chicken tikka masala

[ghanna]

Hi ,All
I tried it with the UHT cream
No i don't like it
It is better with the evaporated milk.
Thanks
ghanna

[DARTHPHALL]

Ive used double cream ,mmmmm very nice.

[ghanna]

Hi, Darthphall
Yes i some times use it.
Please try the evaporated milk tins , this is what they use .
Thanks
ghanna

[ghanna]

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

[ghanna]

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

[ghanna]

Hi, All
Can some one advice us about what is the difference between chicken tikka and chicken tandoor ?
Thanks
ghanna

[Curry King]

http://www.eatanddrink.co.uk/menu/indian/t_items.asp

[ghanna]

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

[cuzzahead]

a good tip an indian chef taught me is to use tomato soup it works a treat, oh it has to be heinz

[Blondie]

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