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Messages - blade1212

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Pictures of Your Curries / Re: The Full Bhoona

« on: May 01, 2006, 12:12 PM »

Chicken Tikka Bhoona Madras

Pictures of Your Curries / The Full Bhoona

« on: May 01, 2006, 12:11 PM »

Base -> http://www.curry-recipes.co.uk/curry/index.php/topic,876.0.html

Chicken Tikka -> http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html

Fried Rice -> http://www.curry-recipes.co.uk/curry/index.php/topic,396.0.html

Chicken Tikka Bhoona Madras -> http://www.curry-recipes.co.uk/curry/index.php/topic,880.0.html

House Specialities / Chicken Tikka Bhoona Madras

« on: May 01, 2006, 12:02 PM »

3 tbl reclaimed oil
6 pieces of Chicken Tikka
1 tbl Tomato puree (slightly watered down)
1/2 tsp methi
1 tsp Chilli powder
3 green chillis, sliced
1 lvl tsp spice mix (equal parts ground coriander, turmeric, garamasala, curry powder)
1 lvl tsp coriander powder
1/2 tsp salt
4 or 5 Ladles of gravy
1 tbl chopped coriander

1. Heat oil on medium for 1 min
2. Add tomato puree and stir until it splits into fragments (30 secs)
3. add the everything except curry gravy and fresh coriander and stir (30 secs)
4. Add 1 ladle of gravy and stir until the oil separates and it almost dissapears (1-2 mins)
5. Add cold chicken tikka pieces and coat
6. Add remaining gravy, stir an cook for 4-5 mins on medium (use a spatterguard)
7. Turn off heat, add fresh coriander, stir and and let it rest for 5 mins.

This dish was inspired by many of the original final dishes gleaned from this site, so thanks to all who contribute to make this site what it is.

Rice (Plain, Pilau, Special, etc) / Re: Pilau Rice

« on: April 30, 2006, 01:12 PM »

Pete, I'm about to try this but I don't have Ghee. Have you tried oil or butter ? do either work ok ?

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / one pot base - as used by the BIRs

« on: April 30, 2006, 09:36 AM »

Here's a base that I've now had my best results from. I'll post the final curry recipe later. This base has some of the originality of the KD base but the beauty of it is you don't get the boiled onion smell/taste as this base has so much oil (that can be reclaimed). A restaurant owner told me this was the way he did it. It makes sense to keep it all in one pot if you're running a BIR.

12 onions (2kgs), roughly chopped
1 green pepper, chopped
600 ml veg oil
water, enough to just cover the onions in the pan
1 tbl salt
1 big bulb of garlic, chopped
1 hpd tbl ginger paste
2 tbl tomato puree
1 tin tomatoes
2 tbl coconut cream
1 tsp ground cumin
1 tbl ground coriander
1 tbl turmeric
1 lvl tsp garamasala (I use Natco)
1 cinnamon stick (2 inches)

1. add everything except the spices to the pan and bring to the boil
2 once boiling added the cumin, coriander, turmeric, garamasala, cinnamon stick and cook for 80 mins, lid on stir occasionally
3 discard cinnamon stick, cool down mixture (I put pot into a sink filled with water to rapid cool). I think this cooling is important to the final taste.
4 blend using a strong hand blender until the mixture is completely smooth. Add water to get a very runny soup type consistency
5 bring to boil and skim off the frothy scum that floats to the top for 15 mins.
6. once the mixture looks 'clean' boil on medium until the oil separates and collects at the top. Should get a nice thick layer of deep red oil floating at the top.

Tandoori and Tikka / Chicken Tikka - better than the BIRs

« on: April 29, 2006, 08:21 PM »

I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.

600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water

1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.

Let the tikka rest for 5 mins before eating,. They freeze really well.

This recipe is actually better than anything I've eaten in a BIR.. honestly.

Lets Talk Curry / Re: How I Make Curries

« on: March 24, 2006, 06:17 PM »

Quote from: woodpecker21 on March 22, 2006, 09:51 PM

I believe this oil is used in the cooking of onion bhajis/somosas/precooking peppers/onions and some of the harder precooked veg this would then pick up some of the spicing from the oil rather than reclaimng from curry gravy?

Gary, Think you might be onto something here. I recently came home, walked into the kitchen where the aroma was identical to a BIR. My wife had made some chips in the deep fat fryer for the kids earlier that day - I'd previously used the fryer to make pakora. I can definately see BIRs using this as an abundant source of oil. I also spotted an in an open plan BIR the chef deep frying green peppers. He also used the same fryer oil to coat Chicken Tikka while it was sitting on the cast iron sizzler (on a gas burner)- it aids the sizzle as they present it to the table (and probably the taste although I had't considered this before)

Pictures of Your Curries / Re: My New Curry Pan

« on: March 24, 2006, 05:42 PM »

John, I bought an identical pan from Makro a few months ago and have had exactly the same cooking experience as you - spooky. The curry bubbles just like the BIRs do as you say. I don't have a big wok burner on my gas cooker so I think this pan and a normal gas ring are the perfect combo. I actually think is it because the pan is so thin that the heat carries through immediately. I've got more pans than Gordon Ramsay but this is my favoriite for BIRs (and one of the cheapest).

PS. Those curries look tremendous.

Vindaloo / Re: Vegetable Vindaloo demo

« on: December 15, 2005, 07:41 PM »

I use these "red net bag" onions now. They make a difference.

Starters and Side Dishes Chat / Re: Nan breads at home

« on: December 12, 2005, 12:18 PM »

Naga Dave, can you post your dough recipe pls. thanks.

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