Topic: Kushi Chicken Tikka Masala

[Razor]

Hi CA,

So you are saying that "coconut powder" is finely ground desiccated coconut are you Ray?

It is my understanding that it is desiccated coconut CA, but when it's described as powder or flour, it is much finer, not as fine as plain or self raising flour but finer nonetheless.  It doesn't dissolve in water, making it a completely different animal from 'coconut milk powder'.

I can't think of anything more I can add to the description

Hope this has made it much clearer?

Ray

[Razor]

ooo,

I've just noticed that I'm now an Indian Master Chef ;D

Yeah right, I wish :

[Malc.]

ooo,

I've just noticed that I'm now an Indian Master Chef ;D

Yeah right, I wish :

We're not worthy, we're not worthy. ;D

[Razor]

Yeah, I think i'll go and open up me own TA now hahaha

[Domi]

So you are saying that "coconut powder" is finely ground desiccated coconut are you Ray?

it appears that coconut powder is in fact derived from dessicated coconut...coconut powder and coconut flour are the same thing....there's also coconut shell powder available at least according to the manufacturers of coconut powder/flours, that is anyway

[JerryM]

it certainly has the taste

Razor,

do u mean BIR or very good taste.

for me the cooking looks v.difficult - the pan is going to get very dry when all those powders have been added. how long is it before the masala & base are added.

what i'm getting at is why is the spice mix not cooked out earlier (before the powders).

[Razor]

Hi Jerry,

It's not difficult to make but I understand your concerns with regards to the dryness of the pan. 

If you look carefully, it asks for 1 tsp of ghee, I take this as solid and when melted, almost triples in size, add this with the 1/2 tsp of oil and you have at least 1 tbsp.

You then add the tikka, coconut, almond and spice powders, and what you are doing, is very quickly coating the meat.

Quickly followed by the sugar and mustard, quickly followed by the masala sauce and base.

So as you can see, the dry stuff is not in long before you add the wet stuff, but you still need to be careful and don't forget to turn the pan down after the mustard seeds have popped.

As for the taste, yes I mean BIR taste but I would say it's more 'high end' than your usual run of the mill stuff.

Just be careful on the sugar content, if your making the masala sauce.  It does ask for 1/2kg which to me was way to sweet.  I would suggest 120g and increase in the final dish if you need to.

Hopes that helps Jerry

Ray

[JerryM]

Razor,

many thanks for extra explanation.

going to have to think about what i do for CTM - quite a few posts floating around that have sort of complicated thoughts on going fwd. i'm also not sure i have an immediate need c/w other things.

[rynellis]

best that i ever did
this is a real ctm

[Achille17]

It seems that there is a small quantity of basic curry sauce (120 ml).

How many grams a portion of chicken tikka stands for?

Thanks anyway for this recipe!