Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: Cory Ander on January 03, 2012, 06:17 AM
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CA's Chicken Tikka Masala (chicken tikka in a very mild, sweet, creamy, coconutty, rich, red sauce)
serves 1
Ingredients:
- About 8 pieces of precooked, bite sized, chicken tikka (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))
- 60ml (about 4 tablespoons) of vegetable oil
- 1 rounded teaspoon of butter
- 2 heaped teaspoons of tandoori masala (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))
- 0.25 level teaspoon of salt (or to taste)
- 4 heaped tablespoons of finely milled dessicated coconut - or "coconut flour" or "coconut milk powder" (or to taste)
- 2 heaped tablespoons of almond meal (or to taste)
- 2 heaped tablespoons of sugar (or to taste)
- 200ml of simple mild curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407 (http://www.curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407))
- 4 level tablespoons of fresh single cream
Method:
- Heat curry base to a gentle simmer
- Add oil and butter to a separate pan and heat on a medium heat
- Add the tandoori masala, coconut and almond and fry for about 30 seconds
- Add the chicken pieces, salt, sugar and curry base, stir, and bring to a simmer
- Simmer, for about 4 minutes, until the chicken is reheated throughout
- Add cream and stir
- Continue to simmer until the desired consistency is achieved
- Serve (garnished with cream and/or fresh coriander, according to taste
Notes:
- You can use any other decent tandoori masala (or paste) if you prefer, but the result may be different
- You can use any other decent chicken tikka, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- 1 level teaspoon is 5ml and 1 level tablesoon is 15ml
Here are a couple of photos of the resultant Chicken Tikka Masala:
(http://www.curry-recipes.co.uk/imagehost/pics/0da2af3aeacd5d4ad885a78fa4f1dedb.jpg) (http://www.curry-recipes.co.uk/imagehost/#0da2af3aeacd5d4ad885a78fa4f1dedb.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b7f1003a91d872982b65b81029eca28c.jpg) (http://www.curry-recipes.co.uk/imagehost/#b7f1003a91d872982b65b81029eca28c.jpg)
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That looks simply delicious CA :)
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976 my thoughts exactly my other half will love this, cheers for posting this CA.
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That looks the absolute biz and no cream of tomato soup either! Must have a go at this!
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My own effort this evening - rather tasty CA!
(http://www.curry-recipes.co.uk/imagehost/pics/db7549c51d19e6044c38308f285a4359.jpg) (http://www.curry-recipes.co.uk/imagehost/#db7549c51d19e6044c38308f285a4359.jpg)
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Hi SL,
Thanks for trying it and reporting back with your photo 8)
Would I be correct in assuming that you used Taz's base (with BE's spice mix) for yours?
Which tandoori masala did you use?
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Would I be correct in assuming that you used Taz's base (with BE's spice mix) for yours?
Which tandoori masala did you use?
Haha you know me too well CA, yes I used that base and spice mix. As regards Tandoori Masala I have stuck with the Pat Chapman recipe which I recall you have used as well?
Steve
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As regards Tandoori Masala I have stuck with the Pat Chapman recipe which I recall you have used as well?
Correct. And very hard to beat, in my opinion :)
Judging by the different colours, it appears that I am probably using a higher percentage of red food colouring (in the tandoori masala) than you.
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Made this tonight for the Mrs & daughter & worked out really good for a surprisingly lightly spiced dish.
(not done any curries for a while been too busy working)
thanks CA
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Hi CA,
I'm going to make this later, just have one question, it looks very orangey which I like, and I know that the tandoori masala you use have both red and yellow food colouring in, but did you use any orange food colouring in the final dish please? :)
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Made this tonight for the Mrs & daughter & worked out really good for a surprisingly lightly spiced dish.
(not done any curries for a while been too busy working)
thanks CA
Hi Will,
Glad you liked it. Which curry base and spice mix did you use?
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I'm going to make this later, just have one question, it looks very orangey which I like, and I know that the tandoori masala you use have both red and yellow food colouring in, but did you use any orange food colouring in the final dish please? :)
Hi 976bar,
Nope; just what was in the tandoori masala and in the tandoori marinade (i.e. for marinating the chicken tikka)
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Thanks CA,
I'll post some pictures later :)
Regards,
Bob
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Hi CA,
I used your base & spice mix (not the simple base your normal one)
Will
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I made CA's Chicken Tikka Masala tonight, albeit I used Taz's Base, because that is what I had and I used Natco Tandoori Masala, again because that is what I had...
