Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chewytikka on September 11, 2013, 04:11 PM
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Chicken Tikka Masala
Here's a simple one, to keep the woman and kids happy. :D
My take on this popular restaurant dish. Don't agree with the modern trend of having
too much coconut or coconut only flavoured CTM
I know some chefs that don't use coconut at all, Almond powder all the way, which harks back to the early days. 80s
Doing this in the restaurant only takes 4mins to get the same creamy texture.
Be interesting, if seasoned members could guess what goes into the red masala paste and sauce.
cheers Chewy
http://youtu.be/7iYUE2h96sE (http://youtu.be/7iYUE2h96sE)
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Nice one Chewy. :)
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Although I always use coconut in my CTM, my recollections of this dish has always been that of it being heavy on almond. I'm glad your statement agrees with this!
Thanks for the post Chewy. I will have a look at your vid from home :)
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Hi chewy... excellent vids mate.. Any chance of sharing how to make those pastes ;)
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Great vid Chewy, as I recall you were the first on here to do vids and they remain unbeatable IMHO.
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Paste and sauce Mmmmmmmm
red colouring ;D
Paste The 3 pataks plus almonds and the powders
sauce Yoghurt blended fruit cocktail and some lemon juice :-\
and some other things must be a pickle in there somewhere ;)
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Nice one CT, I was hoping you would make some more vids.
Cheers,
Ken
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The only recipe you've given us is this one:
http://www.curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708 (http://www.curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708)
Please, could you also provide the two recipes for the Red Masala Paste and the Red Masla Sauce?
Looking forward to trying your recipe!
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The only recipe you've given us is this one:
http://www.curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708 (http://www.curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708)
Please, could you also provide the two recipes for the Red Masala Paste and the Red Masla Sauce?
Looking forward to trying your recipe!
It was mentioned at the end of the video -
'red masala recipes - video coming soon'
... looking forward to that :)
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Good up my man - A few more required - always good to see Chewy
best, Rich
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Superb video Chewy. Many thanks for sharing. The chef I was following at my local would start this dish with almond powder (no coconut). Gave it a brief pan toasting, and then piled everything else in. No idea (as yet) what his masala paste consisted of. The new chef uses both almond and coconut. His sauce consists of oil, green cardamom, cassia, asian bay, GM, margarine, blended plum tomatoes, and red food colouring. He starts the dish with a tiny amount of Patak's kashmiri paste, mixed with mustard oil. Both produced good results, I think.
Where did you get that fine triple-handled balti dish from? Seen it in one of your other videos a while back. Can't find one to buy anywhere.
Rob :)
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Excellent video as per usual, Chewy - informative and straight to the point, just the way I like 'em! :)
...Be interesting, if seasoned members could guess what goes into the red masala paste and sauce....
I wouldn't consider myself a seasoned member, but I don't know whether I'll be astounded by the complexity of your paste or it's simplicity! :)
As for the sauce, I think you published the recipe for that previously in your excellent Chicken Tikka Tuk Tuk recipe. Do I get a poppadom for that guess lol! :)
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You must be telepathic mate, I just cooked up a batch of your gravy last night and was looking at CTM recipes most of the afternoon. ::)
I ended up cooking up some of Blade's Tikka and made up your Madras and Pudina Murg with it. Great combo for the madras! Just about the best curry I've cooked to date I'd say.
I think I need some ingredients for CTM, so I think I might give Dhansak a go tonight.
Keep up the good work ;)
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Excellent :-)
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Hi Chewy - are you going to enlighten us as to the red masala paste and sauce?
Cheers,
Josh
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I hope they are simple recipes.
Rob :)
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I among those, too, very impatient to discover the recipes of these sauces to try them.
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always feel a need to watch Chewy's videos (always something to learn).
to start the ball rolling these are ingredients i use:
veg ghee
mustard oil
onion
golden syrup
salt
methi
garlic paste
tin toms
tandoori paste(pasco)
tikka paste(pasco)
kashmiri masala(pataks)
mint (colmans NOT Dry)
tandoori masala pwdr
yogurt
fresh coriander
lemon dressing
coconut flour
ground almonds
caster sugar
tamarind
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Hi Chewy,
When are you going to fill us in with the recipes for the almonds paste? :)
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Be interesting, if seasoned members could guess what goes into the red masala paste and sauce.
