate

I was a little concerned too when i saw Raj (our tandoori chef) putting all that tomato stuff into the pan, I thought he was off his head. And upon my first tasting, i thought and commented that it was like spicy tomato soup...........well it is kinda like that, but very more-ish. You just have to try it and see for yourself.

i quite like the idea of adding some cinnamon as somebody suggested, and also adding more coriander than cumin as suggested by Rich. I will try this on the next batch and let you know of any differences.

We cooked a batch yesterday, and i mentioned to raj that a lot of butter chickens have a wonderful smokey flavour. He took a piece of hot charcaol from the tandoor, placed in it a ss dish, poured on some ghee and sat it floating on top of the mixture then put the lid on for about 20 minutes. I think it made a small difference. Sometimes they will add cardamoms or cloves or cinnamon to the charcoal and it does impart a nice subtle flavour.

OK folks

I made up a new batch of this yesterday. I added more coriander powder than cumin, and I also added about 10 Indian bay leaves and 8 good sized sticks of cassia bark. (Each piece was about 4 -5 inches in length)

Didi it impove it? ............YES

It was a little heavy on the cinnamon, so next time I'll halve the quantity. i took the cinnamon and bay leaves out before adding the butter and sugar etc.  Then i also added 2 tsps of home made garam masala.

We all tasted it at the shop and agreed that apart from the cinnamon being a little too heavy, it was a big improvement on an already very nice dish.

I'll let you know how the next one turns out.

Quote from: Aussie Mick on March 12, 2013, 03:26 PM
OK folks

I made up a new batch of this yesterday. I added more coriander powder than cumin, and I also added about 10 Indian bay leaves and 8 good sized sticks of cassia bark. (Each piece was about 4 -5 inches in length)

Didi it impove it? ............YES

It was a little heavy on the cinnamon, so next time I'll halve the quantity. i took the cinnamon and bay leaves out before adding the butter and sugar etc.  Then i also added 2 tsps of home made garam masala.

We all tasted it at the shop and agreed that apart from the cinnamon being a little too heavy, it was a big improvement on an already very nice dish.

I'll let you know how the next one turns out.

Always more coriander powder Mick like i said before the cinnamon i would half - with too much cinnamon it makes the dish taste a little like its got washing up liquid in if you get what i mean. Dont forget to trickle melted butter over the top it makes a massive difference in presentation - and a few toasted sliced almonds to really top it off

best, Rich