To achieve the same orangy colour I needed to add orange food colouring as Natco tandoori masala is kinda redish, and having made this I tasted it and for me there was something missing, so added 1 tbsp tomato puree diluted in 3 tbsp water.
The kids devoured this and absolutely loved it.
Thanks for the post CA, top notch!! :)
(http://www.curry-recipes.co.uk/imagehost/pics/4a6e9b3e478b264fda9288c9f5338c75.jpg) (http://www.curry-recipes.co.uk/imagehost/#4a6e9b3e478b264fda9288c9f5338c75.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f6038e9454c6820ee7bc441db84bbf07.jpg) (http://www.curry-recipes.co.uk/imagehost/#f6038e9454c6820ee7bc441db84bbf07.jpg)
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Bob,
for me there was something missing, so added 1 tbsp tomato puree diluted in 3 tbsp water.
My recipe is very similar to this with, added diluted tom puree.........how bizarre?
Ray :)
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Bob,
for me there was something missing, so added 1 tbsp tomato puree diluted in 3 tbsp water.
My recipe is very similar to this with, added diluted tom puree.........how bizarre?
Ray :)
Hi Ray,
I must've missed you're post along the way, can you point me in the right direction please :)
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Hi Bob,
I haven't posted a CTM on the forum and this is why;
I don't like CTM per se, and I'm not a fan of Korma either, I just don't like creamy curries but my wife does. This is just my version to keep her sweet, and I wouldn't know if it truly replicates a 'proper' BIR CTM?
I'd feel a bit silly posting it now because it just looks like I've taken CA's recipe and added a little extra ???
Ray :)
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you mean blatant plagiarism :)
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No worries mate, I understand :)
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you mean blatant plagiarism :)
He he ;)
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Hi CA,
I made your ctm tonight and it was fantastic! I have to confess it is not a dish that I order although the children do & in their opinion it's up there with the best, "well done ;) ". I used the same spice mix as yourself although the base was CT's. I was amazed how as soon as I added the base to the mix how it just exploded into this bright red colour :)
I will get one of the kids to download a photo!! Far to complicated for me ha ha ;D
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Hi CA,
I just wanted to say i followed your recipe 99% (i used a Rajah tandoori spice mix and a Rajah Curry Mix (mild) instead of making yours - the ingredients are virtually the same in both and I figured BIR's will probably take this shortcut too) and the hurry was bloody amazing. 10/10.
For anyone else reading this recipe and contemplating it, give it a go! I am in my mid 20's* and as far as I am concerned this is an authentic BIR recipe - I would not be able to tell the difference if i had this and my local curry house's dish sat in front of me, genuinely! This is restaurant quality (in fact better than some!).
*I mention my age because i realise that older curry aficionado's keep mentioning the 'BIR's of old'...which i cannot comment on. But for the current BIR taste of CTM this is the real deal.
Going to take some photos next time!
Thanks again CA - OK - I'll stop kissing your *** now :P
Tom.
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As promised here's a photo of my best effort. Taken on my phone so not amazing quality but I wasn't about to fish around for the good camera...this dish is too good!
(http://img220.imageshack.us/img220/3056/cactm.jpg)
Thanks again CA.
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Made this tonight and was deffo a winner thanks CA .. we all enjoyed it!
I followed the recipe with the addition of a tsp of mint sauce and a splash of lemon juice (personal regional preference) during the cooking process and am very happy with the result.
CA's simple base sauce was used with this.
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Just made this for tea and would like to do it again but I'd like to add more heat as it turned out very mild, what would you recommend please
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Which tikka marinade did you pick and which chilli powder did you use?
For creamier dishes I would only add chilli as a part of the marinade. If you are using kashmiri or deggi mirch, both relatively mild, up the quantity by 0.25 - 0.5 tsp or to taste.
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Hi Goncalo, I used the marinade as suggested in the recipe, including 1 fresh re chilli, but only made half as I was only making 2 TM's . The chilli powder I used was sweetsmart in Bristols hot chilli powder, I do have Kashmiri but thought that might be too mild so didn't go for that. I doubled the Tikka Masala recipe as I was making 2 servings. I left out the food colourings, but would add them next time and couldn't get hold of mango powder locally yesterday, so had to miss that out, but again I want to add next time. Would it just be a case of adding some chilli powder in the dish, i felt the coconut/almond/texture was spot on, so it's just a case of a bit more heat and colour for me
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CTM isn't meant to have any real chilli heat - it's one of the reasons the dish is so popular. If you want to make it hotter just add more chilli powder but be sure to fry it out in oil at the start. The mango powder just adds sourness so you can substitute with a couple of squirts of lemon juice.