I'm asking again if Chewy would after such a long time enlighten us with his red masala paste and sauce recipes.
PLEASE, Chewy!
Achille
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Ooops, :o :D
My Red Masala Paste!
Simple, mainly Almond Powder, Ghee or English Buttermilk spread. touch of coconut cream (optional)
Sugar, Salt, pureed Carrot and Fresh Orange. Red Colour or a couple of spoons of my red masala sauce.
Melt 250g Veg Ghee/Butter Spread in a pan, med heat
Add 200g Almond Powder and quarter of the coconut block and 2 tbs of white sugar.
Just heat this through, stirring all the time on low heat, a couple of minutes and switch off.
Take another pan and boil up two or three chopped carrots until soft or you could use a tin of baby carrots.
Put the carrots in a blender and add peeled orange segments and 1tbs of red masala sauce.
Blitz this all up to a fine runny liquid/puree.
Add the carrot mix to the almond pan and mix well, heat it up again stirring all the time 3-4 minutes
should look like a heavy jam.
Taste it, a bit like Marzipan-ish Jam.
Because of the Veg Ghee or Spread it will solidify in the fridge.
Keep couple of weeks or you can freeze it.
That's it, a little bit of work, but I think its worth it.
cheers Chewy
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Thank you very much for sharing your recipe!
By red masala sauce do you mean this one:
http://www.curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708 (http://www.curry-recipes.co.uk/curry/index.php/topic,7912.msg69708.html#msg69708)
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Ac17
Yes, that one will be fine! ;)
I don't cook much CTM these days, but its handy having this homemade paste and sauce
in the freezer, for when the need arises.
IMO :D CTM is at its best, with freshly cooked Chicken Tikka.
http://www.curry-recipes.co.uk/curry/index.php/topic,8714.msg77625.html#msg77625 (http://www.curry-recipes.co.uk/curry/index.php/topic,8714.msg77625.html#msg77625)
cheers Chewy
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Carrots and orange slices in a CTM - I've never seen these ingredients before.
Everything from Chewy I have tried has been great - his Madras and Tikka are my usuals.
Chewy - is this a regional variation of CTM?
I will definitely give this a try.
-- Josh
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Carrots and orange slices in a CTM - I've never seen these ingredients before.
One of the BIR curry book authors uses a tin of fruit cocktail in his masala sauce and reckons it's from a BIR so nothing would surprise me any more. :o
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Hi Josh
Don't know about regional variations on this one!
But this is handy if you have to make CTM regularly.
So many recipes and methods evolve in a BIR kitchen, usually triggered by what sells well
and is specifically for the English palate.
As we know each Good Chef has his secrets, this is one! ;)
The prepared pastes like this and another for Korma are made for speed, flavour and texture.
This restaurant Chef's take on it is 100%, as they sell bucket loads of both, every day.
My video recipe is silky smooth and 100%.
Not sure which Butter spread I used for this, probably "I can't believe its not Butter" with 60% less saturated fat than the real thing. ;D ;D
Nice to have a your feedback if you have a go! ;)
cheers Chewy.
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Chewytikka,
many thanks for making this post along with the yoghurt mix - has been real big help to me.
i love both the sauce (yogurt) and the paste (carrot) and adopting going forward. i liked the orange touch too.
your words on the importance of almond have been key in under standing this dish.
also been taken aback by how much effect sugar has on the dish too - not enough and the flavours don't jump out the same.
i'm on a mission to replicate red CTM for my daughter who has very fixed ideas on what it needs to taste like "modern". so far i've had to add in coconut floor (2 tbsp) so as to sit in the almond but not overpower.
the only problem left is that the dish is missing a little zing. it could be i've not got the sauce / paste balance right (using 3 tbsp carrot: 1 tbsp yog).
well pleased and almost there.
ps i also keep feeling i want to call the yoghurt mix a paste and the carrot/almond mix a sauce but the physical appearance does not allow.
(http://www.curry-recipes.co.uk/imagehost/pics/34d69d5c7b2a934a2af7b6b671f31dfd.jpg) (http://www.curry-recipes.co.uk/imagehost/#34d69d5c7b2a934a2af7b6b671f31dfd.jpg)
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Hi professor JM
Good to see you experimenting
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........... I ran out of Madras Kebab paste but it still tastes good and tangy............
I could have brought you a tub full the other day which I have in my fridge. The big jarred stuff.
