Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on December 08, 2022, 12:10 PM
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Chicken Tikka
(https://www.curry-recipes.co.uk/imagehost/pics/cbfef9aa732aad07b070bac445107deb.jpg) (https://www.curry-recipes.co.uk/imagehost/#cbfef9aa732aad07b070bac445107deb.jpg)
Served with Neelam's style side salad. White cabbage, sliced onion, lettuce, tomato, fresh coriander, and a big pickled green chilli. Also note the very fine condiments; no expense spared. Made plenty so tikka is on the menu tonight too.
Balti Chicken (Madras)
(https://www.curry-recipes.co.uk/imagehost/pics/381d310e5924fa7ada97ddbdbfaa9392.jpg) (https://www.curry-recipes.co.uk/imagehost/#381d310e5924fa7ada97ddbdbfaa9392.jpg)
Stingy portion (gravy rationing) although there are actually 5/6 little chunks of chicken in there somewhere. Will reheat it this evening. Taste test indicated this is the best curry I have ever made, period. It's world class! Mick's basic Balti Chicken recipe with the addition of 1/4 tsp regular chilli powder. Thanks again Mick.
I will serve myself this in a standard shiny dish. Have been wondering why my attempts at proper balti bowl presentation look a bit iffy, so far. Reckon it's partly due to the small portions. Also, I tend to go for an extra dry finish every time. Fine warming up in a TA container with the lid on. But when transferred to the bowl and a hot grill/oven, it is dead easy to overdo/cremate. May have to hammer down less, although I would prefer not. Another possible solution. It seems that the diameter of a Shabab's balti bowl is a couple of inches less than the original bowls, and mine. A smaller bowl would suit me. May pick one up when I am there next.
Rob
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The oil colour looks spot on as well Rob
Regards
Mick