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Author Topic: chicken tikka masala  (Read 21404 times)

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Offline ghanna

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Re: chicken tikka masala
« Reply #30 on: April 16, 2005, 05:38 PM »
Hi ,All
I tried it with the UHT cream
No i don't like it
It is better with the evaporated milk.
Thanks
ghanna
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Offline DARTHPHALL

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Re: chicken tikka masala
« Reply #31 on: April 16, 2005, 05:41 PM »
Ive used double cream ,mmmmm very nice. :P :P :P
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Offline ghanna

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Re: chicken tikka masala
« Reply #32 on: April 16, 2005, 05:45 PM »
Hi, Darthphall
Yes i some times use it.
Please try the evaporated milk tins , this is what they use .
Thanks
ghanna
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Offline ghanna

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Re: chicken tikka masala
« Reply #33 on: April 17, 2005, 10:52 AM »
Hi ,All
When i cook it ,the colour is not that red.
If you want the same colour as the one that you buy.
Please use 0.25teaspoon yellow colour + 0.25 teaspoon red colour.
It will not affect the taste, my self i don't use the coloring.
Thanks
ghanna
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Offline ghanna

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Re: chicken tikka masala
« Reply #34 on: April 17, 2005, 06:06 PM »
Hi, ALL
Please see my other  thread   ( i spoke to my restaurant owner ).
I typed the recipe  For ( chicken tikka masala  )  spice blend and marinade there.
It is from a top chef and i took his permission to type it her in this site.
Thanks
ghanna
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Offline ghanna

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Re: chicken tikka masala
« Reply #35 on: April 18, 2005, 09:14 PM »
Hi, All
Can some one advice us about what is the difference between chicken tikka and chicken tandoor ?
Thanks
ghanna
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Offline Curry King

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Re: chicken tikka masala
« Reply #36 on: April 19, 2005, 07:58 AM »
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Offline ghanna

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Re: chicken tikka masala
« Reply #37 on: April 19, 2005, 03:24 PM »
Hi ,All
Blondie described it very clearly in the other link.
I will write  it her again
Chicken tandoori ................Bone In
Chicken tikka .....................Bone  Out
Thanks
ghanna
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Offline cuzzahead

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Re: chicken tikka masala
« Reply #38 on: May 22, 2005, 09:32 PM »
a good tip an indian chef taught me is to use tomato soup it works a treat, oh it has to be heinz
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Offline Blondie

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Re: chicken tikka masala
« Reply #39 on: June 11, 2005, 08:30 AM »
Hi all,

I have read in many places on this forum that the creamier dishes are easier to recreate than the spicier ones, but I can not find a recipe for a korma or chicken tikka masalla that looks like it is a restaurant clone. They look wonderfull recipes but have far too many ingredients or ingredients I don't believe are used in the standard BIR.

Please help,

Blondie
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