Topic: Chewy's Chicken Tikka Masala - CTM

[chewytikka]

Thanks for the feedback and acknowledgement lads.
Glad you tried it.

Never heard of a brown CTM Jerry, but love the way you dig into things.
A recipe is just a guide, a cook makes it all happen.

The Almond/Red masala paste mix is always greater than the Red masala sauce.
You might remember this restaurant vid I posted back in 2011
http://www.southtyneside.com/sizzler/ctm.html
This is where my recipe originated.

Curry On
cheers Chewy

[JerryM]

Chewytikka,

many thanks for video link. will watch.

i'd probably missed it 1st time around as i'd never considered making the red CTM version. i've got to quite like.

the "brown" version is really the wrong word but i can't think of a better description. it's more like a korma colour than brown.

the manager at the restaurant says the red version is, "without onion". i was/am very dubious but the manager does say those words to the chef when he's calling out the order. the red version certainly does not have onion (i take it as service onion). i'd not really thought the brown version had onion though.

for info in making the "almond paste" for the brown version the differences to me being addition of: onion, golden syrup, methi, tin toms, mint, tandoori pwdr, fresh coriander, tamarind. much being based on the Zaal/Fleet5 info.

ps for info i've succumbed to red food colour (which i've previously never bought). tried making the dish without and it just does not sit right.

best wishes

[natterjak]

Hi Jerry, could it be the brown version "with onion" uses an onion based cooked masala paste like the Zaal recipe, where the red version "without onion" uses a red uncooked masala like chewy's version, maybe with some extra yoghurt, cream, almond or coconut powder to mellow it out?

[JerryM]

natterjak,

i feel you must be right. i'm going to have to ask out of curiosity. it would mean they would have to make 2 pastes which seems like getting to much off BIR track or principle.

ps the base in Chewy's BIR video is the greenest i've seen. i only say because i guess it must come from fresh coriander leaf. the recipe does not add this at all. on the side by side with the TA and my make i could not be sure but felt fresh coriander could be in the TA dish. one to try over a few makes.

[Micky Tikka]

I had a little curry day yesterday
and I always do a CTM for the laddies 
I have wanted to try this version for a while
and it didn't disappoint
Thanks Chewy for nailing this one and your chef mates for sharing 

[chewytikka]

Thanks MT
Glad you tried it and got the thumbs up.  ;D Nice one.
Last week I used St. Ivel Utterly Butterly - instead of ghee, made a very good paste.

Hi Jerry
Green Garabi, NO - mate
Your going down the wrong path with the colour of stuff.

I did the video grab and the base isn

[Onions]

Great vid Mr CT. At the very beginning, was that The Fall on in the background?

[Micky Tikka]

I used Clover only because it did have butter milk written on it
but i did buy anchor spread first
before investigating  :

[JerryM]

chewytikka,

many thanks on the colour. well pleased for good friend m.t

for info i use veg ghee.

also have compared TA a few times but not re made yet. i think a tad methi is in the TA being the only difference. the mix powder "curry" taste is a defo too (i had wrongly thought tandoori powder might be used somehow but no).

[Korma Chameleon]

Just did this. All went well, I ended up with 4 portions of paste and 4 portions of sauce, each one for one standard portion of base sauce and about 500g chicken tikka.

I can't say I'm keen on this type of curry though. I'm more into Bhoona, Rogan Josh, etc, and this is very much like Korma. Korma's sause is essentially base sauce with some cream added, while the sweetness in CTM comes from almond powder and sugar. For me these aren't really curry's.

Anyway, it's OK if you prefer sweet curry. Won't be a permanent fixture on my shortlist.