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Thanks Gav
Just used the last up on the Tikka, yesterday.
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Probably should have posted this feedback months ago when I first tried it, but I tried the CTM as per Chewy's instruction with the Red Masala Sauce and Paste.
To me, this concluded the search for BIR CTM.
Thanks Chewy!
-- Josh
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Yep Chewy's recipes always deliver IMHO. Not sure he always gets credited for his contribution to this forum, for example he was the first to mention the use of akhini stock in a base gravy which now seems to be cropping up all over the place. One of the few guys who knows what they're talking about.
PS Thinking about it I'm fairly sure the first time I saw cabbage in a base sauce was chewy's 3hr / 1 hr base recipe, and that also seems to be becoming more widely adopted now...
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Yep Chewy's recipes always deliver IMHO. Not sure he always gets credited for his contribution to this forum, for example he was the first to mention the use of akhini stock in a base gravy which now seems to be cropping up all over the place. One of the few guys who knows what they're talking about.
I'll second that sentiment, NJ!
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he was the first to mention the use of akhni stock in a base gravy...Thinking about it I'm fairly sure the first time I saw cabbage in a base sauce was chewy's 3hr / 1 hr base recipe
Not to disparage CT's invaluable efforts on the forum but I was using akhni stock back in 1990 (probably earlier but memory fails me) from Pat Chapman's books and if you search you'll probably find it mentioned by someone or other very early in the forum's life.
Cabbage I think was first mentioned in the book from that Pangolin killer chappy (again memory fails me as to his name). Again I'm sure a search would find cabbage as a base ingredient mentioned earlier in the forum too.
I can't wait for Chris to reveal his magic, never seen before paste so that I can point to a post from this forum - probably from very early on - that shows there ain't nothing new in this old BIR game.
There are actually very few 'new' ideas that haven't been brought up at some stage at the start of the forum but I don't think all were given the notice they deserved. It's only now that we have people getting into actual BIR kitchens that we see that the info, if a little uncoordinated, has been here all along.
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I can't wait for Chris to reveal his magic, never seen before paste so that I can point to a post from this forum - probably from very early on - that shows there ain't nothing new in this old BIR game.
Oil, G&G paste, mix powder and tomato puree apparently.
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I really should add to this as well. I cooked 11/12 of these last week for work, pre making the sauce and adding the CT to warm through on the night. In the fridge all day at work and the day staff were into the cartons for a taste and there were lots of favourable comments. When served heated with the meat in, quite a few said it was the best CTM they had had. I like the fact at how easy they were to knock out and even though I'm not a CTM fan it did taste good. I'll probably do some freezer portions off the paste and sauce which will keep the kids happy. Chewys Chicken Tikka next which I was supposed to do last week but was rapidly running out of time and enede up using the laziza Chicken Tikka spice packets. Very hot and spicy. :o
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I can't wait for Chris to reveal his magic, never seen before paste so that I can point to a post from this forum - probably from very early on - that shows there ain't nothing new in this old BIR game.
Oil, G&G paste, mix powder and tomato puree apparently.
Hopefully that's a joke natterjack. I wasn't expecting anything out of the ordinary for this supposedly magic paste but if what you say is true then it truly is sad. I said in an earlier post that it was probably Chris's naiivety that would lead him to think he's discovered a magic paste. This would seem to bear that thought out if true. I sort of hope it isn't true.
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Hard to know what's real and what's a wind up, maybe the mythical ebook will include a twist when it finally hits the presses - but will any of us still be young enough to chop an onion?
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Chewtikka,
Appreciate guidance on the carrot mix being the paste and the yoghurt mix the sauce. Important to me in placing what's what BIR.
The recipe is what I call well crafted - I see no need to change it.
I think I just needed to up the sauce. With hindsight it was the larger amount of paste that fooled me in comparison to the amount of sauce. I used 30% sauce c/w the paste ie 15 ml sauce and 45 ml paste in a half portion. Going to up the % on next go to say 60%.
I also need to say that some will need to add in coconut flour to make it like some modern BIR do.
I also found lemon dressing had small benefit at dish frying but increasing the amount made little difference to the zing.
The only thing remaining on my mind on this dish is the use of mango given the use in the Nottingham video. I know mango chutney and sure it's not that. Mango pulp caramelised may be it.
