Comments on: Conor’s ultra secret Chicken Tikka Masala recipe

By: Conor O'Neill

Conor O'Neill — Thu, 29 Jul 2010 14:19:47 +0000

OK, that’s just brilliant! I assume my part of the prize is in the post ;-D

By: dave

dave — Thu, 29 Jul 2010 13:47:39 +0000

I followed this to the letter for our local pub curry competition near York, and won! Used it weekly since .

By: Clare

Clare — Sat, 15 May 2010 12:50:23 +0000

WOW!!! The recipe was a hit!! Absolutely loved it, and tasted exactly as I expected it to…woohoo curry every Friday night now!!
Thanks ever so much for this!

Now do you have a recipe for Methi Kaliani? (think thats how its spelt!)

By: Conor O'Neill

Conor O'Neill — Thu, 13 May 2010 08:40:21 +0000

Sounds rough Clare. Packing my bags now

Let us know how it goes. I’m doing a huge batch of it tonight as all the extended family is coming down for the weekend.

By: Clare

Clare — Thu, 13 May 2010 01:38:36 +0000

Well it has been 2.5 years since I move to Oz and I am shocked at how bad the indian takeaways are here. Can you believe they use the cheap dark meat of the chicken for their meals? The tikka masala sauce is basically gravy with a tin of toms and some chilli powder….absolutely disgusting. Their korma hasnt even seen a coconut, never mind have any in it!!

So I have friends for dinner tomorrow night and am just about to head to the supermarket to purchase the ingredients…..I will report back!!!

If anyone wants to emigrate to Perth, Australia and open up a proper UK Indian takeaway, you would make an absolute fortune! Perth is full of Brits (more here than Benidorm) and we are all desperate for a decent cuzzer!!

By: dNa

dNa — Sat, 13 Mar 2010 23:55:31 +0000

yum was first recipe tried and will be the one to stick with

By: Conor O'Neill

Conor O'Neill — Sat, 13 Feb 2010 11:33:54 +0000

Thanks Buster. I hope that Manisha Kanani decides to print a new version of her book. There are lots of great recipes in it.

By: Buster Rose

Buster Rose — Sat, 13 Feb 2010 01:35:58 +0000

Hi Conor, quality recipe. I’ve been making your version of this dish for about a year now and there’s nothing better. I’ve been making all sorts of curries recently and this one still sits at the top of the list! Cheers!

By: Conor O'Neill

Conor O'Neill — Sat, 23 Jan 2010 11:43:06 +0000

Hi Adam,
The chilli is the one big variable alright. Every CTM I make has different heat due to different chilli powders and fresh chillis. Glad you liked it.

By: adamjblakey

adamjblakey — Sat, 23 Jan 2010 11:24:21 +0000

Thanks for the recipe which I tried last night. Personally it was too hot for me so next time around I am only going to use half the dried chilli and no fresh chilli.

By: Conor O'Neill

Conor O'Neill — Sat, 16 Jan 2010 18:28:01 +0000

I think the blog is somehow tapped into our kitchen. It seems like I get a new comment on this post every time I use the recipe myself! Just finished the latest batch and it was as tasty as ever.

Whilst not up at tikka masala level, I’ve always been a fan of a German curry wurst after a few pints of weissbier.

Next step is to plan a trip to Glasgow.

By: David

David — Sat, 16 Jan 2010 17:56:51 +0000

This was a superb recipe, thanks for sharing. I think I messed up the paste by not reducing it enough, but the marinated chicken was still tastey enough and the final product once I had the sauce was off the chains! I moved to Germany from the home of Tikka Masala (Glasgow) so I had been pining for a good curry since I got here and this is the best yet.

By: Sophiie

Sophiie — Thu, 07 Jan 2010 13:54:01 +0000

wow your food is no nice im servin this for 1 person ME!!! care to join fo a bite xx xx

By: Conor O'Neill

Conor O'Neill — Tue, 05 Jan 2010 18:37:13 +0000

@Dee Well done! I have that problem with chillis too.

@Americanmezzo My next project is the Thai Massaman Curry from Rick Stein’s new book. I’ll blog that if it goes well

By: Americanmezzo

Americanmezzo — Tue, 05 Jan 2010 18:07:26 +0000

Actually, that does. I’ve seen either grilling or broiling options in nearly every recipe, which makes sense – a broiler is really an upside-down grill, when you think about it.

Thanks for the tips!

By: Dee

Dee — Tue, 05 Jan 2010 11:00:25 +0000

Thank you Conor. The CTM for 40 was a great success and everyone loved it. I lost count of the amount of chillis I was putting in, so it had a bit of a ‘poke’ to it. Someone described the curry as having “depth” which I thought was a wonderful description of your recipe.

By: Conor O'Neill

Conor O'Neill — Mon, 04 Jan 2010 18:40:37 +0000

We were just discussing the book over Christmas dinner. They really should re-publish it.

I actually empty all the marinade over the chicken when I grill it.

Oops, I’ve just realised you are in the the US. We use the word “grill” over here like you use “broil” over there. I can see how your grill/BBQ might get gunked up.

On the “broiler” I just put a sheet of aluminium/aluminum foil under the rack so I only have to scrub the rack itself (right after cooking so it doesn’t dry in)

For a “grill” I guess removing the excess makes more sense.

Hope that helps

By: Americanmezzo

Americanmezzo — Mon, 04 Jan 2010 18:23:34 +0000

Thanks for sharing this recipe and information about the book! I was able to snag a copy of this book on a rare book website, and you weren’t kidding when you said how wonderful this book was.

I’ve made the tikka masala paste, and that alone smelled amazing! Can’t wait to do the whole recipe!

One question I did have, though – when you grill the chicken, do you grill the chicken straight from the marinade or do you remove the excess marinade first? I’ve done a recipe where the marinade stays on, and my grill pan gets really gunked up.

By: Conor O'Neill

Conor O'Neill — Tue, 29 Dec 2009 19:37:43 +0000

40, wow, I wish I could scale like that.

I did it for 13 on Dec 26th. Went down very well

Best of luck!

By: Dee

Dee — Tue, 29 Dec 2009 19:11:41 +0000

Hi Conor, I’m cooking this for forty people on New Year’s Eve. I have the chicken marinating in the fridge and I am now tackling the sauce. I am going to skewer the chicken tomorrow, grill, add it to the sauce and keep cold for a day. That way I figure all the flavours will work through. I am serving herby rice salad with it. It smells wonderful as I cook. Wish me luck!