To be honest Chris if that recipe and the techniques shown are representative of the new book's methods then you won't be showing us anything new. The making of that curry was absolutely standard.

Quote from: Secret Santa on March 26, 2013, 09:22 PM
I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.

This is how whole Garam Masala is treated. Its fried at the beginning of the dish.  Its basic Indian cookery methods. Casia and Tej Patta are part of the make up of GM.
He's adding a cinnamon flavour to the dish which i really like. Gives it that Sharwarma flavour. 

Quote from: Secret Santa on March 26, 2013, 09:22 PM
I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.

SS Sam Is the chef and he uses Bay leaf, if you don't want to that your call.

Quote from: Geezah on March 26, 2013, 09:24 PM
Thanks for posting Chris, really looking forward to the e-Book.

P.S got any spare Eastern Star curry powder...i'm nearly out ?

Thanks, PM me for Eastern Star curry powder.

Just for your info Chris, I know this dish under the name Chicken Nababbi. Video quality is very good Chris , but I get really frustrated when the pan is taken off camera whilst something is added, I feel i'm not getting all the answers so to speak. Just a thought.

Quote from: Secret Santa on March 26, 2013, 09:30 PM
To be honest Chris if that recipe and the techniques shown are representative of the new book's methods then you won't be showing us anything new. The making of that curry was absolutely standard.

No problem SS, did you really think i was going to give you BIR in this vid?
The video is to show how to make a Shahee Mossala, NOT how to make the base that's used or anything
else!

Quote from: Axe on March 26, 2013, 09:49 PM
Just for your info Chris, I know this dish under the name Chicken Nababbi. Video quality is very good Chris , but I get really frustrated when the pan is taken off camera whilst something is added, I feel i'm not getting all the answers so to speak. Just a thought.

Two cameras and edited would be great. 
Easily done these days with the quality of camera/video phones.

Quote from: Axe on March 26, 2013, 09:49 PM
Just for your info Chris, I know this dish under the name Chicken Nababbi. Video quality is very good Chris , but I get really frustrated when the pan is taken off camera whilst something is added, I feel i'm not getting all the answers so to speak. Just a thought.

Thanks Axe, i know what you mean, it is only moved to add pre-cooked things. That will be all in the book.

a very nicely shot vid ty chris mate , looking forward to your Ebook mate ( ivan) 

Quote from: chef888 on March 28, 2013, 08:05 AM
a very nicely shot vid ty chris mate , looking forward to your Ebook mate ( ivan) 

Thanks Ivan.