Quote from: Secret Santa on January 17, 2013, 02:54 PM
I think you've confused me even more BB!.  ;D

Are you saying that the Glasgow CTM is essentially a korma with tandoori chicken added? That would definitely make more sense of the ingredients you've listed.

I suppose my confusion is because I've only eaten English CTM where there will always be some tandoori masla in the sauce.

sorry for the confusion guys.. I try my best to explain things but i'm not the best......There is only a small amount of sugar  only to sweeten it slightly..and no coconut...if there where more sugar and the addition of coconut then it would most certainly be Korma...have a look at my Korma recipe it is completely different....I love you guys just go easy on me..i have a soft touch lol

If you take for example the runny base....This sauce is a million miles away from resembling a curry rather than making it right  from the start they have to use mix powders and pataks pastes to get flavour back into it with a cooking time of roughly 7 minutes...spices need to mature for hours to get their full flavour apart from adding a bit of chilli to give it some heat..some members might not agree but it's not their fault.. This what they been taught from the beginning of time myself included..I've been taught now to keep things simple and to over complicate things...keep it simple is my motto

Quote from: Secret Santa on January 17, 2013, 01:54 PM
This is a strange one BB1. There's nothing in the recipe in the way of tandoori spices! Does it rely on getting the spices from the pre-cooked tikka? If so what's the recipe for the tikka please?

My chef told me a soon as you add coconut and more sugar it will resemble and taste like a korma..the  seasoned oil comes from m pre cooked chicken......There is nothing really new with this massala the only difference being is using my base sauce....my chef never uses the pataks sauces to his currys the only time he uses it it is for chicken marinades ie pakora..and tandoor chicken...The tandoori flavour comes from the chicken cooked in the tandoor.....To replicate that in the house is impossible..Thats why you cant go into a an indians and ask for some tandoori sauce,,they would need to cook chicken in the tandoor first and then add it to the sauce and then remove the chicken..sounds mad but that's what they would need to do..it's the only way you would have the tikka taste in your sauce.. you will never replicate chicken tikka using the marinades that are on the site ..The marinades (PATAKS ) should be used to marinate the chicken only and not to be used as massala sauce....as i said we only use pataks pastes for marinades but not used separately....This was explained to me by my chef Mr Singh who has 25 years exp.. I'm only passing on what he's told me ...Thanks guys..as far as i'm concerned this guy is a curry genius and at times i have to pinch my self..i shake with excitement when he makes something new..he just throws spices from one end to the room to the other and end up in the pan this is followed by a dance as he cooks your curry..he takes great pride in what he does..he calls me now his brother.... he is hilarious you have to see him

BB1

LGE TUB OF NATURAL YOGURT THE BIGGEST ONE ON THE SHELF
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
1 TSP SALT
1/2 TSP RED CHILLI KASHMIRI POWDER
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S....THIS MIX IS USED IN A NUMBER OF CURRYS

1 LEVEL TSP TOMATOE PUREE
8 PIECES OF CHICKEN
1/2 HEAPED TSP METHI
1 TSP GARLIC GINGER PASTE
1/2 TSP LEVEL KASHMIRI RED CHILLI POWDER
1 TSP FRESH CORIANDER
1 CHEF SPOON SEASONED OIL
200ML GLASGOW BASE SAUCE OR ENOUGH FOR A PORTION SIZE
IF YOU THINK YOUR DISH NEEDS MORE SAUCE YOU CAN ADD IT AT ANYTIME

MASALA SAUCE
125 ml Fresh Single Cream
FEW SQIRTS OF LEMON JUICE
1 LEVEL TBLS RED SAUCE MIX (RECIPE BELOW )
1 HEAPED TSP SUGAR
1 HEAPED TBLS CASHEW NUT POWDER





METHOD

STEP 1 TO A DRY PAN ADD TOMATO PUREE..METHI..GARLIC AND GINGER PASTE..CHILLI..CORIANDER..1 TBLS BASE SAUCE
TURN PAN ON A HIGH HEAT AS SOON AS THE SPICES START TO ROAST ADD 1 CHEF SPOON OF SEASONED OIL TO THE PAN..COOK FOR ABOUT 30 SECONDS THEN ADD THE REST OF YOUR BASE SAUCE..KEEP EVERYTHING ON A HIGH HEAT AT ALL TIMES
THE SAME APLIES TO ALL MY DISHES

STEP 2 ADD CHICEN..I USE MY GLASGOW PRE COOKED CHICKEN
YOU CAN USE CHICKEN TIKKA MARINADE IF YOU WANT THERE ARE A WHOLE LOAD OF THEM ON THE SITE WITCH ARE VERY SIMILAR TO THE ONE WE USE.. HONESTLY ANY ONE WILL DO..I PREFER MINE IN THE TANDOOR BUT I DON'T HAVE ONE AT HOME
SO I JUST USE MY PRE COOKED CHICKEN

STEP 2 ADD MASSALA SAUCE COOK FOR A FUTHER 10 MINUTES ...DONE


RED SAUCE MIX
LGE TUB OF NATURAL YOGURT THE BIGGEST ONE ON THE SHELF
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
1 TSP SALT
1/2 TSP RED CHILLI KASHMIRI POWDER
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S....THIS MIX IS USED IN A NUMBER OF CURRYS

Quote from: Achille17 on January 17, 2013, 07:13 AM
Is the sauce cooked WITH or WITHOUT lid?

no lid...keep and eye on the sauce 24/7..it needs looking after..don't just throgh everything in and then go for a pint..you have to be there for it..because of the amount of onions there is a danger of it sticking to bottom of the pan....3 hours of cooking time

cheers pal

BB1

Quote from: Martinwhynot on January 17, 2013, 08:08 AM
I was fairly quick to use this recipe and it was a dream...I did not use a lid. (If you use a pot as suggested by OP it wouldn't fit anyway - the onions have to sink down. I believe the final result was more important so you could always add water at the end if ou felt it was too thick. But not forgetting it should be as thick as thick lentil soup anyway.

Good stuff Martin..If too much water is added then you are in danger of going back to the Garhbi but in saying that the amount of onions that are in in it will prevent that from happening...When making a portion size water can be added then if think your sauce is too thick or adding some seasoned oil..As i've said in a number of posts the sauce loosens anyway when it hits the pan..The base sauce looks after itself don't worry about it being too thick that's normal..I know your more than happy with it Martin and thanks to yourself for getting it of the ground and to everyone else

Quote from: George on January 17, 2013, 12:44 AM

Quote from: bigboaby1 on January 17, 2013, 12:28 AM
I've just noticed i am no longer a trainee chef/... I'm not sure how they work it out.. but thanks anyway to the admin team

It's worked out purely on the number of posts which, in your case, seems rather unfair. If it was assessed on pure merit, you'd already be an executive chef, possibly heading for Michelin star status, given your incredible contribution in such a short period. Thanks again.           

You've left me speechless George thanks for the kind comments

I've just noticed i am no longer a trainee chef/... I'm not sure how they work it out.. but thanks anyway to the admin team

BB1

25 killo of peeled onions ready for the bigger pot
How the onions look once reduced with water and oil
CURRY SAUCE AND RICE IN LONG TRAY

25 killo of onions finely chopped
DRY PAN WITH INGREDIENTS