Topic: Derek Dansaks CTM. based on bir demo.

[Derek Dansak]

Having made several CTM's from this site, my aims were as follows:
1) reduce the sweetness
2) use a subtle amount of cream
3) keep the recipe simple
4) Have a nice underlying taste of tomato, and garlic
5) copy as much as possible from the demo.

here is the recipe. it is based 60% on bir observations, and 40% on my own ideas from 3 years of indian cookery. I prefered this recipe to the cbm and ca ctm as its less sweet and creamy.

Mix 8 rounded tbs tom puree with 2 heaped tsp pataks kashmiri masalla paste and 1/5 th cup water. should be quite runny. more water may be needed.

Add 5 tbs sunflower oil to the pan.

switch to medium/low heat

Add 1 rounded tsp garlic ginger puree 70/30. fry in the oil for 3 - 4 mins, without burning. stir around, then move to edge of pan when done.

Sprinkle  0.5 tsp chilly across the pan surface for 1 min of frying. dont stir

quickly Sprinkle 1 level tsp of DD spice mix across the pans surface for 1 minute of frying. DD spice mix is in supplementary recipes section. 

Add o.5 tsp salt

turn heat to medium heat, and push the garlic and spices to edge of pan where they wont burn.

fry 2 (or 2.3) chef spoons of tom puree mix from step 1, for 1 minute. dont burn

add 1/3 tsp sugar

add 1 chef spoon almond powder

add 1 chef spoon of disected coconut powder. fry for 30 secs. 

switch to high heat for next 3 or 4 mins

quickly add 1 ladel of base gravy (safron or lightly spiced base is a must)

add Chicken tikka (blades or pats)

add 4 tbs double cream

add 1 heaped tbs greek yogurt. 

reduce heat to medium. 

cook for 8 mins until it starts to dry out around the edges. 

2 tbs chopped fresh Coriander to garnish (optional)

Done !

It also works well with just a few lumps of veg such as carrots, and pre cooked green beans if no meat is available. Enjoy.

Comments welcome. Cheers DD