Homemade chicken tikka - help.
Discussion
Evening chefs,
I like a bit of cooking, I like eating more. One my faves is takeaway chicken tikka massala - however I'm getting fed up of paying a fortune from my local.
The other night I experimented with a tikka sauce for some chicken kebabs. The taste was fairly similar to that of a jar tikka curry from the supermarket - how do I go about making this marinade into a curry (I have never made or have no idea about making curry, plus I don't want to go and buy 300 different spices and ingredients)
What I did.
Two serving spoons of natural yoghurt
1 grated onion to add texture
Squirt of tomato purée to add colour
Couple teaspoons of tikka curry powder
Teaspoon of cumin ( as this is the only appropriate spice I have)
So how do I go about making into more of a curry? Can I just add some cream to it? Shall I ditch the purée and add some chopped tomatoes?
Any advice gratefully received.
Russ
I like a bit of cooking, I like eating more. One my faves is takeaway chicken tikka massala - however I'm getting fed up of paying a fortune from my local.
The other night I experimented with a tikka sauce for some chicken kebabs. The taste was fairly similar to that of a jar tikka curry from the supermarket - how do I go about making this marinade into a curry (I have never made or have no idea about making curry, plus I don't want to go and buy 300 different spices and ingredients)
What I did.
Two serving spoons of natural yoghurt
1 grated onion to add texture
Squirt of tomato purée to add colour
Couple teaspoons of tikka curry powder
Teaspoon of cumin ( as this is the only appropriate spice I have)
So how do I go about making into more of a curry? Can I just add some cream to it? Shall I ditch the purée and add some chopped tomatoes?
Any advice gratefully received.
Russ
If you aren't prepared to put the work in then you won't get the result you aspire to. But try sweating down an onion in plenty of oil, then add chopped tomato (or half a tin of chopped toms) till they've broken down then add the marinade. Cook it through.
Remember to cook the chicken separately on the griddle for that charred effect.
Remember to cook the chicken separately on the griddle for that charred effect.
Decent home-made chicken tikka masala is a bit of a faff, to be honest.
The best recipe I've tried hands down is the classic Mridula Baljekar one.
First, you need to make the chicken tikka:
http://www.recipelink.com/cgi/msgbrd/msg_script.pl...
then the masala:
http://www.recipelink.com/mf/3/2439
The best recipe I've tried hands down is the classic Mridula Baljekar one.
First, you need to make the chicken tikka:
http://www.recipelink.com/cgi/msgbrd/msg_script.pl...
then the masala:
http://www.recipelink.com/mf/3/2439
Might be worth checking out this ladys Youtube page.
http://www.youtube.com/watch?v=vKiK_k_qQwY
Her methods seem easy enough.
http://www.youtube.com/watch?v=vKiK_k_qQwY
Her methods seem easy enough.
The myth goes that CTM was invented by a chef in a Glasgow curry house when a customer who had ordered chicken tikka requested some 'gravy' as it was a bit dry. The chef made the distinctive red sauce from a can of heinz cream of tomato, some garam masala and coconut - why not give that a try yourself for the authentic CTM? 
yogurt
powdered ginger
turmeric for colour
fresh chopped coriander
curry powder
lemon juice.
garlic.
Cut cubes of chicken marinade over night. Put chicken on squaws and bbq.
after cooking lay on a bed of fried onions. with a mint yogurt sauce.
I don't do the Masala sauce bit . sorry
powdered ginger
turmeric for colour
fresh chopped coriander
curry powder
lemon juice.
garlic.
Cut cubes of chicken marinade over night. Put chicken on squaws and bbq.
after cooking lay on a bed of fried onions. with a mint yogurt sauce.
I don't do the Masala sauce bit . sorry
Edited by hollydog on Tuesday 7th August 13:15
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