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Messages - Geezah

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231
Tandoori Dishes / Re: Chicken Tikka Masala - The Authentic Real Deal.
« on: June 25, 2011, 04:41 PM »
I made it again today and forgot to take any photo's until it was finished.  ::)

Chicken Tika Masala (minus the red food colouring)



Washed down with several pints of GHB (geezah's home brew)


232
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: June 24, 2011, 08:30 PM »
I'm marinading this for the 4th time now for a CTM for tommorrows dinner.
I upped the methi to 1 TBSp as I love the smell/taste of it.

233
Tandoori Dishes / Re: Chicken Tikka Masala - The Authentic Real Deal.
« on: June 10, 2011, 08:08 PM »
Quote from: Unclefrank on June 09, 2011, 11:36 AM
Quote from: Geezah on June 03, 2011, 08:52 PM
Made this for the second time and it went down tooo well ;-)

I did make a few changes based upon comments from my first attempt.
No honey added.
1/2 the amount of ground almonds
1/2 the amount of Coconut block.

and chicken cooked to THIS recipe.

Hi Geezah why did you make these changes to the original recipe. No honey what did you use instead?

Thanks

No honey = less calories (and it didn't impair the flaver IMHO)
Less ground almonds = Because its tailored to my taste.
Less Coconut = Tailored to my wifes taste.
Different Chicken Tika recipe = No yoghurt (better for the waistline) and its the best chicken tika I have made to date...so it went in.

I'm making it again tommorrow as i'm out of base sauce that isn't full of spices.
The chicken is marinading now in the fridge, I will make the base in the morning, and will make the CTM exactly as I made the last.
1 happy wife, 3 happy children and a mother in law who loves my CTM = WIN!

234
Tandoori Dishes / Re: Chicken Tikka Masala - The Authentic Real Deal.
« on: June 03, 2011, 08:52 PM »
Made this for the second time and it went down tooo well ;-)

I did make a few changes based upon comments from my first attempt.
No honey added.
1/2 the amount of ground almonds
1/2 the amount of Coconut block.

and chicken cooked to THIS recipe.


235
Tandoori Dishes / Re: Chicken Tikka Masala - The Authentic Real Deal.
« on: April 17, 2011, 02:30 PM »
I made this recipe yesterday and I was very impressed by the results.
I omited the food colouring as it offers nothing to the flavour and I didnt put in any honey as I thought the dish was sweet enough without it.
I'll certainly be making this again but might add a bit more chilli to give it a bit more uumph.

The base is the sweetest base I have made yet, it certainly had a BIR taste.

Thanks for sharing this one.

236
Just Joined? Introduce Yourself / Re: HI ALL
« on: April 07, 2011, 04:32 PM »
Welcom aboard Dave, I too found my way here from Jims Beerkit  ;)

All the best with your creations, I think by being a brewer it already puts you in the 'strive for perfection' status  ;D

237
Just Joined? Introduce Yourself / Re: Noobie alert..
« on: March 20, 2011, 11:01 PM »
Quote from: Unclefrank on March 20, 2011, 02:27 PM
Hi there geezah i make the ABC base regular and must say i havent experienced the cassia/cinnamon taste to be overpowering, also has somebody already stated try their website for an extra few more recipes and updates on the base.This book is very, very close to baltis in my area (West Midlands, The Black Country).
I cannot get enough of this book the recipes are wonderful.
I do sometimes use ground cinnamon when making the base.

As I said earlier, some of my ingredients were not quite right.. ok I ballsed up a little and used Tandorri Massala in place of curry powder... but I did find just 1 taste somewhat overpowering (not unpleasant) and I can only put it down to the Cassia. I'll find out next time I make this base.

I too am from the west mids - Wolverhampton, So i'm quite familliar with the local balti flavour.. maybe next time i'll get a little closer to it.

But, for my first ever curry from scratch. i'm more than impressed.

238
Just Joined? Introduce Yourself / Re: Noobie alert..
« on: March 19, 2011, 11:26 PM »
Quote from: Axe on March 19, 2011, 11:00 PM
Cinnamon definitely has a 'fresher' taste and smell, I will admit. I think the real problem lies in how to portion Cassia.

Definately.
There is an underlying taste that I can only put down to the Cassia that is a little too predominant for my liking.
A good dollop of tomato ketchup in the curry helped sort it out though, I think the vinegar element helped mask the overpowering flavour.
After eating the curry though, I get the mouth full of different aftertastes which i get with a take away, so i'm certainly on the right track :)

239
Just Joined? Introduce Yourself / Re: Noobie alert..
« on: March 19, 2011, 09:40 PM »
Quote from: Stephen Lindsay on March 19, 2011, 09:35 PM
welcome Geezah, I've never made that base before so thanks for posting your pics.

A word of warning would be to go lite on the Cassia bark.
I took a 6" rolled up tube of bark and broke it up for my spice bag - 6 x 1" pieces - I would maybe 1/2 that amount next time.

Thanks for the welcoms.

240
Just Joined? Introduce Yourself / Noobie alert..
« on: March 19, 2011, 08:59 PM »
Hi guys n gals, new curry maker here wanting to say hello and big up this web forum.
I have never made a curry from scratch before, but today I took the plunge and made a base sauce and a balti that isnt quite a balti lol

I made up the Kushi balti base sauce....



Then followed the recipe from Authentic Balti Curry cookbook.

It may have been down to some of my ingredients not being quite right, but it certainly didnt turn out to be a balti as I know it, none the less it tastes superb..




Now I have a load of base to play with, i'll try some other recipes.

Thanks for all the post's I have read, pics I have viewed and vids watched...
Keep up the good work.

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