Earlier this week I logged out of the forum and was then unable get back in again. Kept getting this message:

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Just in case anyone else has experienced this, the fix was to clear my browser's cache and restart my tablet.

Rob

Balti chicken masala. CRO (Crushed Red Onion) version. Boiled rice and mango chutney.











Rob

Photo test.

This site is by Jerome Perks, who is also active on the Facebook Curry group I subscribe to.

Curry & Indian Recipes - 'Ome Made

https://share.google/avV65ufA9I29Scti0

It's a mixture of Trad, Hotel and BIR cooking styles. Definitely worth a look, imo. It's not run of the mill stuff. For me, the Chicken Shobuz Masala recipe, in particular, with some adaptation, holds great promise.

Rob

No added water. I should have said ingredients instead of marinade. There is plenty of water already in these cheapo wings. Add oil and g/g paste first, then the powdered spice. Chilli sauce mixed in next. Add the wings and sear on high heat. Butter and green chillies when chicken is cooked through. Grill briefly. Red chilli flakes to finish.

Based on this approach:

https://youtu.be/myVavHrIMpk?si=2XcrEmEZuP6J1Gb2

I am just too tight to put the oven on for most things these days. Hence the dispo BBQs.

Rob

Quote from: martinvic on February 19, 2026, 09:25 PMCheers Rob
How are they cooked on the hob, water added with the marinade?

Only asking, as I usually do chicken thighs straight in the oven and basically all that's left in the pan is fat.
Which I don't think would make a great broth. 

Almost forgot. Freshly squeezed lemon/lime. Or, a pinch of granulated citric acid.

Rob

Hi Martin. Sieved stock left over from the wings. There wasn't much, but seemed a shame to throw it out. Did a 1.1 kg batch of these, which cost £2.89 (Asda) I think. For the marinade oil, g/g paste, Mumtaz Kashmiri basaar, Maggi Hot & Sweet sauce, dark soy, green chillies, red chilli flakes and salt. Hob cooked. Added some dairy butter at the end. Finished off under the grill.

Rob

Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

Quote from: curryhell on February 16, 2026, 02:38 PM
I forwent my dial a dinner and slummed it with pimped up pizza    However, I did actually cook curry on Friday with accompanying mushroom rice to use up the aging fungi in the fridge.  Curry was cooked in a similar vein to Bob's balti method, high heat cooking of onions repeated with the tomatoes, adding water once all moisture was cooked out and then further reduced.  Fried out mixed powder adding some tom puree followed by a good 2 heaped dessert spoons of kashmiri chilli powder.  Added precooked chicken and cup of chicken stock and left to simmer and reduce to the right consistency before finishing with a squirt of lemon juice, 1/2 tsp Mr Naga and a good handful of finely chopped chillis to garnish and add a little heat.  All in all, an edible medium curry with plenty of depth of flavour.  Was disappointed that the onion hadn't broken down to the same extent when I last did this.  On that occasion, the sauce was virtually smooth and one could have thought it had been blended.  Nevertheless, enjoyed the time in the kitchen, saved myself £20 in the process and it even produced a couple of tears while I was eating it 

Haven't had a pizza in a long time. But I remember them and the essential pimping required

Had a few things going on so have rescheduled the next CRO curry prep for tomorrow, and Friday, as need to do the pre-cooked chicken and the base gravy. It's aimed directly at reproducing a Tilted Pan balti at the moment, but have already checked applicability to the hotter rich saucy dishes. So far, fabulous.

Rob