Hi All,

I see frequesnt reference to "Patak's Kashmiri Paste" on this forum.  However, I have never seen it in the supermarkets and it's not listed in the product range on the Patak website.

Is it an obsolete product, is it called something else, or am I missing something?

Regards,

Hi YF,

Yes, you could call it a very localised thing YF; I do it at home!   

I'm not sure why you find it so unusual?  I find that it brings out the flavour of the Chicken Tikka and adds a slight tartiness (to the taste and aroma) to what otherwise is a mild, sweet, creamy, coconutty and almondy dish.

Also, decent tikka mariandes invariably have lemon juice in them.

Also, many tikka or tikka masala pastes (e.g. Pataks) invariably have citric acid and/or lemon juice  (besides other "tarty" acids and additives) in them.

I can only suggest that you try the recipe "as is" and subsequently omit the lemon juice if you don't like it.  Otherwise, simply omit it, from the word go, if it badly offends your senses 

Regards,

photos:

Photo 6:  Chicken Tikka Masala, Pilau Rice & Plain Naan Bread

Recipe for Pilau Rice here:  https://curry-recipes.co.uk/curry/index.php?topic=1383.0

Recipe for Naan Bread here:  https://curry-recipes.co.uk/curry/index.php?topic=1448.0

photos:

Photo 5:  Chicken Tikka Masala (ready to eat)

photos (clockwise from top left):

Photo 1:  Pre-cooked Chicken Tikka (cooked on the barbecue)
Photo 2:  Cooking the spices and curry base
Photo 3:  Adding the pre-cooked Chicken Tikka
Photo 4:  Chicken Tikka Masala (ready to eat)

Background:

This is my recipe for Chicken Tikka Masala.  This is my own recipe that I've developed throughout the years.  Try it!  I think you're gonna like it!  It is very rich and really not for the health conscious!

I have divided the ingredients into those that I consider essential and those that I consider optional.  However, I use all of the ingredients specified and I recommend that you do so too (certainly on the first occasion, then subsequently adjust it to your liking).

You can substitute any other meat or seafood for the chicken to make a Meat or Seafood Tikka Masala.

I have included some photographs.  More can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=1182.0

Serves 4

Ingredients:

Essential:

• About 1kg pre-cooked (slightly undercooked) Chicken Tikka (see here:  https://curry-recipes.co.uk/curry/index.php?topic=1555.0) - Photo 1
• 100ml vegetable oil
• 2 tsp fresh pureed garlic (or bottled, if you prefer)
• 1 tsp fresh pureed ginger (or bottled, if you prefer)
• 2 tbsp tomato paste (double concentrated)
• 2 tbsp tandoori masala (see here:  https://curry-recipes.co.uk/curry/index.php?topic=1514.0)
• 1 tbsp curry powder (any decent one will do)
• 1/4 tsp salt
• 500ml curry base (any decent, but very mildly spiced one, will do)
• 2 tbsp fresh lemon juice (or bottled, if you prefer)
• 150ml fresh double cream
• 2 tbsp almond powder
• 2 tbsp coconut milk powder
• Fresh milk (as required)

Optional:

• 1 tbsp garam masala (any decent one will do)
• 1 tsp tumeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp dried fenugreek leaves (rubbed between fingers)
• 4 tbsp tomato ketchup (any decent one will do)
• 2 tbsp fine desiccated coconut
• 2 tbsp evaporated milk
• 2 tbsp condensed milk
• 6 tbsp sugar
• 100g sliced creamed coconut block
• 2 tbsp fresh coriander (finely chopped)
• 1/4 tsp red food colouring

Method:

1.   Mix the tandoori masala, curry powder and salt (and garam masala, tumeric, coriander, cumin and dried fenugreek leaves, if using) with sufficient water to make a stiff paste

2.   Mix the fresh cream, almond powder and coconut milk powder (and tomato sauce, desiccated coconut, evaporated milk, condensed milk and sugar, if using) with sufficient milk to make a pourable paste (but not too runny!)

3.   Heat the vegetable oil in a frying pan or wok until hot (i.e. high heat)

4.   Add the pureed garlic and ginger and stir fry, for one to two minutes, stirring continuously, until golden brown (be careful, not to burn it!)

5.   Add the tomato paste and continue to fry for 2 minutes, stirring continuously

6.   Add the spice paste, from Step 1 above, and cook for another 3 minutes, stirring continuously

7.   Add the curry base, a ladle (i.e. of 142ml capacity) at a time, stirring between additions - Photo 2

8.   Once all the curry base has been added, add the pre-cooked chicken tikka and lemon juice and continue to cook for another 5 minutes, stirring frequently - Photo 3

9.   Turn the heat down to medium

10.  Add the cream, almond, coconut and milk mix (and optional ingredients, if using) from Step 2 above

11.  Add the sliced creamed coconut block (if using)

12.  Add the chopped fresh coriander (if using)

13.  Adjust the colour by adding the red food colouring (if required)

14.  Adjust the consistency (if required) by adding:

a.   more milk, cream or evaporated milk for a thinner consistency
b.   more almond powder of coconut milk powder for a thicker consistency

