Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: Cory Ander on January 22, 2007, 03:55 AM
-
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: http://www.curry-recipes.co.uk/curry/index.php?topic=1182.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1182.0)
Serves 4
Ingredients:
Essential:
- About 1kg pre-cooked (slightly undercooked) Chicken Tikka (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.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: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.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
-
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)
-
photos:
Photo 5: Chicken Tikka Masala (ready to eat)
-
photos:
Photo 6: Chicken Tikka Masala, Pilau Rice & Plain Naan Bread
Recipe for Pilau Rice here: http://www.curry-recipes.co.uk/curry/index.php?topic=1383.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1383.0)
Recipe for Naan Bread here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0)
-
- 2 tbsp fresh lemon juice (or bottled, if you prefer)
I haven't tried your particular recipe CA, but lemon juice in a tikka masala!? The ones I've had in restaurants are universally mild, sweet and coconutty and not a hint of lemon juice. To me this goes against the whole ethos of the CTM. Is this a local thing?
YF
-
Hi YF,
Yes, you could call it a very localised thing YF; I do it at home! :P ;)
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 8)
Regards,
-
...adds a slight tartiness (to the taste and aroma) to what otherwise is a mild, sweet, creamy, coconutty and almondy dish.
Umm, yes that was my point. :)
CTM is by definition a sweet, mild - i.e. no chilli, creamy coconutty dish. If you add lemon or chilli (CK) you are no longer in CTM land, you've sailed away on a different boat. I'm not saying your version wouldn't be palatable, just that it isn't a standard BIR CTM and I thought that was what this forum was about.
YF
-
I have seen it on many BIR menus YF.
Don't forget that it's also in the tikka marinade and in many tikka/tandoori pastes too
As an article by the BBC said:
"...a wide range of variable ingredients. A 1998 survey by Real Curry Restaurant Guide of 48 different CTMs found only common ingredient was chicken" ::)
As I said, if it offends thee, simply leave it out! Too easy! ::)
Perhaps you have a decent BIR CTM recipe that you could share with us YF?
Regards,
-
Well you live and learn, eh?
It's funny though, I must have by chance, in my travels, picked the restaurants that make CTM without lemon juice or chilli, because they've always been fairly uniform in flavour. I dunno.
YF
-
CTM near me always has lemon juice in
-
lemon juice is used in most curry dishes and i do agree with cory ander lemon juice does bring out the taste in the dishes i even use it in my restaurant chicken korma. you only have to use a small amount to enhance the taste. ;D
-
;) ;) I always add lemon juice to the chicken whenever I cook Tikka or Tandoori, as you say Dragon it enhances the taste, and assists the marination process too.
-
i am cooking this tonight along with chicken madras
will post the results tmos. been preping at my restaurant for the curries tonight inbetween cooking all the meals at the restaurant ;D
-
recipe spot on from the marinade to the finished curry it was an outstanding recipe
thanx ::)
-
;D ;D Well done Dragon, keep it going.
-
Hi Dragon,
Thanks for trying this and providing some feedback....all feedback (constructively good or constructively bad) is most welcome! :)
....glad you liked it Dragon! 8)
-
Well Done Cory
Your CTM looks look's the real deal lovelly let's be honest You have put alot of work into this thread with great photo's and YES that awsome table cloth ......well done buddy ;)
Layne
-
Madhur Jaffrey uses lemon juice in her Murgh Makhani recipe (first book, linked to her 1980s BBC TV series). It was the first Indian recipe I ever made (years ago) which had me think "wow!".
I see CTM, Makhani and butter chicken as all closely related, so I'm not surprised to see lemon juice. I have, however, added lemon juice to some dishes and it variously improves/ alters/ruins them so perhaps it's worth adding lemon juice towards the end for a clear before and after assessment. As CA says, they'll likely already be some lemon juice coming in from the tikka marinade.
I did chemistry at school and this included some 'quantitative analsis', like working out how many carbon atoms were in your test tube, or something like that. I forget, but it would be handy to know about quantitative analysis as applied to food elements. Like some labs could tell you if a food sample contained any trace of cyanide, salmonella, Sudan1 dye or whatever. I wish I knew how to take a sample of CTM from my local BIR and analysis it to confirm conclusively if it included and how much - lemon, garlic, MSG and and other key ingredients which I wanted to check for.
Regards
George
-
Hi cory ander, I made this Tikka Masala and it was the best i've ever tasted.
