Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: chewytikka on September 25, 2012, 02:45 PM
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Hi All, especially Red Masala Fans :D
Following on from my Chicken Tikka recipe
http://www.curry-recipes.co.uk/curry/index.php?topic=8714.msg77625#msg77625 (http://www.curry-recipes.co.uk/curry/index.php?topic=8714.msg77625#msg77625)
Which was hijacked by a couple of members. :(
Here's hoping it doesn't happen here ;)
I thought I'd share another not so modern BIR recipe cooked at home. (circa: early 90's)
Influenced by Tandoori/Tikka flavours, cooked in a dry Bhuna style.
HD Video and a one page recipe sheet, where I've tried to break down the method into timed slots,
which as an idea, may help members get the feel of the recipe.
http://youtu.be/FLmnHlaJfN8 (http://youtu.be/FLmnHlaJfN8)
One page recipe sheet, right click to download and print
(http://www.curry-recipes.co.uk/imagehost/pics/35cf6ea71a5f2d345afc5cc0a79e9b80.jpg) (http://www.curry-recipes.co.uk/imagehost/#35cf6ea71a5f2d345afc5cc0a79e9b80.jpg)
cheers Chewy
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Wow, this is probably the best layed out and best-documented recipe I've ever seen ! No I only need to convince the wife that I did not try to kill her with the last curry and I might be "allowed" to cook it this weekend.
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That looks great Chewy, I used to have lamb tikka tuk tuk starter in a restaurant in Ormskirk, Lancs which was very tasty and looks very similar. Thanks for posting it.
Paul
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Good instructional video as always. Excellent recipe post. The end result looks very tasty. Think you've now set the standard for recipe writing CT :D.
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+1 :)
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Isn't this just a thick chicken chilli-masala?
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Nice work. Thanks for putting the time into producing this.
And well done too for setting off the fire-alarm!
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Sorry CT, no disrespect, but this is the first time I have ever heard of a "tuk tuk" regarding a BIR...and a recipe from the early 90s, no less!
Perhaps it's a regional thing (or, as I am sure you'll readily agree, due to my total ignorance regarding anything BIR).
Yes, I suppose so.
But very nicely presented, nevertheless 8)
I look forward to reading your upcoming book..... :)
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Hi Mike
Looks very good indeed, definitely my kind of dish. It's very similar to a special karahi chicken masala that Ali's brother did for me once. The only main difference I can see is that their red masala contains coconut and almond powder, but otherwise the dish looks very similar.
Also looks like a dish that would work well with spinach in it too.
Thanks for the recipe i'll definitely be giving it a go.
Cheers
Malc.
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Great stuff chewy,
I have been using your base for a year now, with excellent results. I look forward to trying this one it looks right up my street.
Cheers
Alan
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Thanks for the kind words Guys. :)
Interesting that you've had it in Lancashire Paul as I thought it
might be a Geordie only dish.
I remember the first time I had it, it was with Tikka Lamb, but it doesn't matter how good a restaurant I go to,
Tikka Lamb can be a bit hit and miss, often like munching on an old boot. Tikka Chicken is the safer option.
SS
No where near a Chicken Chilli Masala I know.
Which is usually a Bhuna loaded with Green Finger Chillis around these parts.
CA
Thanks, I suppose it depends on how involved in eating BIR you were and how long ago you moved to Oz.
This dish may well have been given a few names depending on the restaurant and region, but Tuk Tuk is the one I know.
LOL. ;D Sorry, no book planned but a lot of videos planned with Bengali Masters.
Malc & Alan
Well worth a punt lads, very tasty
your feedback on it will be great.
cheers chewy
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So what exactly does "tuk tuk" mean (in Bengali, Hindustani, Geordie, or whatever)?
I sure have never heard of it...(it reminds me of "bang bang chicken", or such like - i.e. more Chinese Asian)?
It looks, to me, like a chicken tikka bhuna madras (in more common BIR parlance)?
I think it must be a Geordie thing (and, I imagine, a fairly recent one)?
But VERY nicely presented, nevertheless! And it does look very nice! 8)
PS: Why do you call chopped onions and capsicum "service onions"? :-\
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Isn't this a Tuk Tuk ?
http://www.asien-news.de/wp-content/uploads/tuk-tuk.jpg (http://www.asien-news.de/wp-content/uploads/tuk-tuk.jpg)
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So what exactly does "tuk tuk" mean (in Bengali, Hindustani, Geordie, or whatever)?