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Thanks Santa, will do, I'm not after hot, just medium, most of the TM's I've had from T/aways/restaurants have been medium, but this one turned out very mild, even the wife wanted it hotter!! quite new to this curry making, but I'm learning and I must say how helpful everyone has been, cheers
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Hi everybody,
I know this thread is quite old, but that
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Well done M0rq -- nice to see a positive critique of an older recipe. Not something I am likely to try myself, but a good recommendation for others who like CTM.
** Phil.
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the final dish was simply DELICIOUS. The kind of delicious that makes you want to lick your plate clean. As simple as this recipe is, the result was as near to my desired CTM as I could want.
This curry is the one you want to serve to your mother or your kids when they are not experienced hot curry eaters!
So you liked the taste if you are being honest (para 1 above) but you don't want to admit it (para 2 above).
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So you liked the taste if you are being honest (para 1 above) but you don't want to admit it (para 2 above).
George, I hate to shout, and I thoroughly enjoyed your company at the meal we shared with Michael, but in re the above, What Is Your Problem ?!
** Phil.
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So you liked the taste if you are being honest (para 1 above) but you don't want to admit it (para 2 above).
George, I hate to shout, and I thoroughly enjoyed your company at the meal we shared with Michael, but in re the above, What Is Your Problem ?!
Yes, it was a great evening and I hope we all meet again, before too long.
My comment here reflects my observation that mild curries seem to be ridiculed and 'real men' would only eat the hottest possible curries on a menu, like Vindaloo and Phal dishes. The Undercover guy also took that view, alienating a lot of potential customers. Macho or what? What have people who support that view, got to prove? Why can't they accept that Kormas and CTMs are almost certainly the most popular curries, as reflected by volumes stacked high on supermarket shelves, as well as dishes sold in BIRs? I'm not sure where m0rq stands because of apparently contradictory statements.
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Well, I think I can understand M0rq's perspective, while not aligning myself with those for whom a 7 Pod Brown Pepper (http://7 Pod Brown Pepper) is a sine qua non of a Good Night Out. I think that what M0rq is saying is that, yes, CA's Simple Chicken Tikka Masala tasted good, but he probably wouldn't order one for himself. This seems a perfectly reasonable position to me : there are many dishes on a BIR menu that might taste good to me, but I still probably wouldn't order them because (for me) simplicity comes first, which is why I tend to stick to {chicken | lamb} bhuna, Madras and dhansak, reshmi kebab and tandoori chicken (or mixed grill).
** Phil.
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Yes, it was a great evening and I hope we all meet again, before too long.
OK, would you and Michael be up for a trip to Vijay's, Kilburn (http://www.vijayrestaurant.co.uk/), at some point before Christmas ? And if it goes ahead, are there any other London/Home Counties members who might like to join us ?
** Phil.
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I'm looking forward to it already...
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Good Lord.. let me explain:
What I was trying to say (as a non-native-English person, if that counts), was that WHILE COOKING I thought it would not come out very well (judging from the look and smell), and that AFTER COOKING I found the dish just delicious - so that was a huge surprise.
And I
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Good Lord.. let me explain:
What I was trying to say (as a non-native-English person, if that counts), ...
M0rq, your written English far surpasses that of many native speakers on certain other fora that I frequent. I would personally not be able to find a single shred of evidence in your most recent message that you are not a native speaker who has benefitted [1] from a first-class traditional education, including spelling, grammar and punctuation.
** Phil.
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[1] Yes, I know pedants will argue that only "benefited " is correct; I prefer the form I have used.
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Phil,
thank you very much indeed. Yes, my first-class education in English included all the best, like Monty Pythons Flying Circus, Classic British Rock, NWOBHM, and all that fine stuff. Much much more than what they teach in school here, lol.
Cheers!
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Best ever education then! Will try this recipe as my daughter will only eat CTM or no curry at all ????
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... my daughter will only eat CTM or no curry at all ????
Would be no good in my house then ;)
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[Would be no good in my house then ;)]
Mine either, I have never made one, lol .....Such a bad mother ::)
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New Wave of British Heavy Metal.....haven't heard that for a while. Good stuff though, Morq.
