In a recent post about Balti, I recounted how I had taken evening classes on Indian cookery. Well here is the typed recipe we were given that I still have, 28 years later.  Took the course at Monkwearmouth School in Sunderland and now posting from home in North Carolina.  Funny where life takes you.



I remember my dish came out more salty than I liked and looking at the recipe I?m not surprised. 2 - 3 tsp salt? 

The hand written notes are mine which I added that matched the actual times we ended up taking for each stage.  I might give this a bash, just for posterity.

Robbo

Looks pretty good to me, Robbo, and looks as if it has some informed input, although I am not convinced that someone from the sub-continent would have wanted the chicken pieces skinned.  Were they left on the bone, do you recall ?  Anyhow, well retrieved from the filing system !  Oh, and for my taste, 2

For tandoor use, skinned would indeed seem to be order of the day.  But I am less convinced in the context of curries.  Certainly in the "real" Indian restaurants that I know in the UK (not BIRs, restaurants targetted primarily at clients from the sub-continent), on-the-bone and skin-on is the norm in my experience.

** Phil.

It reminds me of that 1970s curry house menu that floats around the internet...couldn't find it on here, but god knows what name it's under! Iif I recall, all its chicken dishes were thigh, and if you wanted breast meat, that was 25p more 

Nice one! That's certainly the kind of thing-possibly even earlier than I was thinking-breast meat only 5 p more?! And doing Chinese food too, is actually quite modern. Was it common then, d'you know?