Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: ghanna on March 27, 2005, 04:27 PM
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hi,all
a very nice recipe for chicken tikka masala by a top chef
thanks
ghanna
starchefs.com/features/indian_spotlight/html/chicken_tikka_d_prasad.shtml
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Hi ghanna, Have you actually made this recipe. There seems to be quite a lot of ingredients compared to what an Indian restaurant would use, but, if it's good then it is worth a try. Thanks for the link I will try it real soon.
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hi, curryqueen
no ,sorry i have just found it in the web while i was surfing.
i sat down and read it ,it is actually a curry gravy but the chef is dividing it into two calling the first ONION MASALA and the second TOMATO MASALA.
please look at it carefully and you will find that it is the CURRY GRAVY that all of us know .
he is using a nice combination of spices, and as well he is using cashewnut in the gravy.
as soon as i will find a chance i am going to try it and report back.
thanks
ghanna
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Someone else used cashews in the gravy, was it you CK ?
Also CTM from a BIR is a really easy recipe to replicate, creamed coconut block is the secret
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hi ,all
please see this link as well , there is a nice recipe that use tomato ketchup and cashewnut as well
i tried this recipe before it is excellent , my be it was a Little sweet for me but you can reduce the amount of tomato ketchup to your liking.
please do use the black salt it is very important to the taste ,you can find it in the indian stores , it is one of the ingredients of a spice blend called CHAT MASALA
the taste of this black salt remind me of boiled eggs smell, but believe me it give a nice flavor to the chicken at the end after you cook it.
another ingredient is MUSTARD OIL as well try to use it , i know there is a lot of talk about it , but it is up to you ,any way you can use any kind of oil but not olive oil .
http://www.askachef.com/recipe/recipedetails.cfm?recipeiD=1052
thanks
ghanna
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Yep ive tried cashews in the gravy, I thought they did add to it but wether their right or not is another debate, maybe in a madras?
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hi,all
the recipe was excellent , actually out of this world ,all my family liked it.
this is their comment .......it is better than the restaurant version.
i only changed one thing . evaporated milk instead of cream (they never use cream in the restaurant ,they alaways use evaporated milk.).
one of my family went to the restaurant and bought one and brought it home to compare it with mine ,guess who won, ME.
texture wise ,colourwise and most important factor was taste wise. i won
i feel i am over the moon , i want to share this with you all .
thanks
ghanna
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Ghanna
Thank you for flagging up these recipes. So that I don't concentrate on the wrong one, which of the two recipes was the one which your family liked so much? Was it the star chefs one, or the ask a chef one, please?
Also, do you know if evaporated milk is more likely to be used in chicken korma (restaurant versions), rather than cream?
Regards
George
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Dear George
thank you for your comment.
The one that my family liked was the first recipe (the star chef )
please note that they use evaporated milk in korma, chicken tikka masal,and any other recipe that require cream.
they buy evaporated milk in bulk from a whole saler and alaways the very small tins (170g ) because it is convenient to them ,they only open the tin if a customer ordered the curry and they nearly use half the tin in one go.at the end of the day they through the rest away. this is the only thing that they through away.
it is cheaper for them and it is alaways there in the kitchen ,they don't have to go out in the middle of the night in order to buy cream if they run out of it.
you can add creamed coconut to the recipe as well it make a very interesting taste , i got the idea from MARK J he is one of the members of this forum ,please see his recipe in the ebooks section
i hope i helped
thanks
Ghanna
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i hope i helped
Ghanna
You certainly are helping. You are an absolute goldmine of information, on this thread and many others. It is very good of you.
Incidentally, which part of the world are you and your family from, please? I only ask because of your name. I see Om Kalthom (one of my favourite vocalists) did a song called Ghanna El Rabea, so is there a Middle East link to your name, I wonder?
Regards
George
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Dear George
thank you for your comment.
GOD bless you
Because of my position i prefer to remain anonymous.but i am not from the middle east.
i hope that you are going to understand .
thank you
ghanna
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Ghanna
Thank you for your reply. I was unsure about asking and I absolutely respect your wish to remain anonymous.