Just wondering out of interest, which base did/do you use to make this.
cheerz,
deeboi.
-
Hi Deeboi,
Glad it worked out to your liking! 8)
I usually use my own base. Otherwise, any decent base (but lightly spiced and with no, or minimal, chilli) will suffice.
I've also used Ifindforu's and Darth's, in the past, with good results.
Regards,
-
Hi, Cory Ander,
When I made mines I used Darth's Base (no chilli at all in it)
I looked for you're base in the Curry Base section but I never seen it (probably staring me right in the face lol ;D)
could you give me a link please.
Although I'm extremely happy with the recipe itself I'm gonna try a couple of base's.
I've tried Darth's and I want to try yours since its your recipe and I'm gonna try onions and ifindforu's.
Also gonna treat myself to a couple of Balti dishes as it makes the food look alot more appetising.Just like in a BIR lol.
-
Hi Deeboi,
Don't fret! My curry base won't be staring you in the face because I haven't (yet) posted it! :P
Regards,
-
lol :P :P :P get it posted dude
-
George, the scientiffic piece of equipment you are refering to in called a mass-spectrometer. One of these would end any argument as to what is in a BIR curry.
-
This is the first curry I have cooked from this amazing website. Although my entire Saturday has evolved around cooking this curry (i.e. shopping for ingredients, cooking the base etc..) I have to say that the end result was tremendous!
I used all of your specified ingredients except for when I thought there was already an adequate amount from IfondForu's curry base (creamed coconut block for example). Due to this reason I also halved the amount of coriander, cumin and garam masala. Left out desicated coconut, condensed milk and fenugreek leaves (because I couldn't get hold of any).
This was a lone experiment tonight but i'm looking forward to impressing guests next time.
Many thanks Cory Ander for sharing this recipe.
-
You're welcome BD90,
Glad you had success and enjoyed it! 8)
-
Hi Cory. Thanks for the recipe. Mine didn't look anything like that though.
I take it you can only get that colour with the artificial colourings?
-
Hi Chris,
Thanks for trying the recipe.
What did yours look like then?
Yes, you won't get the same vibrant colours without using artificial food colours (they don't affect the taste). To be honest, I think the colours are a little too red and vibrant in my photos. A little less vibrant, a little less red, and a little more orange, is my preference.
Did you use them? If not, I imagine yours was a very pale/creamy colour?
You can use natural food colourings, instead, but the colours will be far less vibrant (see here: http://www.curry-recipes.co.uk/curry/index.php/topic,2188.msg18378.html#msg18378).
Do you have a photo? Were there any other differences? How did it otherwise taste?
-
Made this one today. Turned out pretty nice, possibly the better of the ctm's ive tried in recent months. I kept half of the optional ingredients in, but left out some of the more unhealthier options :) Its almost near to my locals Ctm, but is still missing something, that i just cant put my finger on. Any ideas ? It quite a thin'ish sauce, i can taste the coconut and ground almonds to some degree, but theres something 'else' in there that adds to the sweetness, and i cant for the life of me work out what it is, short of goin into my local and threatening them for the recipe :D Any ideas ? Would something like mango syrup (from the tin), or some other 'used' sweet ingredient in curries be used ? im baffled.
-
Which optional ingredients did you leave in and which did you omit Osirisrt?
Welcome to cr0, by the way.
-
thanks!
ok ill tell you what i kept in. obviously the necessary ingredients, and the optional stuff i went for dessicated coconut, and evaporated milk, i also added the methi to the tandoori spiced mix (stage 1 i think it was). I left out the other stuff as i wasnt sure about it, and i left out condensed milk and dont think id put that back in again anyhow, as it gives me the impression of being too sweet. lol i know its not a particularly healthy dish, but im not sure about the condensed milk. Any ideas then ? maybe i should try it again with more of the other ingredients, but just looking through them im not getting a feeling of 'oh shit yeah!! thats what the missing ingredient could be!!'.. my locals ctm i think is quite unique and although has most of the usual ctm ingredients, i feel theres a thing or two that im totally missing out. nice one that i made yesterday though.
-
osirisrt,
i think desiccated coconut is what needs changing. buy pure creamed coconut which comes in block form. it melts in the hot sauce as you add it. i find it tastes brill.
mine is made by ktc (www.ktc-edibles.co.uk) which may help you to trace local supplies.