15.  Simmer for a few minutes until the creamed coconut block has dissolved and dish is hot throughout - Photos 4, 5 & 6

Notes: 

1.  Unless stated otherwise, the following measures apply:

a)  "tsp" = 1 level 5ml teaspoon
b)  "tbsp" = 1 level 15ml tablespoon

2.  The recipe will work equally well for lamb, beef or seafood.  However, cooking times may vary

3.  The recipe will work equally well for meats on the bone (i.e. "tandoori style").  However, cooking times may vary

4.  Uncooked chicken can be used instead of the pre-cooked chicken tikka.  Simply add the uncooked chicken, together with the spice mix, in Step 6 above, and stir fry with the spices, until white all over.  Check that the chicken is cooked properly (i.e. that it is white throughout, with no sign of blood) before serving

5.  Bottled pureed garlic and ginger pastes can be used instead of fresh, if desired, though fresh is best

6.  Bottled lemon (or lime) juice can be used instead of fresh, if desired, though fresh is best

7.  Add a little chilli powder to the spice mix, or chopped fresh chillies, for additional heat and bite, if desired

Copyright Cory Ander 2007

Sorry KP, but where can I find a picture of Andy's please?

Is this Andy's "Pre-cooked Paste" here:  https://curry-recipes.co.uk/curry/index.php?topic=1515.msg13300#msg13300?

photos:

Photo 5:  Chicken Tikka (Ready to Eat)

photos (clockwise from top left):

Photo 1:  Chicken Tikka (After Marinating)
Photo 2:  Chicken Tikka (Cooking on the BBQ)
Photo 3:  Chicken Tikka (Cooked)
Photo 4:  Chicken Tikka (Ready to Eat)

Background:

This is a recipe for Chicken Tikka/Tandoori based on that found in Pat Chapman?s book "Tandoori and Tikka Dishes".  Whatever else you might think of Pat Chapman and his books, this recipe is excellent and I strongly urge you to try it!  I have used it for many years and, unlike many other recipes, I have never felt the need to significantly modify it.

You can use the marinade to make any other Meat or Seafood Tikka or Tandoori dish, including Tandoori Lamb Chops.

I have included some photos.  More can be seen here:  https://curry-recipes.co.uk/curry/index.php?topic=1195.0

Makes sufficient marinade for about 1 - 1.5kg Chicken, Meat or Seafood Tikka/Tandoori

Ingredients:

• About 1kg skinless, boneless chicken breasts (diced into about 1? inch cubes)
• 150g Greek (or plain) yoghurt
• 2 tbsp vegetable oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic (chopped)
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp tomato paste (double concentrated)
• 1 tsp mint jelly (NOT mint sauce in vinegar)
• 2 tbsp tandoori masala (see here:  https://curry-recipes.co.uk/curry/index.php?topic=1514.0)
• 1 tsp mild curry powder (any decent one will do)
• 1 tsp cumin powder
• 1 tsp garam masala (any decent one will do)
• 1/2 tsp salt
• 2 chopped red chillies (optional)
• Approximately 120ml milk

Method:

1.  Simply place all the marinade ingredients (minus the chicken, of course!) in a blender and blend to a fine, pourable mix

2.  Place the chicken in a non-metallic bowl and add the marinade from above

3.  Thoroughly mix the chicken in the marinade

4.  Cover the bowl and put into a fridge for 12 to 36 hours

5.  Shake off excess marinade and place chicken pieces onto skewers (unless frying) - Photo 1

6.  Cook the chicken, on a medium-hot barbecue, for about 15 minutes, turning occasionally, until properly cooked throughout (i.e. white throughout, with no sign of blood) - Photo 2

7.   Alternatively, place the chicken on a wire rack and place under a hot grill, or in an oven pre-heated to 200C, for about 15 minutes, turning occasionally, until properly cooked throughout.  Take care not overcook the chicken or it will become overly dry - Photo 3

8.  Sprinkle with fresh, chopped, coriander leaves and serve with lemon wedges and Mint Raitha (see here:  https://curry-recipes.co.uk/curry/index.php?topic=1224.0) - Photos 4 & 5

9.  Alternatively, use the chicken tikka to make a main dish (e.g. Chicken Tikka Masala.  In this case, slightly undercook the Chicken Tikkas and finish cooking them in the main dish.

Notes: 

1.  Unless stated otherwise, the following measures apply:

a)  "tsp" = 1 level 5ml teaspoon
b)  "tbsp" = 1 level 15ml tablespoon

2.  The recipe works equally well for lamb, beef or seafood, but cooking times will vary

3.  The recipe works equally well for meats on the bone (i.e. "tandoori style")

4.  Bottled pureed garlic and ginger pastes can be used instead of fresh, if desired, though fresh is best

5.  Bottled lemon (or lime) juice can be used instead of fresh, if desired, though fresh is best

6.  Use mint jelly rather than mint sauce in vinegar.  I find that mint sauce in vinegar is too acidic.

7.  Add chopped fresh chillies for additional heat