Author Topic: Butter Chicken & Tikka Paste  (Read 154377 times)

Offline Yvette

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Re: Butter Chicken & Tikka Paste
« Reply #135 on: November 09, 2012, 02:20:04 am »
I use the bought tikka paste and use chicken thighs

Offline VieveMS

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Re: Butter Chicken & Tikka Paste
« Reply #136 on: November 18, 2012, 09:41:40 am »
I made both the Chicken Tikka Paste and Butter Chicken recipes tonight.  The finished dish was tasty but definitely spicier than the Butter Chicken we get in Indian restaurants here in Australia.  I used about 600 grams of chicken and there was way too much sauce for that amount of chicken.  My sauce was also quite runny so I probably should have thickened it a bit before serving. 

Here is a photo of the finished dish served with Mock Rice (cauliflower).

Offline judydawn

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Re: Butter Chicken & Tikka Paste
« Reply #137 on: November 18, 2012, 10:13:58 am »
A lot of the recipes in the books seem to have a lot of sauce Vieve.  I just strain some out and freeze it for another day, leaving just the amount in that suits my taste.
Judy from North Haven, South Australia

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Offline Jamberie

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Re: Butter Chicken & Tikka Paste
« Reply #138 on: November 18, 2012, 10:18:32 am »
I like that idea Judy, I normally just serve it and people soak it up with naan etc, but I like that your way is more like two meals out of one. Do you then reheat the sauce in the TMX and allow the meat to cook through as the original recipe states?
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Offline judydawn

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Re: Butter Chicken & Tikka Paste
« Reply #139 on: November 18, 2012, 10:25:53 am »
Jamberie, I usually just use my frozen gravies to make a quick meal similar to Baf's all in one chicken dish.  I steam the chicken and cook vegies at the same time then heat the gravy and pour over it.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Jamberie

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Re: Butter Chicken & Tikka Paste
« Reply #140 on: November 18, 2012, 10:31:57 am »
Ahh! Thanks for the tip, I'll be doing that in the future!
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Offline Kimmyh

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Re: Butter Chicken & Tikka Paste
« Reply #141 on: November 18, 2012, 10:40:54 am »
Very clever idea JD. Will be doing the same thank you.

Offline VieveMS

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Re: Butter Chicken & Tikka Paste
« Reply #142 on: November 18, 2012, 10:59:12 am »
Definitely some good tips there JD.  Thanks! 

Offline Brumington

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Re: Butter Chicken & Tikka Paste
« Reply #143 on: November 20, 2012, 10:31:21 am »
A great idea to save the sauce Judy. I made this for dinner tonight. We fed two adults and two children, have enough for leftovers for another meal and then a box of sauce too. I only used 250g cream. This was one of my first meals in the TMX and as I made it this time throwing the ingredients in I look back and laugh at how specific I was with my measurements back then!  I also don't add any chillis in the actual curry and it's plenty spicy enough for us (the kids are only 2 and 4 though). I add a bit more cream to theirs at the end and mix it in with loads of rice. They love it.  Had it with flat bread/roti/wrap from the recipe community. Love it!

Offline tarasis

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Re: Butter Chicken & Tikka Paste
« Reply #144 on: November 22, 2012, 10:15:28 am »
Agreed, clever idea JD. Mind the sauce is the best bit, the naan is there to aid sauce consumption :)
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Offline Greyhoundmum

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Re: Butter Chicken & Tikka Paste
« Reply #145 on: November 23, 2012, 10:45:33 am »
To use up some of the sauce and to include veg as I don't like all meat dishes, I add about four potatoes peeled and diced and a handful of frozen peas or green beans. I think the starch in the potatoes thickens the sauce.

Offline obbie

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Re: Butter Chicken & Tikka Paste
« Reply #146 on: November 29, 2012, 02:37:58 am »
Great idea, I have chicken out for dinner tonight, and tikka paste made in the freezer
Thanks,, :)
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Offline Greyhoundmum

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Re: Re: Butter Chicken & Tikka Paste
« Reply #147 on: December 07, 2012, 09:36:19 am »
as anyone tried this with diced lamb instead of chicken?

Offline Slice of Health

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Re: Butter Chicken & Tikka Paste
« Reply #148 on: December 08, 2012, 04:45:24 am »
Yes because the tikka paste make such a large quantity I am using it for all my curry dishes, red meat, mince and even a small amount in pumpkin soup. It's nice for a lamb curry and you can make the paste with either coconut milk or tomato purée as the base with lots of veggies too. I added a bit of soy sauce to the last one I made.

I do however use my pressure cooker for red meat though... And everything turns out perfect in that...
Eva, Slice of Health (my personal Thermomix blog)
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Offline Brumington

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Re: Butter Chicken & Tikka Paste
« Reply #149 on: December 12, 2012, 10:04:13 am »
I used my leftover sauce to mix in with leftover roast dinner and made it into pies. Yummy!