Topic: Dipuraja's Chicken Tikka Masala

[Malc.]

I actually have a regular sized Kashmiri Masala jar sitting in the fridge. Along with the Tikka paste and tandoori paste. Granted these were picked up from a specialist Indian retailer. I haven't seen the kebab paste at all as yet.

Just out of interest, how does the kebab paste taste and smell?

[Razor]

Hi Chris/Axe

You can't buy kashmiri masala or kebab paste in the supermarkets.

You can get all of them in 330g jars but you may have to go to an asian supermarket for the kebab paste.  All the others are off the shelf products by pataks (mainly)

Try this link, and scroll down half way, to the right:  http://www.sweetmart.co.uk/shop/category/8/pastes?keyword=&manufacturer_id=0&orderby=product_name&start=60

Hope this helps;

Ray

[JerryM]

string28,

love the video and well pleased with the result. i'm even more looking fwd to making Dipuraja's recipes myself.

ps like the splash net real good idea.

[JerryM]

i've been holding out using the pastes for some time. the asian supermarket in bolton has a catering isle and the amount of pastes really stand out.

the final punch was in stoke in one of commis's recommendations - a real gem. this too has a catering area and i've never seen so many catering jars of the paste - i honestly felt i was in pataks factory.

the thing for me is if they work then maybe why not. i'm not convinced all BIR use them but they may be a means to an end in that eventually we may be able to gain the skill to make "the essence of" ourselves like those BIR's who don't use them.

[peterandjen]

I just had a look at Duipuraja's tikka balti video and he uses pasco balti paste in that, ive had a look online for it and cant find it on any online shops in the uk so will have to keep looking, ive even commented on his site in case he knows of an alternative or his own pste recipe.
Another thing, on the end of his balti vid he adds a comment about peoples comments about him not heating his oil before adding spices, he says the only time he adds spices to cold oil is when he makes a lightly spiced dish such as a korma. Worth watching his Balti tikka video.

[peterandjen]

The thing that really puts me off about using any pastes is the vinegar content in them, they always end up tasting tart.

[string28]

I thought that when i saw all the pastes. But it wasnt tart thats what suprised me.

I think its to do with the heat the hotter it is the better the curry will be.

[CurryOnRegardless]

The thing that really puts me off about using any pastes is the vinegar content in them, they always end up tasting tart.

Just checked the ingredients in the Lazziza Tikka paste and there is no vinegar in it but that place linked to is being a bit 'optimistic' with the prices, all the Lazziza pastes are 1.20/1.39 a bottle they're charging 1.99 + postage, blimey!

Regards
CoR

[JerryM]

i've made 2 off of this dish to spec. the CTM was very good. i did not use the food colouring in the masala sauce. i also switched the amounts round using 3 tbsp of coconut flour and 2 tbsp of almond flour.

we can't decide on whether this is better than CK's CTM that we make regular (altough less recently due to more recipes being available). i think the introduction of the almond powder is a must.

we're not as a family big fans of CTM and not really best to take a view. it did taste very similar to a CTM that i rate in a local restaurant. the dish for us was much better than u're typical BIR.

i intend to make a few batches of the masala sauce for freezing to enable side by side comparison with CK's in time.

PS i am now sold on this slowboat method "Dippies" for cooking low spice dishes ie CTM, korma etc. It makes the cooking far more easier. throwing the coconut flour into hot oil had put me off in the past but it does work. the pan also ends up staying cleaner.

[joshallen2k]

I made this tonight per spec... Dipuraja's base, spice mix, masala sauce, and CTM method.

I was actually amazed by the results. Fantastic!

The almond powder for me was a definite plus.

-- Josh