-
hi, i have creamed coconut and have tried it in the previous couple of ctm's ive tried before i made ca's one yesterday. altho it does add a nice flavour to the curry, its still not like my local one :D
this is the only curry im being really fussy about because well, i guess ive been spoilt by my locals ctm for a few years now. what the extra 'flavour' is im not really sure. im thinking next i may add some mango chutney or something to my ctm, see if that gives it the 'flavour'.. hmmmmmmm.. lol
-
The only way I've seen coconut added is in powder form. Also have you tried jaggery, perhaps its toffeish flavour is what's missing?
-
Im not too sure, im not sure if its a toffee ish kinda flavour But im willing to try anything to try and get the flavour right. im pretty sure it has some form of coconut in it, and im also sure its got some ground almond in it. The sauce itself is quite runny, so that could be a thin base sauce with anything from cream to coconut milk or evaporated milk or just milk. So tempting to just walk in and say, wtf ?? what goes in your ctm !!? Im considering my next test to omit the cream and go with just powdered coconut milk, (going with the runnyness), and maybe try a tablespoon of something mango :) then maybe try the jaggery thing altho i dont *think* its that kinda flavour.
-
I kept half of the optional ingredients in, but left out some of the more unhealthier options.....but is still missing something, that i just cant put my finger on......theres something 'else' in there that adds to the sweetness, and i cant for the life of me work out
Hi Osirisrt,
You think it lacks sweetness but you left out the following sweet things from the optional ingredients (plus other things):
- 4 tbsp tomato ketchup
- 2 tbsp condensed milk
- 6 tbsp sugar
- 100g sliced creamed coconut block
I suggest you start by using all of the ingredients and seeing how you find that. You can then systematically remove those you done want and asses the impact.
I'd be very surprised if jaggery or mango chutney is the answer.
Face facts Osirisrt, CTM IS unhealthy...don't fight it! :P ;)
-
lol i understand the health implications. but yeah, i dont particularly think its lacking sweetness. its just a *particular* sweetness im after :D
Thing is , i know i left those things out, and maybe ill try them all back in next time, but im pretty sure the flavour wasnt any of those. is a tough one really.
-
Osirisrt,
I suggest you start by using all of the ingredients and seeing how you find that
agree with Cory this is probably best way fwd. i have followed exactly and get the best family curry i've ever made. it is without question restaurant/takeaway standard.
for me the essentials are:
1) a quality base (i use parker21 but there are many on the site to choose from).
2) use of the block coconut
3) use carnation evapourated milk
4) use a bought tandoori masala powder (this is the only time i don't make my own) i use "Leena". there is quite a difference in makes so you might need to try a few eg i use TRS tandoori masala for dry rub bbq chicken as it's spot on but would not use for CTM.
5) i also sometimes add some of the leftover marinade from the tikka for a little extra lift.
-
lol i understand the health implications. but yeah, i dont particularly think its lacking sweetness. its just a *particular* sweetness im after :D
I can relate to that, a place I used to visit a few years ago made a cracking curry and most variants had this certain sweetness to it and it wasn't sugar. I thought at the time it was down to how they cooked the onions but never did manage to replicate it. If you do find out let me know 8)
-
lol i understand the health implications. but yeah, i dont particularly think its lacking sweetness. its just a *particular* sweetness im after :D
I can relate to that, a place I used to visit a few years ago made a cracking curry and most variants had this certain sweetness to it and it wasn't sugar. I thought at the time it was down to how they cooked the onions but never did manage to replicate it. If you do find out let me know 8)
Will do ! :D
-
Osirisrt,
I suggest you start by using all of the ingredients and seeing how you find that
agree with Cory this is probably best way fwd. i have followed exactly and get the best family curry i've ever made. it is without question restaurant/takeaway standard.
for me the essentials are:
1) a quality base (i use parker21 but there are many on the site to choose from).
2) use of the block coconut
3) use carnation evapourated milk
4) use a bought tandoori masala powder (this is the only time i don't make my own) i use "Leena". there is quite a difference in makes so you might need to try a few eg i use TRS tandoori masala for dry rub bbq chicken as it's spot on but would not use for CTM.
