• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Chicken Tikka Masala...

Lyfer

Lyfer

Diamond Member
So hard to replicate. I've tried the curry bases and even getting the spices. But mines just doesn't hit that balance of sweet, spicy, savory and creamy consistency that I love about a good Tikka Masala.


Any Indians here with a easy white-man recipe?
 
Lyfer said:
So hard to replicate. I've tried the curry bases and even getting the spices. But mines just doesn't hit that balance of sweet, spicy, savory and creamy consistency that I love about a good Tikka Masala.


Any Indians here with a easy white-man recipe?
Click to expand...

I signed up for 1 day Indian cooking class for next month to learn how to do this and Saag paneer along with a few other dishes that the class offers.

ive tried many times but this white boy fails at making it taste like i get when i eat out.
 
I'd love to be able to make it at home. My wife occasionally gets this bottled sauce that is just barely passable, but I love Indian and Pakistani food, and it seems like whenever we get a decent restaurant it doesn't get enough traffic to make it. I guess that cuisine just isn't popular enough in some places.
 
It is kinda strange that you cannot buy a curry that is as good or close to what you can get in a restaurant. I got the highest rated butter chicken curry on Amazon, but doesn't really compare to the butter chicken I can get at the Indian restaurants around here.
 
Childs said:
It is kinda strange that you cannot buy a curry that is as good or close to what you can get in a restaurant. I got the highest rated butter chicken curry on Amazon, but doesn't really compare to the butter chicken I can get at the Indian restaurants around here.
Click to expand...

I'd imagine that they make their own fresh curry spice blends in house.
 
Home cooks tend to underestimate the amount of fat that goes into good sauces. The fat (cream or full fat yogurt in this case) carries the flavors as well as improves consistency.
 
IronWing said:
Home cooks tend to underestimate the amount of fat that goes into good sauces. The fat (cream or full fat yogurt in this case) carries the flavors as well as improves consistency.
Click to expand...

+inifinity

if you wanna cook like a restaurant you gotta tell yourself to not think of the copius amounts of butter/oil you're about to use.
 
ultimatebob said:
I'd imagine that they make their own fresh curry spice blends in house.
Click to expand...

Its usually pretty consistent as far as taste, color, and texture between the different restaurants. I think when I try it again I will use heavy cream or sour cream. More than likely thats it, as the color when made as directed looks like a dark red, as opposed to an orange color in the restaurant versions.
 
azad-hind-dhaba.jpg


The original color of Chicken Tikka Masala (Its Dhaba Style)
 
Markbnj said:
I'd love to be able to make it at home. My wife occasionally gets this bottled sauce that is just barely passable, but I love Indian and Pakistani food, and it seems like whenever we get a decent restaurant it doesn't get enough traffic to make it. I guess that cuisine just isn't popular enough in some places.
Click to expand...

You're in Jersey, right? I thought there were tons of Indians in east PA and Jersey. Seems like you should have some good choices.
 
lxskllr said:
You're in Jersey, right? I thought there were tons of Indians in east PA and Jersey. Seems like you should have some good choices.
Click to expand...

Yeah there is a large community, but good Indian restaurants tend to come and go quickly.
 
Lyfer said:
I might try this. Got a good recipe to go with it? Or does it come with one?
Click to expand...

I don't have a recipe and it doesn't come with one, but their site has some good recipes on it and Google will turn up some. When searching for recipes I have much better luck getting them off of blogs than I do the big sites.

Try ecurry.com,they might have one.
 
TheSlamma said:
That is usually where people fail at this, they go to Safeway and buy some cheap spices and then wonder why they end up with "White man's recipes"
Click to expand...

Ordering spices online from a good retailer is actually far cheaper than buying in the store, plus they are better quality and much fresher. I order mine whole when possible, and I bought a cheap coffee grinder from Bed Bath & Beyond to grind them up after toasting.
 
Ns1 said:
+inifinity

if you wanna cook like a restaurant you gotta tell yourself to not think of the copius amounts of butter/oil you're about to use.
Click to expand...
that is a sad truth that has put me off from cakes already.

man those things are like, 500% sugar.
 
Because it's not truly authentic Indian/Pakistani - at least it's not traditional, even it is in spirit and the spices used - not as many Indians cook it at home as other dishes. You would have better luck replicating it if you could get a recipe from a restaurant that serves it (if you were friends with a chef) and find out how they do it and get your ingredients from an Indian grocery.
 
Mines not authentic but it tastes damn good:

Start with a roux:
melt half a stick of butter and mix a 1/4 cup of flour
add in a cup of chicken broth and mix until thick on lowish heat
then add in a cup of milk/cream/yogurt depending on your taste and mix
when thats mixed up add in 1/4 to 1/2 cup tomato paste or sauce and mix

This is the base of your sauce, then you can proceed to spice it up to your liking.
I use a mix of garham masala, paprika, coriander. Tumeric and black pepper go well as well. If you want a little sweeter and creamier use coconut cream (I get it from Trader Joes) instead of milk.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top