Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: 976bar on May 12, 2012, 09:27 AM
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This is my take on UB's wonderful Garlic Chilli Chicken, which I made again last night.
I have to say, I am addicted to this dish!!! :)
You can adjust the chilli level to suit your own taste, but this is a wonderfully tasteful dish with as much or as little heat as you like...
Ingredients
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You sure that isn't straight from your local BIR and tipped into a balti dish? ;D That looks absolutely delicious and i'm getting a yearning for curry even at 9:50 in the morning ::) Think i need to give this on a go, but heavy on the chillis ;)
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You sure that isn't straigt from your local BIR and tipped into a balti dish? ;D That looks absolutely delicious and i'm gett a yearning for curry even at 9:50 in the morning ::) think i need to give this on a go, but heavy on the chillis ;)
Made it myself. Boy Scouts honour!! ;D
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Wow, that looks delicious. Good effort 976bar!!!
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Wow, that looks delicious. Good effort 976bar!!!
Thanks Whandsy, give it a try, you'll get addicted to it just like me ;D
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This looks the dogs, 976bar! The recipe and cooking instructions are simply stated......and I'm going to give this one a go as soon as my last portion of CA's Jalfreizi bites the dust. Thanks very much for posting.
Cheers
al.
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Thanks for the recipe, 976bar. I was going to make Abdul Mohed's Chicken Saagwala tonight, but your Garlic Chilli Chicken has just put the brakes on that project! The photo looks good enough to eat, never mind the curry - I can almost smell it from here!
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This is my take on UB's wonderful Garlic Chilli Chicken, which I made again last night.
How very dare you!
Just kidding glad you like it
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This is my take on UB's wonderful Garlic Chilli Chicken, which I made again last night.
How very dare you!
Just kidding glad you like it
It's my favourite dish UB, so thank you for posting the original!! :)
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I agree 976, this dish really is the business.
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tried this before in many a buffet feast
hopefully it's the same dish
south indian garlic chilli chicken ????
quickly creeps onto my next to do list :)
(with added chilli)
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Thanks for posting 976bar .. it looks and reads well and if I hadn't spent an hour yesterday cooking a dhal for a dhansak today it would have been today's curry ... it's booked in for a midweek trial .. can't wait !! :)
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tried this before in many a buffet feast
hopefully it's the same dish
south indian garlic chilli chicken ????
quickly creeps onto my next to do list :)
(with added chilli)
Hi MJ,
You'll have to ask UB for the origin of the recipe, but I think it is the South Indian dish. I know I am just addicted to it that's all :)
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Thanks for posting 976bar .. it looks and reads well and if I hadn't spent an hour yesterday cooking a dhal for a dhansak today it would have been today's curry ... it's booked in for a midweek trial .. can't wait !! :)
Hi Colin,
I hope you enjoy it as much as I do. Take some pics and let us know how it went :)
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I can't find UB original recipe :o
Can someone point me in the right direction, ;D
Thanks
Les
PS
Sorry guy's just found it ::)
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I agree that looks fantastic.
This will be my next curry, minus about 7 of the fresh green chillis (I'm a wuss) :o
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I made this last night and it was absolutely delicious even given that the tikka was marinated for about an hour. I did use a strange varity of different chillis I had left in the freezer though. Thanks and Thanks to UB for the original.
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I made this last night and it was absolutely delicious even given that the tikka was marinated for about an hour. I did use a strange varity of different chillis I had left in the freezer though. Thanks and Thanks to UB for the original.
I'm pleased you liked it Fried :)
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Hi curryheads anonomous , really liking the sound of this garlic chicken, what base are you guys finding works best with this delectable dish?
If i had a dollar for every time i have posted that question i would be rich :)
thanks DD
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Hi DD i have used Taz, CA, Razor, Chewy Tikka and my own base recipe, http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0, (http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0,) for this dish, all turned out very nice indeed have and will make again.