Don't listen to those who will tell you 'if it doesn't burn your mouth, it isn't worth making'. In fact, the opposite is true......if, after a few mouthfuls, your mouth is burning, then you can't taste anything after that; so you can't appreciate the subtle flavours that are involved in Indian cuisine.
To quote Andy
After eating the reaper on Friday I cannot recall how hot this curry actually was, the heat from the reaper was far hotter than anything I have ever tried thus masking the heat from the curry, I wish I had saved some curry now.
If you don't know how hot it is, then you don't know how it tastes, generally.
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After eating the reaper on Friday I cannot recall how hot this curry actually was, the heat from the reaper was far hotter than anything I have ever tried thus masking the heat from the curry, I wish I had saved some curry now.
My Garp McKorma ,I could taste everything in the curry , I just could not tell how hot it was because I had eaten a fresh reaper chilli ,anything I ate after that was never going to be as hot as the hottest chilli in the world ;)
Your taste buds adapt as your heat tolerance builds, when I first started eating curries I could not eat a Madras, it would burn my mouth so much that I didnt enjoy it, but as I got used to the chilli heat/burn my tolerance grew, as did my love of hotter food ;)
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Don't listen to those who will tell you 'if it doesn't burn your mouth, it isn't worth making'. In fact, the opposite is true......if, after a few mouthfuls, your mouth is burning, then you can't taste anything after that; so you can't appreciate the subtle flavours that are involved in Indian cuisine.
If you don't know how hot it is, then you don't know how it tastes, generally.
I'm sort of partially in agreement with Andy as when I was younger (a long time ago in a galaxy far, far away), me and the missus spent about a year 'ramping up' our curries till a vindaloo was the normal order. Now we've slipped back down the temperature scale but after eating an 'approaching the limit' curry I do enjoy the radiant feel i get afterwards, like a comforting glow inside. Reminds me of this classic from Not The Nine o' Clock News,
https://www.youtube.com/watch?v=Wk0WzCtF0yY (https://www.youtube.com/watch?v=Wk0WzCtF0yY)
And I've always enjoyed the CA curries I've done in the past but I did this last year for my daughter and her boyfriend and I was very disappointed in it. CTM though is not a curry for me.
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I've ordered a selection of fresh super chillies from Foo King Hot. Hottest fresh for me so far has been naga from local supermarkets. Very fiery and tasty, but the dried Ghost/Scorpion Butch-T flake I got from the Birmingham Chilli fest a while back was/is truly frightening, imo. Interested to see how the fresh compares. I like fruity.
Rob :)
http://www.fookinghot.com/ (http://www.fookinghot.com/)
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http://www.fookinghot.com/ (http://www.fookinghot.com/)
Flatliner Sauce, it just doesn't bear thinking about.
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They are fruity Rob, like a very intense chocolate habanero . Did you order the moruga scorpion? I looked on that site but they are out of stock on the Reapers.
I have just ordered from a local farm (yorkshirechillies.co.uk (http://yorkshirechillies.co.uk)) -
1xNaga Viper ,
1x7 pot Brainstrain,
1x Moruga Scorpion,
1x Nagalah
1x Sr strain
2xCarolina Reaper
...but after eating an 'approaching the limit' curry I do enjoy the radiant feel i get afterwards, like a comforting glow inside.
Gav the hotter the chilli the more intense this feeling becomes, it makes the pain of the chilli heat worthwhile
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Thanks Andy. Went with the Moruga and Fatalii. I'll give the Reapers a whirl. Back on the BIR scene you must try out an ex-hot some time. Extra hot chilli powder when cooked properly has a lovely sweet and fruity/nutty flavour. Very difficult dish to get right. This is how it's done (second vid). Aka, Manchester phal.
http://www.curry-recipes.co.uk/curry/index.php/topic,12594.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12594.0.html)
Rob :)
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Well this has some interesting points that I
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Thanks Andy. Went with the Moruga and Fatalii. I'll give the Reapers a whirl. Back on the BIR scene you must try out an ex-hot some time. Extra hot chilli powder when cooked properly has a lovely sweet and fruity/nutty flavour. Very difficult dish to get right. This is how it's done (second vid). Aka, Manchester phal.
http://www.curry-recipes.co.uk/curry/index.php/topic,12594.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12594.0.html)
Rob :)
Cheers Rob , I shall take a good look at that one :)