Topic: Chicken Tikka Masala

[Alchemist]

I've made this a few times now and happy I can achieve a 8-9/10 each time and the family all really like it!

I use Julian Voigts recipe for the chicken tikka maranade and then my own masala recipe using parts from Julian's recipe and technique and parts from The Curry Guys recipe.



Tastes really good, and hopefully even better tomorrow after a night to mature in the fridge.

[Peripatetic Phil]

Looks good.  Not something I would order for myself, but certainly looks authentic.
** Phil.

[Alchemist]

Looks good.  Not something I would order for myself, but certainly looks authentic.
** Phil.

Thanks Phil.  Yes, I wouldn't order if eating out, but you gotta keep the family happy and they all happily eat this one without any moaning

[h4ppy-chris]

I've made this a few times now and happy I can achieve a 8-9/10 each time and the family all really like it!

I use Julian Voigts recipe for the chicken tikka maranade and then my own masala recipe using parts from Julian's recipe and technique and parts from The Curry Guys recipe.



Tastes really good, and hopefully even better tomorrow after a night to mature in the fridge.

That does look like it has just been poured out of a TA carton, well done that man.

[Geezah]

Looks great.
Care to share the exact recipe's?

[Alchemist]

Looks great.
Care to share the exact recipe's?

Sure.  Although this may upset the purists I cook this as one for four people, still seems to give bags of flavour.  Will try a double portion sometime to see if that improves it to a 10/10!

For four people:

800ml base gravy (I use Kris Dhillons gravy from Curry Secrets)
4 tablespoons of Garlic/ginger paste
2 tablespoons of tomato paste mixed with a little water
1 tablespoon of coriander powder
1 tablespoon of cumin powder
1 tablespoon of fenugreek leaves
1 teaspoon of turmeric
1 tablespoon of curry powder mix, use your favourite
Chilli powder to taste, I just use 1 teaspoon
Jaggery or sugar to taste (I use 1 tablespoon)
Salt to taste, I use a tablespoon
Pinch of garam Masala powder
Juice of a lemon
150ml of single cream
1 tablespoon of butter
Enough chicken tikka for four people, I make this using Julian Voigt's recipe on YouTube.
1 tablespoon of coconut flour
2 tablespoons of veg oil
1/2 teaspoon of red food dye powder mixed with a little water

Method

Heat the pan to very hot
Add oil and heat to hot
Add garlic and ginger paste and fry until it stops sizzling
Add tomato paste mix and cook for about one minute
Add all the spices and except the garam Marsala along with the Jaggery/sugar and cook for one minute, adding a little base gravy if needed to loosen it up
Add the chicken and coat and cook for 1 minute
Add 150ml of gravy, which has been preheated, and cook down until it reduces
Keep adding 150ml of gravy and cooking down until all gravy has been used.
Stir in coconut powder thoroughly
Cook until you get a consistency that is slightly thicker than what you want
Reduced heat a little
Add the cream and food dye and mix through
Add lemon juice and cook for another minute
Add butter one tablespoon at a time and mix in
Sprinkle with garam Marsala to taste

Hope I haven't missed anything!

[Alchemist]

Here's me making a double portion, so half quantities approx of the above recipe
www.youtube.com/watch?v=3GUJVkEQ2s8

[h4ppy-chris]

Nice work Paul, good to see someone videoing there work.