Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Peripatetic Phil on January 31, 2020, 12:09 PM
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What recipe did you use for the sheek kebabs, UF ?
** Phil.
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I use Razors recipe the modified version https://www.curry-recipes.co.uk/curry/index.php?topic=4393.60
I then omit
red food colouring
green chillies
finely chopped onion
1 tsp hot chilli powder
and use
i use 2 tsp roasted gram flour instead of plain flour
Kashmiri paste is homemade
i use CA mix powder
CA Tandoori Masala Powder
I then mix everything by hand until i have squeezed everything together well then leave in fridge for around 3-5 hours make into kebabs/shami/kofta and cook.
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Excellent, very many thanks Unclefrank
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Phil i have tried and tried to make a Tandoori Murgh Masala having ordered this dish from many T/A's and restaurants and even seen it made but i just couldn't get that flavour, texture and creaminess to it, this recipe is a going to be a must on my new menu.
I do squeeze the hell out the kebab mix though and once the mixture has a fine minced feel to it you are ready to go, i do make Razors kebabs to spec and cook in my Tandoori oven, i didn't want the extra spiciness in this dish though.
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OK, understood. In that case, as I plan to eat my kebabs stand-alone (apart from chapati & raita), I will stick to Razor's original. One of my own never-successfully-recreated favourites is murgh-e-mussalam (a whole spring chicken, stuffed with boiled eggs and minced lamb,cooked and served in a mild-but-not-creamy sauce). Last eaten by me in Orpington, Kent, some 50 years ago ...).
You will see from the ingredients list (https://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=14117.0;attach=8870) alone for Lubna's recipe (https://www.youtube.com/watch?reload=9&v=TalJ20K1dh8) that re-creating it would be a non-trivial task !
** Phil.
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Phil i have tried and tried to make a Tandoori Murgh Masala having ordered this dish from many T/A's and restaurants and even seen it made but i just couldn't get that flavour, texture and creaminess to it, this recipe is a going to be a must on my new menu.
I'm glad you enjoyed the recipe UF and that it could help you crack yourTandoori Murgh Masala puzzle. I look forward to trying the recipe when you post it. I'll stick with my sheek kebab recipe just to add a little bit of spicy bite to the dish though :Clown:
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Hi CH i will add finely chopped green chillies to the dish itself so i can judge the spiciness i want.
Phil i have made the traditional version of this dish too, but my goal was to recreate my locals dish, one T/A serves the chicken on the bone still in the same sauce, the rest i have ordered use small strips of tandoori chicken.
I will attempt this dish again sometime in the week when i am not at work.
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Hi just an update on the Tandoori Murghi Masala recipe, done a few tries and getting there, tried to post pictures but this site now is awful for posting pictures.
Going to try and half the recipe and add about half of the kebab mashed up and a couple of teaspoons of finely chopped green chillies, boiled egg and lemon rice to top it off.
Will try and figure out AGAIN how to post on this site.
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This was my second attempt minus boiled egg. Now this was getting me somewhere.
Tandoori Murghi Masala, might have many different names and spellings elsewhere
Thanks Phil.
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Once this digression has reached a natural conclusion, I propose to split the thread, probably into three parts : (1) [Original] Chicken patala; (2) Tandoori Murgh Massala; (3) Image hosting/posting.
** Phil.
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Good pics UF :like: I am making this dish again tonight (Patala) and a standard Hot CTM, as they have become something of a favourite with my son as well.
BAJ
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Looking very appealing and inviting Uncle Frank. When can we expect the recipe as i'll be giving this one a try for sure.
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Will post recipe once written down and made again to make sure measurements are correct.
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The other half's picture
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I, along with others, eagerly await a recipe. Your photos look like you have produced a very good curry dish. I personally cant wait to try it.
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UF good to see you posting on here again. I must say those pics looks first class. I haven't seen a curry that's got me inspired on here for such a long time. I look forward to seeing a recipe as I will definitely try this, or at the very least I would seek to 'Tazify' it!
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A big massive THANK YOU to Curryhell for his recipe of Chicken Patala here https://www.curry-recipes.co.uk/curry/index.php?topic=14190.30 which got me going in the right direction.
Where i am at the moment is that i have made the dish above and just added a sheek kebab roughly chopped, then tried blending the sheesh in a blender but didn't really make any difference from just roughly chopping it up. So i made the dish, no meat added, and once finished i halved the sauce and when i began cooking i added 1 ladle base to each half and added 1/2 roughly chopped sheesh kebab, which did make an excellent flavoured dish, the other half said it is the best one i have made yet.
Extras added 1-2 tsp finely chopped green chillies with and without seeds
1-2 Tsp Finely Chopped Green peppers
All go really well in any order and amount but not over the top.
Going to try and make again in a few days and will write the ingredients and method down.
Again a huge hug to curryhell for his recipe Chicken Patala
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Well, that's another tick in the box for you UF. Glad my patala recipe helped out. Not sure if your murgh masala would normally have chopped sheek in, but have you considered flash frying the sheek mince itself to separate it, and then finishing it off by adding that to your dish with the chicken? Just a thought, as I do this when making my keema rice which is a virtual replica of my local BIR's :smile: Looking forward to trying the final version, as i've a sneaking suspicion this may be a good starting point for a chicken rezalla dish I tried a couple of years ago.
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The 7-8 T/A's local to me all have sheek kebab in them, seen this dish cooked in about 5 of them and all use sheek kebab smashed into the dish. Only restaraunt that didn't use a sheek kebab was the Sanam Restaurant they used a pre-cooked lamb mince, not coloured like a sheesh with the red colour.
What dish was you thinking of curryhell that wouldn't have sheesh/lamb mince in?
Have tried quite a few Rezalla dishes from a Balti Rezala to a Vegetable Rezala.
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My comment was not about questioning whether the dish should contain sheek kebab, more one of how best to add it :smile: