Thanks Ramirez - much appreciated.
I've been trying to replicate the CTM I remember from the UK for years. Many recipes come very close, but none so far have been 100%.
I remember trying CA's a few years back, and if I recall there was a number of "optional" or to-taste ingredients. That said, I tried a few variations and they all were very good. I figure somewhere in there was probably what I was looking for.
Since then, I've been toying with red masala-based CTMs (like Dips and CBM's), usually with good results - although you can always taste the Pataks.
I think I will re-visit CA's, this time with more critical thinking about some of the optional (or varying quantity) ingredients. The 6 tablespoons of coconut powder, now I believe, is way too much. I've found that anything over 3 tablespoons starts to make the CTM more sickly and syrupy. On the other hand, I also believe that the almond powder is a must-have ingredient.
Thanks again for posting your results. Hope some of the others involved would do the same.
-- Josh
Topic: Chicken Tikka Massala Group Test (Read 55456 times)
