I've been making chicken/lamb tikka for years, both as a standalone and as part of a curry. Nowadays I use a hybrid of the Blade and Dipuraja methods. I thought the most recent recipes on cr0 all seemed similar, and thus narrowing in on BIR standard. I've been happy with these.

Earlier this week, I went to a Pakistani restaurant here in Toronto Canada called Lahore Tikka. http://www.lahoretikkahouse.com/menu.html#Sizzling%20BBQ%20from%20our%20Tandoor

Though nowhere near BIR, their speciality is tikka meats from their tandoors. I ordered several different tikkas, and they were miles better than anything I have ever produced. The chunks were larger, and I could cut the meat with the side of a fork like it was butter. Spicing was similar to my home BIR efforts, but depth of flavour was far superior.

I'm wondering what could be causing the huge gap between their tikka and mine... Does the tandoor make that big a difference? Are they somehow tenderizing the meat?

How does your tikka compare to what you get in your locals?

--- Josh

PS - and before anyone asks, I have not tried the Brain Masala  :-X

I can only assume that the chilli powder in the BE recipes is the "Extra Hot" variety. A tsp of kashmiri mirch for a Madras, and a level tbsp for a vindaloo wouldn't be nearly enough.

Either as PaulP says, dial up the kashmiri mirch to a tablespoon for a Madras, or go with the extra hot type and keep BE's original spec.

-- Josh

Chicken Madras
Lamb Bhuna

Hi CCL, I don't know Kashmiri "Masala", but I do use Kashmiri Chilli Powder in my Madras. Used it once and never went back. Its a pinkish-red box from MDH.

Are you talking about the same thing, or a spice mix?

- Josh

Hi Nodrog,

I've had good results using this base and method in the past.

The key point is not just following the base to spec, but following the main curry cooking method that follows the base recipe. Most curries on this site start with oil, then add garlic/ginger, tomato puree, etc followed by spice and then base. See just about any of the restaurant videos.

Taz's method starts with a ladle of base, and other ingredients from the start. This initial mixture is reduced to a paste by cooking out the liquid for several minutes, then additional base is added, meat, coriander, etc is added. The effect of reducing the initial ladle of base, presumably, is to prevent the spice from burning while developing their flavour as the base reduces to a paste.

This is why the Taz base has a higher oil content, there is no initial oil. Once the initial ladle of base is reduced, the recipe is pretty much the same as others on the site.

Just follow the final curry recipe that follows the base recipe. I recall its a Dopiaza, but you can easily substitute this for a Madras, etc.

Hope this helps.

-- Josh

Hi UF - looks great. I recently had the opportunity to remodel my kitchen, and it feels great.

One thing I'd mention - as a diehard curry cook - is don't skimp out on the hob. I don't know the specs of the Electrolux you are planning, but I'd get as close to restaurant grade as you can, especially since you're buying anyway. I spent more than I should have on mine, and I don't regret it a single second!

Good luck with the renovation!

-- Josh

I have to echo the common sentiments here on Mick's work. I too bought the eBook, and have enjoyed every dish I've tried. Highly recommended.

Josh

I've had poor results using the Youtube method.

It seems to peel a few cloves, but mash others. I was left with a sticky mess that I had to hand peel the last few. And left my hands sticky with garlic.

Does it work? Yes. Is it faster? Probably. Would I do it again? No.

-- Josh

Scary Stuff Phil!

Has anyone made this base using the specified pressure cooker recipe?

I have bought one, but am waiting to finish my current stock of base.

-- Josh

Interesting that so many cut-and-paste into Word or Google docs.

I've always just bookmarked them within my browser.

That said, I've worried from time-to-time "what if I can't get internet?"

-- Josh