Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: Cory Ander on April 03, 2010, 04:18 AM
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From: dipuraja1:
To make tikka massala you need 1cheff spoon of vagtable oil,3tablespoon of almond powder,2tablespoon of coconut powder,1tablespoon of sugar,cheff spoon of massala sauce,then add small pieces of chicken tikka or meat of your choice,6 cheff spoon of base gravy mix togther then cook for 4-5mins on high gas mark to finish off your massala add 1 tablespoon of single cream.
Dipuraja's "Masala Sauce" can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=4445.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4445.0)
Dipuraja's "Base Gravy" can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0)
How to make tikka massala (http://www.youtube.com/watch?v=AESl3oz463E#)
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This certainly confirmed my suspicions of it being very similar to a Korma I watched being made in the IG. :)
I'm definitely having a stab at this one.
Did anyone else think his Tikka Chicken looked a little pale, perhaps he doesn't use as much colouring in reality compared the demo's he's given?
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Just ordered the ingredients. Worth a go!
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I just can't quite gel with this guy.
He always cooks everything from cold, which I think there is a video on another dish whereby he does the same. His masala sauce is not a precooked ingredient either, just bungs everything into a bucket!
There also seemed to be a hell of a lot of sauce in the end dish. When he added the rest of the sauce to the takeaway container, you couldn't see any chicken! My Experience of CTM and Korma for that matter, is that it's quite a thick sauce that cling to the meat.
I'm not suggesting that we shouldn't give it a go, just that he has an odd way of doing thing ??? Which I can't foresee giving 'great' results!
Ray
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yes it is very saucy, but I've seen these sort of takeaway places before cheap and cheerfull. I think he is doing this stuff with minimal cost.
I've not posted on here for a long time but I follow all you have to say avidly.
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Ray,
I'm with you all the way. I have no disrespect for the guy but would categorise him as New Wave. Hence all the pastes and easy methodology. This is why his final dishes are always too thin, just as your typical take-away.
I am of mind that in real time, he would pre-heat his pan and cook the food properly. given the time constraints for YouTube, I think he tries to 'fit it in'. Or at least, I hope this is the case.
What I think we can take from his video's, is the essence of what is involved. How we choose to attempt his recipes, either by paste or passion (Oooh, I like that saying 8) ), is exactly that, our choice.
Hey CA, what about a Forum T-Shirt?
"I cook with passion, not paste. Curry Recipes Online".
Of course I want royalties on that mate. ;) ;D
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Round this neck of the woods we have a lot of T/As selling '4 curries for a tenner' including delivery, sometimes with a large bottle of coke thrown in. Seems to me that this guy could be playing that game as well and before you start thinking 'great, 4 curries/10 quid' remember the saying 'you get what you pay for'.
Regards
CoR
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What I think we can take from his video's, is the essence of what is involved.
i am convinced that Dipuraja is only showing the bear basics. i bet that place changes beyond believe in service hrs.
i'm not sure what his take is but i feel he's trying to show as much as he can without getting mugged by his fellow peers.
ps sign me up for the No paste t shirt - i'll need a few particularly if they are white as that curry always seems to end up attaching itself.
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ps sign me up for the No paste t shirt - i'll need a few particularly if they are white as that curry always seems to end up attaching itself.
Jerry,
When they ask what colour I want the T-Shirts, i'll ask them if they do a 'Garam Masala' ;D
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i'd like to get a better handle on how this type of dish should be cooked.
if we believe that Dipuraja is not quite showing all then what sequence would we use to cook these ingredients.
Dipuraja's:
1 oil
2 coconut powder
3 almond powder
4 sugar
5 masala sauce
6 chicken tikka
7 base
8 cream
given that the sauce is not cooked then for me the spices need cooking out. i'd then apply the "mix powder" method of cooking the dish (which is what i use as my std method).
mix powder method:
1 oil
2 masala sauce (taken as the mix powder)
3 chicken tikka
4 base
5 coconut powder
6 almond powder
7 sugar
8 cream
having watched malik i know this would be wrong (not BIR method) and should be more like Dipuraja's method.
malik's:
1 oil
2 sugar
3 coconut powder
4 masala sauce
5 chicken tikka
6 base
7 cream
no almond powder
suprising but Dipies and maliks are pretty much the same on paper.
i feel i need to do more on this "sauce" method. i've just really started in trying it out through the ashoka rogan josh but i need to try something with coconut pwdr.
