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Old 02-15-2014, 06:28 PM   #1
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Looking for TNT chicken tika masala recipe

anyone have a proven recipe for this?

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Old 02-16-2014, 08:14 AM   #2
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I use this one from Kenji at Serious Eats. It's great!
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Old 02-16-2014, 12:01 PM   #3
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I use this one from Kenji at Serious Eats. It's great!
That does look good. I have printed it to a PDF.

Do you like cilantro?
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Old 02-16-2014, 03:09 PM   #4
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I do like cilantro. I didn't used to like it, but acquired a taste for it. Now I've reached a point that some dishes just aren't right without it.
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Old 02-16-2014, 04:14 PM   #5
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I do like cilantro. I didn't used to like it, but acquired a taste for it. Now I've reached a point that some dishes just aren't right without it.
Then maybe I'll cut down the amount of cilantro in the dish. I hate cilantro, but have never even noticed the flavour in Indian dishes that I know have it. Maybe it changes when it's cooked.
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Old 02-17-2014, 12:44 PM   #6
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Hate to say it but Pataks brand does it better than me. It just hits the spot
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Old 02-17-2014, 01:12 PM   #7
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Hate to say it but Pataks brand does it better than me. It just hits the spot
Pataks does make some really nice curry pastes. The only problem I have had was that one of them was pretty wimpy heat-wise.
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Old 02-17-2014, 01:47 PM   #8
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Pataks does make some really nice curry pastes. The only problem I have had was that one of them was pretty wimpy heat-wise.
That's easier to fix than getting a balance of many ingredients right
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Old 02-17-2014, 02:11 PM   #9
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I always have hot lime pickle, Brinjal pickle and chilli sauce available for those who want more heat. My thinking is that you can always 'add' if you want, not so easy to take away.
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Old 02-17-2014, 03:25 PM   #10
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That's easier to fix than getting a balance of many ingredients right
Definitely, and so much less work and clean up. And there's no weird additives. I guess the anti-microbial properties of capsaicin, garlic, ginger, etc. act as natural preservatives. There is citric acid in it.
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