UB recommends The Ashoka base in his original, if this is the right one http://www.curry-recipes.co.uk/curry/index.php?topic=2540.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2540.0)
Next time i make it will post pics.
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I used CR's base. CA's mix and Zaal's gm. When i win the lottery i'll try it with lamb tikka.
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LOL Fried
I know what you mean. I haven't even tried cooking a lamb curry yet. For decent lamb steaks here in Perth it's at least $40/kilo :'(
Not easy to find mutton either. In fact I've asked 3 different butchers to see if they could source some, and not one of them have got back to me yet.
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I have used various bases, but tend to find I like Taz's base the best and just a standard 5 spice mix.
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Hi unclefrank
Thats an impressive range of bases to try with one recipe, nice work mate. a true curryholic
The ashoka suprises me as its such a thick base sauce compared to others.
which base had the best bir like texture
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I know what you mean. I haven't even tried cooking a lamb curry yet. For decent lamb steaks here in Perth it's at least $40/kilo :'(
Not easy to find mutton either. In fact I've asked 3 different butchers to see if they could source some, and not one of them have got back to me yet.
Hi AM,
I agree that lamb steaks may maker a more tender tikka, but you should be able to find perfectly acceptable lamb a lot cheaper than that? Even Woolies and Coles do boneless joints (of shoulder or leg) at around $17 a kilo. I have even seen it at $10 a kilo at the "Spud Shed" (don't know if there is one by you?). This lamb is perfectly acceptable for curries (and tikka), in my opinion.
I did find mutton, at a local butcher, at $8 a kilo. But he then shoved the price up to $16 a kilo so I stopped buying it. The other alternative is goat. Many butchers sell this frozen (on the bone) at around $12 a kilo. Not sure how this would fair for tikka though?
PS: Sorry, Bar, way off topic, I know! :o
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I know what you mean. I haven't even tried cooking a lamb curry yet. For decent lamb steaks here in Perth it's at least $40/kilo :'(
Not easy to find mutton either. In fact I've asked 3 different butchers to see if they could source some, and not one of them have got back to me yet.
Hi AM,
I agree that lamb steaks may maker a more tender tikka, but you should be able to find perfectly acceptable lamb a lot cheaper than that? Even Woolies and Coles do boneless joints (of shoulder or leg) at around $17 a kilo. I have even seen it at $10 a kilo at the "Spud Shed" (don't know if there is one by you?). This lamb is perfectly acceptable for curries (and tikka), in my opinion.
I did find mutton, at a local butcher, at $8 a kilo. But he then shoved the price up to $16 a kilo so I stopped buying it. The other alternative is goat. Many butchers sell this frozen (on the bone) at around $12 a kilo. Not sure how this would fair for tikka though?
PS: Sorry, Bar, way off topic, I know! :o
No worries Cory, if it helps our fellow Tikka lovers then all the better!! :)
I've often thought about trying goat myself. My daughters boyfriend is from Jamaica and they eat goat all the time and reckon it's lovely....
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Hi unclefrank
Thats an impressive range of bases to try with one recipe, nice work mate. a true curryholic
The ashoka suprises me as its such a thick base sauce compared to others.
which base had the best bir like texture
I am lucky enough to have three freezers so i make curries nearly every day, have friends round most nights and i always make them curries, they bring the beer for an exchange.
So i make those bases because i can make a lot of dishes using one recipe then get other peoples opinions and comments on certain dishes.
I do sometimes mix and match different mix powders to different bases but stick to the same four bases though, CA, Chewys, Taz and Razor.
For example just made the ABC base but used the Balti Secrets http://www.amazon.co.uk/The-Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_1?ie=UTF8&qid=1337249894&sr=8-1 (http://www.amazon.co.uk/The-Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_1?ie=UTF8&qid=1337249894&sr=8-1)
Balti Masala Spice mix and recipe for a Chicken Balti on page 58 then add green pepper and two big tomatoes, WOW what a wonderful tasting balti, this one is on my "let see what other people think" list which will be this Saturday night.
