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

[artistpaul]

I like a bit of coconut taste in my CTM too AND OF COURSE BLADES tikka recipe, simply the best IMO

[JerryM]

Phil, artistpaul,

i'll leave tom soup out of my pot as i have the dish from my local restaurant in mind (and boss was not happy after the last venture with it).

the tikka is a crucial element and easily over looked - many thanks for the prompt. in quite a few TA i've noticed that tikka has quite a significant contribution in the overall dish taste.

[Malc.]

I rarely make 'curry' anymore, choosing to opt for dryer dishes. But after peoples comments about using left over marinade I thought I migth see what it was like cooked up.

So whilst yesterdays Tandoori chicken was scorching itself in my oven, I took the remaining marinade and poured it in a small frying pan. I through in some coconut bar (having run out of powder) and some ground almond. Surprisingly, the result was very good as I really didn't think it would be up to much. But I was wrong, the taste was very good. Perhaps a little too sweet from the coconut bar and I think the almond needed a little while longer in the pan but overall, it was good. The colour was on par for the browner CTM you mention Jerry, mainly due to the fact I do not use colouring in my marinade. Of course being a Tandoori marinade I add chilli powder, which gave the sauce a little kick which a CTM would not normally have.

Generally, I have always considered a CTM to be a red and slightly more savoury korma but with Chiken Tikka of course. So I have always wondered about the use of tomato soup. I don''t doubt this tale as we know it, but I wonder how much tomato soup was used in proportion to other ingredients. I tried using tomato soup once before but the soup was very powerful and it took alot of spicing to even come close to reducing that tomato soup taste. After a recent visit to a 'cheap' TA near us, I ordered a CTM as a trial of his standard dishes. It was awful, far too much going on with it, which given his openess about using Pataks is very understandable. But all the while I was thinking it resembled my efforts with tomato soup.

[parker21]

hi  phil lol i work for the RM and they do a 9 o'clock special delivery which should be guaranteed to be delivered by 9am the next morning, if you put your frozen container in a polystrene box with a tight fitting poly lid it should still be frozen mate ;D by the time you get it.
jerry a masala sauce and tandoori tikka marinade are different  terrys' was the marinade. have you tried the red masala paste i posted years ago? and the korma paste, for a CTM i would use a combo of the 2. and try powder rather than the block at least you will be able to have better control on the sweetness ie sugar.

regards

gary
here is the korma paste
korma masala paste
enough coconut powder to make it a thickish paste
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

put g&g almonds and cream into a  bowl and mix well then add the coconut powder until it thickens up
here's the link to the red masala paste
http://www.curry-recipes.co.uk/curry/index.php?topic=1173.0

[Graeme]

If it helps i have never seen any tom soup anywhere in a Bir.
When you think about it there would be tins of soup all over the place :-)
never ever seen any tom soup in a bir...ever.

hope this helps.

[artistpaul]

If it helps i have never seen any tom soup anywhere in a Bir.
When you think about it there would be tins of soup all over the place :-)
never ever seen any tom soup in a bir...ever.

hope this helps.

totally agree mate

[JerryM]

masala sauce and tandoori tikka marinade are different  terrys' was the marinade.

have you tried the red masala paste i posted years ago? and the korma paste, for a CTM

parker21,

i would have had my mind on other things "basics" then. now they are sorted i'm tidying up so to speak. i am 100% convinced on the info and don't think i need to look further. many many thanks. what you say sits very well with me.

[JerryM]

i gave the parker21 CTM ago and was well pleased.

i can't really see anything to change in the recipe.

CTM dish

1) oil 4 tbsp
2) base 4 tbsp, tom puree 1 htsp, mix pwdr 1 tsp, bunjarra 1 htbsp
3) tandoori masala 1 hdsp, korma masala 1 hdsp, base 4 tbsp
4) chicken tikka
5) base 240ml +100ml water, coconut flour 2 htbsp
6) UHT cream 2 tbsp

Korma masala (units)
cream 100
ground almonds 60
coconut flour 60
caster sugar 5
milk 20

going fwd intend to add more milk for ease of measuring out. i made a 0.4 batch which made 60ml.

Tandoori masala (units)
pataks tandoori paste 15
pataks tikka paste 15
pataks kashmiri 7.5
yogurt 45
fresh coriander 45
lemon dressing 5
mustard oil 5
tandoori masala pwdr 5
mint sauce 10
green chilli paste 5

i made a 1.0 batch which made 60ml. it's this tandoori masala that makes the dish and it's anyones guess what the BIR recipe is.

i've racked my brains and can't think of anything going fwd to change other than possibly to up the mint sauce to say 15.

many thanks to parker21 for the ideas - much appreciated.

LHS tandoori masala RHS korma masala


CTM dish

[JerryM]

now made the dish twice more ie No3 & No4.

on No3 i used up the tandoori masala which resulted in ~1.5 hdsp going into the dish. that nasty patak taste raised it's head again. i've come across this before - too much pataks is no good but too little and that little zing it brings is gone.

anyhow tweaked the tandoori masala slightly and seems much better:

Tandoori masala (units)
pataks tandoori paste 5
pataks tikka paste 5
pataks kashmiri 2.5
yogurt 60
fresh coriander 45
lemon dressing 5
mustard oil 5
tandoori masala pwdr 5
mint sauce 10
green chilli paste 5


next want to get both the korma and the tandoori masala into a more liquid form so i can gauge amount on the chef spoon.

may also change the tandoori masala powder from leena brand "pink" to say TRS "red"

[parker21]

hi jerry have you just tried using the pataks tandoori paste mixed with coconut powder and sugar a tsp of rajah tandoori masala( try mixing with a little water to release the true colour) and cream, i made a chicken tandoori masala, which turned out to be quite a surprise, i suppose that the only thing missing was the actual chicken tikka i had used precooked chicken, my best mate's daughter scoffed the lot, and she loves my CTM. cheated a little on the colouring side though not altering the taste.

hope this helps and it may help you stop the pataks after taste coming through lol
regards
gary