Topic: Dipuraja's Tikka Masala Sauce

[Malc.]

Thanks guys, it threw me when he said he was making the Masala Sauce rather than making a pre-mix for the Masala Sauce.

CA, I enjoyed your topic and views on the changing face of curry.

[chriswg]

My Spices of India package arrived today with all the required ingredients for this. Just need some chicken and yoghurt now and I'll get a batch marinating in readiness for his CTM recipe at the weekend.

[Malc.]

You bought Kebab paste Chris? What does it smell/taste like?

[JerryM]

i've made this paste twice now and used it to make tikka. i did not use the red colouring. the taste was consistent and very good.

there is a split in the family though. i personally feel it's very close to BIR (and would benefit from slight improvement). the lad and good lady are clear that it is not as good as CA and lasan.

i know that i've never tasted CA or lasan in a BIR.

the real question for me is - is it worth dealing with the logistics associated with the 4 off jars needed. the answer is very easy - NO.

[Willyeckerslike]

I still cant get hold of any mustard oil for the lasan tikka so been using blades & CA's.  I am going to give this a go tomorrow or Monday when I get the Madras/kebab paste.  Like your Photo Jerry, where did you get your skewers from?  I hate mine every time i turn them over the chicken follows it, lol.  they are flat ones but only a couple of millimeters wide, could do with wider.

[George]

i've made this paste twice now and used it to make tikka. i did not use the red colouring. the taste was consistent and very good.

You're right there - this recipe (post #1) is about a paste, pre-mix, or whatver you want to call it, a bit of which is used in the final CTM dish. In my opinion, it's misleading for the thread to be called Tikka Masala Sauce - a poor choice of terminology.

[JerryM]

Willyeckerslike,

i got the big skewer from the asian supermarket in bolton (~?2, 7mmsq x 700lg). i use it when i cook on the chiminea. may help - a tip from parker21 which i use is to warm the skewer slightly before pushing the meat on - it helps a little to stop the movement.


George,

that could have been what my go at Dipuraja's CTM was missing - a little of the masala added at dish frying. this is what i often do when i make CK's CTM but in following the recipe to spec i never gave it a thought at the time of making Dipuraja's.

[Cory Ander]

this recipe (post #1) is about a paste, pre-mix, or whatver you want to call it.....In my opinion, it's misleading for the thread to be called Tikka Masala Sauce - a poor choice of terminology.

"masala sauce" is the terminology used by Dipuraja George (as is "base gravy", "mixed powder", etc) so I stuck with it (them) when I posted it (them).

However, I do agree with your view (however poorly and negatively you expressed it  :) that it is probably misleading and is probably better to refer to it as "tikka masala paste".

Surely you're not expecting a moderator to modify a post or thread George?  Heaven forbid!   ;D

It's a pity I'm no longer a moderator or I would have happily obliged! 

[Secret Santa]

Surely you're not expecting a moderator to modify a post or thread George?  Heaven forbid!   ;D

What with all the accolades your recipes are getting CA you should apply for moderator, you couldn't be any worse than the one that just resigned (or was pushed!).   ;D

[Cory Ander]

What with all the accolades your recipes are getting CA

Oh come now, surely no more than the accolades for YOUR recipes SS?....Oh, hang on, you haven't ever posted any have you...... :

you should apply for moderator, you couldn't be any worse than the one that just resigned (or was pushed!).   ;D

I'm not sure about being "pushed" SS.  You (and one or two others of a similar "disposition") probably just convinced them that they are wasting their time and energy trying to keep the forum organised for the benefit of the likes of you (and them)  :  Why would I, or any future moderator (willing to actually do anything) put up with the likes of you (and one or two others) SS?