I am doing chicken tikka tomorrow I am going to try doing it in my pizza oven that I can get to 500c will try it at about 300c on skewers over a cast iron pan.

Thanks for the replys I have decided that I am going to pre cook the veg chicken etc in the day then put it all together in the evening in portions for 2 at a time and keep hot till all done.

I have cooked the jalfrezi a few times before but never for this amount of people just wondered if there is a way of doing it in bulk rather than in one or two portions that I have done before.

Hi all I am doing a curry night next week 8 people and dont want to spend all night cooking, I am keeping it simple with a chicken tikka jalfrezi and a veg side with rice. can I cook the currys in a big pot and get a good result or do I have to do in batches? advice please.

I am making this base today as I type for the first time. and going to make a madras with it this evening ;D

Could the BIR aroma just be down to the fact that they are cooking far more dishes at once or in a short space of time than we do at home.or do you mean in an individual dish.

Just done my first curry using the forum did a jalfrezi with pilau rice and it was very nice ;D

Thanks guys will give it a try

Hi all have done a bit of Indian cooking in the past mainly from the Pat Chapman book that I have but want to try some off here what is the best base gravy for me to start with please.

Hi all Im new here I have done a bit of Indian cooking but not a lot.I have just started to make my first base gravy https://curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262 so will let you all know how I get on.