The main thing is am very greatful to chewy for cutting my journey very short on this. As chewy says I do find the journey more exciting than arriving. I can't decide next up no3 madras or meat balti.
ps well pleased Josh is happy too.
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For info won't be trying out the mango pulp 'tinned'. Asked manager at local restaurant. His family have recently been to brum for wedding. They did not like CTM too sweet.
Also in side by side with take out. Mine had too much coconut flour - will halve amount. Also the curry 'mix powder' taste was much stronger than I'd thought. Fits with increasing amount of sauce proportion.
A real surprise and eye opener for me having been recently started using sugar- the restaurant do not use sugar except in dansak and Korma.
I am now sorted on this - big thanks chewy. In short as spec with little coconut flour ~1 tbs added per portion at dish fry.
The only question left is other than onion what are the key differences between brown and red CTM. I think mint, methi, tamarind. In no rush though happy at the eating.
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Thanks for the feedback and acknowledgement lads.
Glad you tried it. ;)
Never heard of a brown CTM Jerry, but love the way you dig into things.
A recipe is just a guide, a cook makes it all happen.
The Almond/Red masala paste mix is always greater than the Red masala sauce.
You might remember this restaurant vid I posted back in 2011
http://www.southtyneside.com/sizzler/ctm.html (http://www.southtyneside.com/sizzler/ctm.html)
This is where my recipe originated.
Curry On
cheers Chewy
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Chewytikka,
many thanks for video link. will watch.
i'd probably missed it 1st time around as i'd never considered making the red CTM version. i've got to quite like.
the "brown" version is really the wrong word but i can't think of a better description. it's more like a korma colour than brown.
the manager at the restaurant says the red version is, "without onion". i was/am very dubious but the manager does say those words to the chef when he's calling out the order. the red version certainly does not have onion (i take it as service onion). i'd not really thought the brown version had onion though.
for info in making the "almond paste" for the brown version the differences to me being addition of: onion, golden syrup, methi, tin toms, mint, tandoori pwdr, fresh coriander, tamarind. much being based on the Zaal/Fleet5 info.
ps for info i've succumbed to red food colour (which i've previously never bought). tried making the dish without and it just does not sit right.
best wishes
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Hi Jerry, could it be the brown version "with onion" uses an onion based cooked masala paste like the Zaal recipe, where the red version "without onion" uses a red uncooked masala like chewy's version, maybe with some extra yoghurt, cream, almond or coconut powder to mellow it out?
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natterjak,
i feel you must be right. i'm going to have to ask out of curiosity. it would mean they would have to make 2 pastes which seems like getting to much off BIR track or principle.
ps the base in Chewy's BIR video is the greenest i've seen. i only say because i guess it must come from fresh coriander leaf. the recipe does not add this at all. on the side by side with the TA and my make i could not be sure but felt fresh coriander could be in the TA dish. one to try over a few makes.
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I had a little curry day yesterday
and I always do a CTM for the laddies ;)
I have wanted to try this version for a while
and it didn't disappoint
Thanks Chewy for nailing this one and your chef mates for sharing 8)
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Thanks MT
Glad you tried it and got the thumbs up. ;D Nice one.
Last week I used St. Ivel Utterly Butterly - instead of ghee, made a very good paste. ;)
Hi Jerry
Green Garabi, NO - mate
Your going down the wrong path with the colour of stuff.
I did the video grab and the base isn
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Great vid Mr CT. At the very beginning, was that The Fall on in the background?
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I used Clover only because it did have butter milk written on it
but i did buy anchor spread first
before investigating ::)
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chewytikka,
many thanks on the colour. well pleased for good friend m.t
for info i use veg ghee.
also have compared TA a few times but not re made yet. i think a tad methi is in the TA being the only difference. the mix powder "curry" taste is a defo too (i had wrongly thought tandoori powder might be used somehow but no).
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Just did this. All went well, I ended up with 4 portions of paste and 4 portions of sauce, each one for one standard portion of base sauce and about 500g chicken tikka.
I can't say I'm keen on this type of curry though. I'm more into Bhoona, Rogan Josh, etc, and this is very much like Korma. Korma's sause is essentially base sauce with some cream added, while the sweetness in CTM comes from almond powder and sugar. For me these aren't really curry's.
Anyway, it's OK if you prefer sweet curry. Won't be a permanent fixture on my shortlist.