Quote from: Achille17 on October 01, 2013, 08:12 AM
976bar,

Could you please also post your CTM recipe?

Thanks!!!

Hi Achille,

I am just about to post the recipe for Bulk CTM but will put it in the correct section.

Regards,

Bob

Hi Dave, this is what I make for the Uni. It is bulk cooking but as close to BIR as you might ever get.

However, when I cook for private dinner parties and small events, the tables turn completely

I didn't know whether to stick this in the "Bulk" Chicken Tikka Post or the Homemade Pataks Tikka Paste post, so in the end decided to put it in here. If it is the wrong place, then Admin please post this elsewhere as necessary.

I marinaded 15kg Chicken breast "Chopped" in the new Homemade Pataks Tikka Paste to make "Blades" original Chicken Tikka recipe albeit my way and went on to make a CTM for the students today for lunch.

The Chicken Tikka itself, when cooked, was milder than the Pataks paste version, but still gave a wonderfully flavoured Tikka. As this was my first attempt at this paste, I will be working on it to make it a little more, "Pungent" as it were and will try and find time to make the paste either this week or next.

However, here are some pictures of the process between the Tikka coming out of the fridge and the end CTM.

Quote from: curryhell on September 29, 2013, 10:04 PM
My mouth is watering already.  Do those students appreciate how lucky they are?  It's a trip to far normally but i am on holiday in a weeks time mate.  I'll PM you if my Thurs eve is free and i can venture south of the river  for uni fare

Let me know in advance if you can make it and I will put a couple of personal dishes together for you rather than the bulk dishes produced for all the others

Quote from: curryhell on September 29, 2013, 09:45 PM
I was looking at the troughs of the stuff and looking for an invite    I didn't expect to have to do anything  Bob

LOL, I kinda thought you were angling in that direction, but gave you the option of trying it out for yourself.

If you want to try anything I make, you are always welcome to come down to the UNI on a Thursday night, which is Indian night

This week it will be:

Garlic Chilli Chicken Masala
Chicken Dopiaza
Vegetarian Jalfrezi
Pilao Rice
Naans, Poppadoms
Chutneys: Mango, Homemade - Yogurt Mint Sauce, Cucumber Raita, Coriander Chutney
Special: Veggie Samosa, Onion Bhaji served in a bowl with Tarka Dhal

We start service at 17:00 hrs

Quote from: Bengali Bob on September 29, 2013, 09:13 PM
That'll do for me. I'll give a try Bob.  Seems hereabouts the tandoori chefs are using Patak's tikka, tandoori, kashmiri (2:2:0.5-1), but I've always preferred the curry paste as per Blade's.  Loving the smoked paprika idea. Have you got an achari tikka recipe by any chance?

Rob 

Hi Bob,

No I haven't I'm afraid.

I also never tell anyone that it, "should be this" or, "it should be that" or it is not BIR if you haven't done it this way or that because that is how it has been done for the past 50 years, like some other members on this forum.

I like to encourage others to find their own way with what they like and enjoy and Dave is right, never rule out the Balti paste. If that works well and is enjoyed then go for it and don't be put off by anyone who tells you any different.

By all means experiment with everything on this forum and find what works best for you

Quote from: curryhell on September 29, 2013, 09:38 PM
Good work Bob. Those that are unable or unwilling to use commercial pastes will appreciate your endeavours no end.  I am more than willing to sample the tikka if you'd lke a second opinion 

Thanks Dave, by all means give it a try and let me have your feedback

It's still got to be Popadoms with my favourite chutneys, including Coriander Chutney and a few beers, then tucking into a lovely Garlic Chilli Chicken Masala, with rice and Rotis.... pure heaven

Quote from: Stephen Lindsay on September 29, 2013, 09:17 PM
Bob

Is the tamarind you used a block or is it the concentrate you get in tubs?

Hi Stephen,

It's the block. I added this to the hot water and beat it about a bit, then strained the juice through. I repeated this twice.

Quote from: Bengali Bob on September 29, 2013, 08:51 PM
I thought Blade's recipe used Patak's tandoori curry paste Bob? Was there an earlier one?

Rob 

Hi Rob,

You are right it does, but I did say I made mine with a few modifications

I think "personally" that the Tikka paste works better than the Tandoori paste, after all we are making Tikka here!!