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The thing that has me puzzled about his process is that he adds oil to the pan to start, but yet he doesn't fry anything. If he doesn't fry then why add the oil, there is enough liquid to cook the ingredients.
From the taste and texture I have seen in the IG I had started to consider rightly or wrongly, that the Masala part of this dish was simply a Korma with the IG Tomato Puree added to the process.
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Jerry/Axe
F,Y,I, Below are the ingredients that the Kushi use for their CTM
1/2 tsp veg oil
1 tsp ghee
1 tsp mustard seeds
2 cloves chopped garlic (optional)
1 portion of chicken tikka
1 tsp Kushi spice (mix powder)
pinch of salt
1 tsp almond powder
1 tsp coconut powder (not desiccated-this powder has a flour-like texture) :P
1 tsp sugar
1 tsp English mustard
5 tbsp of Masala sauce
120 ml of base
fresh cream and coriander to serve.
Method:
Heat the oil and ghee in a pan
Add the mustard seeds which will start to pop
Reduce the heat and add the chicken tikka, mix powder, salt, almond and coconut powder.
Stir well and add the sugar and English mustard
Increase the heat and cook for 2 -3 minutes until the chicken is warmed through and the sauce is bubbling.
Stir in 1 tsp of cream, and finish the dish with a swirl of cream and a sprinkle of coriander leaves.
I've not posted this as a recipe but just to show the comparison between the 2 styles. Without trying either, logic suggests that the Kushi version should be better because of the method. I've not tried Dipurajas version so I guess my previous statement is unfair really, but the kushi method is more like what I can relate to.
The Kushi's masala sauce is far more complex than Dips aswell containing 27 ingredients no less :o and it is all cooked for around 50 mins, then blended, completely different wouldn't you agree?
Ray
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Jerry/Axe
With regard to the 'oil', I haven't watched Dipuraja's method yet, but maliks uses ghee and not oil, same for the East takeaway and many other recipes I've seen. It's always butter ghee in at the start for all the creamy dishes, e.g. CTM, korma, pasanda etc.
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Ray, is the Kushi Masala recipe on here?
Now is that Coleman's English? :P Seriously though, I had never have thought English Mustard to be in there. I don't know what flavour Mustard Oil gives, but do you think this is an attempt to add it?
The process is quite different.
SS,
Using Ghee certainly makes alot of sense, especially with its creamy taste.
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Axe,
I dont think the kushi masala recipe is on here but I will gladly post it later, along with their chicken tikka, and CTM recipe.
Now i have tried this, many moons ago and for me, it was very sweet, nothing that can't be sorted by reducing the sugar content.
Ray
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Ray,
That would be great if you can, sounds very interesting. :)
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I had never have thought English Mustard to be in there. don't know what flavour Mustard Oil gives, but do you think this is an attempt to add it?
I think that's exactly what it's there for axe. When the labeling of mustard oil as "for external use only" started that's exactly what I started using instead. Mind that was a long long time ago when I was into traditional curry making.
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How would you compare the difference between English Mustard and Mustard Oil, taste wise?
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How would you compare the difference between English Mustard and Mustard Oil, taste wise?
Axe,
I have posted all the links now to the who kushi CTM, and you will see that they use both Mustard oil and english mustard. They differ quite a bit.
SS is correct with regards to the mustard oil being labelled up 'external use only' but you can find proper mustard oil (that is, without the warning) in most asian stores. I did ask about this with the shop owner, and he said that it is completely safe to use, and thinks it may be labelled that way because it can be used as a body rub ??? ewwwwww
Ray
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KTC sell an edible mustard oil in our tesco.
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Razor,
in the method please add when the base is added - i can't spot it.
Axe,
u need to buy some mustard oil - they are worlds apart. the oil is alive is the best i can do.
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Hi guys, here we go again, mustard oil, this is what I posted last November:-
"EC rules say all mustard oil has to be labeled 'for external use only'. However, a bit of googling turns up some interesting stories.
It appears, to me, that this state of affairs has arisen as the result of some dodgy scientific research which basically showed that if you force fed lab rats 10 times their body weight per day with mustard oil after a couple of weeks they dropped dead, surprise surprise. Armed with these scientific results mustard oil has been deemed toxic to humans, so must be appropriately labeled.
