Thanx for that CA. Thailand is difficult to find anything that's even slightly out of the ordinary for Thai people. Thai chilli powder is very mild and even a little bit sweet, so I have found some hot chilli powder that's been imported here. And have a friend that goes to Indian regularly and he brought back enough mango powder, onion powder and mint powder to last me for a couple of years. Gonna ask him bring some hotter chilli powder back with him next time. I also need some red and yellow powdered colouring, but will have to wait until someone comes over here from the UK. At the moment I'm only using the liquid form.

I'm using your recipes now for all my dishes in my shop apart from my Bhuna masala and my customers love them. The only thing that I've been doing is quadrupling your ingredients to make larger batches, and they have been coming out just fine. I will try your curry masala spice and curry base soon as well. At the moment I'm using razors base but I added green peppers, celery and tomato paste to it last time and it came out much thicker and a better consistency.

Cheers for your help.

Regards

Phil

Hi CA

That recipe looks amazing so I'm definitely gonna give it a try asap. I'm in Thailand and some of the ingredients you use aren't as easy to find over here. You use 6 tbsp of coconut milk powder. Can I just simply use 6 tbsp of real coconut milk instead? And, I don't think finding the  habenero peppers will be so easy to find unfortunately (but I will try), and the Thai chillies aren't all that hot and I think it makes the curry to hot on the lips unlike curries I've eaten in the UK. What do you think I should do about making it spicy, just double the amount of chillies if I use Thai ones?  And I have been using whipped cream in my kormas and CTM's because i can't find single cream here. Do you think that's ok?

Regards

Phil

Hi everyone

I would just like to say a big thank you to everyone who posts all their recipes and advice on here. Ray and CA especially. Your base sauces, main main dish recipes and spice mixes I've gotten from you are amazing and have helped me so much in making what is now a very successful Indian takeaway and delivery shop with schwarmas (kebabs) in Bangkok, Thailand. My customers are telling me my Indian food is some of the best they've eaten, and I couldn't be happier or done it without this website.

I really appreciate it!

Kind regards

Phil

Quote from: Stephen Lindsay on May 08, 2011, 04:34 PM
missy, this is in fact Pat Chapman's Tandoori Masala which CA posted. I have been using this recipe for years, which I mix with some yoghurt, a bit of lemon juice, and some finely chopped green chillies. Marinate for a few hours or overnight then cook the pieces of chicken under the grill or in a hot oven. They are delicious.

Hi Stephen

I will definitely use it when I next make my tandoori/tikka chicken. But, do you think I can use it in my CTM in place of razors spice mix?

Cheers

Quote from: natterjak on May 08, 2011, 10:30 AM
Hi Missy, there was a recipe posted here https://curry-recipes.co.uk/curry/index.php?topic=5774.0 not long ago.  I haven't tried it yet so can't vouch for it, but you might like to try it and report back on your findings?

Hi

That one also looks fairly simple. Might give that one a go as well.

Cheers

Quote from: JerryM on May 08, 2011, 10:22 AM
CA's and Lasan tikka don't use pataks and are every bit (if not better) than most patak related tikka recipes.

https://curry-recipes.co.uk/curry/index.php?topic=1555.0
https://curry-recipes.co.uk/curry/index.php?topic=4182.0

the key ingredients to keep in mind (in no order): lime juice, mustard oil, tamerind, black cumin, asian bay, salt.

my fav at the mo is ifindforu - i make it weekly. although this uses pataks i am convinced as good can be made by substituting in a few ingredients.

https://curry-recipes.co.uk/curry/index.php?topic=4968.msg48047#msg48047


it's best to taste the as made tikka paste before adding the meat and refine over a number of makes.

this is a cross reference to the patak ingredients. if you copy into spreadsheet it will make sense.

   tikka   tandoori   kashmiri
coriander   y   y   y
cumin   y   y   n
veg oil   y   n   y
salt   y   y   y
tamerind   y   y   n
acetic acid   y   y   y
paprika   y   y   n
spices inc mustard   y   n   y
spices   n   y   n
maize starch   y   n   n
ginger   y   y   y
garlic   y   y   y
citric acid   y   n   n
lactic acid   y   y   n
colour red   n   y   n
chilli   n   n   y

Thanks for that. I'll give CA's recipe a try. It looks like the most doable one!

Hi

I have been making KD's chicken tikka masala using Ray's curry base and spice mix. How do you think I can incorporate CA's Tandoori Spice Mix into the recipe? Or any other ideas I can add to the following recipe?

https://curry-recipes.co.uk/curry/index.php?topic=1514.0

Recipe for my chicken tikka masala

4 tablespoon vegetable oil
? pint (425ml or three cups) curry base
1 teaspoon paprika
1 teaspoon salt
1 level teaspoon chilli powder
pinch red food colouring
1 teaspoon Ray's spice mix
3 chicken fillets freshly made into chicken tikka
150ml whipped cream
1 tablespoon finely chopped green coriander

Heat the oil in a large deep frying pan, add the curry sauce, and bring to the boil.

