Topic: What Makes a decent BIR CTM "the classics"

[JerryM]

i know we've been round the houses on this one before.

i'm now good enough sorted on vindaloo.

CTM is something i'm not really a fan myself but family quite like along with friends. Had the "brown/yellow" version in restaurant just recently which has given me the impulse to  try and get a better feel for this dish.

So far i've not found a recipe that sits well against the BIR version (either version red or brown/yellow).

CK's is the recipe that i make if making CTM (http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html).

i'm not keen to try any of the existing recipes. what i'd really appreciate is members thoughts on what makes the BIR CTM and if possible what ingredients each of us feel makes the dish for the recipe they use.

Please just throw them in the pot. any alternatives thoughts appreciated too.

[Peripatetic Phil]

Can't help on this one, Jerry : CTM is not something I ever order or eat.  But you do ask for "alternative thoughts", and when ordering the set menu at the Taj of Kent, I always ask them to substitute Chicken Shagorana for CTM, which they willingly do.  And Chicken Shagorana, despite being made with Chicken Tikka rather than normal pre-cooked "fresh" chicken, is a really nice dish, as is Tandoor Chicken Jhoul (from the Ababil, Eltham).  Both avoid the cloying flavour of CTM, which is what really puts me off it.

** Phil.

[JerryM]

Phil,

i share your outlook. i'm hoping that by fine tuning (more like drastic tuning) it might just be possible to get back to the intent of CTM at it's roots (before it was spoilt with kindness by BIR's). the version at my local restaurant is not bad - not something i'd crave but a useful recipe to have to hand.

on a ps not come across shagorana although it sounds a tad rude. what is it based around to give me a feel for what it is - the description in the link sounds good but gives very little away.

[Stephen Lindsay]

I like a bit of coconut taste in my CTM so some coconut block would be tickety boo.

[Peripatetic Phil]

Chicken Shagorana (I agree about the name) as served at the Taj is not that easy to describe : for one thing, it is a while since we last ate it !  But basically it is a Chicken Tikka based dish that is served in a rather pleasant, not thick, not creamy, hottish reddish sauce with herbs.  Rather than waffle, I will make a point of ordering it next time, and try to make some notes and report back !

** Phil.

[JerryM]

Stephen,

nice idea that which i'd not thought of. i currently make 2 versions of CK's - block & coconut flour. for me the block has a taste which is difficult to cook out during the fry. however i see the recipe being based on a masala sauce which perhaps could be pre cooked at some stage to overcome the minor irritation.

ps i use block in base and works real well.

[JerryM]

But basically it is a Chicken Tikka based dish that is served in a rather pleasant, not thick, not creamy, hottish reddish sauce

sounds familiar to me as what i would describe a top notch CTM. not sure on the herbs but potentially very intriguing.

[Peripatetic Phil]

Where do you live, Jerry ?  Might be worth a visit to the T of K if you are in the South-East ...

[JerryM]

have revisited dippies CTM as i think this is the closest existing recipe i've thought gets to BIR.

i feel most of the recipe stands spot on and needs no improvement:

oil 4 tbsp
almond powder 3 tbsp
coconut powder (flour) 2 tbsp
sugar 1 tbsp - i used 1 tsp and think depending upon your taste it's optional
meat ie chicken tikka
single cream 1 tbsp (i think carnation might work and needs checking out)

the real work to go is on sorting out the masala sauce. i have dipuraja's recipe as follows and used 4 tbsp per portion:

yogurt 500 units
garlic/ginger 15
methi 15
mix powder 15
kebab paste 15
kashmiri paste 15
tandoori paste 30
tikka paste 30
lemon dressing 30
red colour optional

it's quite canny that the ifindforu proportions of paste are the same as dipuraja.

trouble is in this masala sauce the pataks taste comes through far too strong and well out of balance. in fact i'm disbelieving at the moment that the pataks does anything for the masala sauce - hence the interest in what works for other members

in the above masala sauce the g/g, mix powder, methi and lemon dressing sit very well.

it's just what else needs to go into the masala to make it top notch restaurant standard - i'm sure we already have all the information in the CR0 existing recipes they just need the best bits collating or pulling out.

ps Phil - i'm in NW (warrington)

[Peripatetic Phil]

it's just what else needs to go into the masala to make it top notch restaurant standard.

At the risk of being told to go and wash my mouth out, it seems to be quite widely reported that the key ingredient that doesn't feature in your list is tomato soup (or ketchup).  Sorry  :-X

ps Phil - i'm in NW (warrington)

I wonder how many nested containers you would need to ensure that a frozen version survived the worst that the Royal Mail can throw at it ... :