5) i also sometimes add some of the leftover marinade from the tikka for a little extra lift.
yeah i understand the starting with all the ingredients, and who knows maybe the full recipe may give me what im after. The one i made using some of the ingredients was a very good ctm. but as ive been sayin, its a certain sweetness that, looking at those other ingredients, doesnt jump out as saying, yes ! thats the one. obviously using them all in the curry and after cooking may produce the overall taste, but ill have to try that out i guess, but as i say, from looking, it doesnt give me the feeling that one of those ingredients could be my missing thing.
-
oh, also. i use creamed coconut, i think pataks brand. my tandoori masala's are trs and east end i believe so decent ones. my desicated coconut is just a standard type box, everythin else is just good quality spices and such :D
-
Well, i made this again tonight, more or less same as last time except the evaporated milk. This time instead of the cream, i omitted that, and i used the coconut milk powder, and actually made a cup of coconut milk. what i also did was threw in 2 tablesoons of mango chutney, into the milk/coconut,etc mixture, and then into a food blender lol gave it a whirl. i also cut down on the tandoori paste mixture too down to just 1 tablespoon. anyhow, going on my previous comments about getting close to my locals ctm, this was pretty bloody close. i think i can say they definately put some form of mango/syrup/mango chutney into the recipe, as im within like 2-3% now of my locals version. just need to make slight alterations to amounts and other stuff. Pretty happy with this one now. :D (well i was before, but even more so now)
-
Osirisrt/Corry,
i was taken aback by osirist's need to reduce the tandoori paste to 1 tbsp and checked my copy of the recipe for what i thought was same but obviously is not. i can't find the original link but list the ingredients for info anyhow. Sorry but I have obviously been on a different CA?s CTM.
Ingredients:
2 or 3 tbsp Oil (veg or olive)
1 tsp garlic & ginger puree
Half a tbsp tomato puree
Pinch chilli powder
1 Heaped tsp spice mix
1 level tsp tandoori masala
3 Large ladles of curry gravy (Will clarify how much exactly)
1 portion pre-cooked chicken tikka (3 or 4 chicken breasts) - marinate 48 hrs cook 220 in fan oven 15 mins
3 or 4 tbsp cream (More if prefered)
2?x1? piece of creamed coconut (or to taste)
1 tbsp sugar
Red food colouring (optional)
Small handful of chopped coriander
-
Hi Jerry,
Thats my version not CA's ;)
http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html)
-
Can't believe it - fancy flattering CA all this time and then giving osirisrt duff info.
Curry King - many many thanks - your recipe is 100% spot on (it gets 3 out of 3 very big thumbs up in our family). we are now cooking it regularly with consistent top notch results every time.
Simply fantastic.
-
Can't believe it - fancy flattering CA all this time and then giving osirisrt duff info.
I did try and enlighten you Jerry http://www.curry-recipes.co.uk/curry/index.php/topic,539.msg20899.html#msg20899 :P
-
whoops
-
sorry,
wrong post
-
I made chix tikka usin the PC?CA method given here a few days back. I marinaded the chicken for 24 hours, and cooked it at the top of my fan oven at 'full-chat' (220 c -ish I think) for 10 mins.......
FAN -BL@@DY- TASTIC !!!!!
I must say it really was worth faffing about with all the dried mint etc!
-
I tried CA's CTM recipe with all his specified Optional ingredients but using Safron's base - ABSOLUTELY STONKING GOOD!!!!! Couldnt have been better. Deep complex and stunning spot on BIR flavours.
-
This is the first time i've come across this recipe but it looks and sounds very encouraging. The evaporated milk and ketchup lead me to believe you know what you're doing. I mean this honestly, i use evaporated milk in my bases and know ketchup is used commonly. I've tasted it when they've used too much and in india 3 of the 3 chefs i asked said they used it (not specifically for CTM).
It works really well at bringing curries together and getting that deep savouriness. Fried onion paste works well for that too (thanks panpot) but this looks like the real deal for restaurant CTM.
The user who said the ingredients didnt look like the sweetness he was after is probably thinking about ketchup without knowing it. Ketchup doesnt have bad connotations for everyone, and people who wouldnt cook with it often happily eat it elsewhere.
Will have a go when i get my next base done!
-
I've made this a few times. With 2 tbsp of condensed milk and 6 tbsp of sugar, this is one sweet CTM. I do believe that somewhere in the mix of the required and optional ingredients, the perfect CTM I am looking for exists. I like my CTM sweet, but I think the condensed milk might be a bit too much.
I think I will have another go at this recipe. I'd be curious why CA lists so many ingredients as optional. What do you think they add? Change?
