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Author Topic: Dipuraja's Chicken Tikka Vindaloo  (read 43,329 times)

AI Summary
Dipuraja's Chicken Tikka Vindaloo recipe includes a variety of ingredients such as vag oil (vegetable oil), methi leaves, garlic and ginger paste, mixed powder, tomato puree, and a significant amount of chili powder, resulting in a spicy dish. Community members expressed mixed feelings, with some praising the recipe for its authenticity and heat, while others noted it closely resembles a previous Madras recipe with only a slight increase in chili. Overall, many participants found the recipe to be a solid representation of a traditional vindaloo, suitable for those looking for a quick and flavorful curry.

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Offline Cory Ander

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Dipuraja's Chicken Tikka Vindaloo
« on: April 15, 2010, 04:31 AM »
From: dipuraja1

To make vindaloo you will need,1cheff spoon of vag oil,pinch of salt,half teaspoon of methi leaves,half teaspoon of blended garlic&ginger,1tablespoon of mixed powder,1tablespoon of tomato puree,2 tablespoon of chilli powder,half teaspoon of lemon juice,1 piece of bombay potato,add tikka pieces mix well in pan,then add 6cheff spoon of base gravy,cook for 4-5mins on high gas mark,then garnish with corriander.

Dipuraja's "mixed powder" here:  https://curry-recipes.co.uk/curry/index.php?topic=4354.0
Dipuraja's "base gravy" here:  https://curry-recipes.co.uk/curry/index.php?topic=4375.0
Dipuraja's "bombay aloo" here:  https://curry-recipes.co.uk/curry/index.php?topic=4511.0

How to make tikka vindaloo
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Offline joshallen2k

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #1 on: April 15, 2010, 05:13 AM »
Gotta love that vag oil...

2 tablespoons of (hot) chilli powder. Wow thats gotta be a scorching vindaloo!
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Offline chriswg

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #2 on: April 15, 2010, 01:15 PM »
Pretty much exactly the same as his Madras recipe, just with an extra tbsp of chilli powder.
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Offline Razor

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #3 on: April 15, 2010, 04:38 PM »
mmmmm vag oil :P
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Offline JerryM

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #4 on: April 15, 2010, 05:56 PM »
ruddy heck. the opening takes u by surprise (even me).

reminds me of when i moved my stove/table in the garage and did not notice that i'd moved it under the electric ceiling light - it was torch and go and nearly curtains.

got to give this one a go exactly as the video. i have everything bought ready for the w/e.
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Offline Secret Santa

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #5 on: April 15, 2010, 06:19 PM »
Quote from: joshallen2k on April 15, 2010, 05:13 AM
2 tablespoons of (hot) chilli powder. Wow thats gotta be a scorching vindaloo!

I'd prefer to refer to it as a standard vindaloo. Recipes that add a couple of teaspoons aren't vindaloos, at least in the traditional BIR sense.

A BIR vindaloo has always, until recently apparently, been a mouth burner and although I still think Dipu's curries are at the low end of takeaway standard I'm glad at least that he's flying the flag for real BIR vindaloo heat. Nice one.
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Offline Secret Santa

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #6 on: April 15, 2010, 06:23 PM »
Quote from: chriswg on April 15, 2010, 01:15 PM
Pretty much exactly the same as his Madras recipe, just with an extra tbsp of chilli powder.

Yup, standard low-end takeaway style.
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Offline JerryM

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #7 on: April 15, 2010, 06:31 PM »
Secret Santa,

given that a "sauce" is used in madras we need to work out or find what the equivalent is for vindaloo. i think the ashoka south indian garlic sauce is possibly something like but just needs a bit of work.

ps it's clear Dipuraja is showing us a much as he feels he can - but equally i'm sure it provides a real good platform for us to build from.
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Offline haldi

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #8 on: April 15, 2010, 08:28 PM »
I think this man is amazing
This is what we all wanted when cr0 first came along, isn't it?
An actual BIR chef, showing us how he cooks
There are bound to be differences in recipes, but this is so much better than any book.

Did you see how the pan flambes, when he adds the garlic ginger mix
That oil must be really really hot!
That is a point well worth noting, if you're going to try this one.
And yes, that is going to be a very hot curry
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Offline Secret Santa

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Re: Dipuraja's Chicken Tikka Vindaloo
« Reply #9 on: April 15, 2010, 08:59 PM »
Quote from: haldi on April 15, 2010, 08:28 PM
I think this man is amazing
This is what we all wanted when cr0 first came along, isn't it?

I agree haldi if we'd had this at the start it would have negated the need for many of the debates we've had over the years.

But now? This is old hat to me...I haven't seen anything (yet), apart from perhaps the bhajis, that hasn't been covered on this forum in one way or another over the years.

I dare say it is very good for the newbies but I'm a bit puzzled as to why any of the older forum members would find this enlightening.   ???
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