Quote from: joshallen2k on September 02, 2009, 07:58 PM
976bar - wherever the recipe came from, I'm not sure its going to hit the mark for me personally.

At a first glance, it doesn't appear it will be sweet enough, and there is no coconut - which has been part of any CTM I've ever had. I don't see where a "tandoori" flavour would come from anyway, unless that the mace and cardamom powder (I'm not familiar with using those in BIR unless part of a mix).

To be honest that looks very very close to a few butter chicken recipes I've tried over the years, some of them excellent, before I discovered cooking with base.

I didn't use just chicken breast. I actually had some turkey breast meat last week and made that into "Turkey Tikka" with this recipe.

Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste 
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water

Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins

That recipe which I got off of here and have stuck with this as it is really tasty.

So I added that to the Masala. I've since made another batch of the CTM, this time with both Almond powder and coconut, (both desicated and creamed block). I also added some natural Palm sugar which I prefer to that processed crap, and it tastes pretty much like the one I get from the local TA, if not better.....

I prefer Lamb Dhansak to Chicken. Would you say this recipe would work well with lamb?

Thanks JerryM

Sorry George, and sorry to everyone for revealing the originators details, but I was so impressed with this recipe that I wanted to share it with everyone. It didn't occur to me that the originator would not have wanted this......

I now feel ashamed as I did not want in anyway to reveal anyones identity. I think I should remove myself from this site.

Right!!!!

If you want the healthy style, I made this last night and it was fabulous and not a base or a depletion on the worlds oil sources either....



CTM

Chicken Tikka Masala


Ingredients
300gms. boneless chicken breast
100 gms finely chopped Onions
3 finely chopped fresh tomato 
1 cup single cream
1 tsp minced ginger
1 tsp crushed garlic
1 tsp sugar
1/4 tsp cumin powder
1/2 tsp mace & cardamom powder
1/4 tsp fenugreek powder
1/4 tsp chilli powder
1/4 tsp turmeric
4 tbsp vegetable oil
Salt To Taste
1 tbsp butter
50gms Almond powder
Honey to taste

How to make masala:
Cut the chicken into 2 inch cubes. 
Take fry pan add oil, then fry Onions to Golden Brown , then ginger and garlic, remaining spices, tomato  and salt. Cook over low heat until reduced to a thick sauce. Add chicken tikka, butter and cream. 
Add fenugreek, Sugar, almond powder and honey. Garnish with fresh coriander or cream.


Ok, for starters I did not have any mace powder so left that out. I made my Cardamom powder from the seeds of green cardamoms. I used a quarter of a teaspoon which I found a little overpowering, so in future I will use an 1/8th of a teaspoon.

I had no honey, so I used maple syrup and I also added one teaspoon of tomato puree.

I also had no fresh tomatoes, so I used half a 400g can of plump italian plum tomatoes.

After having cooked the onions, ginger, garlic, tomatoes, salt and remaining spices, I blended the lot to a smooth puree in a food blender.

Then I returned it all to the pot and continued from there. I only had double cream so I used some of that and then thinned it out a bit with some semi skimmed milk.

I have been making CTM quite badly at home for some years, but I have never seen this demolished by my kids so quickly ever!!

I thought I had some left over for lunch today, but when I looked in the fridge I found that my daughter had stolen it last night to take to work with her for her lunch!!! grrrrrrrrr

This is really worth a try, and I know I will be slated by all the BIR fanatics on this web site.... sorry guys/gals, but it is very good...

Thank god for traditional Indian cooking!!!!

Cheese on Toast will never be the same again....

No wonder we're the biggest nation in Europe for heart attacks then... As BIR seems to be the national dish here now

Sounded like a porn movie to me until I saw the infomercial!!!! ;D

Hi Emin,

Whenever I order a byriani it always comes with a vegetable curry too, and they even give you a choice of which sauce to have, i.e. korma, tikka masala, madras etc.

I would be inclined to make a vegetable curry from base sauce and maybe just turn it into one of your favourite sauces like above.