-
I tried CA's CTM recipe with all his specified Optional ingredients but using Safron's base - ABSOLUTELY STONKING GOOD!!!!! Couldnt have been better. Deep complex and stunning spot on BIR flavours.
Hi AP, thanks for the feedback and glad you liked it 8)
Welcome to cr0 too! :)
-
I've made this a few times. With 2 tbsp of condensed milk and 6 tbsp of sugar, this is one sweet CTM. I do believe that somewhere in the mix of the required and optional ingredients, the perfect CTM I am looking for exists. I like my CTM sweet, but I think the condensed milk might be a bit too much.
I think I will have another go at this recipe. I'd be curious why CA lists so many ingredients as optional. What do you think they add? Change?
Hi Josh,
I use all the ingredients I specify to produce the result I'm familiar with and like (i.e. colour, sweetness..all the CTM's I've ever had are ALWAYS very sweet....., creaminess, coconutiness, savouriness).
However, I recognise that some ingredients are not necessarily essential and therefore list them as optional. To me, they add the above attributes that I'm personally looking for and am trying to replicate.
By the sounds of it, you might want to try cutting back on (or omitting) some of the sweeter optional ingredients (i.e. evaporated milk, condensed milk, sugar)....or maybe just use the "essential ingredients"?
Regards,
-
all the CTM's I've ever had are ALWAYS very sweet
Which is exactly why it beggars belief that you and others on the forum insist on using lemon juice in a CTM. It's crazy!
-
Hi,
What can I say, I cannot cook curries :(
until I tried this, I was stunned how good it was :o
the chicken tikka is superb(I used Blades recipe), much better than my favourite restaurant!
I used a base from a book I have, The Curry Secret by Kris Dhillon (the curries I tried were ok with this, but not a patch on these flavours) that had been in my freezer for months.
thankyou for posting this, I will use it time and time again.
dink dank doo
now what to try next????
-
Hi, I'm looking forward to trying this. Just gotta decide on a base (SnS's may be too spicy for this one).
One question... can the ingredients be halved to serve two people or is it essential I stick to the quantities used in this recipe?
Thanks! :)
-
Just gotta decide on a base (SnS's may be too spicy for this one)
I'm sure it will be fine, but you might want to also consider Bruce Edward's base(here: http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0) or the Ashoka base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
Bruce Edward's base seems pretty neutral to me and the Ashoka base seems to be particularly suited to milder, creamier dishes (like CTM) since it is quite "creamy" (from the margarine and creamed coconut) and contains heaps of creamed coconut already (a whole block).
I have also used Darth's base (http://www.curry-recipes.co.uk/curry/index.php?topic=1808.0) and Terry's (Ifindforu's) base (http://www.curry-recipes.co.uk/curry/index.php?topic=923.0) successfully for this CTM.
They are all really much of a muchness but, if I had to pick one, I'd probably pick Bruce's base.
Hope this helps 8)
can the ingredients be halved to serve two people or is it essential I stick to the quantities used in this recipe?
Yes, halving the ingredients will not be a problem.
Hope this helps 8)
-
Just gotta decide on a base (SnS's may be too spicy for this one)
I'm sure it will be fine, but you might want to also consider Bruce Edward's base(here: http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0) or the Ashoka base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
Bruce Edward's base seems pretty neutral to me and the Ashoka base seems to be particularly suited to milder, creamier dishes (like CTM) since it is quite "creamy" (from the margarine and creamed coconut) and contains heaps of creamed coconut already (a whole block).
I have also used Darth's base (http://www.curry-recipes.co.uk/curry/index.php?topic=1808.0) and Terry's (Ifindforu's) base (http://www.curry-recipes.co.uk/curry/index.php?topic=923.0) successfully for this CTM.
They are all really much of a muchness but, if I had to pick one, I'd probably pick Bruce's base.
Hope this helps 8)
can the ingredients be halved to serve two people or is it essential I stick to the quantities used in this recipe?
Yes, halving the ingredients will not be a problem.
Hope this helps 8)
Thanks for taking the time to reply to me... gonna give this a try on Saturday! I shall return with feedback! :)
-
Ok, I tried this yesterday and it was SUPERB.
I recommend to anyone to make this recipe using SnS's madras base but just leave out the chilli powder when making the base! Worked a treat. I was gonna use the saffron base but it was just too oily in my opinion... so I used SnS's madras base (June 2008) minus the chilli powder knowing this was a risk, but thankfully it turned out awesome!
