Dont know if this site has been mentioned here but theres a lot of good videos on it.  Well worth a look

http://www.vahrehvah.com

Unclefrank

I live near Tamworth and Murgh Keema Jalfrezi from my local takeaway is magic.  Basically its  a Tandoori Chicken Jalfrezi with keema mince added.  Probably sounds a bit iffy but believe me it really hits the spot.  I suspect thi is the dish youre after.

My local takeaway makes a Murghi Keema Jalfrezi which is something I have regularly (uif something is that good I find it hard to change).  Anyway it is basically a chicken jalfrezi with a small portion of keema mince addeded in the cooking, theres a recipe for base keema mince on the site somewhere.  Ive have made it myself a few times and it is quite straightforward.

Bought a chicken on offer from Morrisons for Sunday dinner for ?4 but decided to keep the breasts and just have a roast thigh and drumstick eash (chicken quarter) for  dinner.  Took the breasts off and found that the two breasts came to 24 oz in weight (probably enough for 3 good curries.  The thighs and drumsticks are quite big too so they would be enough for 2 or 3 more curries if thats what you wanted.  Of course there is some carcass left for making stock.  Even when the offer ends a chicken at a fiver has to be good value. 

Just an observation re the Kashmiri Chillies. As mentioned above they are mainly used for colour and not for heat.  Ive watched Delhi Belly on the Food Channel where Reza Mohammed the presenter who in fact owns a fancy indian restaurant mentioned that he had tried all over the UK, without success,  to get supplies of Kashmiri Chillies for use in his restaurant.  Whilst he was in Delhi he brought a big sackful home with him.  He also mentioned that in his restaurant he used Paprika in place of the unobtainable Kashmiri Chillies. 

Ive watched most of this series on different takeaway foods, Chinese, Mexican Indian etc and I havent yet seen a meal made by the 'celebrity chef' that looks anything like I would have from a takeaway.  The curries Ive made from advice on this site are more like it.  It might be cynical me but Im sure the punters are told which meal to choose after the tasting.  If you think about it the celeb wouldnt be best pleased if the takeaways cooking was preferred.

JerryM

As you will see Ive had to take down the recipe because of complaints.  I will probably try a base from this forum at some stage just to see how it adapts when using a pressure cooker.  The Saffron one looks like one I might try although as given 4 litres of sauce is probably too much given the size of my freezer, may well half the quantity.  Gobsmacked at the 3.5 hrs it took to dissolve the onions you mention, that must be some sort of record - my missus would have a hissy fit, the word divorce comes to mind.    Do you not find that there is so much taste in the base that it overpowers the actual curry produced at the end.  I would think a mild korma for instance would be overpowered by the base (not that I like kormas.  The pc I use is 5 litres although thats a big one 4 or 4.5 litres would do the job I reckon.  I will try to find the recipes you mentioned so I can give them a try.  Would be good if you could provide links to them.

JerryM

Thanks for the interest.  Whilst I havent been to a TA for a couple of months I will probably go back as you say for special occasions etc.  The recipe is basically one from another site as far as ingredients are concerned with one or two minor differences, less water for one as there is not as much evaporation with a pressure cooker.  Why I tried this was mainly the length of time it took my first base sauce using the usual methods. Whilst the sauce was usable I found the onions didnt dissolve as I'd expected.  Also my wife isnt a big fan of her kitchen smelling of onions for a few hours (shes not a curry fan) I have made 3 lots of base sauce using the pressure cooker and the results have been consistently very good, taking perhaps 20 or so minutes for roughly 1500 mls of sauce each time which Ive used to make chicken jalfrezis (my favourite), dopiazas, chicken madras and chat aloo with tinned chick peas (incredibly quick and easy. Unusually my son and daughter now like the curries I make, Ive tried all the off shelf sauces in the past - Pataks, Sharwoods etc and they all taste the same.  Have you got a pressure cooker?  Asda do one for about ?20 which should do the job nicely, the wife wouldnt do without hers for soups stews etc.

Hello All,  Im a Newbie here and loving the site, Im a bit of a curryholic but since finding the site I havent been inside a takeaway, the reason being I am now making  and enjoying my own curries.  The number of base sauce recipes is incredible  but whilst Im sure most of them are very nice Ive decided to keep things as simple as possible.  What surprises me is the time spent making the different sauces anything from 1 ? 2 hours being the norm so I thought I would put down my recipe using a pressure cooker which takes around 20 minutes and has given excellent results.  Probably the takeaways  don?t use pressure cookers because they cant get them big enough for the quantities they use ? anyway heres what I do

Recipe removed by SnS at request of Gajman (breach of copyright)

Please feel free to ask any questions and if you try it I would welcome any feedback or suggestions   

Posted this elsewhere on the forum but perhaps this is the most appropriate forum so Ive copied it below

Just joined the forum today and been getting familiar with the different sections etc.  Just thought Id pass on this method I use to make the sauce using a pressure cooker.  It can probably be adapted to make any of the gravies of your choice.  Im a refugee from the 'other' site and have been using their base sauce with some success.  The problem was the time involved and the smell of the onions cooking away for 2 hours or so which didnt make me too popular with the missus.  Anyway to cut a long story short I used a pressure cooker and it only took 20 mins to make 1500ml of really smooth gravy with a minimum of fuss and very little smell.  I know its not traditional but its the end product that counts and trust me the gravy is spot on.  Anyone interested in more info just pm me.