Topic: Chicken Tikka Masala "Brown Sauce" Version

[JerryM]

the CTM's on the site i believe are all "tandoori masala" based which produces a "red" version of the CTM dish. in restaurants/TA this version is also coconut based.

there is a "brown" version which is not as common. i believe it contains almond and no coconut. there is also a dominant herb that can be seen as chopped pieces in the sauce (not coriander).

the spice mix is essential the complete opposite to tandoori paste. it's probably more towards a bhuna without onion but it?s difficult to judge as the dish clearly includes evaporated milk.

any thoughts on the recipe, spice mix or ingredients - much appreciated.

Original post prompting request for help http://www.curry-recipes.co.uk/curry/index.php?topic=2711.msg24546#msg24546

[parker21]

hi jerry have you tried making the marinade without the food colouring it comes out a pale creamy orange, there is a recipe for tandoori/tikka in bruces curryhse cookery. cook the curry in the same way you normal would but using some of the marinade with your base sauce, worth a try?

regards
gary

[joshallen2k]

Sorta sounds more like a Korma.

I've never come across this Brown CTM. I've made CTM before with no colouring, and its ended up brown"ish", but Jerry, you seem to describe a different dish altogether.

That said, I used to frequent a BIR that did a "Chicken Tikka Korma" which was absolutely delicious and quite unique.

-- Josh

[JerryM]

it is very much based on korma but a sort of curry version of it. i've only made korma once (ronnoc's) and it was very good and reminded me of the Brown CTM - the almond taste is clearly an ingredient.

i'll have to think how i can't do gary's thought - i don't use colouring as the Leena Tandoori Masala that i use in CTM has all the colour you need (for a red CTM).

it's the herb that's always really had me foxed - i should have asked what it was (hindsight). methi is the nearest i think i've come to it but recollection was that it is sweeter.