Julian's second book

[Peripatetic Phil]

Is it not documented in the first book in the series ?
** Phil.

[Achille17]

Is it not documented in the first book in the series ?

No. The recipe indicates to use the Tikka Masala Sauce from the first book or Adey's Tikka Masala Sauce.

[Peripatetic Phil]

OK, best wait for Adey to respond, then.
** Phil.

[Kashmiri Bob]

Had chance for a good peruse through the book and overall I'm impressed.  Lots of ideas and lots to think about.  Good value.

Rob 

[Adeypayne]

Hi All, sorry for late reply.
Massala sauce:

use same method for Korma sauce in book 2 but with the additon of:

Makes 2 litres Approx

1 apple chopped
1 banana
1/2 fresh pineapple
1 tblsp raisins and sultanas
1 can princes fruit cocktail
2 tsp mint sauce
300g unsalted almonds ( roasted if poss if not roast in a dry pan on high heat for 1 minute.
1 fresh mango
1 tblsp kashmiri massala paste
2 tblsp mix powder
1 can peaches
1 heaped tblsp g/g paste
extra 500g almond powder
2 drops french almond extract
red/orange colour (optional)
1 tblsp pure butter ghee
1 tsp salt
2 tblsp mango chutney (pataks)
Handful fresh chopped coriander
500ml fresh double cream not uht!!!

add to pan with Korma ingredients and boil for 2 hours!!

enjoy 

Blend thoroughly and then add extra equal quantities of castor sugar, coconut flour and almond powder to thicken to a mashed potato consistency.
you can now devide into equal portins and freeze or will keep fresh in fridge for 3 days.
water as required

[Adeypayne]

Hi curry fans,

I feel i may have rushed my last post as i was very busy, so i will try to explain things better
I have seen so many BIR chefs cut corners to save money on this dish!! Simply by making a Korma Red and adding mix powder and some tikka!
This is by far our biggest seller at Curried away, and without being arrogant, been told by a lot of customers old and new, that it is the best they have ever tasted! Try it for yourselves. i'll let you decide
The above recipe is for masalla sauce, NOT tikka marinade. 2 totally different things. Like the Korma sauce in the book, you literally add 2 chefs spoons of the ready made sauce into a pan with your chicken tikka or whatever you are using, base gravy and cream, then just some extra coconut flour to thicken it if required DONE, Tikka Massala in under 4 minutes

http://www.curry2go-online.com/my-ebook-the-secret-part-2.html

[Invisible Mike]

Hi Adey

Wow! I've never seen a recipe quite like that massala sauce before. Is that entirely your own recipe or is that something based on what you've learnt from other chefs?

Cheers

Mike

[jb]

Hi Adey,thanks for the recipe and the contributions to the forum,hope they continue.Looks a very complex massla sauce,although to me that's not a bad thing.I'm always disappointed when a massla sauce recipe is just your usual Patak's paste combined with yogurt and food colouring.It reminded me of the recipe from the Little India Restaurant that was posted by CBM.I'm sure that had some tinned fruit or something similar and proved to be a bit controversial at the time.

A couple of questions if I may.Definitely no tandoori or tikka paste in the recipe? You say add to pan with korma ingredients(from your book) but the korma recipe already has raisins/sultanas as well as ghee and g/g paste...so are you saying add more??

[Adeypayne]

Hi Adey,thanks for the recipe and the contributions to the forum,hope they continue.Looks a very complex massla sauce,although to me that's not a bad thing.I'm always disappointed when a massla sauce recipe is just your usual Patak's paste combined with yogurt and food colouring.It reminded me of the recipe from the Little India Restaurant that was posted by CBM.I'm sure that had some tinned fruit or something similar and proved to be a bit controversial at the time.

A couple of questions if I may.Definitely no tandoori or tikka paste in the recipe? You say add to pan with korma ingredients(from your book) but the korma recipe already has raisins/sultanas as well as ghee and g/g paste...so are you saying add more??

mushroom Mike, jb, recipe was shown to me by my chef plus a few others, with a few slight changes.
With so many BIR eateries popping up on top of what we already have, my chef made a valid point, that to survive, you need to be better than your competitors! How true, i.E we have hundreds of Mcdonalds, but you know, any 1 you go to , you get the same thing! Not so true with BIR. After using this recipe since we opened in 2012, we sell more and more each week, with rave reviews
As regards the tikka/ tandoori paste, NO! Its already in the marinade, too much will kill the dish.
And yes, add more as i stated, you are using the korma sauce as a foundation for the massala sauce
Hope this helps, and remember, this is just MY personal approach, based on Sales and customer feedback, so please feel free to try the other recipes on the site.
Regards, A