Chicken Tikka Pasanda being cooked at Bhaji Fresh | Misty Ricardo's Curry Kitchen

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) ***

Bhaji Fresh Takeaway, Warrington, December 2021

Chicken Tikka Pasanda - This nutty, creamy, and sweet curry has a great flavour. In this video, Chef Abdul Malik demonstrates how he cooks the takeaway version.

Key to his version are two things - first and foremost the yellow 'korma' paste which is slowly pre-cooked and is made with carrots, onion, coconut, almond, and butter ghee. Secondly, a dollop of 'masala' sauce for some flavour depth.

This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc

Yellow Korma Paste:
The chef, Abdul, told me how he makes the yellow korma paste. He does it in bulk of course, so you’ll need to scale it down if you want to try it.
In a big pot - 20-25 Carrots (medium size), 20 Onions (medium size), half cover with water. Simmer for an hour or two until soft. Then add 550ml Vegetable Ghee, 2 x 200g Cream of Coconut blocks, 1.25Kg Coconut Powder, 900g Ground Almonds, and 900g sugar. Mix together then blend well.

Masala Sauce/Paste:
The chef makes this in bulk a couple of times a week. He told me what was in it....
1 Chef Spoon (CSP) Low Fat Set Yoghurt, 5 CSP Pataks Tandoori Paste, 4 CSP Pataks Tikka Paste, 2CSP Pataks Kashmiri Masala Paste, half Kilo Sugar, 3 CSP Honey, 5 CSP Lemon Juice, 1 CSP Mix Powder, 5 CSP Veg Oil, and some Red Food Colouring. It's not pre-cooked but left to marinate for several hours before using.
(I estimate 1 Chef Spoon = approx 50-60ml (3.5 - 4 level TBSP on the basis that one level CSP=30ml)

For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe
My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe

Thanks to Abdul for giving me access to the kitchen and showing me around.

Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
http://bhajifresh.com/

For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com.

The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com):
Amazon UK: https://amzn.to/3zkxgbl
Spicy Joes: https://bit.ly/3kUhOvZ
Waterstones: https://bit.ly/3te8I0R
WH Smith: https://bit.ly/3h4Hbdv
Wordery: https://bit.ly/3h0V1NQ
Blackwell's: https://bit.ly/3yIA0xt
Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

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