Well here is my first post
30 years cooking "home style" Indian/Pakistani food and suddenly decided to see what all this BIR is about.
So having done a few recipes off here recently, I decided that Razors fitted my "profile", to which I have tested and adapted my basics, which is a "Chewy style" base gravy and an 8 spice "Mix powder". The only catch is, that now living in Spain, I sort of get a kick out of cooking for Ex-Pats at a huge Spanish restaurant, in the BIR style that the Indians here are not familiar with, so each batch is like 50 to 70 portions. A challenge? I guess so but hell we want some fun right?
Anyway, Razor, this is a super recipe for batch cooking, my only regret is forgetting to take the photo before serving. This, whatever it is, is a superb curry. I added quite a bit of sweet Paprika to try and get some colour into it (as well as red colouring) and a real "home style" Rogan is seriously dependent on it, so maybe note that. Next time I do it I will try and list the adjusted ingredients for a large quantity, and take a photo, quite a sight but great stuff and many, many compliments from the "british" punters in Spain. The chicken tikka I use is absolutely based on Curry to go's version which, is absolutely fantastic, and the "Mint" that Julian uses is the real secret (here we use hierbabuena which is closely related but better for cooking) . I have the great advantage of having a "plancha", hotplate for cooking the chicken which after a griddle is brilliant.