Topic: Chicken Tikka Masala

[joshallen2k]

Does anyone who has seen one prepared know if first dry frying (i.e. using no oil) coconut powder and sugar is normal BIR practice for making a chicken tikka masala?

CA - one of the CBM videos is a kitchen shoot from a real BIR making a korma. It starts with the coconut and sugar in the pan and follows the exact same method CBM uses in the CTM, with the only change being the addition of the masala paste to make it CTM.

I made this one last night and it was very nice. As the guy said in the video 'its as good as most and better than some'. I also marinated and grilled some chicken breasts with the Red Masala Paste but I don't think that was as nice as Blades Tikka. This gets me thinking that it could be improved if I concocted a Masala Paste based on Blades Tikka recipe.

Currymonster - I'm not sure that the chicken tikka is made with the masala paste. It could be, but like you, I'm sold on the Blades Tikka. The biggest difference between Blade's tikka and other tikka marinades (including the CBM masala in the CTM) is the absence of yogurt. Add yogurt to Blade's marinade, and you will see its somewhat similar to the CBM marinade.

[Cory Ander]

one of the CBM videos is a kitchen shoot from a real BIR making a korma. It starts with the coconut and sugar in the pan and follows the exact same method CBM uses in the CTM, with the only change being the addition of the masala paste to make it CTM

So coconut and sugar is dried fried (without oil) first? 

Can anyone else substantiate this as typical BIR practice for CTM and korma?

[joshallen2k]

CA - the video is here for the BIR korma. http://www.kitchenstreaming.com/play.php?vid=102

CBM follows this exactly (including the rapid boil / reduction phase) for the CTM.

[currymonster]

I made this one last night and it was very nice. As the guy said in the video 'its as good as most and better than some'. I also marinated and grilled some chicken breasts with the Red Masala Paste but I don't think that was as nice as Blades Tikka. This gets me thinking that it could be improved if I concocted a Masala Paste based on Blades Tikka recipe.

Currymonster - I'm not sure that the chicken tikka is made with the masala paste. It could be, but like you, I'm sold on the Blades Tikka. The biggest difference between Blade's tikka and other tikka marinades (including the CBM masala in the CTM) is the absence of yogurt. Add yogurt to Blade's marinade, and you will see its somewhat similar to the CBM marinade.

I agree that the tikka probably isn't made with the Red Masala Paste but the recipe he gives makes so much of the damn stuff I thought I had to try and put it to good use 

I was thinking of either adding some yoghurt to Blades recipe and using that in place of the Red Masala or just by using a smaller amount of Blades marinade in the finished dish. I wouldn't be surprised if BIRs use their tikka marinade in the finished dish. Does anybody know if they do?

[Cory Ander]

CA - the video is here for the BIR korma. http://www.kitchenstreaming.com/play.php?vid=102

Thanks Josh,

Great video.  Very interesting.  Credit to CBM!

So this korma is simply dry fried (no oil) coconut powder and sugar plus base plus butter ghee plus cream.

Just goes to show how important the base is (there is very little "technique" involved).

Is this Fatima restaurant on the Isle of White?  Anyone tried it?

[JerryM]

CA's question is very important to me.

i haven't seen CTM cooked in BIR so can only go on what i've experience in cooking myself.

since joining the site i've used 1 method to cook all the curries whatever they are. this being 3 stages in simple terms of: oil, spice, base.

for a while now i've progressively started to reduce the spice cooking stage for CTM and have almost got to the point of throwing everything in at the start.

hence my interest in CA's question. is there say 2 methods of cooking that BIR's use.

one for the low spice/high cream dishes. i use cream as i can't think of anything else. i include the likes of korma and butter chicken.

one for the rest where the dish relies much more on the spice for it's flavour.

[joshallen2k]

is there say 2 methods of cooking that BIR's use.

The Fatima suggests that there are different methods. Not sure if this is a widespread BIR practice, but the CTM from the video is pretty good...

[Derek Dansak]

Hi Josh, and any others with ctm experience ! other than this recipe, what is the other best ctm to try for a ctm novice? i like it quite sweet and creamy, to contrast the normal hot spicy dishes i have been making lately.  if there are any new ideas anyone wants me to test, let me know. as i plan on doing lots of ctm for the next month. its a great dish, which i have neglected so far, as i worked on the madras type curries.  I need a break from the heat ! so does my arse !   ;D  cheers DD

[joshallen2k]

Hey DD, if I were to select 3 (quite different) CTM's to muck about with to find the best for you, I'd suggest:

1) YouTube/CBM CTM - this is apparently the best CTM to come out of my kitchen (so say the 4 CTM nuts who insist on it every weekend). Don't forget the rapid boil period at the end. Makes a big difference. Uses yogurt, which brings a unique taste (didn't think I'd like it)

2) Curry Kings CTM - this was my standard since I joined CR0. Simple Madras-like method (though still sweet and creamy) with predictable results.

3) CA's CTM - this one is really sweet and really rich. CA breaks it out into 'required' and 'optional' ingredients. Its a very busy dish, but somewhere in that mix of optional ingredients may be the ultimate CTM.

Hope this helps.

-- Josh

[Derek Dansak]

Thanks alot Josh. thats just the ticket ! The ultimate CTM hey ! I like the sound of that.