Topic: Interesting taste from our local curry shop

[Peripatetic Phil]

The only reason i tasted it, is because i havent been to that particular place in a while, and i've quit smoking so my taste buds are back.  I also suspect they may have accidently put too much in.  I could taste it in my tikka masala, and it was even more evident in my girlfriends butter chicken.

I think that nails it.  Butter chicken ("Chicken makhani") is the authentic dish from which Chicken Tikka Masala was derived.  I very much doubt if you would have detected any in (say) a Chicken Madras or Vindaloo.

** Phil.

[Garp]

Have never tried it in a curry, but have heard of it in the dishes mentioned previously.

Personally, I prefer Heinz to Campbells 

[Madrasandy]

I have made a Tikka Masala using Tom soup, recipe was from here somewhere, I dont like the stuff personally, but my step daughter whom I made it for loved it. To be honest it tasted pretty good compared to take away ones that my stepdaughter hadnt finished and I then sampled

[livo]

Myth about the tomato soup:

http://news.bbc.co.uk/2/hi/uk_news/scotland/glasgow_and_west/8161812.stm

I'm trying to get my head around The Honourable Mr Mohammad McSarwar speaking to the Parliament in a heavy Glaswegian accent or singing Campbeltown Loch I wish ye were Whiskey.

[emin-j]

This might interest you -

http://www.curry-recipes.co.uk/curry/index.php/topic,3784.0.html

[macferret]

I hate chicken tikka masala myself, but when I am cooking it I know I when have got it right because it tastes of tomato soup. Cream, sugar, tomato paste, salt - it's not surprising really.  I have never seen evidence of soup being added in restaurant kitchens, but a lot of chefs use tomato ketchup. It's only human to seek out cheap short-cuts I suppose.
Other tinned goods I have seen used frequently are mushrooms, potatoes and spinach.  Frozen cauliflower is also used - I have seen it being dumped straight from the freezer into the deep fryer, and it looked surprisingly OK.
We have occasionally used tinned browned onions to speed up gravy making. I can't detect any difference in the finished product.

[noble ox]

Cream of tomato soup is used in a lot of Birs but not all of course
A chefspoon in a vindy at the end makes a change from ketchup which is quite commonly used, try it for a pleasant surprise

[Stephen Lindsay]

As well as CTM I've used tomato soup in a Chasni.

[macferret]

I might try that Noble Ox - I find myself adding brown sugar to vindaloo to offset the vinegar and tamarind I use, but tomato soup is already a bit sweet & sour and emulsified and it might bring the whole thing together.  I'd have to freeze the stuff in ice cube trays though because no-one here can stand it. Loved it when I was a kid though
Cheers,
Tim