In Thai, a very inexpensive 2-stroke taxi (http://blog.kis.ac.th/tinathaistudiesblog/files/2010/10/thai-tuk-tuk.jpg). (Two minds with but a single thought).
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I've no idea what tuk tuk means but like I said I used to eat a lamb tikka tuk tuk starter in Ormskirk Lancs up to about a year ago. It was only served as a starter.
If you google "tikka tuk tuk" you will find entries on menus for UK restaurants and takeaways so yes it is a BIR thing although not every establishment has it on the menu.
Cheers
Paul
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I've no idea what tuk tuk means but like I said I used to eat a lamb tikka tuk tuk starter in Ormskirk Lancs up to about a year ago. It was only served as a starter.
If you google "tikka tuk tuk" you will find entries on menus for UK restaurants and takeaways so yes it is a BIR thing although not every establishment has it on the menu.
Cheers
Paul
So what is the starter exactly? It seems to be described as chicken in tandoori spices with fried onion.
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I think in true BIR fashion they've usurped the name of a traditional cooking technique which bears no resemblance to the way they make it. If you want to see tuk tuk (or I think more correctly taka tak - for obvious reasons once you've watched it) watch from 1:50 here: Food Street Lahore Pakistan (http://www.youtube.com/watch?v=qtZhK_RxGOU#ws)
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Hi SS,
The one I had (several times) was pieces of lamb tikka served with a smallish amount of reddish curry sauce containing chunky onions and pepper and with some salad. I think it was served on a small plate.
It was really only a starter sized dish and the restaurant I went to only did the tuk tuk as a starter, not as a main.
Nothing outstanding really, but just a "wetter" than normal tikka starter due the sauce and I thought it was a very tasty starter dish and not too filling.
Paul
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CA.
No Idea if Tuk Tuk has a meaning, probably not, but its a name that's been on some of my local Bengali BIR menus for many years and far from new.
I had my curry kitchen installed in around 94 and I remember cooking it back then.
Like my recipe description states:
"A Tandoori Curry, - Chicken Tikka cooked in a red masala curry sauce with chunky onion, Tri colour capsicum herbs and spices. Dry Bhuna Style."
and is exactly that! and very tasty too.
I thought it was a regional dish, but Paul (Lancashire) explains otherwise, except with Lamb.
"Service Onions" is just a kitchen term, like "Garabi"
and is just a big container of small chopped onion and capsicum which both the curry chef and side chef use in most dishes on the menu.
Some curry chefs parboil these with a little spice, for an even faster turnaround on main curries.
SS
There used to be a short lived Punjabi take away in town called Taka Tak and the same Pakistani dish is a Chicken Keema mash up,
probably very tasty but no relation to TukTuk and the dish I've cooked ::)
Finally, nothing to do with Taxis either.
chers Chewy
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called Taka Tak and the same Pakistani dish is a Chicken Keema mash up,
probably very tasty but no relation to TukTuk and the dish I've cooked ::)
Taka tak (or more fully taka tak taka tuk from the sound of the implements on the tawa) is a technique as explained and demonstrated, it's not a dish. I'm not certain that's where tuk tuk has come from but it sounds plausible enough to me - unless you can come up with a better notion.
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Thanks for another excellent vid Chewy.
It's on my "to do" list
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Thanks Mick
Well worth giving a go ;)
Re - The Red Masala Sauce
If you can't get Pataks Tandoori paste, just replace with any Tandoori Mix and a little Tamarind
or reserve some of marinade you are using for the Tikka
cheers Chewy
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Thanks for the tip mate.
Fortunately, we can get Pataks Tandoori paste down here, it's the "other two" which are not available.
I cooked it tonight, and it's in the fridge for tomorrow, along with a few more dishes. Public holiday here on Monday, so we're having a curry shindig tomoz with a few mates. 8)
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I made a version of this dish the other night and it was delicious - my good lady wife said so and she's always right! :)
I say "a version" because I had a quantity of the Zaal red masala sauce handy, so I used that instead of the recipe sauce.
Good tip about the Tandoori paste, CT - I see that Tesco aren't currently stocking Patak's tandoori paste but have Laila instead. I bought a jar but haven't used it yet, so no idea what it's like.
Slightly off-topic - I took a selection of spices and mixes with me on holiday recently including CA's tandoori mix powder because I knew I wouldn't get any where I was going and I wouldn't be able to take any paste with me on the plane. I just mixed the dry spices with a little vegetable oil and let it stand for a while before using it. Seemed to work OK and the grub was up to standard. Pity we couldn't replicate all the Patak's pastes in the kitchen, but I know that's been discussed elsewhere.
