ive been meditating (literally lol) the secret of what makes BIR oil unique, compared to a home cooked oil.

i think we can agree now that there's no secret ingredient that is slipped in during the cooking process, a supressed spice.

if you look at oil as a sponge that likes to grab aroma's, as you enter a restaurant it is alive with aroma's that are being spewed into the air, spice's, ingredients being roasted, those lovely smokey flavours, a diverse range of spicey ecstacy    constantly coming into contact with this oily sponge, quickly accumulating many complex smells and tastes, exciting & intriguing to the palate.

the smell of a BIR, especially when your next to the kitchen is heaven to the nose. I dont think a small home kitchen has the intensity, in smell (and heat), to infuse the oil with that BIR kitchen smell.

its the smell of the BIR kitchen itself that breathes into the oil.

what do you think?

i guess its not really a madras but i didnt know what else to call it lol....

Hello CRO 

id like to thank all those who have donated to this site and helped me create my best curries ever!

This Madras is based (kinda loosely) on Cory ander's madras... i add some mango chutney, methi leaves and some mr naga - i love this stuff  maybe a couple modest teaspoons. ill add freshly ground cumin and coriander seeds and a few green chillis, when initially frying my finely chopped onion. i use a few tablespoons of the most expensive butter i can find, it has a lovely orange colour!  ;D

i prefer the boneless chicken thighs, which i marinated with a tikka like recipe...

kashmiri - 2 dryed whole chillis, deseeded
cumin seed - 2 teaspoons (crushed)
coriander seed - 2 teasoons (crushed)
mr naga - heaped teaspoon 
dark mustard - heaped teaspoon (paste not seed)
chopped coriander - heaped teaspoon
garlic/ginger paste - 2 teaspoons (gently simmered in ghee & butter)
Ghee & butter - tablespoon.

melt the ghee & butter, gently fry garlic/ginger for a minute, then add all the other ingredients turn off heat, add meat while oil is still warm/liquid. marinade over night.

i chop up a few medium sized onions, as fine as i can, so there almost translucent, i fry this first until golden, i add fresh tomatoes too. This buttery gloop eventually melts down and makes a nice thick sauce  i got this tip from a video on youtube (leviteshi), thanks mate for all the good tips.

i use fresh lemon wedges that get sqeezed and stirred into the mix, none of that cif stuff for me thanks lol.

ive learned not to add too much base at a time and let things roast in the pan.

the bbq really adds that lovely smokey taste, used some small cherry logs... really enjoyed this one, would be happy if i was served this in a restaurant