It is such a long time since I had a CTM (I left England on Christmas day 1995) that I can not remember what a CTM was like, so I cannot compare it.
What I did like about it was how the curry stuck to the meat.
I used your recipe for making the chicken tikka. The only change I made there was to omit the chili. Also, I made three times the quantity and left it to marinate for the full 36-hours, before barbecuing it (on a hot charcoal, cast iron barbecue) to partially cook it, put 300g into each Ziploc bag (that's a sealable plastic bag) before freezing it.
With the CTM, I followed the recipe exactly. The only minor change was when I made the coconut milk powder cream and I realized I had no cream, so I used full-fat milk (I doubt it would have made very little difference to the final dish)
In a couple of hours, or so, I'll be having the second half for breakfast and I'll be able to find out how much better it tastes for standing over night.
This CTM I would identify closely with your korma, being extremely mild.
Americans are almost incapable of tolerating ant heat/spicy-ness in their food. if you go to a restaurant and they ask you how spicy you want it on a scale from 1 to 10 and you say "10" what you will actually get is about a 3 on a 'British scale' (I jest not). When I tell Americans that I going to cook Indian for them they "worry" that it is going to be too spicy for them (and really do mean that they worry!).
Topic: CA's Chicken Tikka Masala (Read 108926 times)