Regards
George
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hi, all
any one tried any of these two recipes ?
thanks
ghanna
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hi,all
i just finished a chicken tikka masala, i followed MARK J idea of adding creamed coconut to the curry . it was fantastic, it made it more creamy and gave it a nice not over powering coconut taste.
please try it.
thanks
ghanna
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hi,all
last time when i went inside the restaurant kitchen i noticed some thing called UHT cream in a papper box, it look like the fresh orange juice boxes.
when i asked about it no one seems to know any thing about the word UHT.
if any one know what does it stand for ,please come back and tell me.
they use it in Chicken tikka masala, Korma and pasanda , they told me that this UHT cream make the curry more creamy and smooth and it is cheaper than the tinned evaporated milk.
by the way this UHT cream can stay in its box at room temperature but if you open the box you need to use it within two days.
thanks
ghanna
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Ghanna = UHT Could be uht milk (ultra heat treatment) it keeps for ages due to the heating ect.. hope this helps ;)
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hi,Darthphall
thank you
you really helped , saved me going through different books and surfing in the internet
i will use it next time
thanks
ghanna
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Hi, All
I kept thinking why don't i smell that awful odour in the restaurant chicken tikka masala, despite it is not cooked the way that i described in the other thread ,i.e it is not boiled .
I phoned the kitchen staff ,this is what he said :
Yogurt is a great odour eater.
He encouraged me to do this test, take the chicken away from the marinade after keeping it in the marinade for at least 24 hours ,then boil this marinade and try to smell it or tasted ,it is full of this awful odour.
Because of that most of the chefs asking people to through this marinade away and never to re-use it. As well it is full of bacteria
I am going to fellow his advice and try the marinade recipe that he gave me today and see what is the result.My main concern at the moment is the odour
I hope that this information will help you all.
thanks
ghanna
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Hi Ghanna
I know you asked for cream but here is the description for milk... it is the same process.
"UHT milk is fresh milk, which has been processed with a technology called UHT (Ultra High Temperature). The UHT treatment ensures maximum microbic inactivation, while preserving the maximum flavor, taste, and nutritional value. The aseptic packaging system protects the product from air and light and guarantees long shelf life without the need for refrigeration"
I sometimes work in very remote places where fresh milk and cream cannot be obtained because everything must be flown in. If you bring in cases of UHT via ship it is much cheaper and you always have it on hand. It does not have to be kept chilled until it is opened. I hope this helps.
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Dear Quinnto
Thank you very much
You really helped
GOD bless you
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Hi,all
This is what i done
Marinated the chicken in the marinade that he gave me , took the chicken away and boiled the marinade , it was full of that awful odour.
Now i know that yogurt is a great odour eater .
The kitchen staff information was 100% right.
Thanks
ghanna
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Hi,All
When i want to make chicken tikka masala i buy the tikka from the restaurant ready made and then go home and make the sauce.
Any one got any idea of how to cook the chicken at home without the tandoor, i tried it once on a very high heat oven but it was not as juicy as the restaurant one.
I want to try the marinade that i have been given .It include something called papaya in its ingredients, they told me it tenderize the chicken and make the flesh very tender, they use it when they cook lamb in the restaurants.
Thanks
ghanna
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Any one got any idea of how to cook the chicken? at home without the tandoor,
Ghanna, for what it's worth, the chef at the CTM class I attended said you could just put the UN-cooked, but marinated, chicken chunks into the sauce and simmer until cooked through and tender.? I don't have to tell you that would be an entirely different flavor, but the thought of some of the marinade mixing into the sauce sounds interesting.
-Mary
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Dear Mary
The sauce that they use for the chicken tikka masala consist of ( onion,garlic,ginger tomatoes , tomato paste , spices ,water, YOGURT , CREAM? ?, almond or cashwnut paste and coconut )
Please don't? put any of the marinade into? the? sauce because it is full of that awful chicken odour and bacteria as well
This is what the kitchen staff told me .
Mary you can put fresh yogurt in the sauce .
Please read my post above about marinading the chicken the restaurant style.
Thanks
ghanna
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Hi , All
Does any one used any meat tenderizer powder in the marinade for tandoori chicken before.?
Thanks
ghanna
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Hello ghanna,
See reply no. 41 on: http://www.curry-recipes.co.uk/curry/index.php?topic=176.30
Cheers,
Barry.
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Thanks , BARRY
ghanna
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Hi , All
Does any one used any meat tenderizer powder in the marinade for tandoori chicken? before.?
Thanks
ghanna
I tend to use a recipe similar to bruce edwards.
