Topic: CA's Chicken Tikka Masala (Illustrated!)

[Dragon]

lemon juice is used in most curry dishes and i do agree with cory ander lemon juice does bring out the taste in the dishes i even use it in my restaurant chicken korma. you only have to use a small amount to enhance the taste. ;D

[spicysarsy]

  I always add lemon juice to the chicken whenever I cook Tikka or Tandoori, as you say Dragon it enhances the taste, and assists the marination process too.

[Dragon]

i am cooking this tonight along with chicken madras
will post the results tmos. been preping at my restaurant for the curries tonight inbetween cooking all the meals at the restaurant ;D

[Dragon]

recipe spot on from the marinade to the finished curry it was an outstanding recipe

thanx :

[spicysarsy]

 ;D ;D Well done Dragon, keep it going.

[Cory Ander]

Hi Dragon,

Thanks for trying this and providing some feedback....all feedback (constructively good or constructively bad) is most welcome! 

....glad you liked it Dragon! 

[laynebritton]

Well Done Cory
Your CTM looks look's the real deal lovelly let's be honest You have put alot of work into this thread with great photo's and YES that awsome table cloth ......well done buddy 
Layne

[George]

Madhur Jaffrey uses lemon juice in her Murgh Makhani recipe (first book, linked to her 1980s BBC TV series). It was the first Indian recipe I ever made (years ago) which had me think "wow!".

I see CTM, Makhani and butter chicken as all closely related, so I'm not surprised to see lemon juice. I have, however, added lemon juice to some dishes and it variously improves/ alters/ruins them so perhaps it's worth adding lemon juice towards the end for a clear before and after assessment. As CA says, they'll likely already be some lemon juice coming in from the tikka marinade.

I did chemistry at school and this included some 'quantitative analsis', like working out how many carbon atoms were in your test tube, or something like that. I forget, but it would be handy to know about quantitative analysis as applied to food elements. Like some labs could tell you if a food sample contained any trace of cyanide, salmonella, Sudan1 dye or whatever. I wish I knew how to take a sample of CTM from my local BIR and analysis it to confirm conclusively if it included and how much - lemon, garlic, MSG and and other key ingredients which I wanted to check for.

Regards
George

[deeboi]

Hi cory ander, I made this Tikka Masala and it was the best i've ever tasted.
Just wondering out of interest, which base did/do you use to make this.

cheerz,
deeboi.

[Cory Ander]

Hi Deeboi,

Glad it worked out to your liking! 

I usually use my own base.  Otherwise, any decent base (but lightly spiced and with no, or minimal, chilli) will suffice. 

I've also used Ifindforu's and Darth's, in the past, with good results. 

Regards,