Cory Ander, awesome CTM mate. I looked at the other bases you recommended but (with no disrespect meant for the people who made them) they weren't as easy to follow as SnS's base. With SnS you get exact quantities to follow, where the others seemed too vague in their quantities.
Great CTM!! ;D
-
Ok, I tried this yesterday and it was SUPERB.
Glad you liked it Robbo 8)
Good point about leaving the chilli out if your'e primarily making mild curries
Yes, also a good point about the quality of the written recipes; some (e.g. SnS's) are definitely much clearer and easier to follow than some others! :P
Thanks for trying it and letting us know how you got on 8)
-
What can I say, I cannot cook curries :(
until I tried this, I was stunned how good it was
Great to hear that you liked it Will 8)
Thanks for trying it and letting us know how you got on 8)
-
Made this again yesterday but instead of the quantities stated, I halved everything to make enough for just me and 'er indoors... like you said Cory, it works just as well when halved and was again an awesome curry! (I only say this coz some curries state to use the EXACT quantities otherwise it comprimises the out come.)
So to summerise, I recommend anyone making this that they use SnS's June2008 madras base but omit the Chilli Powder when making it, and this is certainly the CTM of choice to go with that! WIN! The SnS base uses FAR less oil than other bases.
-
:D
Hi, Had a go last night......It was superb!
But didnt have and almond powder, so just used coconut instead. Much better than i can get at any local Take Away.
Next time i will not put chilli powder in my base (was a bit hot for my wife)
Thanks for excellent recipe!
Steve
-
Really glad you enjoyed it SteveElsley
Thanks for the feedback 8)
-
Just a bit of an update for you.
For those of you who have read my previous posts, you'll know I use SnS's base for this curry but when making the base, I omit the chilli powder and substitute the madras powder for mild curry powder. The resulting CTM is indeed AWESOME.
Now the update. In a restaurant not far from me, they do a curry I've never seen other than in there called a Chicken Tikka Masala Madras. Now it is exactly as it sounds and is actually VERY tasty and an exciting variation for those of you who like their curries spicy.
For this I use SnS's base as it should be (omitting nothing and even replacing Chilli Powder with Deggi Mirch) and when making the CTM paste using the spices, add 1 tsp of Deggi Mirch (or more if you prefer it hotter) to the mix. Then cook as per CA's recipe.
It worked for me, voila.. a chicken tikka masala madras!
-
Robbo1997
Glad that you a result with the CTM using a milder version of SnS base.This is something I've been meaning to try and as I have to make a new batch of base this week, I will reduce the spicing in the base. Hopefully this should work with a Passanda or Korma. I like the sound of the CTM Madras and will add this to my do list.
-
In a restaurant not far from me, they do a curry I've never seen other than in there called a Chicken Tikka Masala Madras. Now it is exactly as it sounds and is actually VERY tasty and an exciting variation for those of you who like their curries spicy.
Hi Robbo,
There are variations on a theme on this,
you may see in some restaurants or takeaways the dish Chicken Tikka Chilli Masala,
This is done by frying some sliced onions and garlic and green chillies at the start of the curry then make the Tikka masala as normal,
Great if you like the creaminess and sweetness of a CTM but with the heat and taste from the chillies and garlic,
Bob
-
In a restaurant not far from me, they do a curry I've never seen other than in there called a Chicken Tikka Masala Madras. Now it is exactly as it sounds and is actually VERY tasty and an exciting variation for those of you who like their curries spicy.
Hi Robbo,
There are variations on a theme on this,
you may see in some restaurants or takeaways the dish Chicken Tikka Chilli Masala,
This is done by frying some sliced onions and garlic and green chillies at the start of the curry then make the Tikka masala as normal,
Great if you like the creaminess and sweetness of a CTM but with the heat and taste from the chillies and garlic,
Bob
Mmmm that sounds nice, my standard order from my old local used to be CTM made Vindaloo hot :)
-
Hi thanks for your posts and those that try my idea, I hope it turns out nice. SnS and Cory Ander deserve the major credit, all I did was alter their hard work ever-so-slightly to adapt the taste for the CTMM.
And yes, SnS's base DOES work a treat on the standard CTM as long as you leave out the Chilli Powder and substitute Madras Powder for MILD Madras Powder. ;D
-
I just want to say thank you to CA for this recipe. I made it last night and it is the nicest curry I've ever made.
