Topic: Chicken Tikka Masala - The Authentic Real Deal.

[Les]

they did use it and it was originated in Glasgow

From the land of people who deep fry Mars bars, Why doesn't this surprise me,
No Offence Scotland, I am one of you (deported) ;D

HS

[coogan]

You are right just googled this.

"It has previously been suggested that the mild curry was created decades ago in a Glaswegian kitchen by Asian immigrants catering to Western palates.
Mr Sarwar claimed the dish owed its origins to the culinary skills of Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Park Road in the west end of the city.
He is said to have prepared a sauce using spices soaked in a tin of condensed tomato soup after a customer said his meal was too dry"

But surely the recipe has evolved since then. I just cannot see a chef using a can of soup in a kitchen of today.

[Ramirez]

What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.

HI Ramirez
If you think 0.5 tsp is a lot, just have a look at how much Dipuraja uses in his videos.Crikey.

Blimey, I see what you mean. Although if you only have one chef's spoon of masala sauce per portion it probably doesn't equate to too much.

What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.

The food colouring looks like the real thing, but 0,5tsp is going to be massive overkill, IMHO.  I would recommend scaling it down and using your eye to judge when to stop.
** Phil.

Yeah, I think I'll just cut it back quite a bit. Would be nice to follow the recipe exactly, given this is for the group test, but it's obviously not going to affect the taste.

[Geezah]

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!

[Unclefrank]

Hi Geezah will have to try this recipe with the changes and thanks for the reply.
Would it be possible for you to post some pictures.
Cheers.

[Geezah]

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)

[Unclefrank]

Thats the same colour as mine and without the red food colouring as well.
Cheers for posting the pics.

[coogan]

Mmmm. That homebrew looks a mighty fine colour as well. Ah! Beer a clock time I wager!

bon day

[olibubble]

sorry if this is a stupid question... bu the creamed cocnut, do i prepare it as per instructions on back for diluting and straining? or do i just put it in as it is??

[Stephen Lindsay]

Creamed coconut comes in a block or in little sachets - just measure what you need and cruble it into the sauce - it requires a bit of stirring to dissolve and will tend to add thickness as well as flavour.