( I think sometimes it takes people a while to get around to trying things )   

 14 years?   

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

Cheers Rob, that explains it all, with the vid too.
Not sure it would work very easily with the thighs, as a bit big, so not easy to turn and toss around for searing.

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: Kashmiri Bob on February 18, 2026, 07:59 PM
Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

I don't see any pictures 

Cheers 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.