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The problem of Tandoori spiced chicken overpowering the dish when used in curry seems to be often experienced and discussed. I had the same thing happen last week in a CTM and a butter chicken even though the Tandoori and Tikka alone were delicious. I found that the curries really balanced out and mellowed after a day or 2 in the fridge. Most traditional curries improve with a rest and I often cook these a day or 2 ahead. BIR is instant so it is more an issueOf course there really is no need to find a different recipe to solve this issue. Simply reducing the amounts of pastes and Masala in the marinade stage will effect a change in the impact the tandoori or tikka has on the final dish. You can also reduce your spicing at assembly..