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General Chat Thread, Tikka Masala - Curry house style... in General; I love cooking, but can never seem to make a chicken tikka masala as well as you get them from ...
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    Tikka Masala - Curry house style...

    I love cooking, but can never seem to make a chicken tikka masala as well as you get them from a curry house. So has anyone managed to find a recipe that is from a curry house, or just as good as a curry house curry?

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    nah, when ever i make them i put in too much chili, then im the only one in the house that can eat it

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    Rawns (10th February 2012)

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    Quote Originally Posted by Flakes View Post
    nah, when ever i make them i put in too much chili, then im the only one in the house that can eat it
    A man after my own heart!

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    SteveBentley's Avatar
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    Look for a book called "The Curry Secret" by Kris Dhillon, that covers the way restaurants make curries where they're all made by adapting a common base. Of course no two takeaways do a tikka masala the same so it's going to be difficult to get it just right.

  6. Thanks to SteveBentley from:

    Rawns (11th February 2012)

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    Mr.Ben's Avatar
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    I cheat:

    1x Jar Of Patak's Tikka Curry Paste,
    1x Jar of Patak's Tikka Sauce (The big Jar),
    Onions, Peppers and Cherry Tomatoes
    3x Chicken Breasts
    Single Cream

    (Feeds 3 (2+ a lunch))

    Chop everything,

    Fry the Onions till soft,
    Add the Peppers, Chicken, Tomatoes and 1/2 of the Curry paste cook until the meat is almost done.
    Add 1/2 a Jar of the Curry Sauce
    Add around 100ml of Water

    Bring to the boil and then leave simmering for 15 mins

    Add cream to taste.

  8. 2 Thanks to Mr.Ben:

    mac_shinobi (10th February 2012), Rawns (11th February 2012)

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    elsiegee40's Avatar
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    What you need is this: The Curry Club's Favourite Restaurant Curries: Pat Chapman
    Sadly, out of print now, but definitely THE curry book. You can get second hand copies from Amazon and probably from Abebooks.co.uk
    We have a well stained first edition hardback

    Recipe attached
    Attached Thumbnails Attached Thumbnails Tikka Masala - Curry house style...-chicken-tikka-masala.pdf  

  10. 2 Thanks to elsiegee40:

    mac_shinobi (10th February 2012), Rawns (11th February 2012)

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    mac_shinobi's Avatar
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    Quote Originally Posted by Mr.Ben View Post
    I cheat:

    1x Jar Of Patak's Tikka Curry Paste,
    1x Jar of Patak's Tikka Sauce (The big Jar),
    Onions, Peppers and Cherry Tomatoes
    3x Chicken Breasts
    Single Cream

    (Feeds 3 (2+ a lunch))

    Chop everything,

    Fry the Onions till soft,
    Add the Peppers, Chicken, Tomatoes and 1/2 of the Curry paste cook until the meat is almost done.
    Add 1/2 a Jar of the Curry Sauce
    Add around 100ml of Water

    Bring to the boil and then leave simmering for 15 mins

    Add cream to taste.
    I seriously cheat - I know a really good curry house , order by card, they deliver, jobs a good un

  12. 2 Thanks to mac_shinobi:

    Mr.Ben (10th February 2012), Rawns (11th February 2012)

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    Mr.Ben's Avatar
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    Quote Originally Posted by mac_shinobi View Post
    I seriously cheat - I know a really good curry house , order by card, they deliver, jobs a good un
    I concur - this is a far better cheat! :-)

  14. Thanks to Mr.Ben from:

    mac_shinobi (10th February 2012)

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    If you want a cookery book, this is the one you want:

    Complete Indian Cooking: Amazon.co.uk: Mridula Baljekar, Rafi Fernandez, Shehzad Husain, Manisha Kanani: 9781844768943: Books

    Faultless. The recipes in there are easy to follow and come out perfect. I've made my own pakoras, naans, bhajis and chutneys and pickles as well as curries using the recipes in this book. There's no reason for anyone to ever buy packet or jar sauce again.

    The key to the tikka masala is that you need to barbecue the chicken chunks on kebab skewers before you add them to the sauce, which you will need to cook slowly for an hour or so to allow the flavours to mix. And to get that glossy look from the sauce, a minute or two before you serve, add some thinly sliced butter (proper butter, not spread or marge) and stir it in slowly.

    PS - that link takes you to the paperback version. If you can get the hardback one, it's much easier to work from when you're in the kitchen.

  16. Thanks to Flatpackhamster from:

    Rawns (11th February 2012)

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    ChrisH's Avatar
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    Just do what I did and marry a Food Tech Teacher and enjoy all the wonderful food

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