Topic: CTM (blades "better than BIR" and c2g korma + taz base)

[goncalo]

Some purists may not call this a CTM and they may be right. I think it tasted pretty much like any of the CTMs I ever got in UK (which weren't a lot. After sweetening my buds with a korma or CTM, I'd go for up to a month on a spice-spree only to have another sweet one and repeat the cycle.)

In fairness, this is the curry that made the most proud. The whole family had ome, and I only pity that I didn't make enough quantity for everyone to repeat again. I shall thank everyone making this possible and axel's last minute tip to use onions as an alternative to skewers, which I may continue to use (though it does take a lot of work...

Onion wraps


Tikka Marinated and wrap in onions before going into the oven


10 min into the oven


Just after 25mins


Done


Close-up: After drying in the oven


Cooking in the almond and coconut sauce


Delicious!


Thanks everyone answering all my newbie questions, allowing me to learn the craft better and to enjoy great BIR-like meals. I only hope my technique improves and my spicy foods become as good as the sweet ones

[Kashmiri Bob]

Looking very nice gagomes.  Like the onion wraps too.  Will give that a go.

Rob 

[h4ppy-chris]

Your getting there gagomes keep going 

[Malc.]

Hi Gagomes

I admire your patience in wrapping the chicken in the onions but can I just say that I meant for you to slice the onions and separate them into rings, then place the chicken on top of the onions. This allows the heat to circulate around the chicken. If your oven reaches high temperatures  (mine reaches 250c) it will not take long for the chicken to cook. The sizes you appear to have in your pictures should only take 12-15mins. If you intend to add to a CTM then you could cook the chicken slightly under, before adding to your masala sauce and cooking on till done.

I'm glad it worked out for you though. Half the fun is playing around and trying new things, recipes, techniques etc. They don't always work out but its all part of the fun and you'll find you'll pick up things you can incorporate in to your own dishes.

[goncalo]

Hi Gagomes

I admire your patience in wrapping the chicken in the onions but can I just say that I meant for you to slice the onions and separate them into rings, then place the chicken on top of the onions. This allows the heat to circulate around the chicken. If your oven reaches high temperatures  (mine reaches 250c) it will not take long for the chicken to cook. The sizes you appear to have in your pictures should only take 12-15mins. If you intend to add to a CTM then you could cook the chicken slightly under, before adding to your masala sauce and cooking on till done.

I'm glad it worked out for you though. Half the fun is playing around and trying new things, recipes, techniques etc. They don't always work out but its all part of the fun and you'll find you'll pick up things you can incorporate in to your own dishes.

Thanks Axe, I thought I misunderstood your onion tip, but I thought this would possibly work too and I must say, this way you also get 'onion tikka'  which you can serve as 'side salad' or pickle... :-))

I agree. A lot of the fun is in the experimentation and finding out what works and what doesn't.