Topic: Chicken Tikka Masala

[976bar]

I've been watching all the posts on this site for some time now, and it seems that everyone concentrates on a base sauce of some description and a "Madras" style main course, which it looks like has been perfected now I'm going to try mine later after having made the SMS base this morning.

However, there are many many other styles of BIR Curries to be had out there, and one of the most popular, (probably the most popular dish to be sold) is the Chicken Tikka Masala.

Now while being very mild in comparison to a lot of the "blow your head off chilli freak" recipes we get on here, I have noticed under the CTM section to be many recipes/variants.... and to be honest, I am quite confused as to which one to choose from.....

Can I suggest that now we have perfected the base sauce and the dream Madras, that we now all concentrate our efforts on all the other wonderful BIR curries to be had?

Chicken Tikka Masala is one of them, but what about the Korma? The Dhansak? The Dupiaza amongst others......

It will be quite interesting to see everyones input as they are challenged to come up with the best of the best on these dishes

[Cory Ander]

Can I suggest that now we have perfected the base sauce and the dream Madras

Pray, 976bar, what are these "perfected base sauce" and "dream madras"?

Granted, many bases here (which are much of a muchness) are capable of producing passable BIR curries (and no more). 

There are, to my mind, no "perfected base sauces" nor "dream madrases"....unless your expectations are very low or your local BIRs are very crap!

Chicken Tikka Masala is one of them, but what about the Korma? The Dhansak? The Dupiaza amongst others......

I agree there are numerous typical BIR curries, other than madras, and there are recipes posted on this forum for all the dishes that you mention.  However, to my mind, none, including any madras recipe, so far come up to (certainly my) BIR expectations.

[976bar]

Hi CA,

Many thanks for your input. recently I said on here that I was more happy with the "Traditional method" of Indian cooking and have produced far better results for this than any other BIR recipe I have tried on here, and to be honest, I was about to give up on the BIR method.....

However, this morning, I did produce a batch of the SMS base gravy for the very first time, and it does taste good even on its own. I've yet later today to try a madras from this recipe, there is a madras sauce that has been posted on here based on this "base gravy" which I am going to follow and will see how it turns out. I'll let you know. One of the things I noticed immediately from this Madras recipe was the use of lemon juice, which I have always added and have always tasted in my BIR madras, so we'll see as I will be adding it

However, it would be good for all the members to try the different dishes on a typical BIR menu and to see what results everyone comes up with.....

Happy cooking all

[Cory Ander]

However, this morning, I did produce a batch of the SMS base gravy for the very first time, and it does taste good even on its own

Are you saying that this SnS base is the "perfected base sauce" then?  If so, I strongly disagree.

You can't really just taste the base (i.e. "sauce") without trying a main dish made from it and come to any particularly sensible conclusion about it's merits.

I agree that, otherwise, this base (alone) makes an excellent base for tomato soup.  It can also produce very nice (albeit very tomatoey) curries.

[976bar]

I just made the Madras, and I have to say even though I added lemon juice and thinned it out quite a bit as it was too thick in consistency, I was not overly impressed.

Also I only added 100ml of oil instead of the 250ml oil recommended and I found that it was still far too oily, bearing in mind that I only used the 250ml of base as recommended, I'm afraid that my confidence in making BIR curries has gone back down to zero again.

I think your right Corry, we still haven't cracked it yet.......

[PaulP]

Hi 976bar,

Do you actually like BIR food? The last madras I had from a TA must have had at least 4 tablespoons of oil. This type of food is supposed to be fairly oily. If you had to thin down your madras it sounds like maybe your base sauce was too thick.

I have been trying to cook curries like my favourite TAs and restaurants for over 20 years. I tried and long ago gave up on any genuine indian recipe books in trying to achieve this goal. I do cook a few genuine dhal recipes and a keema peas dish but I still prefer the BIR curries.

Most of the BIR "secret" to my mind is with the base technique. I have a long way to go and many other base recipes to try but with the help of this forum I can cook something much closer to BIR than I have ever achieved before in my life - close but still not close enough.

[emin-j]

976bar Dont give up yet !I also made the sNs base yesterday ,this is the second time I have made this base and I although have made other bases my best Madras Curry results are by using this base and the sNs Madras recipe.I find I need a full 300ml of base per Curry portion and be careful not to overcook the Curry ,once the last ladel of (heated)base is stirred into your Curry it only takes a minute or so stirring until the Curry takes on a uniform colour and it's ready ,if you cook for too long you will only reduce the liquid in the Curry and it can become to thick ,if you then add water you run the risk of a watery tasting curry .

[JerryM]

that we now all concentrate our efforts on all the other wonderful BIR curries to be had?

i live in hope on this one.

it is my sole focus but not the families. i've been told by them quite clearly to stick to what i know. this being admins jalfrezi, CK's CTM, Ashoka Bhuna Korahi, CK's Madras, 976bar's Kashmiri, bitchinsahsa butter chicken. i rate all of these pretty dam close to BIR.

the only real exception is the madras which i feel is still not cracked (i asked to see it cooked at my local TA but they weren't keen and i will need to keep at it softly - i know i could just stand at the counter and watch but i need more).

i also know that the base is only part of the equation. the cooking part is equally important.

the trouble is in fullfilling this dream we'd need to agree on which dish and how to go about it. i've not stomach for this having previously seen that tee shirt.

in terms of personal effort i would be interested in what dishes other people intend/are working on as i would direct my efforts in the same direction. i think we need to work on the better BIR curries though ie pathia, bahar anything really that's on the chef's specialities list.

[Cory Ander]

What an earth is a "bahar" please Jerry?

[chriswg]

Hi 976bar

As BIR's vary wildly from chef to chef, you are going to have a tough time getting your perfect CTM. The only reason arguments rage on here for so long is because we are all searching for different things. This brilliant forum will show you the basics but if you want to cook a CTM like your local BIR then you have 2 options. a) Spend potentially years trialling different methods and ingredients until you get close enough, or b) get them to show you how they do it. Most chefs I have spoken to are delighted to have the chance to share their knowledge (the owner might not be so keen).

You need to really make yourself known to them, learn all their names make sure they know yours and keep chatting every time you pick up a takeaway or dine in. Once you are sufficiently ingrained, start asking questions. Tell them how much you enjoy cooking curries at home etc. If you are really lucky (like I was) you might be invited to the kitchen to see first hand how they are made, at the very least you might get 5 mins to chat to the chef about how they make it. Try to get an email address for him so you can keep in touch. As long as you keep buying from them, they wont mind sharing information.

I can now make a Madras exactly as I wanted to be able to. It's not what others might be looking for, but its perfect for my taste. I'm going to move onto CTM next so hopefully I will be able to get some recipe ideas, or even a demo if I'm very lucky.