Now consider this. Mustard oil is a staple to many in the Indian sub-continent as olive oil is to many Europeans. In India, its' production is a low tech, largely unregulated, cottage industry which is both sustainable and has a low carbon footprint and which is extremely difficult for the Indian government to raise taxation from. The multi-national agro/chemical industry has a solution to this, which is to switch production from the traditional mustard oil to the likes of (GM) soya, provided of course by the same agro/chemical industry along with all the fertilisers and other lovely chemicals required not to mention the oil/fuel needed to modernise an industry and increase its output so raising revenues for the government and the multi-national corporations.
As a part of this process it would of course help if some scientific basis could be found for the move away from the traditional to the new, hence the 'research' mentioned at the beginning of this post, paid for by, yes you've guessed, big pharma.
Wether you choose to believe this phony research or use a product that has been consumed with no ill effects by millions of people, for hundreds of years and is also said to have healing properties when used in traditional (Ayurveda) Indian medicine, is entirely up to you."
Mustard oil is best heated to almost smoking point before use otherwise it can be too pungent, once heated it has an almost sweet, fragrant taste that I find works best with vegetable dishes and dahls, however if BIRs do use it there is no way they would admit to it for fear of falling foul of the H&S police.
Regards
CoR
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Hi Jerry,
Razor,
in the method please add when the base is added - i can't spot
I have posted the proper recipe in the relevant section now, I was only using this as an example for Axe :)
Ray
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I have posted all the links now to the who kushi CTM, and you will see that they use both Mustard oil and english mustard. They differ quite a bit.
Thanks for putting them up Ray. I'll see if I can find this oil, just for curiosity.
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Hi Axe,
Any asian store will have it and don't worry too much about the warning.
I actually use it in my mint sauce dip, uncooked, 1 -2 tbsp
Ray
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Well tonight i had a go at this recipe...Got everything even the kebab paste....Dont be put off by all the pastes people...This really did taste like my local take away (which shocked me)....The heat is what its all about you must have the heat really high so it cooks all the spices.........This is by far the best base and best tikka masala ive made....I thought it might taste a bit tart with all the pastes but it was smooth and creamy.....Oh and add some freash coriander at the end just like they do in the take away.... Thank you for posting this....I`m gonna post pics of the tikka masala im making tomorrow and will let you know how the mint sauce tastes too(gonna have a bash at making that too).
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Hi String, welcome to cr0.
As you will be aware, TA's and BIR's seem to vary from region to region, just out of interest, whereabouts are you?
Another thing, did you cook it using Dipuraja's method, i.e; cooking everything from cold? and did you follow the recipe to spec?
Glad it worked out well for you, I'm going to try a madras this weekend using his method, but not his base or mixed powder, I still have lot of base left from my previous batch.
regards;
Ray :)
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Hi Ray
I`m in south yorkshire but i was born and raised in birmingham.
I used everything from off the videos.
The base was hot thats the only thing i changed.
But other then that kept everything the same from the video.
Gonna try the madras myself also the tikka bhuna.
Thanks for the reply.
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Hi String,
That's brilliant. I for one have been very sceptical about Dipuraja's cooking method, but post's like this are of so much value to every member here.
Just one more thing mate, was there as much sauce in the dish as there were in the video? My thought on CTM is that the sauce should be thick and really cling to the meat, again, this may be down to regional variances?
By the way, Im in Manchester.
Ray :)
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Hi Ray
The sauce went thick in the pan when i cooked it like in the video and i must say the hotter the heat the better it is.
I didnt think i was gonna like it to tell you the truth i thought like a lot on here that it would be a bit too much with all the pastes.
I will take pics tomorrow so i can show everyone maybe even do a video.
But this one for me is the best so far and will be making this from now on.
Thanks for the reply
Oh the kebab paste i used was Mr Huda's Kebab Paste 2:85 at tradewinds oriental shop.
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Brilliant String,
Pics are always good, videos are even better. I'm so suprised how well this has turned out and just goes to show, what the hell do I know ;D
Cheers,
Ray :)
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String, that's great you were happy with the result. Welcome to the forum.
Anyone else try Dipuraja's CTM and base with his method?
-- Josh
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I've got everything needed for a bash at this on Saturday. I'll marinate some chicken today in readiness.