To my mind chicken tikka is easy to make as long as you do the following:
Whatever recipe you are using make sure it contains well known meat tenderisers: Yoghurt, lemon juice, garlic and ginger paste and salt
Marinade for 2-3 days
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Hi ,Mark J
Thank you.
Chicken tandoori which i had today was so so tender and juicy, i saw it cooked infront of my eyes, it did not take long time to cook but really it was meltingly tender .
I have been told that it is a combination of two things....meat tenderizer ,and the heat of the tandoor.
I have been using yogurt , lemon juice and tamarind extract in my marinade before but believe me i never achieved that tenderness or even come close to it.
I can get exactly the same taste of chicken tandoori at home i.e i know what is the spices.but not the texture.
thanks
ghanna
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Hi, Barry
Do you mean i can use the KACHRI powder in the chicken tandoori marinade.
Thanks
ghanna
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Hi ,All
I tried it with the UHT cream
No i don't like it
It is better with the evaporated milk.
Thanks
ghanna
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Ive used double cream ,mmmmm very nice. :P :P :P
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Hi, Darthphall
Yes i some times use it.
Please try the evaporated milk tins , this is what they use .
Thanks
ghanna
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Hi ,All
When i cook it ,the colour is not that red.
If you want the same colour as the one that you buy.
Please use 0.25teaspoon yellow colour + 0.25 teaspoon red colour.
It will not affect the taste, my self i don't use the coloring.
Thanks
ghanna
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Hi, ALL
Please see my other thread ( i spoke to my restaurant owner ).
I typed the recipe For ( chicken tikka masala ) spice blend and marinade there.
It is from a top chef and i took his permission to type it her in this site.
Thanks
ghanna
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Hi, All
Can some one advice us about what is the difference between chicken tikka and chicken tandoor ?
Thanks
ghanna
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http://www.eatanddrink.co.uk/menu/indian/t_items.asp
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Hi ,All
Blondie described it very clearly in the other link.
I will write it her again
Chicken tandoori ................Bone In
Chicken tikka .....................Bone Out
Thanks
ghanna
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a good tip an indian chef taught me is to use tomato soup it works a treat, oh it has to be heinz
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Hi all,
I have read in many places on this forum that the creamier dishes are easier to recreate than the spicier ones, but I can not find a recipe for a korma or chicken tikka masalla that looks like it is a restaurant clone. They look wonderfull recipes but have far too many ingredients or ingredients I don't believe are used in the standard BIR.
Please help,
Blondie
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Have you tried this one Blondie ??
DARTH-KORMA
I made this up in my early years & haven't made it for a long time, it is very rich & creamy, experiment with it to your taste.
You can make this without the base, like i do so it becomes a very tasty simple dish ( bit like me !! ;D ;D ;D ).
If you omit the base double up on ingredients marked ** Sorry cant remember how much this will actually make, again experiment.
1 batch of curry base http://www.curry-recipes.co.uk/curry/index.php?topic=182.0 or use the base with Carrots,Green Peppers, etc..etc..
4 tbsp Veg oil.
6 Chicken breasts.
2 tbsp Cashew nuts.**( unsalted of course !!).
1 tbsp Dessicated Coconut.**
piece of creamed Coconut block ( size of a Golf ball).**
1 tsp turmeric.( Gives colour ).
half tsp Garam-masala.
1 tsp ground Cumin.
1 mug of double cream.**
1 tsp chopped Coriander ( omit if you like ).
Raisins/Sultana`s **(1 tbsp of either) some people like Raisins or Sultanas in this dish to make it sweeeeet !!! ( again up to you & wether you puree them or not is personal choice).
2 tsp Fennel seeds.
Experiment with Cinnamon, Cassia bark, Star anise, fresh sweet fruit in will really give it some !!
Method.
heat oil add curry base.
put in all but the chicken breast.
cook medium for approximately 10 Min's.
add water if necessary ( consistency is up personal preference ,but making it thick makes it very rich.).
Puree or not is up to you.
please do try it without the base & tell me what you think. :)
DARTH not a Chili in sight !!! PHALL ;D
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Blondie ;D ;D I`ve also got a Tikka Masala recipe( extremely simple ) somewere in the bungalow !! :-
When i find it i`ll post for you it is something on the lines of the korma, if memory serves with Paprika to colour etc ..etc..
post soon as i can. ;)
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Hi Darthy,
I'll look forward to it,
cheers,
Blondie