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Hi 976bar,
I made this this afternoon, brilliant ;D
thanks for posting the recipe.
Will
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Hi 976bar,
I made this this afternoon, brilliant ;D
thanks for posting the recipe.
Will
Glad you liked it Will :)
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Wow .. thanks 976bar !!
Made this last night for myself and my wife and we both agreed it's up there amongst the best on this forum .. it was more than moreish .. we couldn't stop eating !!
We're having the same again tonight since we enjoyed it so much. If anyone is in any doubt about this I'd say give it a try .. you'll love it !!
Thanks again 976 ( and credit to UB too for the original !! ) :)
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Finally got round to cooking this up tonight. Very delicious was the verdict :)
You're right CA, I actually bought a piece of leg lamb (bone in) for $8.99/kilo at our local IGA today. I put my none existant butchery skills to the test, and I got enough meat off it to make 3 curries. The dog was very happy with the remains.
I cooked up a Saag gosht along with the Chill/garlic chicken and it too was very nice. Also did a Bhindi bhaji. it's been a while since I had one of these, and it too was highly enjoyable. :D
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Finally got round to cooking this up tonight. Very delicious was the verdict :)
Glad you liked it Mick, I'm going to be making this again this evening :)
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Like Aussie Mick, I finally got around to cooking this dish tonight. It was totally delicious - my lips are still tingling from the garlic and chilli! :)
I only used 4 bird's eye chillies as I wasn't too sure how hot the final dish would be. I also used Abdul Mohed's spice mix and base gravy together with 2 tbsps of the Zaal red masala sauce in with Blade's chicken tikka. I gave the food colouring a miss.
It was absolutely brilliant! Thanks to 976bar and to UB for the original recipe.
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I got a swanky new phone, so I've at last got round to taking some photos, which I'll put in the relevent sections.
Presentation could be better but we were too hungry. Missus went corriander crazy.
(http://i1050.photobucket.com/albums/s404/fried71/20120609_212254.jpg)
I used turkey for the first time which was a bit of a disappointment, but that was my fault for not pre-cooking it enough.
All to spec except used normal red chillis, CT's base, Zaal GM, CA's mix.
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Looking good Fried...
Glad you liked it :)
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That dish has a superb BIR look about it, in spite of heavy corainder garnish ;D. I suspect it proved to be very tasty
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This looks like it will have to be cooked!!!!
Can i ask your opinions, would it be OK to use non tikka chicken? And just cook it at the start as CA usually does in his recipes? Or is the tikka a key component?
Also i have some dried GHost chilli's that are very hot, would one be the same as the ones listed for this recipe?
Cheers guys cant wait
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In one of yesterdays posts 976 bar referred to a "garlic chili chicken Masala", would this "garlic chili chicken" in this post be the recipe he was talking of?
Also just to confuse matters, Unclebucks garlic chili chicken was made from what i can see with Panpots base of which I would like to make.
I got to page 3 of 26 and was wondering if anybody could point me to the final take on this as by the time I have read all the posts my head is spinning.
Was there an amendment to the first post here?
http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
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TT, use this base, i honestly cant beat it i go back to it every time [its scaled down version of ashoka recipe base]
1kg onions
3 tsp cumin powder
3 tsp salt
water to cover the onions
Add 35 gms of Tomato paste
35 gms of the Garlic/Ginger paste
1 tsp of Chili powder
1 tsp Curry powder
2 tsp Turmeric
50 gms block of Coconut block
80 gms Vegetable margarine
80 mls of oil
Place onions, cumin powder, salt in pot and cover with water and bring to the boil before simmering until onions are soft.
make sure the onions don't become dry keep your eye on the water.
Once soft add the remainder of ingredients then blitz with blender and continue to gently simmer for 1 hour
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That's certainly a very prompt reply Unclebuck, and from the man himself!
Thanks very much for saving me a lot of time.
Cheers :)
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Can i ask, when you say 2 portions of chicken how much is that in kg roughly? 500 grams?