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Uploaded what ive done tonight.
Not very good with the edit of the video just trying to post it too fast i guess lol
Chicken tikka massala, Chicken tikka madras, Chicken tikka korma. (http://www.youtube.com/watch?v=p6X5vphzwTo#)
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String,
You're a legend mukka.
great video, even better tunes. Me and the missus was up, dancing Bangra style to this mate ;D
All recipes Dipuraja?
Did you use the cold cook method or did you heat up the oil first, then add each ingredient individually?
Great post mate, keep up the good work!
Ray :)
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Hi Ray
Thanks my wife liked the music too she loved the curries tonight i also did a biryani to go with it, didnt film that or the mint sauce which was so good too.
The tikka massala was all from cold even the base tonight and it was really good and thick just like the take aways also made a cheeky chill tikka massala which was spicy but so nice.
The chicken madras i used hot oil and cooked the spices a bit first before adding the base. Again really nice but think i added too much chilli was very spicy lol but the taste was again smooth and not bitter.
The korma well this one really did get me i thought this would be the let down dish but i was wrong i really liked the korma and was better then my local take aways (the take away where i am put way too much coconut in there korma).
Really liked all the curries gonna try the others soon.
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Excellent String,
So I guess you'd recommend Dipuraja's recipes then having tried them first hand?
I'm totally gobsmacked as I really could not see these working out well. Guess I'm gonna have to bite the bullet and give one of these a go then?
Cheers string, excellent post, excellent feedback = excellent member :)
Well done mate,
Ray :)
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I just finished eating this. I'm not usually a CTM fan but as I'm the only chilli-head in the family I thought I'd give it a go.
The results were pretty good. Everything including the base was as close to spec as possible. I think its the first curry I've cooked that my wife actually ate - and enjoyed.
The real star of the dish was the chicken tikka. I marinated it for 24 hours then BBQ'd it this morning. I added it cold to the curry to heat through. It would have made an awesome starter on its own. I couldn't resist eating a couple of chunks cold before adding them. The flavour was extraordinary (in a very good way).
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You seem quite taken with his modern approach to cooking, will you be adopting this in the future? Its interesting and quite reassuring that members are starting to try his dishes and find that they are good.
I still have reservations over the amount of paste being used though.
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I know what you mean, it doesn't seem quite right using commercial paste from a jar. It's interesting to see that most of the pastes seem to be for catering use only. You can't buy kashmiri masala or kebab paste in the supermarkets. The fact they produce them in such large jars would suggest they are used professionally.
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I actually have a regular sized Kashmiri Masala jar sitting in the fridge. Along with the Tikka paste and tandoori paste. Granted these were picked up from a specialist Indian retailer. I haven't seen the kebab paste at all as yet.
Just out of interest, how does the kebab paste taste and smell?
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Hi Chris/Axe
You can't buy kashmiri masala or kebab paste in the supermarkets.
You can get all of them in 330g jars but you may have to go to an asian supermarket for the kebab paste. All the others are off the shelf products by pataks (mainly)
Try this link, and scroll down half way, to the right: http://www.sweetmart.co.uk/shop/category/8/pastes?keyword=&manufacturer_id=0&orderby=product_name&start=60 (http://www.sweetmart.co.uk/shop/category/8/pastes?keyword=&manufacturer_id=0&orderby=product_name&start=60)
Hope this helps;
Ray :)
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string28,
love the video and well pleased with the result. i'm even more looking fwd to making Dipuraja's recipes myself.
ps like the splash net real good idea.
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i've been holding out using the pastes for some time. the asian supermarket in bolton has a catering isle and the amount of pastes really stand out.
the final punch was in stoke in one of commis's recommendations - a real gem. this too has a catering area and i've never seen so many catering jars of the paste - i honestly felt i was in pataks factory.
the thing for me is if they work then maybe why not. i'm not convinced all BIR use them but they may be a means to an end in that eventually we may be able to gain the skill to make "the essence of" ourselves like those BIR's who don't use them.
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I just had a look at Duipuraja's tikka balti video and he uses pasco balti paste in that, ive had a look online for it and cant find it on any online shops in the uk so will have to keep looking, ive even commented on his site in case he knows of an alternative or his own pste recipe.
