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Hi all,
I’m struggling with trying to reproduce restaurant quality food and this was one example.
I followed this recipe to the Tee and I just find the results to be ‘ok’.
I don’t find this tikka as rich, creamy or flavorful as ones I’ve had at a restaurant and there is a slightly overpowering cumin tastes that gives things a ‘chili’ flavor.
Just wondering what some of you cooks think of this recipe and what my issues might be.
https://www.seriouseats.com/chicken-tikka-masala-for-the-grill-recipe
That's the thing, everyone is looking for the "Holy Grail" with regards to making BIR (British Indian restaurant) quality cuisine.
People use Passata, they create spice blends, and they make Curry Base Gravy, they caramelize onions, etc, but no matter what you do, or how you do it, there's always something missing.
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