Quote from: Razor on September 19, 2010, 10:11 PM

Quotethe type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka

I didn't know this.  So what is the chicken that we get in the supermarket then?  I always thought that "Murgi or Murgee" was Indian for chicken?

Did this ever get resolved ?  Sadia (no "r") is indeed a Brazilian supplier of chicken that exports widely [1] but Ifindforu's "Murg[h]ee"  is, as far as I can tell, simply the generic Hindhi word for a hen (female chicken) as opposed to murghaa, a cock (male chicken) [2].  This would make perfect sense : one would expect a hen bird not to toughen as quickly as a cock bird when cooked.  As regards "Noble", there seem to be two possibilities.  The first is that this refers to chickens supplied by the UK company Noble Foods [3], who are the UKs largest producer of eggs (and must, therefore, almost certainly be involved in the sale of chickens).  Alternatively, the term "Noble" is used in Brazilian ("carnes nobres") to refer to the best parts of an animal.  This again would make perfect sense in the context of chicken tikka, as this is (in my experience, anyway) invariably made from the breast or "most noble" part of the bird.

** Phil.
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[1] http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=88
[2] http://bir-recipes.org.uk/Culinary-terms/Murgh.html
[3] http://tinyurl.com/Noble-foods

Quote from: jb on September 07, 2010, 07:18 PM
(As taught on my recent cookery lessons)

Ingredients
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1 tablespoon ginger/garlic

Is that a combined tablespoon or shorthand for a tablespoon of each, chopped or puree?

Quote from: Gav Iscon on May 14, 2015, 09:25 PM
1 tablespoon of 50/50 ginger garlic pureed together

Thanks bud

All posts edited and thread title now fixed 

Good point Pugs I have used the same method to make a basic chicken curry before, all very tasty.