Without reducing the heat and the paprika, salt, chilli powder, and food colouring. Cook for five minutes stirring frequently, or until the sauce thickens.

Turn down the heat and put in the spice mix. Stir, cook for three minutes.

Cut each piece of chicken tikka into two smaller pieces, stir them in, with the cream, into the sauce and simmer for a further 2-3 minutes.

Serve sprinkled with the coriander.

Quote from: ThaiExpat on May 07, 2011, 02:32 PM
I agree that a jar of pataks from villa supermarket at 240 bht (around a fiver) is expensive compared to the UK, but the amount that you use in the recipes like Blade's at one tablespoon per batch makes that jar go a long way, also do you not have any friends that either holiday in Thailand or Expats that have to travel back to the UK to get a new Visa or for other reasons, if so get them to bring a few jars back, that's what I do, top of the list everytime is poppadoms can't get them here only pappads which always taste like toasted fish to me for some reason

Hi Thaiexpat

I'm opening an Indian/ Thai takeaway and delivery shop and if I use expensive products like pataks the costs massively go up and would have to charge the customers more. But yea, if it was simply for me I would buy pataks products and use it in most things, and if you go back to the UK anytime soon please bring me back a few jars

Quote from: 976bar on May 07, 2011, 11:44 AM

Quote from: missy on May 07, 2011, 09:33 AM
Hi everyone

Anyone have a decent recipe to marinade chicken tikka/ tandoori without using pataks tandoori paste? It's so expensive to buy a jar of it in Thailand and most of the recipes on here have very complicated ingredients and I need to keep it fairly simple.

Thanks

Appreciate your comments

Phil

Hi Missy,

If you use Blades recipe for Chicken Tikka on this site and instead of using Pataks Tandoori paste, use CA's tandoori spice mix as below mixed with oil to make a paste, you will find it makes an excellent Chicken Tikka/Tandoori marinade


Tandoori Masala Spice Mix

Ingredients:
40g (about 8 teaspoons) coriander powder
30g (about 6 teaspoons) cumin powder
40g (about 8 teaspoons) garlic powder (not garlic salt!)
40g (about 8 teaspoons) ground paprika
20g (about 5 teaspoons) ginger powder
20g (about 5 teaspoons) mango powder
20g (about 5 teaspoons) dried mint leaves (finely ground)
10g (about 2 teaspoons) chilli powder (optional)
10g (about 2 teaspoons) powdered red food colouring (optional)
5g   (about 1 teaspoon) powdered yellow food colouring (optional)
Method

1.  Simply add all the ingredients to a bowl and mix thoroughly

2.  Store in a clean, sterilised, air-tight, jar in a cool, dark, place and out of direct sunlight

Notes

1. If you are unable to weigh to the required accuracy, use 1tsp = 5g (approximately)

2.  If any of the ingredients are too course (e.g. the mint leaves or garlic granules), grind them beforehand in a spice mill

3.  Half the quantities of artificial food colouring for a less vibrant colour

4.  If you are averse to using artificial food colourings (the colouring is aesthetic only anyway), either omit them or replace them with natural food colourings

5.  If you wish to use natural food colours, replace the artificial colours with 20g (about 4 teaspoons) of beetroot powder + 10g (about 2 teaspoons) of anatto seed powder

Thanks for that. I'll give it a try next time.

Quote from: Unclefrank on May 07, 2011, 10:55 AM
Be careful if you are freezing a Jalfrezi because the green peppers will take on a very bitter taste if frozen, dont know why because if you freeze green peppers on their own you dont get the bitterness (might be because it has been heated through).
I have frozen say just the sauce for a Jalfrezi and put the chicken (raw) into the sauce and frozen it, but i always put the other ingredients ( onion, pepper and green chilli) when i reheat the curry, fresh or pre-fried. Have also done this with Chicken Tikka made the marinade placed chicken in marinade then frozen in freezer bags, then just defrost when needed.
But has Phil said it is better cooked from fresh. Pre-cooked chicken/meat is the way forward for easy and fast way of cooking a curry which alot of restaurants do anyway.
The way i see it is, Would you buy a curry thats been frozen and just reheated or would like it prepared fresh on the premises?

Hi

Fresh is definitely the way to go and I suspected that would be the only way, but just wanted to find out for sure from people on here, because freezing them would be so much easier. I will pre cook the chicken, chicken tikka and prawns in advance and freeze them, and also freeze the curry base, but then cook the curries fresh when a customer orders.