Topic: Chicken tikka massala recipe...HELP please :/

[LouP]

Hi Guys,
Can someone please post a link to a good tikka massala recipe . I have been going roud in circles and I need to get cooking,

Thank you 

[Peripatetic Phil]

... a good tikka massala recipe ...

That's an oxymoron, Lou

[LouP]

lol I know. The kids want it :/

[LouP]

I have gone with CA's without the "optionals" as a test curry. Will see what the kids say tonight

[chewytikka]

Hi Loup
Try my version and the kids will love you even more.

You need to do a bit of prep work for this one though  ;D

CTM is at its best, with freshly cooked Chicken Tikka.
http://www.curry-recipes.co.uk/curry/index.php/topic,8714.msg77625.html#msg77625
My Red Masala Paste recipe
http://www.curry-recipes.co.uk/curry/index.php/topic,12298.msg102100.html#msg102100
My Red Masala Sauce recipe
http://www.curry-recipes.co.uk/curry/index.php/topic,12298.msg105955.html#msg105955

http://youtu.be/7iYUE2h96sE

cheers Chewy

[Geezah]

This is the recipe I have used for a long time and it always gets a good reception. It's a mix of 2 different recipes posted here.

Authentic BIR Chicken Tikka Masala

The Tikka Marinade

600g Chicken  - 4 or 5 breasts
2 hpd tbl Pataks tandoori or Tikka curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste / granules
1 tsp ginger paste / powder
2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1 lvl tbl methi
1 lvl tsp salt
2 tbl veg oil
2 tbl water

Cut chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.

Next; after marinating, pre heat oven to highest heat and  skewer the chicken onto skewers or place on a baking tray at the top of the a pre-heated oven. 
turn down to 180 and cook for about 25 minutes, making sure the chicken is cooked thoroughly (break the biggest bit in half to see if it is white all the way through.)


The Base Sauce

2 heaped tablespoons of ghee or oil of your choice (I use vegetable oil).

1 KG of onions of your choice

75g of fresh garlic

75g of fresh ginger

1 tin of tomatoes (pureed)

2 level teaspoons of turmeric

2 level teaspoons of paprika

1 level teaspoon of coriander

1 level teaspoon of cumin

1 teaspoon of tomato puree

1 level teaspoon of salt

2 pints of water (1.4 litres)

Method

Roughly chop the onions and add to a large pan.  Liquidise the ginger and garlic in a blender with a little water and add to the onions with the remainder of the water.
Bring to the boil with lid off (important, to prevent the stewed onion taste) and simmer for 45 minutes (lid off) or until the onions are extremely soft.

Leave to cool ten liquidise very thoroughly.


Next; mix the 4 spices with a little water to make a paste.

Put ghee or oil in a pan on a medium heat, add the spice paste and cook for 30 seconds, no longer or they will easily burn!

Now add the tin of liquidised tomatoes, tomato puree and the salt to the spices in the pan and cook for a further 5 minutes.

Add this to the onion garlic and ginger mixture, bring back to the boil and simmer for 20 minutes.  Remember keep the pan lid off and stir to stop sticking to the bottom of the pan. 
Because the water content will be reduced, you can add water after the 20 minute simmering period.  This can now e frozen in 1 pint batches for future use

Tadah , one perfect base sauce!


Tikka Masala sauce for 4 servings

2 tablespoons of butter ghee or oil of your choice

1 pint of base sauce

50g block of creamed coconut

1 tablespoons of ground almonds

1 tablespoon of tomato ketchup

200ml of Heinz cream of tomato soup

1 level teaspoon of salt

1 level teaspoon of paprika

1 level teaspoon of mild chilli powder

1 level teaspoon garam masala

1/2 teaspoon of cumin

1/2 teaspoon of red powdered food colouring (optional)

1 table spoon of dried fenugreek leaves

Method;


Heat the ghee or oil in a pan until very hot.  Slowly add the base sauce, it will spatter at first so be careful.

Bring to boil and add the salt, paprika, chlli and food colouring, cooking for around 10 minutes until the sauce starts to thicken.

Add the remaining ingredients and simmer for 2 minutes, then add the pre-cooked chicken tikka pieces, simmer for a further 2 minutes and your done.

Sprinkle with fresh coriander to serve.


Enjoy.

[LouP]

Thank you   ;D

[Stephen Lindsay]

Tikka Masala Sauce with Taz Base

Ingredients:

300ml Taz base gravy
1 tsp BE spice mixture