Hi Annam
         I am very curious about this onion fennel sauce that you spoke of
I have never come across this before
Is it made by frying the onions or boiling them?

I made Annams base and curry when it was first posted. I thought the base was good but not really that different to most other bases. I messed up with the curry because I accidently used Pataks kasmiri paste and not the balti paste as specified. It still produced a good curry. The mistake aside, I didn't feel that the base or curry were in any way a step forward though.

Hi ANNAM,

Good to hear from you again. You should post more often, let us know how your hot tikka  bhuna turns out.

HI ALL HAD A GREAT RESULT WITH THE CURRY LAST NIGHT WILL POST IT ON HERE LATER ,BLADES CHICKEN TIKKA IS EXCELLENT WELL WORTH A TRY LOADS OF FLAVOUR AND VERY TENDER 

HERE GOES EVERONE THIS IS THE RECIPE I MADE ON THE WEEKEND

   LETS CALL IT HOT TIKKA BHUNA MASALA!
   
    1 LTR BASE SAUCE OF YOUR CHOICE
    2 TBL SPOONS OF CONCENTRATED TOMATO PUREE MIXED WITH 1/3 PINT OF HOT WATER
    DO NOT ADD THIS IF USING A BASE WITH LOTS OF TOMATO IN IT
   
    1 HEAPED TABLE SPOON OF GHEE
    1 TEA SPOON OF GARLIC PASTE
    1/2 TEA SPOON OF GINGER PASTE (BOTH BEST FRESH)
   
    1 1/2 TABLE SPOONS EQUAL MIX OF CUMIN,CORIANDER,DRIED FENUGREEK LEAVES
          AND GARAMASALA
     
    SALT TO TASTE
 
    2 ONIONS ROUGHLY CHOPED
    1 LARGE GREEN PEPPER
    4 THIN GREEN CHILLIES DE SEEDED THEN CUT UP
    6 DRIED BIRDS EYE CHILLIES
    1 BATCH OF BLADES CHICKEN TIKKA USING EXTRA TEA SPOON OF RAJAH HOT CHILLI
      POWDER

  2 STAGE

   1 LARGE FINELY CHOPED ONION
   1 TEA SPOON OF TOMATO PUREE
   1/4 CINAMMON STICK
   1 LEVEL TEA SPOON OF BLACK ONION SEEDS
   1  "     "   "    " FENNEL SEEDS
   1 TEA SPOON OF SALT
   1 TABLE SPOON OF SUGAR
   100 ML OF ELMLEA SINGLE CREAM
   2 TABLE SPOONS VEG OIL
   PINCH OF BLACK PEPPER
   1/2 TEA SPOON SWARTZ CURRY POWDER
STAGE 3
1 TEA SPOON CUMIN
1/2 TEA SPOON OF GARAMASALA
CHOPED FRESH CORRIANDER
1/2 TEA SPOON HOT CHILLI POWDER


METHOD

IN A LARGE PAN OR STOCK POT MELT DOWN THE GHEE THE ADD GINGER AND GARIC PASTE
WHEN IT STARTS TO TURN GOLDEN ADD THE BASE SAUCE ,WHEN BOILING ADD THE TOMATO
MIX IF NEEDED AND STIR WELL THEN ADD THE SPICE MIX AND TURN DOWN THE HEAT
ADD SALT TO TASTE ADD SOME HOT WATER AT THIS STAGE IF YOU THINK IT WILL START
TO STICK
FRY THE ONIONS FOR A MIN THEN ADD THE GREEN PEPPER THE WHEN NEARLY DONE ADD
THE GREEN CHILLI.IN ANOTHER PAN HEAT A LITTLE OIL ADD THE DRIED BIRDS EYE
CHILLES WHEN TURNING DARKER ADD A LADDLE OF BASE SAUCE FRY FOR A BIT THEN ADD
TO THE ONIONS ALOW IT TO SIMMER FOR A BIT THEN PUT IT ALL IN THE BASE MIXTURE.

NOW PUT SOME OIL IN A PAN ADD THE FINLEY CHOPED ONION AND FRY FOR A FEW MINS
  ADD THE TOMATO PASTE AND CURRY POWDER
ADD THE CINNAMON ONION SEEDS AND FENNEL AND CONTINUE TO FRY UNTIL THE ONIONS
A REALLY SOFT ,ADD THE SALT ,SUGAR AND BLACK PEPPER STIR IN THEN ADD THE CREAM
LET THIS START TO BUBBLE THEN BLEND REALLY  WELL
ADD THIS TO THE MAIN SAUCE AND STIR IN IF ITS A BIT THICK ADD A BIT MORE HOT WATER
NOW TURN OFF THE HEAT AND LEAVE THIS STAND FOR A COUPLE OF HOURS WITH THE LID ON
THIS WILL ALLOW THE SPICES TO DO THERE THING.

NEXT STAGE

  HEAT THE SAUCE BACK UP ADD THE CHILLI POWDER ,CUMIN AND GARAMASALA STIR IN THEN ADD
  CHICKEN TIKKA COOKED OF COURSE HEAT ON LOW WITH THE LID ON FOR A FEW MINS THEN PUT
  IN THE FRESH CORRIANDER I USED ABOUT 4 ROUGHLY CHOPPED TABLE SPOONS STIR THIS IN
  ADD A SMALL KNOB OF BUTTER WHEN MELTED THE DISH IS READY ;D

  IF YOU DONT LIKE IT AS HOT JUST EASE OFF ON THE CHILLI ,IT HAS A VERY SPICEY
  FLAVOUR AND THE CHICKEN WORKS PERFECTLY IN THIS SAUCE

  GIVE IT A TRY GUYS ITS WELL WORTH THE EFFORT ,MY MATES  QUITE OFTEN GET USED AS
  GUINEA PIGS AND THEY REALLY LOVED THIS ONE GOOD LUCK LET ME KNOW HOW YOU GET ON


    ANNAM