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Author Topic: Chicken Chasni with Taz Base  (read 17,871 times)

AI Summary
The discussion revolves around the preparation of Chicken Chasni using the Taz base gravy, with participants sharing their experiences and insights on the importance of the initial reduction of the base for flavor development. While some members emphasize that the method of reduction is crucial and somewhat unique to the Taz base, others argue that the concept of reducing the base is not new and is common across various curry recipes. Ultimately, the community appreciates the Taz base for its effectiveness in enhancing flavors, with one user declaring the dish a favorite.

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Offline Stephen Lindsay

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Chicken Chasni with Taz Base
« on: February 21, 2011, 09:08 PM »
Chicken Chasni with Taz Base

Ingredients:

300ml Taz base gravy
Taz or BE spice mixture, 1 tsp.
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Offline Curry Barking Mad

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Re: Chicken Chasni with Taz Base
« Reply #1 on: February 22, 2011, 08:10 AM »
Nice work Stephen,
I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.
Cheers,
Mick
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Offline Stephen Lindsay

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Re: Chicken Chasni with Taz Base
« Reply #2 on: February 22, 2011, 11:56 AM »
Mick

Having done Madras, Pathia, Jalfrezi and Dupiaza with the Taz base, I wanted to amend some of my own recipes to suit the Taz base and apply the same method. I have to say it works very well with the Chasni and I might have a go at a Korma tomorrow.

Steve
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Offline Cory Ander

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Re: Chicken Chasni with Taz Base
« Reply #3 on: February 22, 2011, 03:59 PM »
Quote from: AchMal-Curry Barking Mad on February 22, 2011, 08:10 AM
I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.

Yes, the initial reduction is important, with cooking any curry, with any base, in my opinion (is there something new in that?)
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Offline commis

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Re: Chicken Chasni with Taz Base
« Reply #4 on: February 22, 2011, 08:07 PM »
NEW?
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Offline Curry Barking Mad

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Re: Chicken Chasni with Taz Base
« Reply #5 on: February 23, 2011, 06:45 AM »
CA.
I think you know exactly what I mean when I refer to first reduction for the Taz base ie how far you take it down. Which is different to other methods.
Mick
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Offline Cory Ander

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Re: Chicken Chasni with Taz Base
« Reply #6 on: February 23, 2011, 07:49 AM »
Yes, I understand what you mean by "reduction" regarding Taz's base.

My point was (however poorly received) that "reducing" the first amount of base (e.g. a ladle) is certainly nothing new and is very important, regarding cooking the spices, irrespective of which base you are using?  Wouldn't you agree?
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Offline matt3333

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Re: Chicken Chasni with Taz Base
« Reply #7 on: February 23, 2011, 11:00 AM »
Certainly agree with you CA, no matter what base I'm using after the spices have been cooked through and the first ladle added I reduce this down to it a thickish paste before adding the next ladle and continuing with the cooking process.
Matt
:)
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Offline Curry Barking Mad

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Re: Chicken Chasni with Taz Base
« Reply #8 on: February 23, 2011, 04:46 PM »
There was me thinking the Tax base and method were different from many others.  ::)
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Offline commis

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Re: Chicken Chasni with Taz Base
« Reply #9 on: February 23, 2011, 07:15 PM »
Hi
It is and thank you for your efforts, even though it was posted here before your approval was sort. Did someone mention copy right in another thread?
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