I made this again last weekend but lacked the yoghurt, which seems to be happening a lot lately in this house (this time of year women tend to go through that calorie busting phase), so I replaced it with a knob of butter and a generous splash of full fat milk, it worked quite well!!

Quote from: Baltilicious on January 13, 2013, 04:02 PM

Also most of the authentic of the Pakistani recipes call for Curd (Not Buffalo Curd) but I haven't tried this yet.

To the best of my knowledge, BL, "curd" and yoghurt are synonymous.  Certainly all of the sub-continent authors which which I am familiar use the terms interchangeably, but this is usually accompanied by the implication that "curd" is home-made whilst yoghurt is purchased.

** Phil.

From reading wikipedia I had assumed that Curd was meant to be Paneer i.e Just the solids from curdling milk, I have also read articles that support what you are saying, this is the problem with things being "lost in translation". I am more than inclined to agree with you after tasting the final dish though!

That looks very nice and not too dissimilar to my chicken saag: http://www.curry-recipes.co.uk/curry/index.php/topic,3600.0.html

Thanks, I have tried your Chicken Saag probably just over a year ago, but I didn't have any asafoetida at the time, so I think I bumped it up with a little garlic salt and a tiny bit of turmeric. I must say I was very impressed with that dish. Which reminds me to give it a go again now that I have the spices to make it to spec. Thank god for Mattas International here in Liverpool they have pretty much every spice I need, including the fresh Methi I used for this one.

Ingredients:

400ml Taz base gravy
1 tsp. Razor spice mixture http://www.curry-recipes.co.uk/curry/index.php/topic,4706.0.html
1 tsp Garam Masala
1/2 tsp. Rajah All Purpose Seasoning
1 tsp. Chilli Powder
1 tbsp. Dried Methi leaves
1 Onion finely chopped
5 cloves Garlic crushed
1 tsp. Ginger paste
2 Chillies halved and de-seeded
Fresh Methi leaves (pick the leaves from around 6 stalks)
180g - 200g Spinach
2 Chicken Breasts Diced
2 tbsp. Natural Yoghurt

Method:

Blanche the Spinach and Methi leaves. (Dip them into boiling water for about 5 seconds then remove and run cold water over them to stop the cooking process).
Blend the Spinach and Methi leaves to almost a paste and set to the side.
Add just under a ladle of base gravy.
Add the Onion.
When the onion has softened, add 200 ml of warm base to the pan or wok.
Add the Garlic, Ginger, Chillies, Dried Methi, and Spices and stir in well.
Over a medium to high heat reduce down until thick and almost dry and the oil has come through, stirring occasionally and scraping the dried base back down into the pan.
Add the Diced Chicken Breasts and fry until sealed.
Add the remaining base gravy.
Let it cook until the sauce has reduced to a slightly thick sauce.
Add the blanched Spinach and Methi and the Yoghurt then cook for a further 5 minutes.



This is the first recipe I have posted on this forum, any feedback would be greatly appreciated. As you can tell I absolutely LOVE methi, I just cant get enough of it! Anyway I hope you enjoy this!

Edit: I made this again last night and realised that I had missed out a fairly important step, to add the Natural Yoghurt! Pictures of the curry coming up.

Hi all, this is my first post on here. I noticed the suggestion to add some sugar to soften the onions.

How about adding a little bicarb instead, so you can keep to idea of not using sugar to hold true to BIR kitchens.
Not only will this help to soften the onions but it will help to bring out the flavour too.

I've just made a small batch (1 onion) following the original recipe, to make Razor's Jalfrezi, next week ill try it with some bicarb and report back.

Also completely off topic but Jalfrezi isnt in the site's spell check dictionary!