I replace the almond powder, various milks and coconut block for a tin of coconut milk (I'm lazy) and the result was astonishing.
The only trouble is, the missus reckons it's the nicest curry on the planet.
Time to roll up me sleeves again!
8)
-
Glad to heat that you and the missus liked it Deadman (perhaps you live another day then?) 8)
-
I haven't tried your particular recipe CA, but lemon juice in a tikka masala!? The ones I've had in restaurants are universally mild, sweet and coconutty and not a hint of lemon juice.
I know it's an old post but thought it was worth saying:
You cant always taste every ingredient. Citrus find its way into all sorts of things without people noticing it specifically.
Jam is my favourite example. It's fruit and sugar right? Yes but if you dont balance it with lemon/citric acid it wont be as tasty or as rounded. It will be cloying and sickly. Children's sweets are another. Their sourness is critical and the better ones have better balance.
Ketchup or mango juice are pretty sweet right but just wont taste as good without a bit of sourness. There's a reason sauces will almost always contain sweetness, sourness, saltiness and savoury. If they didnt they'd be dull. The balance makes them stronger tasting, more complex and 'longer' on the tongue. Basically, more tasty.
CA's inclusion of it shows me he understands the importance of balancing tastes. I've found since learning to cook that it's things like this that mark the difference between decent cooks or dishes from average ones.
Unfortunately this is not as common knowledge as it is in south east asia. In japan their understanding is so far ahead that they balance textures, colours and easthetics as well.
I try to replicate BIR cooking but i realize that a lot of them are not the best chefs and are not interested in perfecting their recipes. Most cant even be bothered to taste what they send out can they? What makes a superior dish is often small details, where the chef understands how taste works.
-
made this, and have to say it was spot on bir ctm flavour, thanks alot CA! I used the bruce edwards base, and left out the evaporated and condensed milk from the optional ingredients. I also used shop bought tandoori masala, didnt use your recipie for it. apart from that followed it exactly and turned out amazing!
-
I haven't tried your particular recipe CA, but lemon juice in a tikka masala!? The ones I've had in restaurants are universally mild, sweet and coconutty and not a hint of lemon juice.
I know it's an old post but thought it was worth saying:
You cant always taste every ingredient. Citrus find its way into all sorts of things without people noticing it specifically.
Jam is my favourite example. It's fruit and sugar right? Yes but if you dont balance it with lemon/citric acid it wont be as tasty or as rounded. It will be cloying and sickly. Children's sweets are another. Their sourness is critical and the better ones have better balance.
Ketchup or mango juice are pretty sweet right but just wont taste as good without a bit of sourness. There's a reason sauces will almost always contain sweetness, sourness, saltiness and savoury. If they didnt they'd be dull. The balance makes them stronger tasting, more complex and 'longer' on the tongue. Basically, more tasty.
CA's inclusion of it shows me he understands the importance of balancing tastes. I've found since learning to cook that it's things like this that mark the difference between decent cooks or dishes from average ones.
Unfortunately this is not as common knowledge as it is in south east asia. In japan their understanding is so far ahead that they balance textures, colours and easthetics as well.
I try to replicate BIR cooking but i realize that a lot of them are not the best chefs and are not interested in perfecting their recipes. Most cant even be bothered to taste what they send out can they? What makes a superior dish is often small details, where the chef understands how taste works.
Good Post Chinios!! :)
-
made this, and have to say it was spot on bir ctm flavour, thanks alot CA!
Glad you liked it mmmcurry 8)
Thanks for trying it and reporting back :)
-
Daaaaamn! This looks good. It's a lot of work though. Also, where would one buy a coconut block that I keep reading about?
And yes, I've seen lemon juice in some kick-ass CTM. My most favoritist one ever used it.
-
I make this regularly, its wonderful, and pretty much spot on to my old local TA, love it. thanks for the recipe CA!
-
Hi Cory Ander. I have used your recipes for most of the curries I have made. I am a chef in a Pub and we have a Curry night every Wednesday night. Your recipe for this Chicken Tikka Masala is stunning. I don't like a sweet curry myself but this is something else. Hence to say thanks for the recipe as it is the most popular curry I have made in the Pub. Everyone loves it and I`'ve even had comments back to me that it is even better than a BIT Tikka Masala. Going to try the Vindaloo tomorrow night.