Topic: Chicken Tikka Masala

[joshallen2k]

976bar - wherever the recipe came from, I'm not sure its going to hit the mark for me personally.

At a first glance, it doesn't appear it will be sweet enough, and there is no coconut - which has been part of any CTM I've ever had. I don't see where a "tandoori" flavour would come from anyway, unless that the mace and cardamom powder (I'm not familiar with using those in BIR unless part of a mix).

To be honest that looks very very close to a few butter chicken recipes I've tried over the years, some of them excellent, before I discovered cooking with base.

[PaulP]

Also, where is the tikka part of this recipe? - it just says chicken.

[JerryM]

What an earth is a "bahar" please Jerry?

"Garlic Chili Bahar (chicken or lamb) A very hot dish, extensively prepared with fresh garlic and chillies in a lingerring piquant sauce".

it's not that hot top end of madras. it's like a cross between a jalfrezi and a madras. u can't see much/any green chilli but that's what gives the heat. the piquant bit is what makes it but i can't fathom what makes it different to a madras ie how u get the "piquant".

chriswg,

please post your madras recipe if u get chance or at least point out any differences to what's on the site already. i need to wait till the boss goes on hols.

[JerryM]

I think I should remove myself from this site.

976bar,

u're a VIP in my book - stick with us and let other's carry humps if they so wish.

[976bar]

Thanks JerryM

[emin-j]

Sorry George, and sorry to everyone for revealing the originators details, but I was so impressed with this recipe that I wanted to share it with everyone. It didn't occur to me that the originator would not have wanted this......

I now feel ashamed as I did not want in anyway to reveal anyones identity. I think I should remove myself from this site.

All's good  :

[JerryM]

in terms of personal effort i would be interested in what dishes other people intend/are working

maybe CTM given the topic title should be the focus. josh feels there's room for improvement and it should be of interest to most given it's popularity.

i'm referring to the masala part as tikka is dealt with more than adequately elsewhere. also given CK's is already very close this should be an easy one to crack (i don't believe it for a minute - nothing BIR is simple else we would not be here).

[joshallen2k]

this should be an easy one to crack

I really don't think so Jerry. There doesn't even seem to be consensus on a general method yet.

- CK's follows the more standard curry method, with no yogurt or Pataks
- Others use Pataks
- Some use coconut block, others coconut powder
- Some use Pataks and yorgurt (like the Youtube video)

I'd like it if the were a few "CTM-friendly" members who would like to give the Youtube CTM a go. To me its very close (95%). I'd like to see opinions on how YOU think it stacks up to CK's excellent recipe.

-- Josh

[Curry Barking Mad]

this should be an easy one to crack

I really don't think so Jerry. There doesn't even seem to be consensus on a general method yet.

- CK's follows the more standard curry method, with no yogurt or Pataks
- Others use Pataks
- Some use coconut block, others coconut powder
- Some use Pataks and yorgurt (like the Youtube video)

I'd like it if the were a few "CTM-friendly" members who would like to give the Youtube CTM a go. To me its very close (95%). I'd like to see opinions on how YOU think it stacks up to CK's excellent recipe.

-- Josh

Hi Josh,
I have tried the youtube one, I feel its the best I've tasted other than one or two restaurants, and I've had a few CTMs in my time,
I haven't yet tried CKs CTM but it will have to be good to beat that one, I'll try CKs soon,
Bob

[976bar]

976bar - wherever the recipe came from, I'm not sure its going to hit the mark for me personally.

At a first glance, it doesn't appear it will be sweet enough, and there is no coconut - which has been part of any CTM I've ever had. I don't see where a "tandoori" flavour would come from anyway, unless that the mace and cardamom powder (I'm not familiar with using those in BIR unless part of a mix).

To be honest that looks very very close to a few butter chicken recipes I've tried over the years, some of them excellent, before I discovered cooking with base.

I didn't use just chicken breast. I actually had some turkey breast meat last week and made that into "Turkey Tikka" with this recipe.

Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste 
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water

Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins

That recipe which I got off of here and have stuck with this as it is really tasty.

So I added that to the Masala. I've since made another batch of the CTM, this time with both Almond powder and coconut, (both desicated and creamed block). I also added some natural Palm sugar which I prefer to that processed crap, and it tastes pretty much like the one I get from the local TA, if not better.....