Back on-topic - I'll definitely make your Tuk Tuk again, CT, but to spec next time. Looking forward to it, in fact. :)
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Just had a half term break in Perranporth Cornwall and looked at the local Indian Restaurant menu
and starters it said Chicken Tuk Tuk
Pieces of chicken mix with egg, deep fried with bread crumbs.
Didn't sound very appealing :)
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Chicken Tuk Tuk : pieces of chicken mix with egg, deep fried with bread crumbs. Didn't sound very appealing :)
Are you sure the menu didn't read "Chicken McTuktuk" ? Was there a strange, clown-like plastic figure standing just outside the doorway ?!
** Phil.
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;D ;D
May try it next year for a report :-\
They are a mixed breed down there :)
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They are a mixed breed down there :)
You don't mean to tell me that the locals have started interbreeding with the emmets ?! My, how standards have slipped since I last retraced Betjeman's hallowed footsteps ...
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Hi Chewy, nice looking dish. I've been using your base gravy recently and I've had some excellent feedback. This recipe is next on my list.
Can you tell me if your curry pan is aluminium or stainless steel?, it looks very shiny :) and where is the best place to get one?
Cheers
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Garabi Army (love the Name) ;D
It's a cheap catering Ali Omlette/Curry pan, available in any Asian/Indian supermarket, don't pay more than a tenner.
You can buy online if you search Catering Supplies sites.
It's shiny because I always buff up my pans with a brillo pad. ;)
Glad your getting a result with my Garabi recipe ;) Curry on.... ;D
Cheers Chewy
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Here we go garabiarmy this is where i got mine from, got 4 and they have a very fast delivery service and comes well packaged
http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles.html (http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles.html)
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Thanks for the replies :) I managed to get one from an Asian store in Sheffield,
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I'm really quite surprised you are using a cheap stainless steel pan when other on this site have told me to use the same as BIR chefs aluminum....curry2 go has a full video explaining why..also no seasoned oil..I've been told by many guys on hear to use it..I have a recipe for Tikka Jalfrezi which is very similar to one you are posting, infact i think it's the same..There is nothing different here and nothing to suggest it's BIR also no technique..How are trainee chefs supposed to learn from someone who supposedly has experience and not applying the same...I agree everything looks very neat and well presented but it's the end product that's important..ottis
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Well I'm sure Chewy is going to appreciate being told to learn from C2Go...! :)
Stand back and wait for the fireworks...
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I just assumed Julian has more experience because curry2go is a chef and could maybe he could learn a few things from him technique etc that's all i was saying nothing wrong in that i'm sure.. I don't like any of curry2 go recipes but he is right on what he says about the correct utensils etc ...If he can't take constructive criticism then it's a bad day..Is this man chewy tikka someone to be feared..It seems like it..All i was dong was offering him some help.. ottis
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Is this man chewy tikka someone to be feared..It seems like it..All i was dong was offering him some help.. ottis
There is no-one to be feared on this forum, Ottis. Some will try to bully you, but so long as you stand up to them they are harmless (just a nuisance). However ... What leads you to believe that "someone" (the non-specific "you" in your reply) is using "a cheap stainless steel pan" ? Looking back over the thread, CT used (and recommended) " a cheap catering Ali Omlette/Curry pan, available in any Asian/Indian supermarket", where "Ali" = "Aluminium", and those who responded seem to be going for the same thing. I can find no-one in this thread who is using or recommending a stainless steel pan, although I use only steel and iron utensils myself as I cook on an induction stove by choice.
** Phil.
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All seems a bit bogus and random to me, like somebody flaming from another forum, maybe Oz. 8)
But I'll go with it
LOL, ;D ;D ;D Well ottis, your proving to be a bit clueless. :o joining a forum and deriding members without
any understanding or basic knowledge of the subject. go figure. ???
Now its my turn is it. ::)
You've already slagged off Bengali Bob for using too much oil, then jamieb728, shaslik jalfrezi for not having tandoori flavour and then
you had the neck to criticize and rewrite the Admins (Stew) Bengali Chicken recipe. You definitely have issues
My opinion about c2go, a "very clean white coat" doesn't make a Curry Chef or a successful business.
The beat goes on, indeed. ;D ;D on the ignore list. Bye.