Topic: Meat Tikka Madras

[SoberRat]

Made this today. Used beef which was in the marinade for 48 hours which gave it plenty of flavour. The tikka was cooked in the oven at full for 6 minutes and then under the grill at full and really close for 8 minutes. It came out nice and tender and not too chewy.
Madras ingredients as follows;

2 Tbs seasoned oil
300ml base gravy (warmed)
1 tsp garlic/ginger paste
1 Tbs Tomato puree with a touch of Tandoori Masala (diluted)
good pinch methi leaves
3 tsp mix powder
2 tsp chilli powder
1/4 tsp cumin powder
1/4 Tandoori masala
1/8 tsp ground black pepper
1/8 tsp elaichi powder 
8 pieces meat tikka
pinch of salt
a few dashes of lime juice
3 tsp of juice from chicken tikka
dash of Worcester sauce
handful of fresh coriander

Heat the oil and add the g/g paste, cook out then add tomato puree and methi leaves. Cook these out a bit then add all the ground spices (not the salt) and allow them to sizzle for about 30 seconds. Add 1 ladle (150ml) of base and cook for about 1 minute then add the meat. Mix well and then add lime juice and a good pinch of salt and mix.
Increase heat and wait for the oil to separate. Add half the coriander and mix then add the second ladle (150ml) of base and stir well. Add the tikka juice and Worcester sauce and cook until the desired consistency is reached adding the remaining corinder towards the end.

The curry wasn't very hot and may not be as hot as some have a madras but for me it was 'fairly hot'. Using beef did make the taste different to using chicken which is what I was looking to do.
I hope someone finds this useful. Here is a picture.                                   

[Naga]

I might have missed something, I admit, but what marinade?

[Madrasandy]

Is there a particular reason for tandoori masala added to both the curry and the tomato puree?

[SoberRat]

 Naga, sorry I didn't make that particularly clear. I used a fairly standard tikka marinade based on Pataks pastes.

1tbs kashmiri masala paste
1tbs tandoori paste
1tbs tikka paste
8 tbs natural yogurt
1tbs g/g paste
1tbs mustard oil
1tbs methi leaves
1 1/2 tsp Coleman's garden mint
1/2 tsp garam masala
1/2 tsp tandoori masala
Juice of 1 lime plus a bit of zest

Mix all the ingredients well

Madrasandy, there is no particular reason why I use tandoori masala twice other than I always mix a bit in to my tomato paste when I make a batch up. Not my idea, got it from c2go video.

[Naga]

Thanks for adding the marinade. I don't really make beef curries, so I'll have bash at this sometime very soon.

Just one more question: in the ingredients list, should the 3rd last line read "3 tsp of juice from beef tikka" rather than "chicken"?

[SoberRat]

No, it is from chicken that I made the day before using the same marinade. The beef didn't have much in the way of juice but the chicken does. I used to just soak it up with a slice of bread but now I keep it and add to my curries for a bit of extra flavour. I'm the same as you in that I don't make many beef curries and I just thought I'd give it a go. I rather enjoyed it! I might use the recipe for the tikka as a starter for my next curry night.