Chicken tikka masala recipe PLEASE!

zippychick

Stephb1986 wrote: »

I know in one of Jamie Olivers cookery books he tells you to use pataks curry paste, it does work I've used it a few times but not that often

Steph xx

yeah i think its this recipe - i was reading MY MINISTRY BOOK the other day and thought of this thread actually!

oops, caps

zagubov

triticale wrote: »

A friend who spent years working in the takeaway industry swears that jars of pataks are used at all indian takeaways (in the midlands, at least).

Yep- spotted a tray of jars going in the premises of my fave takeaway in Bedford once. It explained a lot.

One curry addict pal passed on the secret of the best quick simple curry ever. Make up meat, onions whatever for four people and mix in two tablespoons of Patak's Biryani paste and the same amount of their Extra Hot or Mild paste to taste.

Gorgeous- in my student days I prepared a meal for guests once with elaborate recipes for two curry dishes with spices gathered form many shops. The Patak's dish was the one everyone wanted seconds of!

Stephen_Leak

Further to my above post, this sauce is close to the best Indian take-away in Bristol (AllSpice, Bath Road).

1. CHICKEN TIKKA

Serves 2

INGREDIENTS

500gof boneless chicken
1 tablespoon of lemon juice
1 tablespoon of oil
2 tablespoons of tikka spice mix
2 tablespoons of Greek style plain yoghurt

SPECIAL EQUIPMENT

Bamboo skewers

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for at least 6 hours.

METHOD

Chop the chicken into 5cm (2 inch) pieces.

Put the lemonjuice, oil and spice mix into a bowl. Mix thoroughly. Add the chicken pieces and yoghurt. Mix thoroughly, until the chicken is completely coated in the marinade.

Leave it in the fridge and covered for at least 1 hour

Put 4 or 5 chicken pieces onto each skewer. This is a slippery, messy but strangely satisfying job.

Grill for 15 to 20 minutes, turning frequently, until the chicken is thoroughly cooked.

ADDITIONS & ALTERNATIVES

Use chicken or turkey, whichever is cheapest.

Serve with boiled rice, naan bread or salad.

If you are just making chicken tikka, add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

If you are making chicken tikka masala, use the leftover yoghurt for the tikka masala sauce.

2. CHICKEN TIKKA MASALA

Serves 2

INGREDIENTS

1 small bunch of fresh coriander
50g sachet of creamed coconut
1 tablespoon of tikka spice mix
142g tin of tomato puree
250 ml of water
200ml of plain yoghurt
1 quantity of chicken tikka

METHOD

Wash the coriander, shake it dry, pick the leaves off the stalks and then finely chop the leaves.

Put half of the chopped coriander, the coconut, tikka spice mix, tomato puree, water and yoghurt into a saucepan on a low heat, Slide the chicken tikka pieces off the skewers and put them into the pan. Mix thoroughly.

Continue to cook until the sauce is hot. Stir frequently to stop it sticking.

After serving, sprinkle the remainder of the chopped coriander on top

ADDITIONS & ALTERNATIVES

Serve with boiled rice, naan bread or salad.

camNolliesMUMMY

I am in need of a recipe to suprise my OH tomorrow night, he loves the mild chicken tikka masala that is redish in colour and has either coconut or almond flavour to it and you can either taste very smallish texture of the coconut/alomond.........its his fav and we are very stuck for cash but if i can make this im sure he will be over the moon.

Anyone out there have a great recipe they can share with me?

kittykat500

Bit of a faff, but worth it! Best curry I've ever made - but I've only made the Korma thus far.

http://www.natco-online.com/acatalog/Holy_Grail.html

la_farfallina

I love this one from Jamie Oliver. Really easy and scrummy.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=677907

PixieDust

sorry, ours doesn't have either almond or coconut in, but bumping for you

Our recipe (if anyone wants one now or later):
Ingredients

[FONT=&quot]
[/FONT] 4 skinless chicken breasts
4tbsp Tandoori paste
2tbsp natural yoghurt
3tbsp vegetable oil
1 large onion, chopped
1 cinnamon stick
3cm fresh ginger, peeled & grated
½ tsp salt
2 garlic cloves
½ teaspoon ground cumin
1 tsp ground coriander
8 cardamom pods
½ tsp ground turmeric
½ tsp ground cayenne pepper
400g tin chopped tomatoes
150ml chicken stock
1½ tsp garam masala
Juice of ½ a lemon

[FONT=&quot]
[/FONT]
Method
1. Cut chicken into bite-sized pieces. Mix with Tandoori paste and yoghurt. Leave to marinate overnight, stirring occasionally.

2. Heat oil in a deep frying pan. When very hot add cinnamon, cardamom and onion. Fry for 5 minutes until beginning to brown. Then add ginger, garlic, cumin, coriander, turmeric and cayenne. Cook for 1 minute.

3. Add chicken and marinade. Cook 3-4 minutes, then add tomatoes, stock, garam masala, lemon juice and salt.

4. Bring curry to the boil and simmer for 10 minutes, stirring occasionally.

5. Serve

squeaky

Hiya

our main thread is here:- Chicken tikka masala recipe PLEASE!

and perhaps this one too: Chicken Tikka Recipe please?

camNolliesMUMMY

Thank you everyone so far for your help.

Squeaky- thanks for that linky, i looked at a comment and they said this one was the nearest one to the recipe out of the takeaway secret book, i have however ordered this book to try and recreate some favs and save us money but as i only placed my order yesterday evening on amazon the estimated delivery is not till 24th of dec but least i will have it.

will post back the verdict and hopefully take a picture of the finished result.

camNolliesMUMMY

quick question to make my masala red, can i just use a few drops of my liquid food colouring that you can get from a normal baking isle, i have some already in the cupboard just wondering if it will work or not? as OH will know exactly what it is when i bring it to him on his tray tonight and he will be jumping through hoops!!!! yey