Not certain if I would be able to co-ordinate the February test as of today, but I would like to propose 976bar's Bhuna Chicken recipe as a candidate for the February test.

** Phil.

Quote from: Peripatetic Phil on January 10, 2018, 06:32 PM
Not certain if I would be able to co-ordinate the February test as of today, but I would like to propose 976bar's Bhuna Chicken recipe as a candidate for the February test.

** Phil.

Hi Phil, that

I like the idea of resurrecting the group tests.  I'm in  ;D

Count me in ,but like some other members my freezer is full at the moment so i will not be keen on making any more base,but i am more than happy to cook the final dishes.

Any thoughts on the Garam Masala? I'd suggest using something generic, looks more in keeping with the recipe.

Also I can't help noticing in the video his measures look a little on the heavy handed side.

Quote from: fried on January 11, 2018, 04:24 PM
Also I can't help noticing in the video his measures look a little on the heavy handed side.

Ain't that the truth  ;D
Looking at all those up for this, we've all been trying to replicate BIR for a while and will have adapted our techniques over time.  My first question is are we going to throw it all in the pan and see what comes out just as Dip does or are we to use our normal methods but stick to the "quantities" in his recipe?
Another thing, it may be an idea to agree the measurements of the ingredients before we all start cooking, as per Fried's comment.  At least that way there will be some continuity in doing this whilst turning a very blind eye to the base used 
And is lamb a must, or are we up for chicken, as lamb will influence the taste of the finished dish more so than chicken  in my opinion?

Seeing as we can cheat on the base I think it should be a throw it in the pan and see what its like lol .
As for the ingredient quantities just go of the amounts in the post CA put up.

Definately have to copy Dips method and quantities, other wise its a pointless exercise, but we do need a quantity guide for the spices etc.
The base sauce is best left to  personal preference as nobody wants to do a full base cook prior to making a recipe, and you all know what results you get with your preferred gravy.

Lc
I just don