Another thing, on the end of his balti vid he adds a comment about peoples comments about him not heating his oil before adding spices, he says the only time he adds spices to cold oil is when he makes a lightly spiced dish such as a korma. Worth watching his Balti tikka video.
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The thing that really puts me off about using any pastes is the vinegar content in them, they always end up tasting tart.
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I thought that when i saw all the pastes. But it wasnt tart thats what suprised me.
I think its to do with the heat the hotter it is the better the curry will be.
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The thing that really puts me off about using any pastes is the vinegar content in them, they always end up tasting tart.
Just checked the ingredients in the Lazziza Tikka paste and there is no vinegar in it but that place linked to is being a bit 'optimistic' with the prices, all the Lazziza pastes are 1.20/1.39 a bottle they're charging 1.99 + postage, blimey!
Regards
CoR
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i've made 2 off of this dish to spec. the CTM was very good. i did not use the food colouring in the masala sauce. i also switched the amounts round using 3 tbsp of coconut flour and 2 tbsp of almond flour.
we can't decide on whether this is better than CK's CTM that we make regular (altough less recently due to more recipes being available). i think the introduction of the almond powder is a must.
we're not as a family big fans of CTM and not really best to take a view. it did taste very similar to a CTM that i rate in a local restaurant. the dish for us was much better than u're typical BIR.
i intend to make a few batches of the masala sauce for freezing to enable side by side comparison with CK's in time.
PS i am now sold on this slowboat method "Dippies" for cooking low spice dishes ie CTM, korma etc. It makes the cooking far more easier. throwing the coconut flour into hot oil had put me off in the past but it does work. the pan also ends up staying cleaner.
(http://www.curry-recipes.co.uk/imagehost/pics/8f747cb82d3cf3365dcff4c6c835b753.jpg) (http://www.curry-recipes.co.uk/imagehost/#8f747cb82d3cf3365dcff4c6c835b753.jpg)
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I made this tonight per spec... Dipuraja's base, spice mix, masala sauce, and CTM method.
I was actually amazed by the results. Fantastic!
The almond powder for me was a definite plus.
-- Josh
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Joshallen2k,
well pleased for u.
going fwd did anything jump out to improve it - i'm no expert on CTM but would certainly like to get it as good i could. it may just be down to the tikka - i felt for the marinade i might add mint and possibly lime juice (in place of the lemon dressing).
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Hi,
I had a go at this method last night, and was pleasantly surprised with the results. Now, just to get it straight form the start, I used my base and spice mix, so I was not replicating Dips recipe, only his method.
It was really quite nice. My only criticism, was that there was a strange after taste present. I wouldn't say that it was disgusting as such, just strange. I put it down to the quantities of paste or, as Jerry suggested at the start of this thread, maybe the spices in the paste, need cooking out?
I think I would go with Jerry's suggestion next time, by adding the oil/ghee on a low light, then fry off the masala sauce, then proceed as normal.
I'm not a CTM/Korma fan at the best of times but this wasn't half bad.
Ray :)
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there was a strange after taste present
Razor,
was it sort of "vinegar" related as this was what we've experienced in the tikka which i am sure comes from not getting the patak paste mix/proportions right (slightly out of balance). it's something i have on my todo list to play around with them (i think comparing jb's and ifindforu's pataks mixes with dippies as a starting point).
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Hi Jerry,
I wouldn't say that it was vinegary or tart, just something I've never really tasted before.
It could just be me, like I said, i don't really go for CTM and Korma's. It could have even been due to the Almond or coconut? The wife said it was bang on, and she likes CTM and Korma so, I don't know.
I will give your suggestion a go though, and try to cook out the paste a little before adding the rest.
Just a thought, the paste itself was very salty as SS observed with these levels of paste being used, as in the Tikka Group test but I didn't detect a saltiness as such in the dish. I'm now thinking that the combo of salt and sweet, together, mixed up my taste buds a little?
Dunno but I will give it another bash.
Ray :)
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Just thought I'd chime in, though this thread hasn't been touched in some time. Finally got around to trying this dish, and I have to say that it definitely is similar to some that I've had here in the states - thought it was quite tasty.
That being said, I did use a more incremental cooking technique, rather than throwing it all in the pan at once. Definitely have gotten a lot closer to a restaurant CTM than other past attempts I've made. Looking forward to trying some of the others that have been posted, too.